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D1 Wine Production - High Level > Before Exam Review > Flashcards

Before Exam Review Flashcards

1
Q

What are the factors that must be considered during maturation?

A

The factors that must be considered during maturation include:
- The role of oxygen in maturation
- Wood ageing
- Lees Ageing

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2
Q

What diseases are caused by vectors
Name the vectors that cause each disease

A

Pierce’s Disease - Sharpshooter insect - feed on xylem sap and transfer bacterium
Leafroll virus - Mealy bugs - feed on phloem sap and transmit virus from vine to vine
Fanleaf virus - Dagger nematodes - microscopic worms live in soil and transmit virus when feeding on vine roots
Grapevine yellows - leafhoppers - flavescence doree (France)

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3
Q

Describe phylloxera

A

Aphid-like insect that feeds and lays eggs on roots of grapevines

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4
Q

Describe nematodes

A

Microscopic worms - cause damage by feeding off vine roots

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5
Q

Describe grape moths

A

Moths do damage by feeding on flowers and grapes
Several generations per season - attack flowers in spring and grapes later in season

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6
Q

Describe spider mites

A

Spider mites that feed on surface cells of leaves
Discolouration of leaves, reduce photosynthesis, delayed ripening and reduction in yields
Thrive in dusty conditions - make env inhospitable - sprinklers

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7
Q

Describe powdery mildew

A

Fungal disease - Erysiphe necator / Oidium tuckeri
Overwinters in canes and buds
Attacks young, green parts of vines
Dull grey patches become black patches
Patches damage young shoots, inflorescences and grapes - reduces yields
Sulfur - prevents/treats disease

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8
Q

Describe downy mildew

A

Fungal disease - peronospora
Water mould lives in vine tissue - not on surface
Attacks green parts of plant - young leaves, flowers - reduces yields by defoliating vine
Yellow, circular oil spots, white, downy fungal growth on underside of leaves
Sulfur/Bordeaux mixture

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9
Q

Describe grey rot

A

Fungal disease - botrytis cinerea
Significant damage to fruit - drop in yield and quality
Spores present in vineyard - active in periods of rainfall and high humidity

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10
Q

Describe eutypa dieback

A

Dead arm - fungal trunk disease
Rotten wood in vines - can affect whole vineyard
Significantly reduces yields
Can kill vine over 10 years
Spores spread by wind over long distances
Infections occur through pruning woulds

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11
Q

Describe phomopsis cane and leaf spot

A

Fungal disease - reduction in yields
Needs cool wet springs, followed by humidity and mod temps
Infected canes whiten and break easily
Shoots growing from canes develop brown cracks at base
Leaves also affected

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12
Q

Describe esca

A

Fungal disease - complex fungal disease caused by group of organisms
Prevalent in warmer/drier climates - southern Europe, Cali
Enters vine through pruning wounds
Tiger-stripping of leaves
Spotting inside wood
Reduces yield; death of vine within few years
No chemical control

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13
Q

Describe Pierce’s Disease

A

Bacterial disease - quickly kills vines
Bacterium lives in sap channels of vines - clogs, leading to grape shrivelling, dropping leaves and death of vine in 1-5 years
Exact symptoms unclear - test in lav
Spread by sharpshooter insect

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14
Q

Describe grapevine yellows

A

Group of diseases caused by bacteria
Serious threat - no treatment
Spread by leafhoppers
Europe - flavescence doree
Delayed budburst, dropping posture, new shoots fail to become woody, canopy turns yellow
Reduced yields, lower quality
Some vines die as disease progresses, others recover

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15
Q

Describe fanleaf virus

A

Group of diseases - found around the world
Early shoot growth stunted
Canes grow in distorted ways
Leaves very pale, malformed and look like a fan
Spread slowly by dagger nematode
No cure

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16
Q

Describe leafroll virus

A

Group of viral diseases
Spread by mealy bugs - South Africa, Mediterranean, Argentina, Cali
Does not kill vines - reduces yield by up to half and affect quality negatively
Slows down growth of roots and shoots
Surviving fruit takes several additional weeks to ripen - more acidity, less colour, lower sugar
Vine stores less carbohydrates
Downward rolling of leaves in autumn
Leaves change colour in autumn - red for black varieties and yellow for white varieties
Symptoms not always clear - test in lab

