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14 Cards in this Set
- Front
- Back
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Racking
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When wine is drained off the lees or sediment into another vat or cask
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Malolactic fermentation
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biochemical conversion of "hard" malic acids into "soft" lactic acids
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Benefits of Stainless steel fermentation vats
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allows wine to stay pure
vats lasts forever easy to clean |
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Benefits of wood fermentation vats
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Allows evaporation, thus concentration
Adds complexity, especially if malolactic fermentation happens in oak absorbs tannins from overly tanic wine imparts wood tannin into non tanic wine |
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Fining
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The addition of an agent to remove unwanted characteristics and to clarify the wine
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Manta
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Grape skin cap on red wine fermenting
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Pigeage
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the cap is manually pushed down into the juse
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remontage
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fermenting juice is pumped up and over the manta of grapeskins
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Carbonic maceration
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initial fermentation under the pressure of carbonic gass
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vin de goutte
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Free run juice
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vin de presse
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press wine
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battonnage
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lees stirring
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micro-oxygenation
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introduction of a constant stream of minuscule oxygen bubbles into a wine
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Dr. Richard Smart
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"father" of pruning
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