Wine making vocabulary
Terms in this set (24)
What is the process of wine making from start to finish
1. Harvesting - crushing and destemming
2. Pressing and extraction
3. Alcoholic fermentation (sugar and yeast)
3. Barrel aging
6. Cold Stabilization
10. Bottle Aging
extraction of juice
juice in contact with skins
transfer of juice
Wines that have alcohol added to them
Wine that has flavorings added
whitish powdery coating on the skin at harvest time
Best yeast strain for converting grape sugars to alcohol
bacterial fermentation in which malic acid is converted to lactic acid and carbon dioxide, adding complexity to "softing" wines
The practice of adding sugar, which is intended to produce a higher level of alcohol in the wine
in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing.
the amount of sugar concentration
greater the juice's specific gravity, the greater concentration of sugar in juice.
measurment of sugar in the juice
process that involves adding a small percentage of dried grapes to an already fermented wine
the principal function of _____ is to convert sugar molecules into alcohol and carbon dioxide.
yeast strain that is close to its natural state than can be controlled by the winemaker.
used by winemakers as an anti-oxidizing agent. excessive amounts will create an unpleasant odor in the wine.
transfer of juice
unfermented juice from the grapes. the must is fermented to make wine.
whole uncrushed clusters of grapes are placed into a stainless steel fermenter; the tank is filled with carbon dioxide and sealed. the lack of oxygen causes skin cells to die, releasing an enzyme inside each grape that converts sugar to alcohol.
undesirable odors from a variety of sources ranging from modly fruit to improperly or overly aged bottled wine.
the change in wine caused by exposure to air
a horizontal press with an inflatable membrane that gently squeezes the grapes against the revolving tank as it swells
one-celled organisms that, in winemaking, convert sugar into alcohol