Explain

Question 1

1. Explain how the acid and sugar develop in grapes throughout the ripening process.

Question 2

2. Explain the function of clonal selection.

Question 3

3. Explain the reasons for and effects of stunted shoot growth.

Question 4

4. Explain how the compounds in grapes change throughout the ripening stage of the vine growth cycle.

Question 5

5. Explain how a large diurnal range can positively influence the ripening of grapes in regions with hot climates.

Question 6

6. Explain three ways that grape growers have demonstrated a response to climate change.

Question 7

7. Explain why low density plantings are common in hot and dry climates. Support your answer with an example.

Question 8

8. Explain the factors that would lead a grape grower to train their vines high.

Question 9

9. Explain the effects of untimely rain at harvest.

Question 10

10. Explain how the threat of freeze is managed in the vineyard.

Question 11

11. Explain how the threat of hail can be managed in the vineyard.

Question 12

12. Explain how smoke tain can be managed by the winemaker.

Question 13

13. Explain how root-knot nematodes affect the ability for a vine to function.

Question 14

14. Explain the conditions for development of powdery mildew and the management techniques used to mitigate the risk of it forming.

Question 15

15. Explain how Pierce’s Disease affects the vine and the measures used to control the spread of the disease.

Question 16

16. Explain how fan leaf virus is spread and the virus is managed.

Question 17

17. Explain why vineyards in the Loire Valley that are making a range of wine styles from sparkling to sweet have a long harvest period of 4-6 weeks.

Question 18

Explain how esters are formed and give an example of how esters contribute to the aromatic characteristics of certain wines.

Question 19

Explain how reductive sulfur aromas are formed and give examples that describe the aromatics this process contributes to wine.

Question 20

Explain the goals of conventional wine making and the factors that are considered during winemaking.

Question 21

Explain some common winemaking restrictions for Biodynamic winemaking.

Question 22

Explain the advantages of controlled oxygen exposure in winemaking.

Question 23

Explain the difference between bound SO2 and free SO2.

Question 24

Explain how acid can be manipulated by the winemaker prior to fermentation.

Question 25

Explain the ideal conditions for yeast to be viable and effective.

Question 26

Explain the winemaking options used to remove alcohol after fermentation.

Question 27

Explain the effect that oxygen exposure has on red wines during maturation.

Question 28

Explain how wine being matured in oak is exposed to oxygen.

Question 29

Explain the effect on a wine being matured with relatively warm temperatures (above 16 degrees celsius) and low humidity (below 70%).

Question 30

Explain the factors that contribute to the level and type of compounds that are extracted from wooden vessels.

Question 31

Explain how lees are managed when a wine making decision has been made to mature the wine on its lees. Explain how these decisions contribute to the style of the wine.

Question 32

Explain the circumstances in which a winemaker would choose not to blend their wine.

Question 33

Explain what happens to a wine that has been overfined.

Question 34

Explain why a winemaker would choose to fine with bentonite.

Question 35

Explain the advantages and disadvantages of using glass bottles for packaging.

Question 36

Explain the difference between press juice and free run juice and how each are used in winemaking.

Question 37

Explain the process of hyperoxidation and explain the reasons a winemaker would choose to use this technique.

Question 38

Explain the process of floatation.

Question 39

Explain the process of cryoextraction.

Question 40

Explain the method for late harvest wines and the effect on the style of the final wine.

Question 41

Explain the process of flash detente and the intended effect on the style of the final wine.

Question 42

Why is cap management an important step when macerating grapes during fermentation?

Question 43

Explain the effect on the final style of wine when whole berry and whole bunch fermentations are used in red wine vinification.

Question 44

Explain the reasons a wine maker would choose to complete post fermentation maceration.

Question 45

Explain the bleeding technique in terms of rose production.

Question 46

What is flash détente and why is it best suited to the production of high-volume, inexpensive wines? (20%)

Question 47

Explain the influence of the following on grape ripening:
a) latitude
b) altitude
(25%)

Question 48

Explain how conditions in the pre-veraison stage can influence the growth and ripening of the grapes. (10%)