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WSET Unit 2 > Grape Berry > Flashcards

Grape Berry Flashcards

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1
Q

What are the four steps of ripening?

A

Herbaceous phase
Veraison
Maturation
Sur-maturation

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2
Q

At which point in ripening do many of the desirable flavour compounds accumulate in the grape?

A

Just after the increase in sugar formation slows down; max reached then decline during sur-maturation

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3
Q

What are the main constituents of grapevine berry juice?

A

Water (80%)
Sugars and other carbs (20%)
Acids (1%)
Phenolic compounds (0.1%)

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4
Q

What mineral salts are present in grapevine berry juice and what do they do?

A

Mainly potassium and calcium salt

Buffer (mask) effect of acids

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5
Q

What is the effect of pectins?

A

High concentrations make it difficult to extract and.or clarify grape juice; broken down by pectolytic enzymes during grape processing
Gemurztraminer and Viognier are high in pectins

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6
Q

What are the main acids in grapes?

A

Tartaric and malic

Can also contain low levels of citric, ascorbic and acetic acids

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7
Q

What types of grapes may have high malic acid?

A

Those picked early or ripened in very cool conditions

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8
Q

What are phenolic compounds?

A

Group of chemical compounds that affect a wine’s colour, texture, astringency and bitterness

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9
Q

What are anthocyanins?

A

Phenolic compounds the give red wine colour

Found in pulp directly underneath skins of black grapes

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10
Q

What are tannins?

A

Large phenolic compounds that determine body and astringency of wine
Antioxidant, preservative
Precursor to aromatic compounds when wines are aged

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11
Q

What affects the chemical composition of grapes?

A

Grape variety
Environment: climate, soil
Viticultural management
Seasonal variation

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12
Q

What is the herbaceous phase?

A

From formation of berry until veraison

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13
Q

What is veraison?

A

Marks beginning of berry ripening when grapes change color

Berry stops photosynthesizing (all sugars that accumulate after are photosynthesized by the leaves)

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14
Q

What is maturation?

A

Grapes swell, sugar concentration increases, acidity decreases
Lasts for 40-60 days
At physiological maturity berries attain max diameter and sugar

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15
Q

What is sur-maturation?

A

When berries are left on vine and become over-ripe

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16
Q

What are the main criteria when selecting vines?

A

Adaptation to climate
Resistance to disease
Adaptation to soil conditions
Economic characteristics

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17
Q

What are American hybrids bred with vitis vinifera?

A

Concord, Black Hamburg, Clinton

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18
Q

What is the group name “teinturier”?

A

Grape varieties that give deep red juice on pressing because they have anthocyanins in pulp as well as skin (e.g., Alicante Bouschet–cross between Petit Bouschet and Grenache)

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19
Q

What is Petit Bouschet?

A

Cross between Aramon and Teinturier

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20
Q

What is mass selection?

A

Traditional method of selecting vines

Passing through vineyard before harvest and marking out best plants from which to take cuttings during the winter

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21
Q

What is clonal selection?

A

Selecting plants originating from a single parent with desirable qualities

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22
Q

What is layering?

A

Vine canes are buried in the ground then separated from parent once they establish their own roots
Used in Argentina and in Champagne for Bollinger’s “Vieilles Vignes Francaises”

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23
Q

What is vitis vinifera sativa?

A

Vitis vinifera subdivision
Cultivate vine with 5-10,000 wine-producing varieties (including all classics)
Selected to be hermaphroditic for good fruit set and for relatively large fruit

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24
Q

What is vitis vinifera silvestris

A

Vitis vinifera subdivision
Wile European vines
Not usually hermaphrodite
Mostly eliminated by phylloxera

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25
Q

What is vitis labrusca?

A

Wild vine species found in north eastern US
Produces strongly flavoured, dark berries; described as “foxy”
Common parent in American hybrids (Conford)
Not often used as parent for rootstock production

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26
Q

What is vitis riparia?

A

Wild vine species on river banks and alluvial soil in central-eastern parts of North America
Used principally as a rootstock
Low vigour, surface rooting, encourages early ripening, good resistance to phylloxera, suffer from chlorosis in chalky soil

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27
Q

What is vitis rupestris?

A

Wild vine in light soils in southern center US
Used primarily as rootstock
Vigorous, deep rooting, good resistance to phylloxera, suffer from chlorosis

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28
Q

What is vitis berlandieri?

A

Wild vine on chalky slops in southern US and Mexico
Vigorous, deep rooting, high resistance to chlorosis, cuttings have poor ability to root
Often hybridized with riparia and rupestris to produce lime-resistant rootstocks that growth and root easily with different levels of vigour

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29
Q

Why is Chardonnay an ideal component in the blend for quality sparkling wine production?

A

Supplies acidity, elegant light body, citrus and green fruit

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30
Q

Why does the winemaker have to be extra vigilant with Syrah/Shiraz?

A

It is prone to develop reductive (mercaptan) flavours

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31
Q

Why was Viognier traditionally co-fermented with Syrah in Côte Rôtie?

A

To increase wine colour and colour stability

32
Q

Which of the Muscat varietals is know to produce more complex and elegant wine styles?

A

Muscat Blanc a Petits Grains

33
Q

What is one of the distinguishing similarities between Gewurztraminer and Pinot Gris?

A

Pink grape skins

34
Q

What is negative attribute of Pinot Gris/Grigio?

A

Too many uninteresting, dilute, neutral examples

35
Q

What varieties are sometimes locally referred to as Riesling?

A

Crouchen Blanc, Welschriesling, Semillon

36
Q

What is a negative attribute of Riesling?

A

Still under appreciated by most wine consumers

37
Q

Is Gewurstraminer blended?

