Elite Winemaking
This class of molecules is responsible for the perception of astringency in red wine
tannins/flavanols
This is the scientific name for grape vines
What is Vitis vinifera
This microbe is responsible for the characteristic “funky” aroma of Burgundy red wines
What is Brettanomyces/Dekkera bruxellensis
This beverage comes from Tea fermentation using a SCOBY
What is kombucha
This family owned conglomerated owns High Noon
Who/What is E&J Gallo
A method that incorporates the skin cap into the rest of a red wine fermentation
What is a punchdown/pumpover
This root pest ravaged more than half of France’s vineyards in the 1800s
What is Grape Phylloxera
This resilient microbe often causes refermentation in bottled wine, even wine with high alcohol and low residual sugar
What is Zygosaccharomyces
The main grain used in beer production
What is barley
This is the Chemistry Research Director at E&J Gallo, who often recruits at Cornell
Who is Bruce Pan
This style of wine involves white grapes fermented on the skins
What is orange wine
This element in its ionic form is commonly used as a fungicide and is well-liked among organic growers
Copper
Molecule that causes many Cabernet Franc wines to smell like bell peppers
What is Isobutyl Methoxypyrazine (IBMP)
A unit used in conversations of spirits and distillation, this number is twice the ABV of a beverage
What is proof
Owner of Sam Adams and Angry Orchard
Who/What is Boston Beer Company
This species is often used to decrease the sourness of red wines, and to deliver the “butter” aroma characteristic to many white wines
What is Oenococcus oeni
This method of trellising is widely used for many Vitis vinifera grapes
What is Vertical Shoot Positioning (VSP)
Molecule that can cause a wine to smell like nail polish or bruised apples
What is acetaldehyde
This process is responsible for the nutty aromas in sherry
What is Oxidation
This regulatory value is one of the reasons that Washington State winemakers are interested in dealcoholizing technology
ABV Tax increases
This physical method of removing yeast, and haze forming particles in finished wine (and beer/cider) is typically used only on an industrial scale
What is centrifugation
The numbers 8 x 6 refer to this important metric in an agricultural context
What is row/vine spacing
Class of molecules that makes many New Zealand Sauvignon Blanc’s smell like cat urine
What are volatile thiols
The fungi responsible for soy sauce and miso is also the used in sake
What is koji
This sanitizer is very commonly used in commercial and small wineries