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10 Cards in this Set
- Front
- Back
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stems |
bitter oil, gives wine an unpleasant taste, removed with a stemmer |
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skins |
contains tannin, which is responsible for the coagulation of proteins enabling the wine to settle and become clear |
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seeds |
Insoluble, yet harsher tannins can leach into the pomace from testa |
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pulp |
the part of the grape mainly used for the making of wine |
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4 components that contribute to the final taste in wine |
variety, how they are grown, environmental factors such as image and soil, and viticulture management |
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first stage maturtity |
tartaric/malic acid, hydroxycinnamic acid, tannins, minerals, amino, micronutrients and aroma coumpounds |
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tartaric/malic acid |
provide wine with acidity and are therefore critical to wine quality |
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hydroxycinnamic acid |
browning reaction, precursors to volatile phenols |
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tannins |
bitter and astringent properties, ed wine color stability |
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minerals, aminos, micronutrients and aroma compounds |
add to overall wine quality |
