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190 Cards in this Set
- Front
- Back
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Why are the levels of extraction of phenolics from poorer quality grapes reduced |
As not to extract too many bitter and herbaceous aromas |
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What happens with light, easy-drinking, reds during skin contact |
shorter skin contact times (8 days) and can be made with lower quality grapes |
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What happens with full-bodied reds intended for ageing |
Longer skin contact times |
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What can happen to the tannins from high quality vintages when they have extended skin contact (1month or more) |
They may soften due to polymerisation |
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What are the advantages of autovinification |
No external power source required Fully automated system, thereby reducing labour needs Maximum extraction of colour and tannins in a short time
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What is the power source of an autovinfier |
cardon dioxide which is naturally released in the pumping over process |
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What are the advantages of rotovinfication |
Fast Fermentation rate and maceration phase Thorough mixing of skins and fermenting must Extraction of phenolics and tannins in a short time Completely automated and controlled by a computer No need to pump over punch over |
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Why is total dry extract (TDE) of a wine calculated? |
Is used to learn wether fraudulent practices such as addition of water or excess sugar have occused during winemaking |
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Which one of the following is a cause of a wine smelling of geraniums |
Lactic acid bacteria metabolising sorbic acid in wine. |
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At which point in riening do many of the desirable flavour compounds accumulate in the grape |
Just after the increase in sugar formation slows down |
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What is the pH of a wine scaled as |
0-14 |
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What is 0 pH representative of |
Very aciditic wine |
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What is 7 pH representative of |
Neutral |
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What is 14 pH representative of |
Alkaline |
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What do most wines fall between |
2.8-4.0 |
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What does pH influence |
colour, taste, quantities of molecular sulfur dioxide overall stability |
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How can pH levels be adjusted |
Acidifying or de-acification |
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What is the pH level of cool climate wines |
3.0-3.2 |
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What is the pH level of hot climate wines |
3.4-3.6W |
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What influences the fertility of soils |
Soil texture soil structure organic matter content mineral content availability of air and water Level of acidity/alkalinity |
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How much sugar is needed to raise the alcohol level by 1% alcohol |
16-18g/l |
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Which rootstock is tolerant to lime |
Berlandieri X vinifera |
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Why are compound fertilisers more commonly used than straight fertilisers |
They can be applied more efficiently |
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What is the advantafe of using pectolytic enzymes in wine making? |
They help extract more clean juice from the grape flesh. |
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What style of wine is egg white fining especially popular and why |
Quality red wines absorbes negatively charged tannin molecules - particulary the harshess greenest tannins. |
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The pH of the soil in which a vine grows is important for which one of the following reasons |
Vines grown in soils with a high pH can be deficient in iron and other micronutrients |
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What is the lowest level of pH a vine can tolerante? |
5pH |
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What happens when a pH level in soil drops below 5 |
aluminium becoms available to the root system, which poisins the plant |
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Wine aged in a under-toasted barrel will be affected how |
Sappy and astringenent |
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Wine aged in a heavily toasted barrel will taste... |
spicy and toasted |
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Facts of synthetic closures |
no special equipement needed self life of 5years non recyclable made of ethylene vinyl acetate |
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What is a disadvantage of anaerobic winemaking |
The posiblity of excess hydrogen suplide which can impart a rotten egg or drains smell to the wineW |
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What can happen to a wine exposed to high fermentation levels |
Encourage oxidation, microbiological spoilage, and instability Lead to a loss of aroma and flavour compounds, alcohol due to volatilisation Yeast may be sluggish and fermentation may even stop |
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What is potential alcohol |
the concentration of alcohol that would result from the fermentation to dryness of all the sugar dissolved in a must |
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What is actual alcohol |
