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Terms in this set (20)
the process of adding a small amount of oxygen into a tank of young wine to cause controlled aging- this simulates the barrel aging process
Vines produced by crossing two different species.
hydrogen ion concentration
Most abundant gas in the atmosphere
Substances that are essential for healthy plant growth, e.g. nitrates and magnesium
lutte raisonnée (FR)
type of viticulture that tries to avoid synthetic farming, more sustainable than organic
Volatile acid that is the main compound of vinegar. Formed by bacteria in alcohol in the presence of oxygen
Tartaric, Malic, lactic
Phenolic compounds responsible for the color of red and black grapes
Produced during fermentation or by lactic acid bacteria. Smells buttery and slightly sweet
Flavor compounds formed during fermentation and aging. Distinctly fruity and nutty notes
Most important sugar in grapes. Produced by photosynthesis
Carbohydrates that glue plant cell walls together
Refers to sulfur compound flavors in wine. Opposite of oxidation
group of naturally occurring chemical compounds in foods and often added to wines, potatoes, and shrimp as a preservative
Sulfur Dioxide (SO2)
a colorless gas detected by its pungent odor; produced by the burning of fossil fuels, especially coal, that contain sulfur as an impurity; can react in the atmosphere to form sulfuric acid, a component of acid deposition
the removal of a suspended matter in a wine by the addition of a foreign material (bentonite, egg whites, isinglass, etc)
an aluminosilicate clay that swells in water and has powerful properties of adsorption
a kind of gelatin obtained from fish, especially sturgeon, and used in making jellies, glue, etc., and for clarifying ale.
self-destruction of cells; decomposition of all tissues by enzymes of their own formation without microbial assistance
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CSW CH 1
Applications, uses, and sources
[2018 CSW] Chapter 1: Wine Composition and Chemist…