Module 3- Grape Growing and Winemaking

Question 1

Link between NASA satellite imaging and Napa?
Where does UC Davis have a 40 acre research station and experimental vineyard?

Answer 1

Napa one of the first post phylloxera replanting to map out best vineyard layouts
Oakville

Question 2

Example of growers using latest rootstocks and clones to adapt?
Are most vineyards hand or machine harvested?

Answer 2

Drought resistant rootstocks/clones on hillsides where water is scarce
Hand harvested

Question 3

When and what is the Bracero Program?
The yield of wine grapes in Napa Valley is about __% of the state average
Vines generally have a life cycle of about ___ years

Answer 3

1942, brough in guest laborers from Mexico to work in American Ag
50%
25

Question 4

What are the 5 steps in white winemaking?

Answer 4

1 Pressing 2. Skin contact 3 Fermentation 4 (Malolactic fermentation) 5. Aging

Question 5

Why is pressing done gently?
To produce more finesse, this is done with whole clusters or crushed grapes?
Leaving a portion of the grapes in contact with their skins does what?

Answer 5

To minimize the release of phenols, especially astringent tannins from the skins
Whole clusters
Additional flavor complexity and intensity

Question 6

White wine is fermented between what temps?
What 2 results occurs with MLF?
What two reasons for oak aging?

Answer 6

64-68 F
1 acidity reduced (malic softer than lactic acid) 2 buttery trait due to diacetyl formation
1 If aged on lees->creamier, rounder texture 2 oak adds toast, baking spice, vanilla

Question 7

What are the 5 steps in red winemaking?

Answer 7

1 Pre-fermentation 2 Fermentation 3 Post Fermentation 4 (Drain and Press) 5 Aging

Question 8

What is prefermentation?
Whole clusters may be used with which 2 varietals? What does it do?
Adding stems to the clusters adds ___?

Answer 8

Destemming, crushing grapes
PN, Zin. Heighten fruitiness
adds spice and structure

Question 9

What temp is red wine fermented at?
What are 3 ways to ensure proper extraction during fermentation?

Answer 9

Up to 85 F
Pump over, Punch Down, Rack and return (delestage)

Question 10

What is extracted most rapidly at the start of fermentation? What is extracted more slowly as heat and alcohol levels rise?
What are 3 options in the drain and press phase?

Answer 10

Color. Tannin
1 Addition of press wine 2 MLF 3 Blending