Wine Wine Wine

Front 1

What are phenolics

Back 1

tannnins, pigments, and flavore compounds... the 3 components of redn wine

Front 2

what is cryoextraction

Back 2

the process of freezing water out f grapes.. artificial icewine production

Front 3

what type of acid is added in acidification

Back 3

tararic acid

Front 4

what is a fuder

Back 4

upright oak cask, usually lined with tartratees and made of slavinian oak

Front 5

when yeast is put into contact with grape sugars it produces

Back 5

alchohol - heat - co2

Front 6

what is batonnage

Back 6

stirring the lees

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what is pigeage

Back 7

punching down the cap

Front 8

who origanally proposed chapilization and what is it?

Back 8

the addition of sugar to increase alchohol during fermetation
french agricultural minister jean-antoine chapat

Front 9

what is the ideal cellat temp

Back 9

55 degrees ferinheight

Front 10

explain pierces disease

Back 10

spread by Glassy Winged Sharpshooter vines die within 5 years of bacterial disease
firsst sign is dead spots then eventually leaves fall off

Front 11

how many gallons are in a hectoliter

Back 11

22 gallons

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how many acres are in a hectare

Back 12

2.47

Front 13

descripe grey rot

Back 13

a form of botrytis fungus which imparts a moldy taste to the grapes

Front 14

odium

Back 14

powdery midew,
controlled by spraying

Front 15

what is ampelography

Back 15

the science of vine identification by observation of precise variations in grape leaf shape, color, and so on

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what is a pip

Back 16

the seed of the grape

Front 17

what is the brush

Back 17

what remains attached to the stem when grape is picked

Front 18

What does salt do to red wines

Back 18

increases tannin

Front 19

what compound is found in asparagus and artichokes that makes them so hard to pair with

Back 19

cynarin
piedmont like to pair asparagus with nebbiolo

Front 20

Define Umami

Back 20

savory, based off glutanic acid (msg)

Front 21

What is coq au vn

Back 21

chicken poached in pinot noir
classic dish of burgundy

Front 22

What are the 5 taste receptors

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Salt, sweet, sour, bitter, umami

Front 23

What does the word sommelier come from

Back 23

Somme is a carrige to deliver or carry wine
Sommelier is the person who oversees the carrige

Front 24

how many calories does a glass of wine have

Back 24

100-120 whites are lower reds are a little more, riesling and r.s. wines up with reds

Front 25

what type of wine was popular in Shakespeare 's time and what did he simply call it

Back 25

fortified wines
he called them simply "sack" which come from spanish saca meaning to remove(from the solera)

Front 26

how do you convert Celsius to ferinhieght

Back 26

double it and add 30

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1. Name the European native vine species

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A: vitis vinifera

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2. Name 3 Different North American vine species

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vitis labrusca, vitis riparia,, vitis rotundifolia

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3. Name one native Asian vine species

Back 29

vitis amurensis

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4. What is meant by a “cross” and how is it different from a “Hybrid”

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A: a cross is crossings between grape varieties of the same species, typically vitis vinifera. A hybrid is a crossing between two different vitis species

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5. What is a “clone”

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A: Virtually all wine grape types have multiple clones - mutations that produce characteristics differing from the original. Certain clones may produce distinctly different wine aromas and flavors or be more or less prone to rot or disease

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6. What is “massal selection”

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A: "Massal selection is a kind of survival of the fittest for vines where cuttings from only the best vines are propagated. This is accomplished through field selections. In France, many Burgundy houses are going back to this technique by taking cuttings from their old vines. The belief is that vines lose their identity through clonal selection. Massal selection differs from clonal selection in the following ways: a clone is a vine propagated from one single vine, a mother vine, and each plant is identical in DNA and uniform in personality; massal selection involves choosing a number of outstanding vines from the vineyard and then propagating new vines from that budwood; and the selection process continues from one generation to the next. The vines then are from the same family, with the same genes, but the individual plants are not identical. "

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7. Briefly explain the appearance of Phylloxera Vastatrix in France

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A: In the late 1800s the phylloxera epidemic destroyed most of the vineyards for wine grapes in Europe, most notably in France. Phylloxera was inadvertently introduced to Europe in the 1860s, possibly on imported North American vinestocks or plants. Because Phylloxera is native to North America, the native grape species there are at least partially resistant. By contrast, the European wine grape Vitis vinifera is very susceptible to the aphid. The epidemic devastated most of the European wine growing industry. In 1863, the first vines began to deteriorate in the southern Rhône region of France. The problem spread rapidly across the continent. In France alone, total wine production fell from 84.5 million hectolitres in 1875 to only 23.4 million hectolitres. Some estimates hold that between two-thirds and nine-tenths of all European vineyards were destroyed.