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17
Q

Which diseases enter vines through pruning wounds

A

Eutypa dieback - fungal disease - infection occurs through pruning wounds in mod temps, especially during rain

Esca - enters through pruning wounds - fungal disease

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18
Q

Best options to combat premature browning of wine

A

Fining agents
Gelatine - protein collagen extracted from pork
Casein - milk-derived protein
PVPP - insoluble plastic - powder form
Charcoal - removes brown colours
Too much oxygen can lead to premature browning

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19
Q

Natural factors that affect temperature and sunlight

A
  1. Latitude
  2. Altitude
  3. Slope and Aspect
  4. Proximity to Water
  5. Winds
  6. Characteristics of soil
  7. Mist, Fogs, Clouds
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20
Q

Natural factors that affect water availability

A
  1. Rainfall
  2. Characteristics of Soil and Land
  3. Evapotranspiration Rate
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21
Q

Name the 5 key nutrients that vines require

A

Nitrogen
Phosphorus
Potassium
Magnesium
Calcium

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22
Q

Natural factors that affect nutrient availability

A

Soil pH

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23
Q

List the climate classification models

A

Growing Degree Days (GDD)
The Huglin Index
Mean Temperature of the Warmest Month (MJT) - January/July
Growing Season Temperature (GST)

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24
Q

Temp range for cool climates

A

Below 16.5C

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25
Temp range for moderate climates
16.5 - 18.5 C
26
Temp range for warm climates
18.5 - 21C
27
Temp range for hot climates
Greater than 21C
28
Name the 6 different approaches to grape growing
1. Conventional Viticulture 2. Sustainable Viticulture 3. Organic Viticulture 4. Biodynamic Viticulture 5. Regenerative Viticulture 6. Precision Viticulture
29
What are the 3 sources of wine aromatics
1. Aromas from grapes 2. Aromas created by fermentation due to the presence of aroma precursors in grape must 3. Aromas originating from fermentation and its by-products
30
Give examples of aromas from grapes
Methoxypyrazines - grassy, green pepper - Sauvignon Blanc Rotundone - pepper aroma - Syrah, Grunder Veltliner
31
Give examples of aromas created by fermentation due to the presence of aroma precursors in grape must
Thiols - 4MMP - box tree aromas - Sauvignon Blanc Terpenes - fruity floral aromas - linalool and geraniol - grapey aromas - Muscat
32
Give examples of aromas originating from fermentation and its by-products
Esters - isoamyl acetate - banana aromas - Beaujolais Nouveau Acetaldehyde - due to oxidation of ethanol - stale smell Diacetyl - buttery aroma - MLC Reductive sulfur compounds - from fermentation and lees ageing - struck match, smoke - may be desirable; rotten eggs is considered a fault
33
How can the effect of oxygen on must/wine be limited?
Avoid ullage Use inert gases Add SO2 Use impermeable containers Cool, constant temps
34
How can oxygen exposure be increased?
Use cap management - spray or splash must Use small wooden barrels Increase number of rackings Increase amount of lees stirring Allow ullage Use techniques that pump oxygen through must - hyperoxidation, micro-oxygenation
35
What winemaking activities are included in grape reception
Chilling Sorting Destemming Crushing
36
Name the 4 types of presses
Pneumatic press Basket press Horizontal screw press Continuous press
37
List the different types of must adjustments
Enrichment - dry sugar, grape must, grape concentrate or RCGM Reducing alcohol Acidification Deacidification Adding Tannins
38
Name 2 ambient yeast species
Kloeckera Candida
39
What are fermentation temps
Cool - 12-16C - fresher, fruitier white/rose wines Mid-range - 17-25C - easy-drinking red wines Warm - 26-32C - red wines with pronounced flavour concentration and high tannins
40
What are the outcomes of malolactic conversion
Reduction in acidity and rise in pH Some colour loss in red wines Greater microbial stability Modification of flavour - buttery notes
41
