01/31/07 Fermentation

Welcome to Vine to Wine this is your host Linda Moran. On today's program, we are going to define a couple of wine terms that seem to be misunderstood. Okay so here are a few of the terms we may hear or read when wine is being described or reference. Let's start with the word terroir. Terroir is a term that describes a concept of place and where the grapes are grown. It addresses the characteristics of the environment of the vineyard. Characteristics such as the type of soil, the varying temperatures of the vineyard site, the amount of sunlight the site receives its aspect to the sun, the movement of the air through the vineyard site. The belief is these and other things like it are effecting the flavor and quality of the fruit and can be identified in the wine. The next term is malo-lactic fermentation. The term is referencing a process in winemaking when the malic acids in the fermented grape juice is converted to a softer type of acid called lactic acid. Malic acids are the tart sort of granny smith type of acid whereas lactic acid as the word implies is a softer acid like the ones in cheese yogurt and milk. So there you have it now you have a little idea what terroir and malo-lactic fermentation are all about. Remember to send your wine questions to Linda at Vine to Wine dot net and thank you for joining me on today's Vine to Wine.