Q & A
What is the meaning of “oeil-de-perdrix”?
The term « oeil-de-perdrix » is a French expression that can be translated into English as “Partridge’s eye”.
Q & A
What is ‘laccase’?
The ‘Laccase’ is a powerful oxidizing enzyme that is connected to Botrytis (bunch rot developing under certain conditions), which causes browning of grape must.
Beginners
What is the influence of the use of oak on a wine?
The wood used to ferment and/or age a wine has a profound and multifaceted effect on its characteristics and flavors. Notwithstanding the type of wood used which greatly impact the flavor profile of a wine (vanilla, coconut…), certain substances found in wood may be incorporated and metabolized directly into the wine…
Q & A
What is the role of wood tannins in the wine maturing and aging process?
Wood tannins and other phenolics give color and astringency to a finished wine. Also, given that wine is biologically active during the aging process, tannins extracted from wood during this prolonged contact period will balance the wine’s oxidative-reductive cycle, preventing oxidation and reducing the likelihood of off-putting reductive smells.
Q & A
What role do ‘Terpenes’ play in the wine maturing and aging process?
Essential oils known as “terpenes” can be found in American oak and, to a lesser extent, in certain French oak.
Q & A
What role do ‘Volatile Phenols’ play in the wine maturing and aging process?
‘Volatile Phenols’ are lignin degradation products that are not encountered when brand new oak barrels are not heated (not toasted) during their making process.
Q & A
What role do ‘Phenolic Aldehydes’ play in the wine maturing and aging process?
Vanillin, a lignin degradation product, is the most well-known member of the Phenolic Aldehydes group. Noticeably, the more oak barrels are heated (toasted) during their making process,
Q & A
What role do ‘Lactones’ play in the wine maturing and aging process?
‘Lactones’ are responsible for the oak aromas released into a wine during the wood aging process.
Q & A
What role do ‘Carbohydrate degradation products’ play in the wine maturing and aging process?
Carbohydrate degradation products are part of a large and complex group that includes furfurals, cyclotene, and maltol.
Q & A
What is ‘low-input viticulture’?
The term “low-input viticulture” refers to an alternative to traditional viticulture that aims to reduce all inputs to a vineyard…