Term
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Definition
| should maintain traditional varietal characteristics |
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Term
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Definition
| less volatile aromas should be removed from the system, fermentation will be much slower |
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Term
| High T fermentation (White) |
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Definition
| many traditional aromas will blow off or volatilize and dissipate before consumption- fermentation will be shorter than traditional |
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Term
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Definition
| Results in a Rose and a red, can improve the quality of color and mouthfeel by increasing the ratio of skins to juice |
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Term
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Definition
| Will stabilize color and have a modified mouthfeel |
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Term
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Definition
| Pectinase increases the extraction of polyphenols during the maceration, increasing the amount of anthocyanins, aromas, and "soft" tannins |
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Term
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Definition
| wine should be less acidic and have a fuller/rounder mouthfeel |
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Term
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Definition
| Nitrogen would increase the yeasts ability to thrive in the acid/sugar environment causing an overvigorous fermentation early on and then leading to yeast fatigue later on |
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Term
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Definition
| Yeast strain is said to produce more fruity/complex wines |
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Term
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Definition
| should create a nuttier flavor, and a more full and richer mouthfeel, it also becomes more resistant to oxidation and may be lower in color |
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