Ma. Fine Vintage Written Practice Questions / Lesson 1 / Grape Species Flashcards
What are Primary, Secondary and Tertiary aromas?
Primary = Fruity / Floral from Grapes Secondary= Production Process. MLF / Nutty / Buttery. Lies / Yeasty / Creamy. Tertiary = Aging Process Oxidative / Long Aging / Oak Reductive / Long Aging / Bottle Coffee / Caramel / Chocolate Reductive / Savoury / Mushroom / Earth
What criteria do we use to assess the quality in a wine?
Balance Concentration (Intensity) Length Complexity Expressiveness (does it show as it should?)
What problems can excess rainfall create towards the end of the growing season?
Increase chance of Rot
Bloat the grapes, diluting their flavours and may cause the grapes to burst
What are some of the reasons we choose to use root stocks?
Protection from Nemotodes / Phylloxera Control Vine Vigour. Counter Choloris. Counter Salinity Drought / Water Tolerance
What can a vineyard owner do to combat spring frosts and how does each method work?
Burners / Generate heat and smoke, the smoke acts as an insulation keeping the ground heat in.
Wind Fans / Circulates the cold and warm air.
Sprinklers / When water freezes / temp increases on vine and buds.
Design of the vineyard so that cold air doesn’t settle into vineyard