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EHL AP > Oenology > Flashcards

Oenology Flashcards

1
Q

In what country does wine come from?

A

Georgia

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2
Q

What is the fermentation called?

A

Must

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3
Q

What are the two types of alcohol in wine?

A

1) Ethanol
2) Glycerol

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4
Q

What are wines called that are only produced from one type of grape?

A

Single-varietal wine

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5
Q

What region has a tradition of blending grapes?

A

Bordeaux

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6
Q

How does red wine obtain it’s colour?

A

Through maceration process

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7
Q

Explain the maceration process

A

1) Grapes are crushed
2) Macerated: Skin and flesh of the grapes are mixed. The skin components, tannins and colour are then extracted.

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8
Q

Explain tannins

A

Compound found in the skin that gives structure.

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9
Q

For what type of wine is there a maceration process?

A

Red

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10
Q

What does cold climate mean for the grapes?

A

More acidic with less alcohol (good for whites)

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11
Q

What does hot climate mean for the grapes?

A

Less acidic with more alcohol (good for reds)

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12
Q

Explain terroir

A

Geographical space with several aspects: Soil, weather, topography etc.

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13
Q

Most common species of vine?

A

Vitis Vinifera

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14
Q

Explain the composition of a vine

A

Roots, trunk and shoots. The trunk are in two parts. It’s a Vitis Vinifera grafted with American Rootstock. American Rootstock has Omega-10

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15
Q

What pest attacked the Vitis Vinifera?

A

Phylloxera disease

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16
Q

Where is it possible to grow ungrafted vines?

A

Sandy or volcanic soil

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17
Q

How often does a vine need to be replaced?

A

Every 50 years.

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18
Q

What are the main points of having a old vine?

A

Tend to produce better wine. However, the risk is that the yield can decrease.

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19
Q

What are the two methods that can be chosen for replanting a vineyard?

A

1) Cloning
2) Massal selection

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20
Q

Explain clones.

A

Same variety. Grown in nurseries. Adapts to specific aspects of the terroir. Already grafted and ready for planting. Allows reproduction of the same type of wine. However, less diversity and the characteristics might not be identical to the vines previously used. When using clones you can get the same amount yield (plants per hectare).

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21
Q

Explain massal selection

A

Selects a vine from own vineyard that has specific qualities. E.G. resistance to disease. The shoots are cut and the vine is grafted with the American rootstock. Main advantage: Preserving inherent characteristics but still diverse. Downside: Health risks, more labour intensive = more expensive. The DNA is different from plant to plant (because of the American rootstock) and that’s why there’s a health risk

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22
Q

How long does it take before a vine produces grapes?

A

three years.

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23
Q

How many grape varieties are there?

A

Around 10.000. But there are 13 that are the most popular.

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24
Q

What are the four things to consider when choosing a grape?

A
  1. Climate.
  2. Requirements for specific regions or appellations.
  3. Topography.
  4. Type of soil.
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25
Q

Explain Chardonnay

A

Most popular white grape in the world. Both hot and cold climate. Light to full-bodied dry depending on climate. Napa Valley, USA and Burgundy, France.

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26
Q

Explain Sauvignon

A

White grape. Cold climates. Light-bodied, refreshing and dry. Marlborough, New Zealand and Loire Valley, France

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27
Q

Explain Riesling

A

White grape. Cold climate. Light to medium-bodied, refreshing, sometimes sweet. Alsace, France and Mosel, Germany.

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28
Q

Explain Chenin Blanc

A

White grape. Mostly in cold but can be found in hotter climates. Refreshing, light to full-bodied and even sweet. Loire Valley, France & Stellenbosch, South Africa.

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29
Q

Explain Ugni Blanc/Trebbiano

A

White grape. Hot climates. Refreshing light to medium-bodied. Provence, France and Tuscany, Italy.

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30
Q

Explain Viognier

A

White grape. From Valley, Switzerland. Cold climate but hotter influencer.

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31
Q

Explain Cabernet Sauvignon

A

Most popular red grape in the World. Hot climates. Full-bodied and strong tannins. Bordeaux, France and Napa Valley, USA.

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32
Q

Explain Merlot

A

Red. Mild to hot climates. Full bodied and soft tannins. Ticino, Switzerland. Mendoza, Argentina. Bordeaux, France

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33
Q

Explain Gamay

A

Red. Cold climate. Light-medium bodied and with soft tannins. Vaud, Switzerland and Beaujolais, France.

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34
Q

Explain Pinot Noir

A

Red. Cold climates. Light to medium-bodied wines. When climate is warmer (not too hot) it’s full-bodied wines with soft tannins. Burgundy, France and Central Orago, New Zealand.

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35
Q

Explain Tempranillo

A

Red. Hot climates. Full-bodied wines with strong tannins. Rioja, Spain

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36
Q

Explain Syrah

A

Red. Hot + cold climate. Ron valley and Australia.

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37
Q

Why is it that different plants thrive in different climates?

A

The photosynthesis is different from vine to vine.

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38
Q

Are blends most common for red or white wines?

A

Red.

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39
Q

What is the Bordeaux blend made from?

A

Cabernet Sauvignon + Merlot

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40
Q

What is the topsoil made of?

A

Hummus

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41
Q

What is hummus?

A

Decomposition of leaves, grass and other plants by soil microorganisms.

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42
Q

What are the layers of the soil called?

A

Horizons

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43
Q

What are the two Horizons?

A

1) Topsoil
2) Subsoil

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44
Q

What does the subsoil consist off?

A

Minerals, it should be low on nutrients.

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45
Q

Why should the soil be low on nutrients?

