Homework Week 1

Question 1

What are the pros/cons of ambient yeasts? (4 pts)

Answer 1

Ambient yeast comes from the environment at the winery and therefore it can vary. This can be a pro as it allows for more complexity of flavours however this lack of control can also be a con, especially in high volume wine making where the variation is less desirable. In this setting cultured yeast strains may be best.

Question 2

Give the range of fermentation temperature for white and for red wine making?
What aromas are more likely to be extracted at the lower end of the range?
(2 pts)

Answer 2

Fermentation temperature for white wine usually ranges from 12 - 22 degrees Celsius, and for red wine from 20 - 32 degrees Celsius. At the lower end of the range aromatic aromas such as floral aromas are most likely to be extracted.

Question 3

List 4 main methods to combat spring frost, briefly explain how they work (4 pts)

Question 4

What is meant by diurnal range? What are the benefits of a high diurnal range? (2 pts)

Question 5

What are the three main irrigation techniques? (3 pts)

Question 6

What is the difference between hybrid and crossing? (2 pts)

Question 7

What are the characteristics and challenges of a continental climate? (4 pts)

Question 8

Give two examples of grapes that would do well in a cool continental climate.
Explain why. (4 pts)

Question 9

What are the characteristics and challenges of a maritime climate? (4 pts)

Question 10

What are the characteristics and challenges of a Mediterranean climate? (4 pts)

Question 12

Describe the style of this wine (4 pts) Petit Chablis