Learning outcome 1 & 2

Question 1

Identify what each part of a grape provides to the winemaker.

Answer 1

Skin - color, tannins, flavors
Stem & seed - Tannins, bitterness if it’s not handled well.
Pulp - sugar, acid, water, flavors

Question 2

Identify what a vine requires to grow grapes.

Answer 2

Water, CO2, Sunlight, Warmth, Nutrients

Question 3

Identify key stages of grape formation and ripening.

Answer 3

Grape formation:
Flowering
Fruit set
Véraison (ripening starts with véraison)

Ripening
Unripe grapes, ripe grapes, extra ripe grapes (late harvest, raisined)

Question 4

What structural component contribute to a wine’s body?

Answer 4

Color, sugar, acid, tannins

Question 5

Describe how the grapes components, aroma and flavors change as the grape ripens.

Answer 5

Herbaceous flavors decrease and signature flavors develop.

Acidity - drop
Sugar - increase

White grapes - from green fruit to stone fruit and tropical fruit.
Black grapes - from fresh fruit to cooked fruit. Tannins develop.

Question 6

What structural component can make a win appear lighter in body?

Answer 6

Higher acidity
Lower tannins
Lower alcohol

Question 7

What structural component can make a win appear fuller in body?

Answer 7

Higher alcohol (MAIN factor)
Higher tannin
Higher sugar

Question 8

Describe how the environmental influences in the vineyard impact on grape ripeness and quality.

Answer 8

General climate influence:
Cool: < 16.5 degrees
moderate: 16.5 - 18.5 degrees
warm: 18.5 - 21 degrees

General climatic influences:
Latitude (30-50 N&S of equator)
Altitude (higher = colder)
mountain (protection & sheltering, extend growing season)
slope and aspect ( more heat and light = riper grapes)
soils (stones in soil absorb heat and make vineyard warmer)
River ( provide warmth = extend growth season / reflect sunlight = ripen grape)
air (hot air rises, cold air sinks - cool warm vineyard)
fog, cloud, mist (essential for boytritis)

DAMAGE CROP
drought - can’t ripe
frost - particular risk in spring
hail - heavy hail storm
Rain - too much moist will cause bacteria growth

Sunlight , temperature - cannot too hot or cold.

Question 9

Describe how grape ripeness impacts on wine style and quality

Answer 9

Extra ripe grapes - exaggerated ripe aroma, high sugar level. Make Sweet wine.

Botriytis/ Noble rot - fungus grow on ripe grapes. Ideal condition: misty morning & warm, dry afternoon. Make sweet wine.

Frozen grapes - picked while frozen. Press before thaw. High sugar, acid and flavors. Make eiswein/icewine

Question 10

What’s the alcohol level in table wine?

Answer 10

Low: <11%
Medium: 11-13.9%
High: > 14%

Question 11

What’s the alcohol level in fortified wine?

Answer 11

Low: 15-16.4%
Medium: 16.5-18.4%
High: >18.5%

Question 12

State the meaning of the most important labeling terms used to indicate origin and regulation for EU

Answer 12

EU: Protected Designation of Orgin (PDO) / Protected Geographical Indication (PGI)

Question 13

What’s the most important labeling terms used to indicate origin and regulation in France?

Answer 13

Appellation d’Origin Contrôlée (AOC) / Appellation d’Origin Protégée (AOP) / Vin de pays (VdP) / Indication of Géographique Protégée (IGP)

Question 14

What’s the most important labeling terms used to indicate origin and regulation in Italy?

Answer 14

Denominazione di Origine controllata e Garantuta (DOCG), Denominazione di Origine controllata (DOC), Indicazione Geografica Tipica (IGT)

Question 15

What’s the most important labeling terms used to indicate origin and regulation in Spain?

Answer 15

Deniminacion de Origine Calificada (DOCa), Deniminacion de Origine (DO), Vino de la Tierra

Question 16

What’s the most important labeling terms used to indicate origin and regulation in Germany?

Answer 16

Qualitatsein, Pradikatswein, Landwien

Question 17

State the meaning of the labeling terms relating to vine age and graph growing options.

Answer 17

Vine age: Old vine/ Vieilles vignes

Grape growing options: vintage, late harvest/ Vendanges tardives, Botrytis/Noble Rot, icewine/eiswein

Question 18

State key stages of winemaking process used for red, white and rose

Answer 18

Red: Crush, fermentation, drain, press, store/maturation, pack

Rose: crush, fermentation (short maturation), store/maturation, pack

White: crush, press, fermentation, store/maturation, pack

Question 19

State the key stages of alcoholic fermentation process.

Answer 19

Yeast converts sugar into co2 and alcohol

Question 20

Describe how winemaking options can influence the style and quality of wine product.

Answer 20

Adjustments: Addition of sugar or adjustments to acidity

Fermentation temperatures: cool, warm

Red: extraction (> temp than white) to extract color and tannin
20-32

Rose: short macération, blending

Sweet wine: fermentation stop, sweetness added

Vessel types: stainless steel, concrete, oak

Oak vessels types: small, large, new, old, level of toast.

For consistency, complexity and style:
Melolactic conversion - happens after fermentation ends. Bacteria lowers acidity and gives buttery flavors.

Lees stirring - yeast die, form a layer of dead cells when making white wine. Not suitable using aromatic grape.

Question 21

Identify the key changes that occur to a wine during bottle ageing.

Answer 21

Red - color, tannins, aroma, flavors
White: color, aromas, flavors

Question 22

How to determine quality of finish?

Answer 22

Short finish = low quality
Long finish = high quality