Factors Affecting Style & Quality

Question 1

Things vine needs to survive

Answer 1

Warmth, sunlight, CO2, water, nutrients

Question 2

Parts of a grape

Answer 2

Skins, pulp, seeds and stems

Question 3

What does grape skin provide

Answer 3

Color and tannins

Question 4

What is the pulp made of

Answer 4

Water, acid, sugar

Question 5

Grape formation and ripening

Answer 5

Flowering, fruit set, veraison, ripening

Question 6

Concentration of sugars

Answer 6

Extra ripening, botrytis, frozen grapes

Question 7

Climate

Answer 7

cool (growing season 62F or below)
moderate (62-65F)
warm (65-70F)

Question 8

GIs in the EU

Answer 8

PDO (protected designation of origin)
PGI (protected geographical indication)

Question 9

France - PDOs (2)

Answer 9

Appelation d’origine protegee (AOP)
Appellation d’origine controlee (AOC)

Question 10

France - PGI

Answer 10

Indication geographique protegee (IGP)

Question 11

Italy - PDO (2)

Answer 11

Denominazione di origine controllata (DOC)
Denominazione di origine controllata e garantita (DOCG)

Question 12

Italy - PGI

Answer 12

Indicazione geografica tipica (IGT)

Question 13

Spain - PDO (2)

Answer 13

Denominacion de origen (DO)
Denominacion de origen calificada (DOCa)

Question 14

Spain - PGI

Answer 14

Vino de la tierra

Question 15

Germany - PDO (2)

Answer 15

Qualitatswein
Pradikatswein

Question 16

Germany - PGI

Answer 16

Landwein

Question 17

Vine age

Answer 17

Older vines grow less. Often highly prized.
Old vine = vieilles vignes (France)

Question 18

VIntage

Answer 18

Year grapes were harvested

Question 19

Late harvest

Answer 19

Grapes left on vine and picked later. Riper, higher sugar. Fuller-bodied.

Question 20

Botrytis

Answer 20

Noble rot. Highly concentrated sugar and acid. Almost always sweet wine.

Question 21

Icewine/Eiswein

Answer 21

Grapes left to freeze prior to harvesting. Highly concentrated in sugar and acid. Often used to make sweet wine.

Question 22

Wine making process - red

Answer 22

Crushing
Fermentation
Draining/Pressing
Maturation
Packaging

Question 23

Crushing

Answer 23

Splitting the grape skins to release the juice

Question 24

Pressing

Answer 24

Crushed grapes squeezed in extract liquid

Question 25

Fermentation

Answer 25

Yeast feed on sugars to make alcohol and CO2 and heat

Question 26

Typical ABV in dry wines

Answer 26

11.5-16%

Question 27

Techniques to extract color/tannin from grape cap

Answer 27

Punching down (plunger pushes cap) Pumping over (liquid pumped up and sprayed over)

Question 28

Making dry rose wines

Answer 28

Short maceration (fermenting wine drained after a few hours) Blending (red wine and white wine)

Question 29

Making dry white wines

Answer 29

Crushing Pressing Fermentation Maturation Packaging

Question 30

Making sweet wines

Answer 30

Concentrated sugars (extra ripe grapes, botrytis, frozen grapes) Removing yeast Killing yeast (fortifying with alcohol) Adding sweetness

Question 31

Maloactic conversion

Answer 31

Bacteria lowers acidity and gives buttery flavors

Question 32

Lees

Answer 32

Dead yeast layer after fermentation. Can be left in contact/stirred during maturation. Increase the body of wine and add extra flavors (bread, biscuit)