lesson 2

Question 1

defineitoin of wine

Answer 1

the fermented juice of the grape used as a beverage

Question 2

vitis vinifera, L

Answer 2

the main Eurasian species of the genus and the (basically) only one used to make wine

Question 3

what’s up with grapes from American vines?

Answer 3

they are not used to make wine but most cultivated V. vinifera plants are grafted onto American rootstock

Question 4

why is american rootstock used how it is?

Answer 4

the rootstock are resistant to Phylloxera

Question 5

what is Phylloxera

Answer 5

a bug that attacks roots of the vine

Question 6

importion point about exceptions in wine

Answer 6

almost everything in wine has exceptions

Question 7

what color are pulps of grapes

Answer 7

clear

Question 8

are all pulps of grapes the same color?

Answer 8

yes

Question 9

what is red wine made with

Answer 9

red grades

Question 10

what is white wine made with

Answer 10

red or white

Question 11

pulp

Answer 11

water and sugar, tartaric acid and malic acid

Question 12

are acids present in finished wine?

Answer 12

yes

Question 13

what is the most abundant acid in pulp?

Answer 13

tartaric acid

Question 14

seeds

Answer 14

contain tannins, high levels of bitter oils

Question 15

stem

Answer 15

contains tannins, stems only available if handpicked (can make too bitter)

Question 16

tannins

Answer 16

a large amount of chemical compounds; at Veraison tastes bitter and astringent and this decreases as grape ripens

Question 17

which as a higher amount of tannins and color?

Answer 17

black grape

Question 18

bloom/pruna

Answer 18

waxy surface that covers skin and contains yeast that can be used to fermentation

Question 19

why is ‘wild’ yeast so special

Answer 19

its the reason grapes ferment so easily

Question 20

skin

Answer 20

and immediate underneath contains high concentration of flavor (giving each grape its individual taste), has tannins and color components and anthocyanics

Question 21

verasion

Answer 21

when berries start to change color (GREEN –> YELLOW/PURPLE)

Question 22

as berries ripen, the amount of sugar in pulp…

Answer 22

increases

Question 23

as berries ripen, the amount of acidity….

Answer 23

decreases

Question 24

more sugar =

Answer 24

more alcohol

Question 25

what do you do to get certain wines

Answer 25

harvest at different times

Question 26

when is harvest

Answer 26

mid august to late october

Question 27

international grape varieties (french origin)

Answer 27

cabernet, sauvignon, merlot, chardonnau, pinot noir

Question 28

indigenous grape varieties

Answer 28

native as one specific area

Question 29

aromatic grape varieties

Answer 29

typical floral aromas

have a chemical substance with floral arom in skin (ex. Moscato berries taste like Moscato)w

Question 30

italy has a lot of ___________ wine

Answer 30

red, aromatic

liek Ruche, lacrima di Morro d’Alba

Question 31

alcoholic fermentation

Answer 31

takes place in absence of oxygen

Question 32

what happens if excessive exposure (oxidation)

Answer 32

during fermentation (and in general) can spoil the wine

Question 33

what are saccharomyes cerevisiae/yeast used for

Answer 33

used for wine, beer and bread making

Question 34

what are saccharomyes cerevisiae?

Answer 34

microorganisms belonging to the fungus kingdom

Question 35

wild yeastq

Answer 35

found naturally on grapes but most winemakers use cultured yeast as they are more reliable

Question 36

does all yeast make good wine?

Answer 36

no

Question 37

what is the wine equation

Answer 37

sugar from grapes + yeast = CO2 + heat + ethanol (wine/alc)

Question 38

first lesson of wine tasting

Answer 38

analyze it, remember the sensations, educate taste to capture a wide range of shapes/complexities, enjoy wine in full