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118 Cards in this Set
- Front
- Back
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What are the five things a vine needs? |
Warmth, sunlight, co2, water, and nutrients |
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What does a vine use to produce sugars in photosynthesis. 3 |
Sunlight, water, and co2 |
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What does the vibe use sugars for? 2 |
Power it's growth and ripen it's grapes |
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What does a vine use nutrients for? |
Grow healthy shoots, leaves and roors |
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Which part of the grape contains high levels of flavors, colour, and tannins? |
The skin |
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Which part of the grape contains high levels of tannins that could make a wine taste very bitter if handled too roughly during winemaking? |
Seeds and stems |
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Which part of the grape contains water, sugar, acids, and flavors? |
Pulp |
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What are the four stages of grape formation and ripening? |
Flowering, fruit set, version, and ripening |
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How do vines pollinate flowers? |
Self pollinate using the wind |
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In what season does flowering occur? |
Spring |
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What stage of grape formation occurs when flower is pollinated, starts to grow seeds, and swell? |
Fruit set |
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What is the beginning of the ripening process in which grapes start to lose their dark green color? |
Veraison |
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In what season does veraison take place? |
Mid summer |
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At the beginning of the ripening process, what levels of the following do grapes have? Acid Sugar Flavor |
High levels of acid Low levels of sugar Herbaceous flavor |
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For white grapes, during ripening the aromas and flavors change from what to what? |
Green fruit to stone fruit and tropical fruit |
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For black grapes, during ripening the aromas and flavors change from what to what? |
Fresh fruit to cooked fruit |
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What do grapes that experience extra-ripeness exhibit? 2 |
concentrates sugars and acids and dried fruit aromas start to develop |
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Why does Noble rot cause grapes to concentrate acids, sugars, and flavors of the grape? |
It causes tony holes in the grape that evaluate the water |
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Does Noble rot grow on ripe grapes or unripe grapes? |
ripe grapes |
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What are the morning and afternoon conditions required for Noble rot? |
damp misty mornings to get Noble Rot growth Dry warm afternoons to prevent Noble rot from destroying grapes |
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For Eiswein grapes, are they pressed before or after they thaw? |
before they thaw |
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What does eiswein contain high concentrations of? 3 |
Sugars, acid, flavors |
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When is the growing season in the northern hemisphere? |
April to October |
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When is the growing season in the Southern Hemisphere? |
October to April |
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What temperature is cool growing temperature? |
16.5 Deg C or below (62 Deg F) |
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What temperature is moderate growing temperature? |
16.5 - 18.5 deg C (62 deg F - 65 deg F) |
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What temperature is high growing temperature? |
18.5 - 21 deg C (65 deg F - 70 deg F) |
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What latitudes can grapes grow at? |
30-50 degrees |
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what does being near the sea do to growing climate? |
provides a moderating influence |
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What is the sea affect on growing climate in South Africa? |
winds from the South Pole have a cooling effect |
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What is the sea affect on growing climate in Northern Europe? |
winds from the Carribbean have a warming affect |
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Hw do river temperatures change in relation to land? |
take longer to warmer up and longer to cool down |
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What affect do rivers have on cooler regions? |
They provide warmth and extend the growing season |
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What do rivers reflecting sunlight do for the surrounding areas? |
Helps grapes ripen further from the equator and protect against frost |
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What are 2 effects cool air can have on warmer climates? |
1. warmer coast areas can benefit from moderating cooler air blowing from colder seas 2. Cool mountain air can also cool down warmer vineyards where heat can build up |
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What can clouds blocking sunlight to a vineyard do to the grapes? |
can take longer for grapes do ripen due to slower photosynthesis |
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Where are clouds / fog / mist an important moderating factor? |
warmer Australian regions |
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what does fog forming at ground level do to vineyard? |
cools down the vineyard |
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Where does fog play an important moderating influence? 2 |
Coastal regions of: 1. California 2. Chile |
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What does mist forming near rivers during the mornings in autumn do? |
it is essential for the formation of noble rot |
