Foundation Day 1

Question 1

Explain the difference in labeling between old and new world regions

Answer 1

1. Varietal Labeling is used in New World and place labeling in the old world.

Question 2

State the type of labeling that is being phased out and why

Answer 2

Semi-Generic labeling in the USA is being phased out because of a treaty in 2005 with the European Union.

Question 3

Name the species of grape used for fine wine

Answer 3

Vitis Vinifera

Question 4

Discuss types of irrigation available to vineyard managers

Answer 4

Drip Irrigation

Question 5

Discuss creative decisions that must be made in viniculture

Answer 5

1. When to harvest
2. How to harvest
3. Type of yeasts
4. Fermentation Vessels
5. Malolactic Conversion
6. Maturation
7. Disgorging

Question 6

Describe the problem of phylloxera and the solution to the problem

Answer 6

Phylloxera was an aphid that fed on the rootstocks of Vinis Vinefera Plants and

Question 7

Name the pest most commonly associated with Pierce’s Disease

Answer 7

Sharpshooter

Question 8

Explain the difference between a cross and a hybrid grape

Answer 8

Cross
Derived from two different varieties of the same species
i.e.: Pinot Noir x Cinsaut = Pinotage

Hybrid
Derived from two different species of grapes
i.e.: Seibel 5656 x Seibel 4986 = Seyval Blanc

Question 9

Define the following: véraison

Answer 9

1. In viticulture, veraison is the onset of the ripening of the grapes. The official definition of veraison is “change of color of the grape berries”.

Question 10

Discuss differences between red and white winemaking

Answer 10

The major difference between red and white winemaking is the ‘skin contact. ‘ Essentially, white wines go through no or little skin contact. After harvest, grapes are generally pressed directly, separating the must from the grape skins before fermentation.

Question 11

Name some of the most commonly used fining agents in winemaking

Answer 11

Gelatin – Fining Agent for Tannic Wines
Isinglass –From Sturgeon – Fining agent for tannic wines
Casein – Milk bi-product – prevents oxidation/ used for clarification
Bentonite – Volcanic Clay – clarification of young wines
Carbon – Naturally Occuring – removes odor
PVCC – Synthetic Polymer – reduces bitterness and brightens color

Question 12

Describe malolactic conversion and cold stabilization and their functions in oenology

Answer 12

Malolactic fermentation (MLF) is an option that some winemakers choose, especially for the more robust wine styles. MLF is the conversion of malic acid to lactic acid leading to a reduction in acidity and the production of aroma and flavor compounds.

Cold Stabilization or Stabilization by Chilling In a conventional method of cold stabilizing, a wine is chilled to a temperature just above its freezing point and is held at that temperature for two to three weeks. Chilling the wine lowers the solubility of KHT and facilitates its crystallization and precipitation.

Question 13

Terrior

Answer 13

the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate