D1

Question 1

High Volume

Answer 1

• Wines are produced in high volumes in a fresh, fruity, early-drinking style with medium tannins and body.
• Producers employ cheaper techniques and vines are planted usually in cheaper sites, producing higher Y of less concentrated fruit -> inexp prices.
• Acc - good -> less concentrated.
• Sold-> supermarkets and bars.

Question 2

planting,climate,grape,density,pruning/training

H/V Grape Growing Environment and Options:

Answer 2

• flat/gentle slopes on deeper, fertile soils-> mechanisation.
• Warm with little mod influences
• grape variety determined by market demand + Y
• Low vine density + higher Y = max production + keeping costs down (vines + trellising = $)
• Irrigation -> maintain/increase production
• These conditions -> accumulate sugar quicker, lower flavour concentration + Acid = affecting style of final wine
• spur-pruned + cordon-trained -> replacement cane req more-skilled labour
• Vines trained at some height -> mitigate frost
• VSP is used to encourage flow of air to reduce threat of fungal disease + machine-harvesting
• Summer pruning adds costs and usually does not take place.
• Due to lack of attention to vines, grapes will have variable levels of ripeness = thus lower Q

Question 3

machine,transport

H/V Harvest

Answer 3

• Machine-harvesting -> reduce costs + process more, quickly -> helps keep price low, since it is faster and grapes are destemmed in process. Harvest can happen at night with cooler temp, helping reduce oxidation + microbial spoilage
• Grapes may be picked before reaching full ripeness to avoid autumn rains (rot + dilution) = healthier fruit, but lower Q
• Transported in larger vats -> some crushing -> oxidation + microbial spoilage -> SO2 added to protect = retaining Q

Question 4

sorting, procceced,press,gas,clarification,ferment,yeast,mlc,blend

H/V White Winemaking

Answer 4

• Limited sorting -> reduce costs
• processed, crushed, pressed direct/quick -> max freshness + avoid skincontact -> adds tannins -> not desirable -> quickness of process reduces costs.
• if skincontact -> need healthy grapes
• Pressing often pneumatic press -> allow high volumes processed quickly, but if done too fast it can add bitterness. Usually occurs right after alcoholic fermentation-> early consumption
• inert gas for protection from oxidation/microbial spoilage, maintaining Q and retaining aromatic style.
• Quick Must clarification -> reducing costs -> Reducing level of solids in ferment help retain fruity style
• Ferment occurs in stainless-steel, temp control, concrete vats or large old vessels at cooler temp -> preserve primary fruit + freshness
• Cultured yeasts for quick, reliable and less risk of off-flavours that would reduce Q = creating + retaining aromatic fruity
• MLC blocked-> avoid buttery + preserve primary fruit + freshness.
• May be blended (press fract), or with other wines to achieve a larger commercial volume/style

Question 5

sorting,adjust,CM/thermovini/crushed, yeasts,cap man,mac,MLC,pres,blend

H/V Red Winemaking:

Answer 5

• Limited sorting -> reduce costs
• Quickly processed + crushed
• Must adjustments, such as acidification, deacidification, and chaptalisation, can be made to balance wine + improve Q
• Carbonic or semi-carbonic mac -> fruity, low tannin, distinctive kirsch, banana = early release + consumption
• Flash détente/thermovinification -> rapid extraction of colour + flavours + low tannins = fruity wines in short time (initial investments can be recovered by large volume production)
• For crushed fruit, ferment occurs in stainless-steel/concrete/large old vessels at mid-range temp -> preserve primary fruit + limit extraction of tannin
• Cultured yeasts for quick, reliable and less risk of off-flavours that would reduce Q = creating + retaining aromatic fruity
• cap management techniques used are mechanised pump over/punch down -> fruity wine with desired colour intensity and medium level of tannins.
• Rotary fermenters, which are more extractive, can be used for high-coloured and tannic varieties
• Short macerations -> early drinking style = preserve primary fruit + to limit the extraction of tannins
• MLC will happen routinely. If it occurs during alcoholic fermentation  smoother, softer style -> processed quickly. MLC -> greater microbial stability-> inoculated yeasts for quickness
• Pressing often pneumatic press -> allow high volumes processed quickly, but if done too fast it can add bitterness. Usually occurs right after alcoholic fermentation-> early consumption
• May be blended (press fract), or with other wines to achieve a larger commercial volume/style

Question 6

H/V Maturation

Answer 6

• Maturation -> stainless-steel with temp control, concrete or large oak vats, for 4 to 6 months before being bottled for early release
• Oak chips may be used (cheaper)
• white-> no to little lees

Question 7

H/V Finishing/packaging:

Answer 7

• Wines are clarified, filtered + stabilised because consumers of this style of wine expect clear and clean wine
• Glass bottle, PET, bag-in-box, can
• Cheaper closures -> screwcap, agglomerate cork -> lower risk of cork taint +no negative impact on Q

Question 8

High Quality

Answer 8

• small batches in an age-worthy style.
• expensive techniq + vines are planted usually in more expensive sites -> lower Y, more concentrated fruit -> prem - super-prem
• very good - outstanding, concentrated + have structure to age for many years.
• Sold through specialist wine shops + (fine dining