Factors Affecting Wine

Question 1

Hot climate

Answer 1

More alcohol, fuller body, more tannin, less acidity

Question 2

Cool climate

Answer 2

Less alcohol, lighter body, less tannin, more acidity.

Question 3

How to increase exposure to sunlight

Answer 3

Plant vines on slops that angle towards the sun or above rivers that reflect sunlight

Question 4

In areas where rainfall is high, where are the best vineyards?

Answer 4

Slopes or soils such as gravel or chalk

Question 5

What is the temperate zone for most of the worlds‘ wines?

Answer 5

Between 30 and 50 degrees from the Equator

Question 6

Dry stony soils are generally warmer or colder than wet clay soils

Answer 6

Warmer

Question 7

In general, provided there are sufficient nutrients, poorer soils results in better or lesser quality wines?

Answer 7

Better

Question 8

Stalk contains

Answer 8

Tannins

Question 9

Skin contains

Answer 9

Colour, tannin and flavouring

Question 10

Pulp

Answer 10

Water, sugar and acids

Question 11

Seeds contains

Answer 11

Bitter oils

Question 12

White wine is made by

Answer 12

1. Crushing to break the skins
2. Pressing to separate out the juice
3. Must is transferred to fermentation vessel

Question 13

White wine is fermented at what temperature

Answer 13

12-22 degrees

Question 14

Red white is made by

Answer 14

1. black grapes are crushed

2. Juice and skins are fermented by either punching down or pumping over to extract colour, tannin and flavour

Question 15

Rose wine has skin contact for how long

Answer 15

12-36 hours

Question 16

What is press wine

Answer 16

Skins are pressed yielding a further quantity of wine which contains higher levels of tannin

Question 17

Rose wine is fermented at what temperature?

Answer 17

12-22 degrees

Question 18

French oak gives what flavours?

Answer 18

More subtle toast and nutty flavours with smoother tannins.

Question 19

American oak gives what flavours?

Answer 19

Sweet coconut and vanilla but harsher tannins

Question 20

Maturation with oxygen adds what flavours

Answer 20

Softens tannins and can cause toffee, fig, nut and coffee to develop.

Question 21

Maturation without oxygen in bottles adds what

Answer 21

Young fruit turns into cooked fruit, vegetal and forest floor

Question 22

Wine should be stored at this temperature

Answer 22

10-15 degrees