The actual level of alcohol in a wine after fermentation |
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What is Residual alcohol |
the concentration of sugar in a finished wine (unfermented sugars and from any sweetening operation) |
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what is total alcohol |
Actual alcohol + potential alcohol form the residual sugar contained in a must or wine |
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What is natural alcohol |
the total alcohol in an un-enriched must or wineW |
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What are the set of elements are macronutrients required by the vine in a relatively large quantities |
Nitrogen Phosphorus Potassium Calcium Sulfur Magnesium |
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What are the advantages of sedimentation and racking |
Gentle, natural process Minimal equipement |
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What are the disadvantages of sedimentation and racking |
The settling put perios can be slow, particularly for large volumes of wine Often needs to be done in several stages Considerable volume of lees is produced |
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What is the herbaceous phase in a vines lifecycle |
Formation of the berry until veraison |
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The roostock variety AXR1 is being replaced in Cali bcause it is prone to which of the following |
Limited tolerance to phylloxera |
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When does rain fall in the mediterranean |
Winter |
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What NUTRIENT can be added to treat a sluggish fermentation |
Diammonium phosphate (DAP) or Thiamine (Vit. B) |
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What can hola-anisoles cause in wine |
Musty ordors also known as TCA |
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Which of the following treatments require completely aseptic bottling techniques for effectiveness |
Cold Sterile Bottling and Flash pasteurization |
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What is the optimal temperature to bulk store delicate whites and rose wines |
Below 10C |
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What is Pierce Disease spread by |
Glassy winged sharpshooters |
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Why are nitrogen levels important in grape fermentations |
If lacking it can contribute to a stick or sluggish fermentation When there is a lack of nitrogen hydrogen sulphide can be produced |
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The rate of vine growth is determined principally by what |
Sunlight, therefore canopy management is key |
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* Dry Riesling has stopped fermentation what action should be taken?
* Alcohol: 12.53% * Residual Sugar: 2.56 g/lt * Total Acidity: 8 g/lt (tartaric) * Volatile Acidity: 0.2 g/lt * pH: 3.1 * Free SO2: 15 mg/lt |
Add sufficient SO2 to increase the free SO2 to 20 mg/lt |
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What are the disadvantages of de-stemming red wines |
presence of stems will reduce compaction of pomace cap and make temp. control and phenolic extraction easier stems can release good quality tannin
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What are the advantages of de-stemming |
removal of steams removes bitter and herbaceous flavours removal MOG white winemaking allows more fruit to fit into the press red winemaking release water and potassium absorbe colour and alcohol |
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What are the disadvantages of de-stemming white wines |
poor quality de-stemming machine can damage |
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What is most suitable to apply to weed free soils to control weed development |
Pre-emergence herbicides are most suitable to apply to weed free soils |
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What are the advantages of barrel maturation |
Encourages clarification and stabilisation of the wine Helps deepen and stabilise the colour, soften the tannins, increase the complexity imparts some wood flavour directly into the wine encourages the maturations of the wine due to its slow oxygenation |
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What are the advantages of barrel fermenting prior to barrel maturation |
Better integration of wine and wine, compared to putting the wine into barrel only after fermentation |
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Considered to be encouraged by early winter pruning... |
earlier budburst |
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Potential Vineyard pH levels what treatment used to increase levels |
above 6.5 Calcite, magnesite, dolomite |
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Which level of toast is most likely to exhibit more wood tanniN and woody flavour |
light toast |
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In replacement cane (guyot) pruning, why is the cane often tied down in an arch? |
To regulate shoot vigour along the length of the cane |
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What pre-fermentation clarification method is considered particularly suited to aromatic varieties |
Diatomaceous earth filtration |
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What pre-fermentation clarification method is most common |
Cold Settling
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What is the role of pectolytic enzymes in pre-fermentation clarification |
they breakdown pectins which hold particles of grape flesh in suspension |
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What pre-fermentation clarification method is considered particularly suited to large wineries |