List the post-fermentation adjustments that are options to winemakers
Removal of alcohol - add water Colour - Megapurple
42
List the factors that influence the level and type of compounds extracted from wood vessels
Age of the vessel Size of the vessel Type of wood Production of the vessel Length of time in wood
43
List the 7 reasons for blending wine
Balance Consistency Complexity Style Price Volume Minimize Faults
44
List the post-fermentation clarification options
Sedimentation Centrifugation Fining Filtration
45
List the fining agents that remove phenolics that contribute undesirable colour and bitterness
Egg White Casein - milk derived Gelatine - derived from pork Isinglass - derived from fish bladders Vegetable protein products - legumes, potatoes PVPP - insoluble plastic in powder form
46
List the different types of filtration methods
Depth Filtration - Diatomaceous earth filters - rotary vacuum filters - Sheet filters (plate and frame, pad) Surface Filtration - Membrane filters (cartridge filters) - Crossflow filters (tangential)
47
List the 3 options for stabilization
Protein stability Tartrate stability Microbiological stability
48
List the 6 options available to winemakers for tartrate stability
Cold stabilization Contact process - potassium bitartrate Electrodialysis - charged membrane removes ions Ion Exchange - replaces potassium and calcium ions with hydrogen or sodium ions Carboxymethylcellulose (CMC) - extracted from wood - white wines Metatartaric acid - red wines - prevents growth of potassium bitartrate and calcium tartrate crystals
49
List the finishing options for wine
Adjust levels of SO2 Reduce dissolved oxygen Adding CO2
50
What are the free SO2 levels for white, red and sweet wine?
White wine - 25-45 mg/L Red wine - 30-55 mg/L Sweet wine - 30-60 mg/L
51
What does the technical specification test for
Free and total SO2 volatile acidity alcohol content residual sugar total acidity pH malic/lactic acid total dry extract tartrates/proteins dissolved oxygen turbidity (amount of particles in suspension) Minor acids: sorbic, ascorbic, metatartaric, citric Trace metals: copper, iron, potassium, calcium, sodium CO2 taints (TCA) Microbial populations (yeast, bacteria)
52
What are the 2 options for modern bottling techniques that remove yeast/bacteria from wine
Sterile filtration - removes microorganisms Heat treatments - kills microorganisms
53
What are the 3 procedures for hygiene in the winery
Cleaning - removal of surface dirt Sanitation - reduction in unwanted organisms to acceptably low levels - water/detergent, sanitizing agent or steam Sterilisation - eliminate unwanted organisms - high strength alcohol or steam
54
What does HACCP stand for?
Hazard Analysis of Critical Control Points
55
Why is a formal system for traceability necessary for a wine company
Respond to and investigate complaints about its wine Improves its practices so similar problems don't occur in the future
56
What are the clarification options for grape must in white winemaking
Sedimentation Flotation Centrifugation
57
What are the 4 options for concentrating grape must
Drying grapes on the vine Drying grapes off the vine Noble rot Freezing grapes on the vine
58
What are the options in stopping fermentation in the production of sweet wines
Chill wine to below 10C Add high dose of SO2 - inhibits yeast Wine racked off and sterile filtered to ensure fermentation does not start again at a later time
59
What are the factors that affect extraction in red winemaking
Temperature Time on skins Medium in which extraction tapes place - tannins most soluble in alcoholic solutions; anthocyanins most soluble in grape must (aqueous solutions)
60
For red winemaking, what are the maceration before fermentation options
Cold soaking - 4-10C for 3-7 days Macerations Using Heat
61
What are the 2 techniques used for macerations using heat
Flash detente - 85-90 C Thermovinification - 50-60C
62
What are the cap management options in red winemaking
Pumping Over Punching Down Rack and Return Ganimede tank - bubble CO2 through must/wine - pressure builds up under cap and it bursts Rotary fermenters
63
What are the 3 ways of making rose wine
Direct Pressing Short maceration Blending

D1 Wine Production - High Level (9 decks)

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