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8. How much moisture does a vine generally require in the growing season

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A: 27 inches per year

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9. What does the acronym RDI stand for?

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A: Controlling irrigation application often involves supplying less water than required for optimal vine development. Known as Restricted Deficit Irrigation (RDI), this practice is designed to keep the vine under controlled stress conditions, to increase wine grape quality.

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Eutypiose

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A fungal infection which withers the vine.

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Botrytis cinerea

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a fungus that affects many plant species, although its most notable hosts may be wine grapes. In viticulture, it is commonly known as botrytis bunch rot; in horticulture, it is usually called grey mould or gray mold. The fungus gives rise to two different kinds of infections on grapes. The first, grey rot, is the result of consistently wet or humid conditions, and typically results in the loss of the affected bunches. The second, noble rot, occurs when drier conditions follow wetter, and can result in distinctive sweet dessert wines, such as Sauternes or the Aszú of Tokaj

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Peronospera

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downy mildew) - A disease caused by certain fungi (and not to be confused with powdery mildew or sooty mildew) and spread by windblown spores. It produces spots or fuzzy patches on the leaves of susceptible plants. Downy mildew is most troublesome in hot humid weather

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12. Name 5 vine pests and explain the hazard

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pylloxera – deposits aste ate into he vine choking it off
Grape moths – feed on buds and berries at larval stage
Red and yellow spider mites – inject toxins into bitemarks yellowing leaves and reducing bud formation and possibly death to plant
Nematodes – larva feed off plant nutrients
Birds and animals – will each fruit and buds

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11. What are the ripening requirements of the average vitis vinifera vine.

Back 40

A: 1,300 hours of sunlight

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10. Name 3 different systems of irrigation

Back 41

A: drip irrigation, flood, and sprinkler

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14. State the 2 most usual ways of pruning a vine and explain how each is accomplished

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Spur pruning - There are two fruiting canes (this years growth) originating from each spur (a cane shortened, usually to two nodes, although it may be between one and four nodes, in the previous years pruning). The cane furthest away from the cordon is completely removed, the one nearest is shortened to two nodes to produce next years spur, which will generate the two new fruiting canes. There are a number of spurs along the cordon, providing sufficient quantity of fruit.
Cane pruning: - Here the vine has a two year old cane which generates many more fruiting canes during the growing season, and a spur giving origin to two canes. At pruning the two year old cane, and consequently much of this years growth, are completely removed. Of the two canes originating from the spur, the one closest to the cordon is pruned to leave a replacement two node spur, whereas the cane further away is left intact, although shortened. This is next years two year old cane.

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Gobelet

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Literally translating as 'goblet', this ancient method of vine training involves no wires or other system of support, and results in a goblet shaped growth. The trunk of the vine is kept short at about 0.5m, and it is crowned by a knarled lump of old wood, which is the result of years of spur pruning the few branches at the head of the trunk. Vines trained in this manner, referred to as 'head training', essentially resemble a small bush or shrub, and they may be described by some as 'bush vines'. They are best suited to warm, dry climates, without fertile soil. This is because there is an increased risk of rot in humid environments, as the bushy architecture of the vine inhibits evaporation of water from the fruit and foliage. In fertile soil the foliage may be so prolific as to dangle on to the ground, and this is also undesirable. Consequently they are often found in warm, long-established (nutrient-depleted) vineyards of the Old World, such as the southern parts of Burgundy, the Rhône Valley, Provence and Languedoc.

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Guyot

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Named after Dr Jules Guyot, a 19th century French scientist, this system is essentially cane pruning, as described above. In Single Guyot, each vine has one cane preserved each year, for the generation of next years many fruiting canes, and one spur, which is for the generation of the replacement cane. In Double Guyot, which is a system widely used in Bordeaux, each vine has two canes and two spurs, the canes being trained in opposite directions along wires.

