General Specifications Flashcards

1
Q

Name the parts of a grape (4)

A

Pulp, skin, seeds and stems

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2
Q

How does the skin of a grape contribute to wine?

A

Creates colours, tannins and flavours

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3
Q

How do the seeds and stems of a grape contribute to wine?

A

Tannins

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4
Q

What does a vine need to produce healthy grapes (5)?

A

Warmth, sunlight CO2, water, nutrients

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5
Q

Name the stages of grape formation (4)

A

Flowering, Fruit Set, Veraison, Ripening

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6
Q

Name the tree types of grape ripeness (3)

A

Unripe, ripe and extra-ripe

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7
Q

What happens to the acid and sugar levels in grapes as they ripen?

A

Acid drops, sugar increases

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8
Q

As grapes ripen, they develop greater herbaceous flavours. True/False

A

False, the herbaceous flavours decrease as grapes ripen.

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9
Q

How do the aromas in a white grape change as the grape ripens?

A

It goes from green fruit and citrus to stone fruit and tropical fruits.

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10
Q

A less ripe black grape has less tannin than one that is more ripe. True/False

A

True, tannins continue to develop as grapes age.

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11
Q

Which stage of the grape formation does the grape actually begin to develop into small, hard, dark green berries?

A

Fruit Set

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12
Q

What part of the formation process sees the grapes start to swell and ripen?

A

Veraison

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13
Q

What is the temperature range for a moderate climate during the growing season?

A

16.5 to 18.5

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14
Q

What season are vines typically pruned?

A

Winter

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15
Q

Name two ways grape growers irrigate their vines.

A

Flood the field
Add water systems to water individual vines

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16
Q

What are fungicides used to control?

A

To kill fungal disease

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17
Q

Why would a grape grower use a herbicide

A

To control weeds

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18
Q

If a vineyard is certified organic, they are still able to use fungicide. True/False

A

True, some sprays are permitted to control really bad fungal diseases

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19
Q

What is yield?

A

The measure of the number of grapes produced per unit of area.

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20
Q

What is the risk of a high yield (2)?

A

Diluted flavours and lower sugar levels.

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21
Q

What is the risk off a low yield?

A

The crop will be too small to be commercially viable.

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22
Q

Hand harvesting produces are far greater quality of wine. True/False

A

False

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23
Q

Describe grapes that are harvested earlier in the ripening process.
Sugar
Acid
Flavours

A

Low Sugar
High Acid
Herbaceous FWhelavours

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24
Q

Describe grapes that are harvested later in the ripening process.
Sugar
Acid
Flavours

A

High Sugar
Low Acid
Ripe Flavours

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25
Q

What type of wine is typically produced from extra ripe grapes?

A

Sweet Wines

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26
Q

Describe the ideal weather conditions for Botrytis to be beneficial.

A

Damp misty mornings
Warm, dry afternoons

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27
Q

What type of wines is typically produced from grapes affected by noble rot?

A

Sweet wines.

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28
Q

Frozen grapes produce the best wines when they thaw before they are pressed. True/False

A

False, they need to be frozen at time of pressing,

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29
Q

List the labelling terms used in the EU (2)

A

PDO, PGI

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30
Q

List the labelling terms used in France (4)

A

AOC/AOP, VdP, IGP

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31
Q

List the labelling terms used in Italy (3)

A

DOCG, DOC, IGT

32
Q

List the labelling terms used in Spain (2)

A

DOCA, DO

33
Q

List the labelling terms used in Germany (3)

A

Landwein, Qualitatswein, Padikatswein

34
Q

List the labelling terms used outside of the EU (1)

A

GIs

35
Q

What is the term for Old Vines

A

Vielles Vignes

36
Q

Producers that use the term Old Vines must be producing wines that come from vines greater than 50 years of age. True/False

A

False

37
Q

Vintage on a label refers to the year in which the wines are released to market. True/False

A

False, it is the year the grapes were harvested.