Centrigugation, using force to at high speeds to achieve a high level of clarity Flotation, bubbling small amounts of nitrogen or CO2 which catch particles on their way up. (hyper oxidation) |
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What is an advantage of synthetic closures |
They are inexpensive to adapt in the bottling line |
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What are the types of depth filtration |
-Earth filtration
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How could a winemaking encourage MLF |
-Keeping wine on lees -Low levels of Sulfur dioxide before fermentation -Maintaining wine at a warm temp. (18-22) - |
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What is the ideal pH condition and what can be done to correct. |
6.0-7.5 > Lime applications |
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What are the macronutrients needed for the vine |
nitrogen, potassium, phosphorous, calcium, magnesium, sulfur |
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What are the micronutrients needed for the vine growth |
Iron, Manganese, Molybdenum, copper, zinc, boron |
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What deficiencies of macro and micronutrients |
-vine health, growth, yield, and/or quality -Clorosis, the yellowing of the foliage - |
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What is the difference between straight fertilisers and compound fertilisers |
Straight - one plant nutrient Compound - two or more, more expensive but easily applied. |
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What are the viruses |
Fan-Leaf Leafroll Corky Bark Stem Pitting |
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What are the phytoplasmas |
Flavescene doree Grapevine Yellows |
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What are the bacteria |
Crown-gall Bacterial vine necrosis Pierce's disease |
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What are the fungi |
Powdery Mildew Downy Mildew Botrytis Phomopsis Black-rot Eutypa |
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What process can be used to prevent tartare crystals forming in a bottle of wine |
Treating by means of contact process:
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What are the benefits of pumping-over |
Simple to perform, minimal equipement excellent extraction acheived tank is homogenised, heat dispersed enables aeration of the fermentation must reduction not a problem exposure to oxygen aids yeast activity prevents pomace cap drying out |
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What wines are used during pumping-over |
Cabernet Sauvignon, Merlot |
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What are the benefits of punching down |
Gentle extraction of anthocyanins and tannins (Pinot Noir, prem Syrah/Shiraz) Harsh or bitter compound are less likely tone extracted from the seeds/stalks Good Dispersion of temp. Avoidance of bacterial spoilage on the surface of the cap |
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What flavours can come form punching down |
more rustic in flavour |
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What are the benefits of rack and return |
complete mixing and breaking up of the cap excellent aeration occurs Extration of tannins, colour pigments, pectins Seeds can be removed from bottom of tank |
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What are the disadvantages of rack and return |
too extractive |
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What are the advantages of submerged cap process |
good extraction of colouring matter tannins and pectins no risk of the pomace cap drying out and the production of volatile acidity |
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What are the disadvantages of submerged cap process |
extraction can be difficult, as the skins become compressed under the screen or boards |
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What are the advantages of rotovinification |
fast fermentation & maceration rate thorough mixing of skins and fermenting must extraction of phenolics and tannins in short time use can b completely automated and controlled by a computer eliminates need for pumping-over or punching down |
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What are the disadvantages of rotovinification |
expensive requires extensive and robust framework to support horizontal tank can lead to problem with reduction, closed system over-extraction can easily occur |
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what are the benefits of autovinification |
no external power source required fully automated system, reducing labour needs maximum extraction of colour and tannin in a short time |
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What are the disadvantages of autovinification |
extraction level depends on rate of fermentation, not easily controlled |
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Which wine is commonly autovinified |
Red port, upper douro, light good quality North American wines. |
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What are some high vigour rootstocks |
vitis rupestris (rupestris du lot) vinifera x rupestris, (AXR1) riparia x berlandieri (5BB, SO4, 125AA) berlandieri x rupestris (99R, 110R, 140 RU, 1103 P) Vitis Champini (Dog Ridge) |
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What are some low vigour rootstocks |
Vitis riparia (Riparia Gloire de Montpellier) Riparia x rupestris (101-14, Schwarzman) Riparia x berlandieri (161-49C, 420A, 5C) Berlandieri x vinifera (Fercal, 41B, 33EM) |
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When would you use high vigour rootstocks/ When would you use low vigour rootstocks |
- High-Vigour rootstocks in high yielding, low-density vineyards or dry soil conditions
-Low-Vigour rootstocks in high density plantations or cooler climates (encourages early ripening) |
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Which rootstocks have low lime tolerance |
