After pressing, the juice is allowed to settle (débourbage) Allows the juice to be racked off suspended solids and clarified prior to fermentation

MIcro-oxygenation Aeration technique in which small amounts of oxygen are allowed to enter a stainless steel tank during either fermentation or maturation of the wine May be combined with oak chips to approximate the effects of a new barrel at a fraction of the cost

Vinification Terms Flashcards by Ryan Totman

soutirage

racking

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collage

fining

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débourbage

After pressing, the juice is allowed to settle (débourbage)
Allows the juice to be racked off suspended solids and clarified prior to fermentation

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microbullage

MIcro-oxygenation

Aeration technique in which small amounts of oxygen are allowed to enter a stainless steel tank during either fermentation or maturation of the wine
May be combined with oak chips to approximate the effects of a new barrel at a fraction of the cost

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chauffage, cintrage, bousinage

chauffage - warming
cintrage - shaping
bousinage - toasting

3 stages of applying heat to make a barrel

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Vinification Terms Flashcards

(5 cards)