D3 - Acronyms for Theory Portion Flashcards

Water availability
Elevation
Sunlight interception
Topography/geography
Climate
Latitude (length of growing season)
Influences (proximity to water, temperature, air flow)
Diurnal shift (yes/no?)
Soils

Trellising / planting
Management: water, canopy, pest & disease
Harvest dates
Mechanization vs. hand-pick
Pruning

Arrival – sorting, chilling, destemming, crushing, pre-ferm skin contact
Adjustments – acid, tannin, sugar, deacidifcation
Yeast – cultured or native

Fermentation temperature – cool (54-61°F / 12-16°C), mid-range (63-77°F / 17-25°C), warm (70-90°F / 21-32°C)
Fermentation vessel – inox (reductive), cement, wood (oxidative), pump overs or punchdowns
Malo – lowers acidity, adds body and aromas and flavors

Post-fermentation soak – extracts more tannins
Maturation – lees, oxygen, wood
Blending – is it typical for the region?
Packaging – can indicate price and quality