38
Q

A wine from Australia will be half a year older than a wine from California. True/False

A

True

39
Q

What region is allowed to use the term Vendanges Tardives

A

Alsace

40
Q

Wines produced from late harvest are always described as sweet wines. True/False

A

False, they can be dry, off-dry, medium or sweet.

41
Q

Describe the alcoholic fermentation process.

A

Yeast converts sugar into alcohol and CO2.

42
Q

What are the steps in the red winemaking process?

A

Crushing, fermentation, draining, pressing, storage or maturation and packaging

43
Q

What are the steps in the white winemaking process?

A

Crushing, pressing, fermentation, storage or maturation and packaging,

44
Q

What is the difference between storage and maturation?

A

Storage is typically less than a year where there is little change in the wine; Maturation is described as wines that are stored for extended periods of time to develop the flavours and body of the wine.

45
Q

Name the two processes used to ensure black grape skins are in frequent contact with the fermenting liquid

A

Punching Down
Pumping Over

46
Q

What are the two common methods used to make rose wines?

A

Short maceration and blending

47
Q

Rose wines use the same temperature as red wines for the fermentation process. True/False

A

False, they use the same temperatures as white wines.

48
Q

What is the term used to describe sugar that is left in a wine after fermentation.

A

Residual sugarW

49
Q

How does a winemaker “Kill the yeast”

A

Add alcohol

50
Q

List 4 techniques used in making sweet wines.

A

Use extra ripe grapes, frozen grapes of botrytis affected grapes.
Remove the yeast
Kill the yeast
Add sweetness

51
Q

Which two components could be altered when making adjustments to wine?

A

Sugar and Acid

52
Q

What is the result when a winemaker increases the level of sugar in the grape juice?

A

A wine with a higher level of alcohol

53
Q

What is the temperature range in the red wine fermentation process?

A

20 - 32

54
Q

Why does the fermentation process in red winemaking require a higher temperature range.

A

To extract the colour and tannins from the skins.

55
Q

What is the temperature range in the red wine fermentation process?

A

12 - 22

56
Q

White wines that are at the lower or higher end of the fermentation range produce wines that have noticeable fruity aromas.

A

Lower

57
Q

What are the benefits of using an oak vessel during fermentation and storage and maturation?

A

Oak can add flavours
Oak allows flavours to evolve as a result of interaction of the wine with oxygen during maturation.

58
Q

What flavours does Toasting add to a wine

A

Sweet Spice and Charred Wood

59
Q

What flavours does new oak add to wine?

A

Vanilla, coconut, charred wood, and spice.

60
Q

What is the term used to describe barrels that have been used before.

A

Old oak

61
Q

What are the flavours that result when oxygen comes into contact with wines in a barrel?

A

Caramel, dried fruit and nuts.

62
Q

Does oxygen soften the tannins in a wine?

A

Yes

63
Q

What does the addition of bacteria do to a wine.

A

Lowers acid

64
Q

What is Lees

A

Dead yeast the forms at the bottom of the fermentation vessel.

65
Q

What flavours develop from Lees contact?

A

Biscuit and bread

66
Q

Why would a winemaker Blend wines?

A

To create a consistent wine year over year
Complexity

67
Q

What characteristic would a wine that is suitable for aging have?

A

High acid

68
Q

Do high levels of sugar benefit or harm the aging process

A

Benefit

69
Q

Do red wines become more pale or more dark with age?

A

Paler

70
Q

What happens to tannins in red wine as it ages?

A

They become softer and smoother

71
Q

List some tertiary characteristics in an aged red wine.

A

Fig, Prune, Meat, and wet leaves

72
Q

List some tertiary characteristics in an aged white wine.

A

Dried Apricot, Honey, Nut and Spice

73
Q

What does Chateau refer to in Bordeaux

A

The wine has been made from grapes grown on the producers land

74
Q

What are the classifications in Bordeaux that were meant to rank the best wines from the Best Chateaux?

A

Grand Cru Classe
Cru Classe

75
Q

Name one other classification that can be used in Medoc if the Grand Cru Classe cannot be applied.

A

Cru Bourgois