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What do mountains do for a vineyard? |
They provide a rain shield, which result in sunny summers, dry autumns, and an extended growing season |
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How does soil affect temperature in a vineyard? |
can absorb heat and make the vineyard warmer |
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What are three typical symptoms of cool vintages: acid sugar aromas |
high acid low sugar undeveloped aromas |
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What are typical symptoms of hot vintages? aromas damage |
dried fruit aromas sunburn |
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What can happen to grapes in extreme hot conditions? |
They can shut down / not ripen because of lack of water |
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What happens to vineyards in drought? |
lack of ripening |
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What can high levels of rain do to vineyards? |
It can lead to fungal diseases |
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What happens to grapes if their is heavy rainfall close to harvest? |
Grapes will swell - diluting their flavors |
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When is frost particularly damaging to a vine? |
in the spring - lowers harvest |
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How are vines typically trained? |
They are trained on trellises |
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When are vines typically pruned? |
in the winter when they are dormant |
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Why are vines pruned? |
to ensure they retain their required shapes |
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Why are some grape growers hesitant to use synthetic chemicals? |
they can cause longer term problems in vineyards |
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What happens if yields are too high? flavor sugar |
diluted flavors lower levels of sugar |
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What happens if yields are too small? |
crop will be too small to be commercially viable |
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What is the French term for Old Vine? |
Vielles vignes |
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What is the benefit of Old vines having smaller crops? |
More concentrated and complex aromas |
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What are typical of late harvest grapes? ripeness sugar body flavor concentration |
1 riper flavors 2. higher sugar levels fuller bodied more concentrated flavors |
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What does the term Vendanges tardives mean and where can it be used? |
late harvest, Alsace |
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What level of sweetness can late harvest wines be? |
Dry, off-dry, medium, sweet |
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What are the 2 PDOs for France? |
AOP, AOC |
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What are the 2 PDOs for Italy? |
DOC, DOCG |
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What are the 2 PDOs for Spain? |
DO, DOCa |
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What are the 2 PDOs for Germany? |
Qualitatswein Pradikatswein |
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What are the 2 PGIs of France? |
IGP, VdP |
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What is PGI in Italy? |
IGT |
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What is PGI in Spain? |
Vino de la Tierra |
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What is the PGI in Germany? |
Landwein |
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What step of wine making is splitting grape skins to release the grape juice? |
crushing |
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What step of wine making is squeezing crushed grapes in a press to extract the rest of the juice? |
pressing |
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What step of wine making involves yeast feeding on sugars in the grape juice t produce alcohol and release CO2 and heat? |
alcohol fermentation |
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What is the typical storage period for most wine before bottling? |
less than a year |
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What is it called when wines are stored for extended periods of time in vessels made from oak? |
maturation |
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What are the 2 things maturation develops in a wine? 2 |
Body and flavor |
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What is the typical order of the following items in dry red wine making: packaging, draining, pressing, alcohol fermentation, crushing, storage / maturation |
Crushing -> alcohol fermentation -> draining -> pressing -> storage /maturation -> packaging |
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What helps extract color and tannin in red winemaking? |
the yeast during fermentation? |
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Which technique for distributing the cap in red wine making involves using a plunger to push down the liquid? |
Punching down |
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Which technique for distributing the cap in red wine making involves pumping liquid from the bottom of a fermentation vessel through a hose and spraying it over the cap? |
Pumping over |
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Which method of dry rose making uses black grapes, starts alcohol fermentation the same way as in red wine making, but then drains the wine from the skin after a few hours and continues fermentation at white winemaking temperatures? |
Short maceration |
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Which method of dry rose making blends a red wine and a white wine? |
blending |
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Which method of making dry rose wines is not permitted in Europe? |
blending |
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When can red grapes be used to make white wines? |
Only when the skins are pressed very gently |
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What is the typical order of the following items in dry white wine making: packaging, draining, pressing, alcohol fermentation, crushing, storage / maturation |