-Vitis Riparia -Vitis Rupestris -3309 C, 101-14, Schwarzman -Vitis Champini |
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Which rootstocks have medium lime tolerance |
-Riparia x berlandieri (all except 161-49C) - Berlandieri x rupestris (99R, 110R)
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Which rootstocks have high lime tolerance |
- Riparia x berlandieri (161-49C) - Berlandieri x rupestris (140 RU) - Berlandieri x vinifera (41B, 333EM) Very High : Berlandieri x vinifera (Fercal) |
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Why is tolerance to lime important |
- to prevent chlorosis |
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Which rootstocks have low drought resistance |
- Vitis Riparia -Riparia x rupestris (3309 C, 101-14, Schwarzman) - Riparia x berlandieri (161-49C, 420A, 5C, 5BB, SO4) -Vitis Champini
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Which rootstocks have high drought resistance |
-Vitis rupestris -Vinifera x rupestris - Berlandieri x rupestris (99R, 110R, 140 RU, 1103 P) -Berlandieri x vinifera (Fercal, 41B, 333EM) |
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What soils do vitis-riparia based rootstock prefer |
damp conditions |
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What soils do vitis rupestris prefer |
more drought tolerant
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Notes on Vitis Riparia |
-Quality wines -Sensitive to compact soils -Moist Soils -High Phyloxera resistance - Low lime tolerance |
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Notes on Vitis Rupestris |
High Vigour Mediterranean rootstocks Sensitive to compact soils Low lime tolerance -High phylloxera tolerance
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Notes on Vinifera x rupestris |
AXR1 High lime tolerance low resistance to phylloxera, nematodes med resistance to drought Easy to graft high quality fruit, good yields |
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Riparia x rupestris
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Low tolerance to lime high tolerance to phylloxera and nematodes |
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Riparia x rupestris: 3309 C |
Fruits well France, Germany, Switzerland Good on acid soils |
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Riparia x rupestris: 101 - 14 |
Suuitable for high quality wines |
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Riparia x rupestris: Schwarzman |
Good in soils with serious nematodes problems |
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Riparis x berlandieri |
Good rooting High resistance to chlorosis Good resistance to phylloxera
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Riparis x berlandieri: 161-49C |
Good fruiting High tolerance to lime Good for acid soils |
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Riparis x berlandieri: 420A |
Good quality wines |
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Riparis x berlandieri: 5C |
Suitable for quality vineyards in northern regions Poor potassium intake |
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Riparia x berlandeiri |
Good Rooting High resistance to cholorosis Resistance to phylloxera
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Riapria x Berlandeiri: 5BB |
Fertile soils = no varieties sensitive to coulure Poor uptake of K and Mg |
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Riparia x berlandeiri: SO4 |
Very fruitiful Popular in Euro Poor uptake of Mg - coulure and stem atrophy |
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Riparia x berlandeiri: 125AA |
Not recommended for varieties sensitive to coulure |
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Berlandieri x rupestris |
Dry and stoney conditions Deep or semi-deep rooting systems Good vigour Good resistance to chlorosis and drought Better lime tolerance than straight rupestris |
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Berlandieri x rupestris: 99R |
Fruits well Used in South of France |
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Berlandieri x rupestris:L 110R |
Good Rootstock for dry regions poor uptake of K and Maganese |
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Berlandieri x rupestris: 140RU |
Suitable for mediterranean growth high lime tolerance |
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Berlandieri x rupestris: 1103 P |
Warm climate rootstock Saline resistant |
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Berlandeiri x vinifera: |
Goos resistance to lime and chlorosis Poor resistance to phylloxera |
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Berlandeiri x vinifera: Fercal |
Shows Mg deficiency if K applications are too great |
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Berlandeiri x vinifera: 41B |
used in Champagne and Charentes some suitability to phylloxera Good fruiting good uptake of Mg |
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Berlandeiri x vinifera: 333EM |
Champagne, Charentes, midi Can cause coulure |
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Vitis Champini: Dog Ridge |
Good for regions with severe nematodes problems extremely vigourous unsuitable for high quality grapes weak phylloxera resistance
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Nitrogen Function Effect of Deficiency |
N Second only to water in plant growth Reduced vigour, smaller leaves, all over yellow reddening of petioles added in spring |
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Potassium Function Effect of Deficiency |
K Regulates flow of water/sugar, internal acidity, encourages ripening older leaves yellow or red, defoliation, uneven ripening added in autumn |
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Phosphorus Function Effect of Deficiency |
P Energy fixation, encourages root growth, ripenin Reduction in shoot growth, reduced fruit set added in autumn
