Chapter 2 - Factors affecting wine, style, quality and price

Question 1

Skin

Answer 1

Contains colour, tannin and flavour compounds

Question 2

Stalk

Answer 2

Contains tannins

Question 3

Pulp

Answer 3

Contains water, sugar & acids

Question 4

Seeds

Answer 4

Contains bitter oils

Question 5

Grape Variety

Answer 5

Particular vines have been chosen that have desirable characteristics (Pleasant flavour, high yields, disease resistance)

Question 6

Environment

Answer 6

A vine needs CO2, sunlight, water, warmth, nutrients (CSWWN)

Question 7

Climate

Answer 7

Weather conditions (temperatures, rainfall, sunshine). Wine production climates divided in to 3 categories; hot, moderate and cool. Need to also consider altitude and oceans.

Question 8

Hot Climate

Answer 8

more alcohol, fuller body, more tannin, less acidity

Question 9

Cool Climate

Answer 9

less alcohol, lighter body, less tannin, more acidity

Question 10

Latitude

Answer 10

How close is the wine region to the equator

Question 11

Altitude

Answer 11

How close is the wine region to the sea

Question 12

The sea

Answer 12

The influence of the ocean depends on the temperature of the water. Warm ocean current v cold ocean currents

Question 13

Weather

Answer 13

Extreme conditions, such as hail, high winds, floods and late frosts can cause problems with yield and quality of crop.

Question 14

Sunlight

Answer 14

Source of energy that allows the grape to combine carbon dioxide and water in to sugar. In regions far away from Equator, vines can be planted on slopes angled towards the sun, or above rivers reflecting sunlight.

Question 15

Water

Answer 15

From rain, ground, or irrigation. Too much water causes bloat = bigger crops, but diluted flavours and sugars. Wine will have less alcohol, body and flavour. High rainfall –> best vineyards are on sloes, or soils such as gravel or chalk which drain water away quickly. Water stress is good.

Question 16

Warmth

Answer 16

Needed for sugar production, but not too much or too little.

Question 17

Nutrients

Answer 17

Nutrients from the soil are crucial to the production of quality grapes.

Question 18

Vineyard activities

Answer 18

Help grapes to ripen fully at the same time, through pruning, bunch control on each vine, and positioning of leaves to increase or lower the temp of grape bunches or sunlight exposure. This increases cost as well as quality.

Question 19

Yields

Answer 19

Have an effect on quality. Lower yields result in riper grapes with more concentrated flavours. Maximising yields can compromise quality, flavours and sugars.

Question 20

Pests

Answer 20

Animal - birds, insects

Question 21

Diseases

Answer 21

fungal diseases, mildew, rot

Question 22

Harvest

Answer 22

Once grapes have ripened they are picked off the vines, either by machine or hand.

Question 23

Fermentation

Answer 23

Is when yeasts eat the sugars, and produces CO2, alcohol and heat.

Question 24

Crushed

Answer 24

Breaking the skins of the grapes

Question 25

Pressed

Answer 25

Separation of grape solids from the juice

Question 26

White Wine Fermentation

Answer 26

Low temperature to preserve delicate fruit aromas 12-22C

Question 27

Red Wine Fermentation

Answer 27

Warm temperature 20 - 32C

Question 28

Rose Wine Fermentation

Answer 28

12-22C with shorter period of grapeskin contact (12-36 hrs). White Zinfandel.

Question 29

Maturation

Answer 29

Can take place in barrels, or large neutral wooden or stainless steel vats, or bottle. Allowing complex flavours to develop.

Question 30

Maturation with Oxygen

Answer 30

In oak vessels which are porous allowing small amounts of oxygen to dissolve in the wine. Softens tannins in red wines, making smoother, developing flavours such as toffee, fig, nut & coffee.

Question 31

Maturation without Oxygen

Answer 31

In bottles, cement & stainless steel vats that are airtight, do not add flavours. Few wines improve in the bottle.

Question 32

Factors affecting cost

Answer 32

Vineyard sites/land, labour, equipment, winery equipment, cost of barrels, ageing and storage

Question 33

Packaging & Distribution

Answer 33

Exchange rates affect final selling price, bottles and cartons for distribution. Transport costs, distributor and retailer efficiencies.