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