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Conditions in the vineyard were ideal for successful flowering, but a large number of Grenache berries have been unsuccessful in their fruit set since then. Conditions since flowering have averaged maximum temperatures of 19 degrees celsius with a great number of cloudy days. Describe this type of irregular fruit set and explain the conditions, in detail, that led to the problem.
Demonstrate the range of options that a wine maker or grape grower would use to determine the ideal ripeness levels of Cabernet Sauvignon grapes before harvesting the crop.
Explain how latitude is a factor for grape ripening at high latitudes in particularly cold climates.
A vineyard in Chile is preparing for an expected La Nina growing season. Explain the expected climatic conditions and the steps the growers can take to reduce the possible crop losses throughout the season.
The vineyards in the Gimblett Gravels area in Hawkes Bay, New Zealand receive about 1000 mm of rain annually but the vineyards still require irrigation. Explain why this is so by referring to the structure and texture of the soil.
Illustrate the considerations for the suitability of a grape variety to a particular climate that a winemaker must evaluate before planting a new vineyard.
Over the course of the last three years, a vineyard manager in South-West France has noticed reduced yields in a particular plot of Sauvignon Blanc. The vines have stunted shoot growth and yellowing leaves. Recommend a possible diagnosis and suggest possible methods for mitigating the damage.
Explain the choices for row orientation, vine density, vine training and trellising that a producer of high quality Bordeaux would use.
Explain why a winemaker creating young drinking aromatic styles of wine would choose to store the wine in bulk until an order is made.
A winemaker has noticed that the wine is prematurely browning. What are their best options for combatting this problem in the winery?
Explain why a producer of premium Riesling might choose a screw cap closure for their product.
Why is cooling and sulfur dioxide dosing on arrival to the winery less critical in the making of red wines vs white wines?
A winemaker is vinifying a wine that has little colour but a great amount of tannin, such as nebbiolo. Identify the timing of the maceration technique that they might use, and explain their options for carrying out this style of maceration.
Explain why a winemaker would choose to use the carbonic maceration technique.
