Harvest Vocabulary for Wine Lovers

                                                                                                                                            September in the Northern Hemisphere is a pivotal month for winemakers. These terms will help in understanding the wine-making process. 

• Alcoholic fermentation — the conversion of grape sugar into alcohol.

• Bâtonnage — stirring the wine during fermentation to keep it in contact with the lees (the solids).

• Brettanomyces — a spoilage yeast that produces off‑aromas in wine.

• Brix — a measurement of sugar content in grapes.

• Carbonic maceration — fermenting whole, uncrushed grape clusters.

• Fining — a clarification process; many winemakers use egg whites.

• Free‑run juice — juice released naturally by the weight of the grapes, without pressing.

• Malolactic fermentation — often called “ML”; converts sharp malic acid into softer lactic acid.

• Must — unfermented grape juice.

• Lees — sediment from fermentation, including spent yeast, seeds, and other solids.

• Racking — transferring wine from one vessel to another to separate it from sediment.

• Green harvest:  removing unripe grapes in early summer so the remaining grapes can achieve a greater quality. 

Do you Know These Important Harvest Terms?

It's harvest time in the northern hemisphere.   Serious wine lovers who have visited wineries during this period (and/or attended wine appreciation classes) have probably heard most of the below terms of the wine-making process.   But, do you know what they really mean?    Below is a 5-6 minute quiz for 10 terms you need to know.     (Answers at end)  

1.  Alcoholic fermentation:

a.  The addition of alcohol to fermenting grapes.

b.  Alcohol that is produced when grapes are mixed with Sulphur.

c.  The conversion of sugar to alcohol.

d.  Fermentation of grapes which causes higher acidity.

 

2.   Battonage:

        a.  Separating the solid parts of fermentation from the liquid.

        b.  Stirring wine during fermentation.

        c.  The process of transferring young wine from tanks to barrels

        d.  Removing grape skins & seeds from the juice.

 

3.   Brettanomyces:

        a.  Famous French scientist who pioneered cork closures.

        b.  Amount of acidity in grapes.

        c.  Instrument that measures a wine’s tannin level.

        d.  Yeast that causes wine to spoil.

 

4.  Fining:

a.  Sugar level of grapes used to determine ripeness.

b.  Process used to make a wine more clear.

c.  Removing microbes from wine.

d.  Pressing grapes with minimal pressure.

 

5.  Malo-lactic Fermentation

a.  Removal of microbes that interfere with fermentation.

b.  Developed in Spain, this process reduces free radical acids in wine.

c.  A process to remove harmful acids that cause a wine to spoil.

d.  Conversion of harsher malic acid to the softer lactic acid.

 

6.  Must:

a.  Unfermented grape juice

b.  End stage of fermentation

c.  Must-add components to begin fermentation

d.  First inspection of grapes prior to fermentation

 

7.  Lees:

a.  Naturally occurring microbes on grape skins

b.  Yeasts that can interfere with fermentation.

c.  Sediment that occurs during fermentation

d.  Calculation of acidity during fermentation

 

8.  Racking:

a. Evaluating when a wine should be placed in a barrel after fermentation

b.  Process of separating wine from sediment by moving it to another barrel.

c.  Stacking barrels in a winery to facilitate gravity flow.

d.  Process used during bottling to keep wine away from oxygen exposure.

 

9.   TCA:

a.  Destructive chemical that causes a wine to be “corked”

b.  Harsh acid that is found in the skins & seeds of grapes

c.  An array of acid compounds that are vital to the start of fermentation

d.  Test to determine the physiological ripeness of grapes

 

        10.   Topping-off:

          a.  Filling your glass at a wine tasting without permission

          b.  Adding Sulphur to a wine to prevent spoilage

          c.  Filling a wine barrel to its top level to prevent oxidation

          d.  Adding extra grapes during fermentation to enhance flavors 

           

   Answers:

1. c
2. b
3. d
4. b
5. d
6. a
7. c
8. b
9. a
10. c  

How high did you score?  

                9-10 Correct:    Wine-Know!

                7-8 Correct:   WINE OH!

                6-7 Correct:   Whine O

                < 6 correct:   Wine NO!  