Front 45

Vertical Trellis

Back 45

-With this long established system, the fruiting canes are trained upwards from the trunk, and it is thus also known as vertical shoot positioning or simply VSP. The canes are supported by securing them to a number of trellis wires running the length of the row of vines. The canes may be trimmed off at the top, and consequently the row takes on a hedge-like appearance. It may be spur or cane pruned. This system may be seen in Bordeaux, Burgundy and Champagne, using a short trunk with close planting to increase vine stress. In Alsace, Germany and the New World it is employed using a higher trunk.

Front 46

Geneva double curtain

Back 46

This method was developed in the 1960's by Professor Nelson Shaulis, of Pennsylvania, who developed it whilst working at the Geneva Agricultural Experiment Station in New York. It is also referred to simply as GDC. The concept aims to improve grape quality by reducing shade within a dense canopy, by dividing the mass of foliage into two. The trunk is grown high, about 1.5m. From this two permanent cordons grow, each one trained out to run along a supporting wire, approximately 1.3m apart. Along the cordon are the spurs that produce the fruiting canes, which hang down towards the ground. Hence the canopy has been divided into two 'curtains', improving exposure to light, quality of fruit and yield. It is particularly useful for vines of high vigour. The method has been more widely used in the New World than the Old, the latter being subject to strict regulations regarding yields.

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Lyre

Back 47

A development of the Geneva double curtain, the Lyre system was the work of Dr Alain Carbonneau, Professor of Viticulture at Montpellier. It came about in the 1980's, and its principle advantages are improvement to the canopy microclimate resulting in less shading of foliage and fruit. Like the GDC, the trunk is divided into two cordons, although at a lesser height, perhaps 1.0m. At this level the cordons are grown along the two parallel wires, but the fruiting canes are grown upward, rather than allowed to dangle down, producing a lyre shape when the row of vines is viewed end-on. Unlike the GDC, it is preferred for medium vigour vines. Although an obvious candidate for spur pruning, it may also be cane pruned.

Front 48

Scott Henry

Back 48

This system for vine training is essentially a variation on the Double Guyot system. It was developed by Oregon winemaker, and retired aerospace engineer, Scott Henry, and thus eponymously named. His aim was to improve fruit quality and yield from over-vigorous vines, which would otherwise produce masses of foliage rather than bunches of grapes. From the cordon four canes emerge, two running away from the trunk in each direction, trained along wires. The fruiting canes of the upper cane are trained upwards, whereas those of the lower cane are allowed to fall downwards. It is, like the Guyot systems, subject to cane pruning, although there is a similar training method for spur pruning (see the Smart Dyson method). The single, high curtain of vine is particularly amenable to mechanical harvesting, and this, together with the benefits concerning yield and quality, has led to the Scott Henry method being widely adopted throughout the New World.

Front 49

Smart Dyson

Back 49

Essentially very similar to the Scott Henry system, this system uses cordon training, with two cordons either side of the trunk. Each cordon bears a number of spurs, which produce the fruiting canes. As always, the cordons are permanent, and the system is subject to spur pruning. This method is also very suitable for mechanical harvesting, but, like other methods of cordon training, it also has the advantage of being suitable for mechanical pruning, and consequently has gained favour in the New World. It is named after the developers, Richard Smart and John Dyson

Front 50

Minimal Pruning

Back 50

spur trained where vine is initially wrapped around a wire with some of the central thicket possibly being removed mechanically in the winter. mostly used in hotter climate, the name says it all. At first yields are high, but vine naturally will reduce yields after 3-4 years. This also causes extended time needed for ripening, which is beneficial in hot areas like Australia.

Front 51

Pendelbogen

Back 51

also called the European loop this is a double guyot system popular in Germany Switzerland and Alsace. By bending the canes in an arch it greats more fruit bearing shoots and provides higher yields.

Front 52

the conversion of tons / acre to hl/ ha,

Back 52

1 ton/acre is very approximately equivalent to 17.5 hl/ha.

Front 53

17. Explain canopy management

Back 53

This term describes the processes used in the care of the leaf canopy, such as pruning, trimming and leaf thinning. There can be a number of benefits in altering the microclimate in this way, such as increased exposure of foliage to the sun which improves photosynthesis, and reduced moisture within the canopy, therefore protecting against rot.

