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BSB Oenology Class > L1 History Composition Harvest > Flashcards

L1 History Composition Harvest Flashcards

1
Q

According to the sources used in this course, when were traces of the oldest wine-making facility dated to and where from?

A

6000 BC
Armenia

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2
Q

According to the sources used in the course when was the oldest found grapevine evidence dated to?

A

4000 BC
(Clay basin surrounded by grape seeds and vine)

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3
Q

Old pottery fragments found in Georgia with residual wine compounds dating back to?

A

8000 BC

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4
Q

Name other ancient sites?

A

Iran Turkey Egypt

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5
Q

Who placed jars of wine in tombs and when?

A

Egyptians more than 4500 years ago
Toutankhamon had the vintage, winemaker’s name, location, name of plot

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6
Q

Name two civilizations responsible for the spread of grapevines and wine making practices

A

Romans and Phoenicians

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7
Q

What was the primary reason for that spread?

A

Trade

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8
Q

What was responsible for the wine production increase in the 15th century?

A

Church

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9
Q

Besides trade what other activity was responsible for the wider spread of winemaking practices?

A

Wars (wine as antiseptic, safer than water)

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10
Q

What is wine made from, primarily?

A

Grape juice + yeast mainly

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11
Q

Does yeast always need to be added?

A

No, indigenous yeast naturally present on grape skin can start fermentation if conditions are suitable

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12
Q

What is the composition of wine?

A

Water (70-90%)
Ethanol (8-20%)
Sugars (0.1-20%)
Acids (0.3-1%)
Phenolic and tannins (up to 0.4%)
Volatiles (up to 0.2%)
Other non volatiles (0.5%-1%)

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13
Q

What elements contribute to fruit quality?

A
  1. Site location (geology, altitude, slope, aspect, exposure)
  2. Planting material (variety, rootstock, clones, massal selection, grafting)
  3. Controllable factors (site selection, suitable varieties, row orientation, planting density, soil management, weed control, spray program (if any)
  4. Uncontrollable factors: climate weather
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14
Q

Name 5 parameters of terroir

A

Climate
Topography
Geology
Soil
Human factor

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15
Q

Is terroir a French concept?

A

French word being widely used to describe the sense of place/vineyard site/special taste, but other civilizations such as Australian aboriginals have long understood this concept.

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16
Q

7 Pre-harvest preparation tasks

A
  1. Order new barrel (or not)
  2. Advertise for harvesters
  3. Book catering, transportation, staff management
  4. Vineyard sampling daily: checking grape maturity (sugar/acidity levels) and forecasting ideal harvest date. Lab test may be used too.
  5. Winemaking equipment revision
  6. Cleaning everything
  7. Bottling possibly to free up cellar winery barrel space
17
Q

What do you try to assess when you evaluate samples?

A

Taste
Sugar level
Acidity level (pH)
Flavor ripeness

18
Q

What do you do right when you know it’s about harvest time?

A
  1. Pick a date
  2. Check weather reports for rain/storms
  3. Double check tank space in winery
  4. Organise order of picking (whites in the am a good thing cause of longer press time)
  5. What method to be used: manual or machine
19
Q

What does manual harvest entail or allow?

A
  1. Fruit selection
  2. Whole bunch picking
  3. Wider winemaking options
  4. It is slower
  5. It is more expensive
20
Q

What does machine harvesting entail or allow?

A
  1. It is not selective of the grapes
  2. Stalks are left on the vine (de stemmed)
  3. Juice may oxidize
  4. Faster
  5. Less expensive
21
Q

What do you need to consider in the transportation of freshly harvested grapes?

A

. Distance and time (risk of oxidation)

. Size of containers (trailer, bins, cases)

. Protection if needed

22
Q

What can you use to manipulate/move grapes once at the winery?

A

. Pump

. Muscles and buckets (manual)

. Conveyor belt

. Gravity

23
Q

Name some sorting pieces of equipment?

A

. Vibrating table

. Sorting table (winery or vineyard)

. Optical eye sorting

. Crusher/destemmer

24
Q

Name various fermentation vessels possible

A

. Wood

. Concrete

. Roto-fermentors

. Stainless steel tanks

25
Q

What are the characteristics (good or bad) of fermentation in wood barrels or foudres?

A

. Good for insulation (naturally warmer)

. Difficult to keep clean and maintain

. Can leak

26
Q

What are the characteristics of concrete fermentors?

A

. Inert.

. Good insulation

. Interior needs to be maintained

27
Q

What are the characteristics and usage of stainless steel tanks?

A

. Inert

. Easy to clean

. Poor insulation unless temp control system is available (and double walled insulation)

. Also used for assembling wine during racking

. Storage for wine before bottling

Some wines spend the whole making process in stainless steel.

BSB Oenology Class (4 decks)

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