WINEMAKING AND MATURATION

Flashcards covering key vocabulary and concepts from winemaking and maturation.

Oxidation

The chemical reactions that occur when oxygen reacts with grape juice or wine during the winemaking and maturation process, which can be either positive or negative.

Alcoholic Fermentation

The process in winemaking where yeast converts sugars in grape juice into alcohol and carbon dioxide.

Sulfur Dioxide (SO2)

A common additive in winemaking used as an antioxidant and antiseptic, protecting against oxidation and unwanted microbial growth.

Natural Wines

Wines produced with minimal human intervention, often avoiding additives and processing techniques.

Tannins

Chemical compounds found in grape seeds, skins, and stems; they contribute to the structure and astringency of wine.

Malolactic Conversion

A secondary fermentation where lactic acid bacteria convert malic acid into lactic acid, softening the wine's acidity and adding complexity.

Inert Winery Vessels

Containers such as stainless steel or concrete tanks that do not contribute flavors to the wine and minimize oxidation during fermentation and storage.

Sedimentation

The process by which suspended particles in wine settle at the bottom of the vessel, leading to clearer wine.

Fining

A winemaking process that adds fining agents to wine to clarify it by causing certain particles to clump together and become visible enough to be removed.

Filtration

A method of clarifying wine by passing it through a filter to physically remove solid particles before bottling.