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Calcium Function Effect of Deficiency |
Ca Regulates cell wall acidity, Rarely lacking |
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Magnesium Function Effect of Deficiency |
Mg Essential to chlorophyll, internal acidity, sugar Yellowing between veins
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Sulfur Function Effect of Deficiency |
S Component of proteins and enzyme Lime sulfur applications eliminate deficiency |
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Iron Function Effect of Deficiency |
Fe Involved in chlorophyll formation, energy trapping Diffuse yellowing leaves, and new growth |
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Manganese Function Effect of Deficiency |
Mn Catalyst involved in synths of chlorophyll and in nitrogen metabolism |
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Molybdenum Function Effect of Deficiency |
Mo Nitrogen metabolism Unkown |
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Copper Function Effect of Deficiency |
Cu Enzymes of oxidation Added in Bordeaux mixture |
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Zinc Function Effect of Deficiency |
Zn Catalyst involved in cell metabolic reactions Little leaf and stunted growth |
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Boron Function Effect of Deficiency |
B internal regulation of growth by plant hormones poor fruit set, smaller berries, death of shoot tip |
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What is the general recommendation levels for SO2 |
white: 60-100mg red: 10-60mg |
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Define free sulfur dioxide |
Includes portion that is active and has protective properties, exist in many forms in wine 1) dissolves into water and becomes sulfurous acid, other part remains active SO2 Sulfurous acid is pH dependant: lower pH, higher proportion becomes molecular SO2 |
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Define bound sulphur dioxide |
Portion which has combined with various components (sugar, aldehydes, ketones) and now inactive |
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Define total sulphur dioxide |
Sum of free SO2 and bound SO2 present in juice or wine |
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What are the limits for SO2 |
Red: 150mg/L White: 200mg/L Off dry: 250mg/L (5g sugar) Beern/TBA: 390mg/l
Organics have lower levels |
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Define pre-fermentation clarification |
Remove solid particles suspended in must |
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Define cold settling |
Settling occurs naturally, over night, cool temp (5-10C) Sediment goes to bottom, clear must racked off the sediment (lees)
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Define Centrifugation |
Separating the solids by centrifugal force at high speeds high level of clarity but harsh technique |
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Define Diatomaceous earth filtration |
Filtration using a diatomaceous earth filter suitable for aromatic varieties
can reduce the nutritional content of the must to such a degree that yeast may struggle to ferment without any sugars |
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Define Flotation |
bubbling small amounts of either nitrogen, CO2, or air through cloudy grape must bubbles catch solid particles and float to surface |
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Define Vaccum evaporation |
Alternative to adding sugar or RCGM evaporating must under a vacuum, water in must evaporates at low temp (20C). Low temp minimise loss of aromatic or flavour potential |
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Define Reverse osmosis |
takes advantage of molecular weight. high pressure applied to grape must, passes throughout selective membrane filter which catch the water molecules healthy grapes: concentrates flavours, acids, tannins CONCENTRATES EVERYTHING can be used to remove alcohol and volatile acidity in finished wines |
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Define cryoextraction |
replicates what happens to grapes left to freeze on the vine Grape must chilled until begins to freeze, water removed by filtration leaving concentrating must |
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When is Bentonite used |
form of clay commonly used as a fining agent in white wine making can remove flavour compounds used after alcoholic fermentation but sometimes used before as it may be better carried out
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Define Laccase |
Found in fruit affected with high amounts of grey rot destroys flavours, no cure |
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Define Tyrosinase |
Found in healthy grapes, can be controlled by SO2 |
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When is ascorbic acid used... |
Vitamin C is an antioxidant sometimes used to supplement the antioxidant of SO2 is used without sulfur dioxide as it will form hydrogen peroxide |
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What is the formula for fermentation |
C6H12O6=>2C2H5OH + 2CO2 +energy |
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What wines are fortified during fermentation |
vins doux naturels and port |
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What wines are fortified after fermentation |
Sherry |
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Describe vin Doux Naturels |
Muscat Grapes bottled young, ready for immediate consumption At 5%, high-strenght grape spirit (95%) is +ed to fermenting must, halting ferm. Resulting wine is sweet Handling varies depending on style |
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Describe Port |
Key, good extraction of colour and tannin fermented at high temp, at 6% wine drained from skin and fortified (77-79%) which stops ferm.
