chapter 1-what is wine?
how wine is produced
alcoholic fermentation
how are wine bottles labeled?
by the main grape varietal used in production (common practice in wine-producing regions outside of europe)
cabernet sauvignon is the result of what genetic mutation?
cabernet franc + sauvignon blanc (accidental cross-pollination)
the two fermentable sugars from grapes and other fruits are ________ and ________
fructose, glucose
what is the raw material of wine?
fruit (the sugar found in fruit)
white grapes are the equivalent of albino grapes, and are the result of ________ ________
genetic mutation
a "fermentation time bomb"
grape
a small sack of sugar-rich juice
grape
what flavor is rarely found in wines made from wine grapes?
grape (flavor has, for the most part, been bred out)
the basic building block of wine
grape juice
synonymous with wine
grapes
the influences that shape the flavors found in any wine can be broken down into what 3 parts?
grapes, viticulture/terroir, viniculture
what are the three impacts on a wine's flavor?
graps, viticulture/terroir, viniculture
what is the final product of fermentation? (one component)
heat
CO2 is an ________ gas
inert
the particular subspecies or type of grape
varietal
the largest influence on flavor(s) of wines is?
varietal used (or blend of varietals)
the art and science of making wine
viniculture
winemaking practices and procedures used to produce the wine
viniculture
the art and science of growing grapes
viticulture
the agricultural decisions made while the grapes were growing and the specific environment where grapes were grown
viticulture and terroir
the wine grape
vitis vinifera
a ________ climate causes grapes to ripen more
warmer
a grape is surrounded by a thin membrane with ________ ________ clinging to it
wild yeast
a fermented beverage produced from the juice of any fruit, usually grapes
wine
more than ____ of wine is made from the vitis vinifera grape
95%
________ balances the sugar/sweetness of wine
acid (acidity)
a pollination of one varietal plant by a different varietal
crosses
producing most dry wines requires approximately ________ lbs of grapes to produce a full 750 mL bottle
2.5 (about 600-800 grapes)
the pH of most wines ranges from
2.9-3.8
selective breeding has resulted in ________ subspecies of vinis vinifera
3,500
vitis vinifera originated where?
ancient mesopotamia
what other fruit is most commonly fermented into wine?
apples
a drying out of the palate
astringency
what type of process is alcoholic fermentation?
biological
composed mostly of wild yeast cells clinging to the grape
bloom
________ are generated as fermentation proceeds and they break the surface of the liquid
co2 bubbles
the ________ produced from fermentation has no impact on the final flavors or characteristics of the product
co2 gas
the most important characteristic of the wine grape that makes vitis vinifera the most important fruit for wine production
complex biochemistry
domestication of the vitis vinifera established ________
control
applying agriculture to vitis vinifera as early cultures began to plant seeds in vineyards outside of the plant's native homeland (Mesopotamia)
domestication
the first step in the developmental process of vitis vinifera
domestication
separates the grape juice from the wine
ethanol
the more sugar a liquid contains, the more ________ produced
ethanol
what causes alcoholic beverages to have intoxicating effects
ethanol
the two major waste products produced from alcoholic fermentation
ethanol, co2
this wine's grapes have flavors of cherries, cranberries, and earthiness
pinot noir
the first wines were accidentally produced during the ________ era
neolithic
south african varietal created by plant scientists in the 1920s by crossing pinot noir and a varietal gape called Cinsaut
pinotage
ethanol has a distinctive ________ aroma
perfumed
white-skinned varietal resulting from a genetic mutation of pinot noir vines
pinot blanc
the warmer a fermentation, the ________ the ________ metabolizes ________
quicker, yeast, sugar
what two things need to be understood for wine to make sense?
raw material, production
the majority of wild vinifera vines are ____-________
red-skinned
specific yeast conducting most alcoholic fermentations
saccharomyces cerevisiae
wine with grapes' containing flavors of grapefruit, tropical fruits, and freshly mowed grass
sauvignon blanc
________ ________ is taking advantage of cross-pollinations and genetic mutations
selective breeding
________ ________ is the reason wine today is synonymous with the wine grape
selective breeding
certain vines are selected to produce the next generation of vines due to their characteristics, qualities, and agricultural adaptability
selective breeding
alcoholic fermentation is the initial stage of the ________ process
spoiling
the ________ source that goes through fermentation is what determines the type of beverage produced
sugar
the basic building block needed for an alcoholic fermentation
sugar
the more ________ in a liquid being fermented, the higher the ethanol levels produced
sugar
alcoholic fermentation formula
sugar + yeast = ethanol + co2 + heat
C6 H12 O6
sugar molecule
in alcoholic fermentation, a yeast cell consumes a ________ molecules and excretes ___ carbon dioxide molecules in the form of _____ that can escape from the solution, as well as ___ ethanol molecules that are retained in the finished fermented beverage
sugar, 2, gas, 2
yeast feeds on ________ and ________
sugars, simple carbohydrates
type of wines that are made from shriveled concentrated grapes
sweet dessert wines
give red wines their structure
tannins
gives us the sensation of astringency
tannins
long-chain phenols found in all plant life, but very rarely in fruits
tannins
the skins, seeds, and stems of the wine grapes have high concentrations of ________
tannins
these add a degree complexity to wines made from wine grapes that isn't found in other fruit wines
tannins
the three main acids found in wine grapes
tartaric, citric, malic
directly translates into "dirt" or "earth"
terroir
encompasses all of the environmental impacts on a grapevine as it produces fruit each year, from climate, to soil conditions, and chemistry, to the geography of the vineyard
terroir
french term meaning the unique "taste" of a specific place
terroir
the flavors that the vineyard itself contributes to a wine (the influence of the actual vineyard itself on the vines)
terroir
the impact of the environment on a particular wine
terroir
the sugar source
the grape
consumes the sugar molecules in alcoholic fermentation
yeast
single-celled fungus
yeast
cling to grapes in a dormant state
yeast cells