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40 Cards in this Set
- Front
- Back
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What are primary, secondary and tertiary aromas?
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Primary are fruity & floral aromas from the grapes.
Secondary are due to production processes that occur in the winery such as use of oak, lees & MLF. Tertiary are from the ageing process. This could be oxidative (long period in oak) or reductive (from a long period in bottle). Aromas such as coffee, chocolate and caramel are tertiary. |
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What criteria do we use to assess the quality in a wine?
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Balance
Expressiveness (does it show as it should?) Length Complexity Concentration (Intensity) |
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What problems can excess rainfall create towards the end of the growing season?
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Excess water towards the end of the growing season can create damp conditions and increase the likelihood of rot. It can also cause the berries to swell, diluting their flavours and leading to bursting.
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What are some of the reasons we choose to use rootstocks?
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Phylloxera resistance
Control the vigour of the vine Soil tolerance (chlorosis) Drought or water tolerance Nematodes |
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What can a vineyard owner do to combat spring frosts and how does each method work?
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Sprinklers: Sprays water. The water then freezes to release heat and protects plant tissues from frost
Vineyard Design: Cold air sinks to the lowest point, by planting on slopes, vines are less at risk from frost Burners: Generate heat and smoke, the smoke acts as an insulation keeping the ground heat in. Wind Machines: They draw warm air from above to keep the temperature at ground level above freezing |
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In what style of wine do S02 levels tend to be the highest?
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sweet white wines
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What is Brettanomyces?
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spoilage yeast that gives wine plastic or animal aromas reminiscent of sticking plasters, hot vinyl, smoked meat, leather or sweaty horses
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What does reduction smell like?
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stinky rotten eggs
boiled cabbage/ onions blocked drains |
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grams per litre of residual sugar:
dry off-dry medium dry - medium sweet sweet |
4 g/l or below
5-9 g/l 10-18 g/l 45 g/l or above |
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Where do we look in a white wine to best assess the colour?
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core
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pyrazines
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chemical compound responsible for the bell pepper and grassy aromas found in a Sauvignon Blanc
also found in some red wines made from under ripe grapes |
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What is a hybrid grape?
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cross of vitus vinifera and another species of vitis
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Which part of the vine is principally responsible for photosynthesis?
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leaves
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Which part of the vine is a cordon?
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arm of permanent wood
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What is continentality?
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greatest difference between the hottest and coldest months
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What is the average temperature needed in the growing season for a vine to ripen grapes successfully?
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16 – 21°C
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What are the benefits of a soil with a high rock content?
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ability to absorb and re-radiate the sun’s heat
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What is needed for photosynthesis to occur?
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chlorophyll and sunlight combined with CO2 and water
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Which climate category does Bordeaux fall under?
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Maritime
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Which climate category does Champagne fall under?
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Continental
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What climate category does Châteauneuf-du-Pape fall under?
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Mediterranean
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What is the name of the cooling current off the coast of South Africa?
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Benguela
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What is the name of the cooling current off the coast of Chile?
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Humboldt
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What is an ideal soil type for viticulture?
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a soil with relatively few nutrients and good drainage
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Which type of soil is associated with chlorosis in a vine?
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limestone
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% alcohol levels:
low medium - medium medium + high |
10.5% or below
10.5% - 11.5% 11.5% - 13.5% 13.5% - 14.0% 14.0% or above |
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Climate Classification
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Cool = 16.5c or below
Moderate = 16.5 - 18.5c Warm = 18.5 - 21c Hot = excess of 21c |
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factors affecting the annual temperature
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latitude
altitude ocean currents fog soil aspect |
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the direction in which a slope faces
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aspect
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factors affecting sunlight
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seas & lakes
latitude aspect |
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why is canopy management important?
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cloudy conditions can stop grapes ripening fully, leading to low levels of alcohol and unripe tannins and flavours
exceptionally sunny conditions can cause sunburn, leading to bitter flavours in the grape skins |
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continental climate
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the greatest difference in temperature between the hottest and coldest months
short summers with a large, rapid temperature drop in autumn noted for having very dry summers, sometimes require irrigation |
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maritime climate
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cool to moderate temperatures and a low annual difference between the hottest and coldest months
growing season can often continue well into autumn (ensuring the ripening of Cabernet) spring and summer rain can be a significant risk to the flowering, fruit set and the health of the grapes at harvest |
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mediterranean climate
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low temperature difference between the hottest and coldest months
summers tend to be warm and dry extra warmth and sunlight leads to wines that are fuller bodied, with riper tannins, higher alcohol and lower acid examples include coastal California, Chile, South-Eastern Australia and the Cape winelands |
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TCA
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Trichloroanisole
cork taint aromas of wet cardboard |
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wine condition
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TCA/trichloroanisole
reduction oxidation volatile acidity (V.A.) Brettanomyces (Brett) out of condition sulphur dioxide |
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sulphur dioxide
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-present in all wines but levels tend to be highest in sweet white wines.
-at very high levels can give wine an acrid smell of recently extinguished matches -at lower levels, can mask fruitiness of wine -insufficient So2 can lead to oxidation |
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volatile acidity
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gives wine aromas similar to vinegar or nail polish remover.
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esters
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fruity aromas generated during fermentation and ageing
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terpenes
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fruity or floral aromas generally associated with certain aromatic grape varieties such as riesling or muscat
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