Front 54

18. What are anthocyanins?

Back 54

A: Colour - the colour compounds, anthocyanins, are located in the skin of the black grapes. The anthocyanins need to be extracted from the skins to get the colour in red wines

Front 55

19. Explain what is meant by physiological ripeness

Back 55

A: this refers to the ripening of substances other than sugar in the grapes, such as tannins. Picking grapes that have sugar ripeness ensures the wine will reach a sufficient alcohol content as the sugar is converted, but if the grapes are not physiologically ripe they will impart a green, harsh character to the wine. The onset of physiological ripeness is signified by the change in colour of the pips from green to yellow.

Front 56

Cordon training

Back 56

With this method the vines have a short trunk, about 0.5m, similar to the gobelet style. Instead of head training, however, a permanent branch, or 'cordon', is trained along a wire on one side of the vine. The cordon, which is never pruned away, bears a number of spurs (how many often depends on appellation laws in France) which are subject to spur pruning. The cordons may be one (unilateral cordon) or two (bilateral cordon) in number. The bilateral cordon is the most commonly encountered, but the unilateral method is becoming increasingly popular as a relatively easy method of vine training. A significant advantage of cordon training is its suitability to mechanical pruning, as the spurs are all at a very similar height along the cordon. The unilateralmethod is also sometimes referred to as Cordon de Royat, named after the French agricultural school Royat

Front 57

20. Explain different methods of harvesting grapes and offer 3 advantages and 3 disadvantages for both methods

Back 57

A: Hand Harvesting is genteler, can be preformed on steep inclines, and more selective
Machine harvesting requires less labor, faster, and more cost effective

Front 58

21. 1% adv requires ______ grams of grape sugar

Back 58

17

Front 59

22. What is RCGM?

Back 59

A: rectified concentrated grape must, a concentrated invert sugar solution made from inferior grape juice from Europe's wine lake. EU authorities are currently trying to promote its use for must enrichment among reluctant north European winemakers.

Front 60

23. What is the average temperature range of fermentation of white wines

Back 60

A: 64 degreres

Front 61

23. What is the average temperature range of fermentation of red wines

Back 61

A: 85 degrees

Front 62

25. How are Rose wines produced

Back 62

A: blending, pressing, or limited maceration

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26. Name 5 different ways that a wine can be made sweet

Back 63

A: fermentation stops natureally, wine is filtered, alcohol is added, heavy dose of SO2 to kill yeast, Sussreserve (back sweeten), adding concentrated must (cheap wines)

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g. Cold-soak

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During cold soak, crushed grapes are stored at a low temperature prior to fermentation. This prefermen-tation skin contact increases phenolic extraction and enhances color. The absence of alcohol allows the formation of anthocyanin/phenol complexes which stabilize wine color

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h. Maceration pelliculaire

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This is where the grapes are destemmed and lightly crushed. The grape skins are allowed to remain in contact with the juice or must at a cool temperature. The enzymes which exist naturally in the grapes bring out the aromas

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i. Chapeau

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French for "hat" ... Refers to the bunch of grape skins, solids, etc ( "cap" ) that floats to the top of the fermentation tanks during fermentation.

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j. Fining

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the addition of an agent to assist in clarification of the wine

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k. Filtering

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– sending a wine though a medium that prevents particles of a certain size from going though. 4 types – earth, pad, membrane and cross-flow

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l. Cold stabilization

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– used to suspend tartrates in the wine.

Front 70

29. Name 5 fining agents

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A: egg whites, gelatin, bentonite, isinglass, and casein

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30. What are some of the pros and cons of filtering?

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A: the pro’s are you get a nice clean commercial wine. Cons are some say that it takes away complexity. It is also expensive and time consuming.

Front 72

what 4 thing in a cellar can ruin wine

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Wine is sensitive to fluctuations in:
Temperature
Humidity
Light
Vibration

Front 73

what are best humidity levels for the cellar

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70 - 75 % humidity is considered best
Too low causes evaporation – corks can dry and shrink …. what about screw caps or other non-cork closures?
Too high can ruin labels and allow mold to form

Front 74

How can you manage humidity levels

Back 74

Sand, cocktail of distilled water and propylene glycol, dehumidifier, humidifier – but watch the vibration!
Vapour liner, hairspray, clingfilm, acid-free tissue paper

Front 75

What 5 things are needed in excess to make a wine age-worthy?

Back 75

Complex acids
Sugars
Minerals and pigments
Tannins
Flavour compounds
Great wines have loads of them
It takes time and oxygen for these unresolved components to become harmonious

Front 76

what about sulfites?