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ruby port |
fresh, fruity, stored in large oak barrels |
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tawny port |
long time in ageing oxidative state, tawny hue |
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Late Bottled Vintage |
A wine from single vineyard, bottled after 4-6 years maturation. Ready for consumption |
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Vintage Port |
highest quality early aeration to stabilise the colour bottles after 2-3years of barrel ageing, with further bottle necessary |
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Sherry |
Made from Palomino, hand harvested 70% of free-run is separated out for Finos, and light Sherry styles 20% used for Oloroso
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What are the species of oak |
Quercus Alba Quercus Petraea Quercus Robur |
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Define Quercus Alba |
American white oak Low phenols, high aromatics particularly methyl-octalactones (coconut) |
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Define Quercus Petraea |
Tighter grained, fewer extractable tannin, high aromatic potentials (cloves) as well as vanillin |
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Define Quercus Robur |
Pedunculatae oak. low odoriferous compounds but high extractable polyphenols |
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Define European oak |
Highest quality Troncais, Allier, Nievre (very tight wood) Vosges (similar to Allier) Limousin (looser grained, more tannic wood) |
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Eastern Europe |
Large cask and oval vats |
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Portugese oak |
North of the country cheaper alternative to French |
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Production methods:
Cutting |
Sawing: American oak is sawed because it is less porous
Splitting: Euro cut or split along the grain to minimise splitting |
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Production methods:
Drying |
Air: for 18-36months to season the wood |
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Production methods:
Assembling |
Heat is used to bend the wood |
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What are the size of: Göncihordo Stück Bordeaux Burgundy |
Göncihordo: 136L Stück: 1200L Bordeaux: 225L Burgundy: 228L |
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Average dose of Bentonite (red & white) |
wht: 200-1000mg/l - reduces protein
red: 200-500mg/l - used on young wines |
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Average dose of Gelatin (red & white) |
wht: 15-150mg/l - bitterness, astringency
red: 30-300mg/l - reduces astringency, off-taste
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Average dose of Casein |
50-500mg/l
Colour and oxidative taints |
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Define Bentonite in fining agents |
A clay which swells in an aqueous medium large absorption surface Non selective Lees are argues to settle faster and quicker
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Define Gelatin |
extracted from pig skins. good clarifier, can remove off-tastes but reduce the 'body' of a wine recommended white wines |
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Define Casein |
Principal protein of milk Excellent fining agent for white wines which have excess colour or oxidised characteristics
Must be mixed rapidly, not permuted in EU(with whole milk) |
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Define Isinglass |
10-250mg/l raw, unprocessed product from the swim bladder of certain fish. used for white wines, before bottling to improve their colour vibrancy and clarity. |
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Define PVPP |
200-600mg/l synthetic polymer with a strong affinity for polyphenolic compounds. used to reduce bitterness and browning in wines or reduce the astringency and soften excessively tannic reds |
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Define Carbon (charcoal) |
max 1g/l from burnt animal or plant matter last resort to remove off-odors best when used in conjunction with 50mg/l |
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Define Silica Soil |
Colloidal suspension of silicon oxide, used with gelatine and isinglass.
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Define tannin in fining agents |
Adding to white wines, in conjunction with gelatine, to aid the fining process
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Define Egg albumen |
Used fresh, frozen, solid fresh: 3-8 egg whites/225L
dissolves in a quarter of litre of wine producing as little foam as possible. aborbs harshest green tannins. rounder, softer tannin
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