A

Rarely but can contribute fruit to a multi-varietal blend and can be blended with other aromatic varieties (Muscat, Riesling)

38
Q

What is the grape of Muscadelle and Muscadet?

A

Melon de Bourgogne

39
Q

What type of wines does Muscat Ottonel make and where?

A

Dry and off-dry fruit whites in Alsace and Central Europe

40
Q

Why does Chenin Blanc have to be picked in tries (several passes through vineyard)?

A

Because it ripens unevenly and need to avoid having leafy and tropical aromas in same wines

41
Q

What is the perception of Chenin Blanc?

A

Under appreciated and unfashionable

42
Q

What is Fume Blanc?

A

Oak-aged Sauvignon Blanc from the US

43
Q

What kind of diseases is Sauvignon Blanc susceptible to?

A

Black rot and powdery mildew

44
Q

What is the perception of Semillon?

A

Under appreciated and unfashionable

45
Q

What is a negative attribute of Semillon?

A

Can lack aromas and acidity in some conditions

In such cases it is blended with SB

46
Q

Can Viognier be oaked?

A

Yes, but flavours are delicate and can easily be lost when too much oak is used

47
Q

Can Viognier be aged?

A

No, it does not improve with age

48
Q

What does Viognier from over-ripe grapes taste like?

A

Over-alcoholic and bitter

49
Q

What are other names and subvarieties of Trebbiano

A 
Other names include Procanico, Ugni Blanc
Subvarieties are:
Trebbiano di Toscana
Trebbiano di Soave (actually Verdicchio)
Trebbiano Romagnolo
Trebbiano d'Abruzzo (may be Bombino)
50
Q

What does its high-acid, low-alcohol qualities make Trebbiano/Ugni Blanc ideal for?

A

Brandy (Cognac, Armagnac)

51
Q

What is Trebbiano blended with?

A

Local varieties in Gascony and Provence
Garganega (Soave)
Malvasia (Frascati)
Verdelllo, Grechetto (Orvieto)

52
Q

Why is Pinot Noir ideal for sparkling wine?

A

It takes up autolyic flavours well and supplies body and length

53
Q

What are negative attributes of Cabernet Sauvignon?

A

Can be austere and hollow on its own
Ripens late and can be difficult to ripen fully
Low yields despite high vigour

54
Q

What is a positive attribute of Cabernet Franc as compared to Cabernet Sauvignon?

A

It can give CS like structure and flavours but can ripen in cooler, wetter conditions

55
Q

What is the “international” style for Merlot?

A

Deep colour, full body, high alcohol, baked/jammy fruit often supported by toasty oak

56
Q

What are negative attributes of Merlot?

A

Can be rather bland and lacking structure
Early budding so prone to spring frosts
Prone to coulure

57
Q

If Petit Sirah is on a label, what is it?

A

It is not Syrah; it is Durif

58
Q

What is the name for Grenache in Sardinia?

A

Cannonau

59
Q

What is a Tempranillo from Rioja like?

A

Ripens with high levels of malic acid so MLF by-products (soap and creaminess) distinctive

60
Q

What are some synonyms for Tempranillo?

A

Tinta Roriz (Douro, Dao0, Aragonez (Alentejo), Ull de Llere (Catalunya), Cencibel (Valdepenas) and Tinta del Pais/Tinta de Toro (Ribera del Duero/Toro)

61
Q

What is Nebbiolo blended with?

A

Barbera, Bonarda (in Piedmont)

62
Q

What does Barbera contribute to a blend?

A

Deep colour and high acid

63
Q

What is Sangiovese blended with?

A

CS, Syrah, Merlot (Tuscany)

64
Q

What are positive attributes of Sangiovese?

A

Good quality potential

Traditional

65
Q

How does Zinfandel/Primitivo tend to ripen?

A

Unevenly, so shrivelled and unripe grapes may be on the same bunch

66
Q

What are examples of crossed varieties?

A 
Muller-Thurgau (Riesling x Madeleine Royale)
Ruby Cabernet (Carigan x CS)
Pinotage (Pinot Noir x Cinsault)
67
Q

What is a a commonly suggested parentage for Muller-Thurgau?

A

Riesling x Silvaner

68
Q

What is Muller-Thurgau commonly blended with?

A 
Riesling, Silvaner, Kerner (in Liebfraumilch)
Morio Muskat (aromatic medium whites)
69
Q

What are positive attributes of Ruby Cabernet ?

A

Can withstand hot weather, is drought resistant

Produces high yiels

70
Q

What is a negative attribute of Pinotage?

A

Reputation for isoamyl acetate (paint) smell remains despite improvements in wine making

71
Q

What are examples of hybridized varieties?

A 
Seyval Blanc (Seibel 5656 x Seibel 4986)
Rondo ((Precoce de Malingre x vitis amurensis) x St. Laurent)
Vidal (Ugni Blanc x 4986 Seibel)
72
Q

What is an wine making technique that some producers are using to improve their Seyval Blanc?

A

Ageing in oak barrels leading to fuller, soften wines

73
Q

Why is Seybal Blanc outlawed in the EU for quality wine production?

A

Because there are some non-vinifera genes present in the variety

74
Q

How is Rondo like Tempranillo?

A

Pronounced Malolactic (creamy) notes

75
Q

What are positive attributes of Rondo?

A

Early ripening, high resistance against frost and disease
Produces intensely coloured ruby-red wines making it an ideal blending component (Dornfelder, Pinot Noir)
May be used in quality wine production because produces vinifera-like wines

76
Q

What is Ugni Blanc used as the base of?

A

Canadian ice wine (thick skins make it suitable for sweet, law harvest (non-boytrytised) wines and ice wine)

WSET Unit 2 (10 decks)

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