L1 History Composition Harvest

Question 1

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

Answer 1

6000 BC
Armenia

Question 2

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

Answer 2

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

Question 3

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

Answer 3

8000 BC

Question 4

Name other ancient sites?

Answer 4

Iran Turkey Egypt

Question 5

Who placed jars of wine in tombs and when?

Answer 5

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

Question 6

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

Answer 6

Romans and Phoenicians

Question 7

What was the primary reason for that spread?

Answer 7

Trade

Question 8

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

Answer 8

Church

Question 9

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

Answer 9

Wars (wine as antiseptic, safer than water)

Question 10

What is wine made from, primarily?

Answer 10

Grape juice + yeast mainly

Question 11

Does yeast always need to be added?

Answer 11

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

Question 12

What is the composition of wine?

Answer 12

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%)

Question 13

What elements contribute to fruit quality?

Answer 13

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

Question 14

Name 5 parameters of terroir

Answer 14

Climate
Topography
Geology
Soil
Human factor

Question 15

Is terroir a French concept?

Answer 15

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.

Question 16

7 Pre-harvest preparation tasks

Answer 16

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

Question 17

What do you try to assess when you evaluate samples?

Answer 17

Taste
Sugar level
Acidity level (pH)
Flavor ripeness

Question 18

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

Answer 18

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

Question 19

What does manual harvest entail or allow?

Answer 19

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

Question 20

What does machine harvesting entail or allow?

Answer 20

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

Question 21

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

Answer 21

. Distance and time (risk of oxidation)

. Size of containers (trailer, bins, cases)

. Protection if needed

Question 22

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

Answer 22

. Pump

. Muscles and buckets (manual)

. Conveyor belt

. Gravity

Question 23

Name some sorting pieces of equipment?

Answer 23

. Vibrating table

. Sorting table (winery or vineyard)

. Optical eye sorting

. Crusher/destemmer

Question 24

Name various fermentation vessels possible

Answer 24

. Wood

. Concrete

. Roto-fermentors

. Stainless steel tanks

Question 25

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

Answer 25

. Good for insulation (naturally warmer)

. Difficult to keep clean and maintain

. Can leak

Question 26

What are the characteristics of concrete fermentors?

Answer 26

. Inert.

. Good insulation

. Interior needs to be maintained

Question 27

What are the characteristics and usage of stainless steel tanks?

Answer 27

. 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.