These are tidbits that a wine aficionado should
know. They range from terminology used
in the vineyard and wine-making process to pests that can destroy wine. Also included is information such as the
health benefits of wine. Let’s start with the most destructive first, and end
on a positive note.
1. Brettanomyce: “Brett” is a wine spoiling yeast that causes
barnyard
smells. It can destroy an
entire winery’s inventory as it’s difficult to
eradicate.
2. TCA: a chemical compound (often found in flawed
corks) that ruins a
wine and causes it to be “corked.”
3. Green harvest: to cut off grape clusters from the vine in
order to
intensify the flavor of those grapes that are left.
4. “On the lees”: the lees are the dead yeast leftover after
fermentation.
Some wines (usually whites)
are left in contact with their lees to increase
the complexity of the wine.
5. Malolactic fermentation: commonly referred to as “ML,” this is a
chemical
process that converts harsh malic acid
to a softer lactic acid.
6. “Rack a wine”: to siphon wine into a new, clean barrel…leaving
all the
sediment in the old barrel.
7. Cap: a very hard top that forms during
fermentation at the top of the
tank (it’s composed of grape skins which are
where many flavor components and color pigments are located).
8. Pump-over: to pump juice over the hard cap (to break it
up) during
fermentation to extract color, flavor & tannins.
9. Fine: to clarify or make the wine more clear.
10. Heart healthy benefits of wine: due to dark colored pigments found
in red
grape skins, thus only red wines are cardiac protective.
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