Back 76

Foods may legally contain sulfites at levels ranging from 6 to 6,000 parts per million
The legal maximum for wine is 350 ppm, but the average content in premium wine is under 40 ppm.
White wines are generally higher in sulfites than red wines.
Inexpensive wines generally have higher sulfur content than expensive wines.
There are no wines that are entirely sulfite-free, even those labeled "organic".

Front 77

what about red wine headache

Back 77

May be triggered in some people as wine compounds can dilate or constrict blood vessels in the brain
Phenolic flavanoids (the same ones that provide anti-oxidant benefits) are a component in grape skins related to tannins and which clinical evidence has shown to be the culprits. Red wine has a much higher content than white wine of both tannins and flavanoids.

Front 78

what is minimum amount of sunshine needed for grapes

Back 78

1500 hours

Front 79

Pierce’s Disease

Back 79

Bacterial disease feared around the world
Bacterium is called Xylella Fastidiosa
Kills vines quickly – 1-5 yrs
No known cure
First noted in 1892 in Anaheim
Chardonnay and PN particularly sensitive
Spread by insect vector
Glassy Winged Sharpshooter
No satisfactory chemical control of either the sharpshooter or the bacterium
Impetus for tough quarantine laws around the globe

Front 80

Leaf Roll and Leaf Fan virus

Back 80

Leaf fan and leaf roll virus's infect vines and rootstocks during propagation and can cross-infect vines in a vineyard. They can only be avoided by scrupulous attention to their prevention with good nursery practice, and by frequent virus testing.

Front 81

Coulure

Back 81

a form of poor fruit set
Physiological disorder resulting from uneven weather just after bud-break
If weather results in a flowering when the weather is TOO sunny, then the sap rushes past the embryonic bunches to the shoot-tips and causes vigorous growth of foliage
Clusters do not get adequate nutrition and the smallest berries fall off

Front 82

Millerandage

Back 82

poor fruit set due to poor flower set
Physiological disorder of the vine that occurs after cold or wet weather at the time of flowering
This can interrupt fertilization and many berries may fail to develop, remaining small and seedless, even when the rest of the bunch is full-sized and ripe.
Characterized by joint presence of large and small berries on the same bunch

Front 83

the principles of Biodynamic viticulture are based of of who's work?

Back 83

Based on the principles of Rudolf Steiner (1861-1925)
A specialized branch of organic viticulture
Extensive use of composts and preparations made and stored according to the visionary and poetic instructions of Steiner
The seasonal calendar was developed by Maria Thun based on the movement of the moon thru the 12 houses of the zodiac

Front 84

what is the conversion from ton/acr - hl/ha

Back 84

1 ton/acre = 17.5 hl/ha

Front 85

what is rcgm

Back 85

Rectified concentrated grape must

Front 86

what is h2s

Back 86

Hydrogen sulphide (H2S):
Formed when sulfur reacts with yeasts during fermentation
Smells like rotten egg gas

Front 87

what are Mercaptans

Back 87

If H2S is left untreated it will react with other chemicals (most notably ethyl alcohol) to form these potent compounds
Can smell like burnt rubber, rotten game, rancid garlic
The resulting flavour of the wine will generally be bitter and astringent

Front 88

what type of yeast do we use in winemaking

Back 88

Saccharomyces cerevisae

Front 89

what is a Vins de liqueur

Back 89

refers to grape juice fortified with grape spirit

Front 90

What does Quercus alba refer too

Back 90

Fast growing wide grained white American oak
More pungent aromatics
Barrel-making techniques contribute to the “coconut” character
Sawn staves – releases more aromatic substances especially vanillin

Front 91

what does Quercus robur and Quercus sessilis refer too

Back 91

Tighter grained European brown oaks
More, but finer tannins
Staves are split
Troncais, Allier, Vosges, Limousin and Nevers are the most well known of the French forests
These are all from the Quercus sessilis family
These are forest oaks as opposed to solitary trees
Grow straighter trunks and branches start higher
Four times richer in aromatic compounds

Front 92

what are the best known french forests

Back 92

Troncais, Allier, Vosges, Limousin and Nevers are the most well known of the French forests

Front 93

what are the 8 stages of red wine production

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1) picking, 2) destemming and crushing, 3) pumping into fermentation tanks, 4) fermenting of grape sugar into alcohol, 5) macerating, 6) racking, 7) putting the wine into oak barrels for aging, and 8) bottling the wine.