 

Harvest Terms You Need to Know

September in the Northern Hemisphere is a huge month for winemakers.  Wine lovers should be aware of the following vocabulary, especially if you’re visiting a winery:

• Alcoholic fermentation:   the conversion of grape sugar to alcohol

• Battonage:  stirring the wine during fermentation so that the liquid has contact with the lees (the solids)

• Brettanomyces:  bad yeast that causes wines to spoil

• Brix:  measurement of the amount of sugar in the grape

• Carbonic maceration: fermenting whole clusters of grapes that have not been crushed

• Fining:  process used to clarify the wine (egg whites are used by many)

• Free-run juice:  juice that has not been pressed but obtained simply by the weight of the grapes themselves

• Malo-lactic Fermention:  Known also as “ML,” this is the conversion of harsh malic acid to softer lactic acid

• Must:  unfermented grape juice

• Lees:  sediment that occurs during fermentation (includes spent yeasts, seeds & other solids)

• Racking:  process of separating the wine from the sediment by moving the liquid to another barrel

• Saignee:  French term which literally means “to bleed,” this is the process of removing some of the unfermented grape juice to increase the wine/skin ratio

• Sulfites:  chemicals that prevent spoilage of wine

• Tannin:  compound found in the seeds, skins and stalks of grapes

• TCA:  abbreviation for the destructive chemical that causes cork taint

• Topping-off:  process of filling a wine barrel that has lost wine due to evaporation

Wine Trivia That May Surprise You

With holiday parties rapidly approaching, here are some tidbits for cocktail trivia with fellow wine lovers:

How many varieties of wine grapes exist in the world today?

>10,000

What grape varieties are the most planted on the globe?

• White:  Airen from Spain tops the list.  Next, is Chardonnay, then Ugni Blanc (a grape from France)

• Red:  Merlot snags the numero uno spot, closely followed by Cabernet Sauvignon, then Grenache (if this last one surprises, you can blame it on Spain again.)

How many grapes go into the making of a bottle of wine?

Bordeaux’s Chateau Yquem claim that one grape vine yields one bottle of their Sauternes.  Other high-end producers state that one grape vine produces 2 bottles of wine.  Still yet other indicate that it takes about 2.5 lbs of fruit to make a bottle of wine.

How is wine heart healthy?

The dark color pigments found in red grape skins are responsible, thus only red wines exert a protective cardiac function.

How many bottles are in a barrel?

The standard barrel contains 300 bottles of wine.

What are the culprits that can taint a wine?

There are 2 that can especially wreak havoc.  Brettanomyce (aka “Brett”) is a spoiling yeast that causes barnyard smells in wine.  It can destroy an entire winery’s inventory as it’s difficult to eradicate.  The other is a chemical compound called TCA.  This culprit is often found in flawed corks, thus when TCA ruins a wine the wine is referred to as “corked.”

Waiter! There's a Flaw in My Wine!

We’ve all been there….an inordinate amount of time perusing the wine list and finally finding the perfect bottle.  The first course is on its way…the sommelier uncorks the wine and presents a small amount for tasting.   But, there’s a problem with the wine---you gotta be kidding!   Today I’m ranting about two things that can ruin a wine: cork taint and Brettanomyces (aka “brett”).  Both of these can wreak havoc on wines, irrespective of the wine’s price or quality.

A “corked” wine has an undesirable smell that is caused by a chemical compound called 2,4,6-trichloroanisol, or TCA.  The compound can develop in corks themselves which is the reason for the name (but it can also come from cardboard cases or wooden pallets; in fact, entire wineries can be contaminated with TCA.)  A corked wine smells musty or moldy and reminds many oenophiles of old musty books, wet cardboard, or a damp cellar.  Interestingly, it is estimated that as high as 8% of wines are corked.   

Brettanomyces, or "brett," is an unfriendly yeast….a close relative of the most common winemaking yeast.  Brett, like TCA, can ruin a wine.   At low levels, some feel this yeast can add complexity to the wines;  in young reds, for example, it can give bacon-clove-leather notes reminiscent of older reds.   At higher levels, however, it contributes obnoxiously strong barnyard notes, or the smell of dirty socks.

Brett is a winemaker’s worse nightmare.  It multiples quickly and is often difficult to recognize before it’s too late.  Once it sets up housekeeping in a winery it can be super tricky and very costly to eradicate.  Brett can permeate walls, floors and ceilings…it essentially has no barriers. In some cases the only answer has been to build a new winery.  The best way to prevent this yeast is immaculate sanitation practices throughout the winery.

The threshold of perception (and tolerance) for both TCA and brett vary from person to person.  There are some people who don’t notice these flaws, some who notice but don’t find them offensive, and others who might mistake one for the other.  Regardless, it’s up to the individual to decide if the wine is drinkable or should be sent back.