crushing -> pressing -> alcohol fermentation -> storage / maturation - > packaging |
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Which way of making sweet wines involves juice extracted from extra ripe grapes, botrytis affected grapes, and frozen grapes which have such high levels of concentrated sugar that is is impossible for the yeast to eat all sugar before the fermentation stops? |
Concentrated grape sugars |
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What's an example of a sweet wine that is made from concentrated grape sugars? |
Tokaji Aszu |
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Which method of making sweet wine involves use of a sophisticated filter that has small enough holes to remove yeast from the fermenting grape juice? |
Removing the yeast |
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Which is an example of sweet white wine made from removing the yeast? |
White Zinfandel from california |
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Which is an example of making red white and rose wine in which sugar or a sweet wine is added to a dry wine? |
Adding sweetness to a dry wine |
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What are the two adjustments winemakers may make to wine? |
Adjusting sugar, adjusting acid |
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What does adding sugar to a winemaking process result in? What climates would the level of sugar be too low? |
higher alcohol cool climates |
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In what climates would acid need to be added due to too much ripening? |
warm climates? |
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In what climates would acid need to be neutralized do to high acidity? |
cool climates |
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What temperature range is red wine fermented at? c and f |
20-32 deg c, 68 - 90 deg f |
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What temperature range is white wine fermented at? c and f |
12-22 deg c, 54-72 deg F |
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What two winemaking steps can steel or concrete vessels be used for? |
fermentation and storage |
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Are steel or concrete vessels airtight? |
they can be |
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What two winemaking steps can steel or concrete vessels be used for? |
fermentation and storage |
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When making an oak barrel, what is the name for the length of time and level of heat applied to the oak (which influences the flavors)? |
toasting |
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What flavors can toatsing produce? 2 |
sweet spice and charred wood |
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What four flavors would new oak add to a wine? |
Vanilla, coconut, charred wood, and spice |
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What three flavors can interaction with oxygen in oak barrels cause? What does oxygen to do tannins in oak barrels? |
caramel, dried fruit, and nut (hazelnut, almond, walnut) softens them |
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Do the benefits of oxygenation go faster in big barrels or small barrels |
small barrels -> more surface area on the barrel |
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What are cheaper alternatives to oak barrels? |
oak chips / staves |
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At what point in the winemaking process does malolactic conversion take place? |
after the alcoholic fermentation has finished |
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What are the 2 effects malolactic conversion has on a wine: acidity flavor |
lowers acidity adds buttery flavors |
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Does malolactic conversion always take place in red wine or white wine? |
red wine, white wine there is a choice |
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What is an example of a white wine in which malolactic conversion is not allowed to take place? |
Riesling |
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What is an example of a white wine in which malolactic conversion is encouraged? |
Chardonnay |
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What is the name of the layer of dead yeast cells that form at the bottom of a fermentation vessel after alcohol fermentation? |
lees |
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How does a winemaker increase contact with the lees? |
stirring the lees through the wine during maturation |
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what does lees contact do to: body of the wine flavors |
adds body, adds flavors of biscuit and bread |
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When making wine from what type of grape variety would one avoid lees contact? |
aromatic grape varieties |
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What are two reasons a winemaker may choose to blend? |
add complexity blend across vintages to maintain a branded wine's style |
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Once in bottle, do most wines get better or worse? |
worse |
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What are characteristics of wines that are typically able to improve with age in bottle: reds 2 whites 2 |
reds: high acid, high tannins whites: high acid: high sugar |
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What changes happen to a white wine that is matured in a bottle: color intensity tertiary flavors (4) |
color will go from lemon to gold to amber intensity of color will become deeper tertiary flavors such as dried apricot, honey, nut and spice will develop |
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What changes happen to a red wine that is matured in a bottle: color intensity tannins tertiary flavors (4) |
color will go from ruby to garnet to tawny intensity of color will become paler tannins will drop over time and become softer and smoother tertiary - fig, prune, meat, wet leaves |
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When would an aged wine need t be decanted before it is served? |
if a deposit is formed at the bottom of a bottle of wine as it ages |
