Flashcard decks

Wine Making

58 flashcardsby Ash
Study these flashcardsFree · spaced repetition · iPhone, Android, Mac & web

All cards

1
An alcoholic beverage made from fermented fruit juice
wine
2
produced by fermenting crushed grapes using various types of yeast
grape wine
3
types of wine
red wine, white wine
4
classifications of wine
sparkling wine, dessert wine, ice wine, fortified wine, table wine, natural wine
5
what is the range for the alcohol content of fortified wine?
14-30%
6
what is the range for the alcohol content of natural wine?
7-14%
7
10 Main steps in wine production
viticulture, harvesting, stemming/crushing, fermentation, draining, pressing, mixing, clarification, aging, bottling
8
5 Factors which influence wine production or viticulture
climate of the vineyard's region, drainage around the vines, humidity of the region, sun exposure, soil quality
9
grapes are picked up by hand or mechanically
harvesting
10
the separation of the steams and grapes
stemming
11
a horizontal press squeezes the broken grapes, separating the fresh juice from the skins
crushing
12
what is the other term for fresh juice in wine making?
must
13
what is the other term for grape skin in wine making?
marc
14
when does the fermentaion process start?
after crushing
15
Sugar and acids that naturally react with wild yeasts to convert natural sugar to alcohol
fermentation
16
how long does it take for the sugar to convert into alcohol?
10-30 days
17
The liquid wine is drained from the vat without being pressed
draining
18
The remaining pulp, after being drained is pressed to squeeze out the press wine
Pressing
19
At what percent does the unpressed pulp retain of the wine?
20%
20
It is the term for wine obtained from draining
free run wine
21
It is the term for wine obtained from pressing
pressed wine
22
The free run and pressed wine from the same source are mixed in to appropriate ratios to obtain the desired balance
mixing
23
Step wherein the fermentation is stabilized and the remaining solids are removed
clarification
24
4 ways in which wine is clarified
fining, filtration, siphoning, floatation
25
Final stage of vinification; clarified wine is transferred to wooden barrels or metal vats to further mature and develop flavors
Aging
26
Preserve the wine and prevent unwanted fermatation in the bottle and is traditionally sealed with a cork
bottling
27
What ingredient is added to preserve the wine?
sulfite
28
5 Prerequisite of good fermentaion process
a microorganism that forms a desired end product, economical raw materials for the substrate, acceptable yields, rapid fermentation, a product that is readily recovered and purified
29
5 Critical factors of fermentation
pH, temperature, aeration-agitiation, pure culture fermentation, uniformity of yields
30
3 groups of alcoholic beverages
malt liquors, fermented wines, distilled liquors
31
Require malted (germinated) grain to make carbohydrates fermentable
beer and ale
32
Produced by the action of yeast on the sugar of fruit
wines
33
Fermented liquors which are then distilled to increase the alcohol content
distilled liquors
34
5 wine terms
blend, bordeaux, burgundy, claret, chianti
35
A mixture of at least two different grapes where neither variety constitutes 75% or more of the wine
blend
36
A region of france associated with cabernet Sauvignon
bordeaux
37
the area of france known for producing pinot noir and chardonnay.
In America: Hearty table wine blend
burgundy
38
Outdated british term for a dry red wine that has less color and body than most red wines
claret
39
italian wine made in Sangiovese
In America: Fruity, easy drinking wine
chianti
40
An alkaline or a based and is a very powerful cleaning agent. It is also known as Sal Soda
Soda Ash
41
What is used to remove the slipperiness of Soda Ash?
citric acid
42
8 Wine making materials
hydrometer, airlocks and bungs, glass bottle/ carboys, barrel, food grade bucket, food grade fermentation tub, crusher, stainless steel plunger/ woood paddle
43
What are the 4 general use of the chemicals used for the two step cleaning?
to sterilize or kill bacteria, to fill airlocks, pre-fermentation dose, to preserve wine
44
It helps as an antioxidant so wine keeps its color during aging
Provides structure and increased fullness in themouth when drinking wine
Tannin
45
When should Tannin be used
After 3-4 days of fermentation
46
Blends folic acid, thiamine and magnesium along with other vitamins and nutrients to aid the working yeast in converting sugar to alcohol and carbon dioxide
Fermaid
47
Added to the wine juice toward the end of fermentation if the sugar reading appears to be stuck and not moving down
diammonium phosphate
48
addition of this will extract the maximum juice yield and a greater color from the grapes
enzyme
49
Used to increase the total acidity of the wine, so the wine does not taste flat and uninspiring
Tartaric acid
50
Total acidity range for red wine
0.55-0.65% (5.5-6.5/L)
51
Total acidity range for white wine
0.65-0.75 (6.5-7.5/L)
52
Only used for white wine.
Removes protein hazes from the wine and clarifies it.
bentonite
53
aromatic compounds that contribute "fruity, citrusy, or floral aromas" to wine
esters
54
an antioxidant polyphenol present in grape skins tha spread into wine, giving it dryness and astringency
Tannins
55
created by yeast on the pathway to the creation of alcohol;
can enhance fruitiness
acetaldehyde
56
reactive family of compounds in red grapes that give the wine its color and antioxidative properties
anthocyanins
57
produced during fermentation to fend off competition from other microorganisms
kill off bad yeast or bacteria
Preservative
Sulfites
58
provide nitrogen for yeast to consume and construct proteins to live and reproduce
amino acids
Study all 58 cards for free