Flashcards in Viti 4: The Grape Deck (13)
Skin also known as...
Thin waxy layer known as...
Large cells with thin walls. Vacuoles with juice inside.
Coloured pigments, tannins and flavour constituents.
For sparkling wines (clear, low flavour, low tannin).
Embryo and albumen (feeds embryo in germination). Tannins present.
Water (ca. 80%), sugars and other carbs (ca. 20%), acids (ca. 1%) and phenolic compounds (ca. 0.1%).
Preference of most yeasts:
Glucose. Fructose lifts in late harvest, fermentation can be difficult.
Complex carbs. Makes clarification and extraction difficult. Pectolytic enzymes needed. High in aromatics like Gewürz and Viognier.
Tartaric and malic (organic because they contain carbon atoms). Stop microbial spoilage and make wine taste 'crisp'.
Other acids in must:
Citric, ascorbic and acetic.
Catechins and epicatechins can be astringent, waxy. Tannins are antioxidants and preservatives. Anthocyanins in reds.