A

To avoid too big grapes. The grapes are more complex when they are small.

46
Q

What are the 6 types of subsoil?

A

1) Shale/schist
2) Granite
3) Volcanic
4) Limestone
5) Clay
6) Marls

47
Q

Where is shale/schist found?

A

Anjou, France

48
Q

Where is granite found?

A

Valais, Switzerland

49
Q

Where is volcanic found?

A

Sicily, Italy

50
Q

Where is limestone found?

A

Burgundy, France. A major type.

51
Q

Where is clay found?

A

Rioja, Spain.

52
Q

What does marls consist off?

A

Limestone + clay.

53
Q

What are the two ways that allows the vines to dig into the different layers of the soil in order to obtain minerals?

A

1) Keeping grass on topsoil
2) High planting density.

54
Q

What is a good planting density?

A

9.000 vines per hectare.

55
Q

What is a low planting density?

A

3.000 vines per hectare.

56
Q

What are macroclimates?

A

Large geographical areas: Certain region or a part of a country.

57
Q

What are microclimates?

A

A smaller area. A part of a vineyard or a row of vines.

58
Q

What can influence microclimates?

A

Wind, rain, near lake or river, altitude.

59
Q

What are the three main macroclimates?

A

1) Continental
2) Oceanic
3) Mediterranean

60
Q

Explain continental climate

A

Hot summers during a short period and very cold winters. The climate suffers from late frosts in April or May. The frost destroy the nascent buds. When the summer is bad the alcohol level is low.
Burgundy, France. Vaud, Switzerland & Central Otago New Zealand.

61
Q

What sort of wines are produced in continental climate?

A

Wines with high acidity and low alcohol. Light- to medium-bodied wines.

62
Q

Explain oceanic climate

A

Warm summers and mild winters. There’s a risk of heavy rain during the ripening period, which can cause fungus.
Bordeaux, France. Rias Baixas, Spain. Marlborough New Zealand.

63
Q

What sort of wines are produces in oceanic climate?

A

Light- to medium-bodied wines.

64
Q

Explain Mediterranean climates

A

Hot summers and mild winters. Rainfall can be scare. Tuscany, Italy. Napa Valley, USA. Barossa Valley, Australia.

65
Q

What types of wines are produced in Mediterranean climates

A

Low acidity level and high level of alcohol. Full-bodied wines. It’s challenging to produce white wines because they can lack acidity.

66
Q

What is microclimate influence?

A

Choice of grapes.

67
Q

Explain light dry white wines

A

Cold climates, high in acidity, low in alcohol, no ageing.

68
Q

Explain full-bodied white wines

A

warm climate, medium acidity, high in alcohol, ageing process.

69
Q

Explain sweet white whines

A

Cold climates, high in acidity, low in alcohol, high in sugar, ageing process.

70
Q

Explain sparkling wines

A

Cold climates, high in acidity, low in alcohol

71
Q

Explain light-bodied red wines

A

Cold climates, high in acidity, low in alcohol, low in tannins, no ageing

72
Q

Full-bodied red wines

A

Hot climates, low acidity, high in alcohol, high in tannins, ageging

73
Q

At what year will it no longer be possible to produce wines in Mediterranean climates? And where?

A
  1. Tuscany, Italy and Napa valley, USA.
74
Q

How will the organoleptic profiles change when there’s global warming for climates where it’s getting hotter?

A

Acidity level will be lower and higher alcohol profile. Less balanced wines with higher sugar levels.

75
Q

How will the organoleptic profiles change when there’s global warming for climates where it’s getting colder?

A

Unexpected late frosts will affect the nascent buds during spring.

76
Q

What can happen when there’s heavy rainfall?

A

The vines might get fungus diseases.

77
Q

What happens when there’s no rainfall?

A

Hydric stress. It might be necessary to do irrigation.

78
Q

What are the 4 solutions to vine growing when there’s global warming?

A

1) Harvesting earlier to maintain grapes’ level of acidity.
2) Stopping malolactic fermentation: Keeps malic acid and increases the acidity.
3) Changing grape varieties: Make sure they are adapted to hydric stress.
4) Reduce the rate of photosynthesis: Orientating the vines to the north instead of the south (northern hemisphere). Plant trees to create shade

79
Q

What grape is adapted to hydrec stress?

A

Mourvedre

80
Q

What are the two common diseases?

A

1) Fungus
2) Pests

81
Q

In what climate is fungus common?

A

Oceanic climates.

82
Q

What are the 3 most common fungus?

A

Grey mold, downy mildew and powdery mildew.

83
Q

What is the most famous pest?

A

Phylloxera

84
Q

What are the 3 most common pests?

A

1) Nematodes
2) Moths
3) Sharpshooters

85
Q

What are three well known methods in organic farming?

A

1) Bordeaux mixture
2) Pheromones
3) Bird boxes

86
Q

What is the Bordeaux mixture made off?

A

Copper sulfate + lime

87
Q

What are three common methods in biodynamic farming?

A

1) Usage of preparation 500 + 501
2) Following the rhythms of nature
3) Preventative treatments

88
Q

What is preparation 500?

A

Stuffing a cow’s horn with manure and burring it in the group = fertilises the soil.

89
Q

What is preparation 501?

A

Stuffing a cow horn with silica = strengthens the photosynthesis.

90
Q

What are preventive treatments made off?

A

Herbal preparations composed of chamomille, nettle and/or verbena.

91
Q

Why are sulphides added to wine?

A

Preserve the wine from oxidation.

92
Q

What is wine production per hectare?

A

Yield

93
Q

What is yield?

A

Number of hectoliters produced per one hectare. Measures the amount that must be produced per unit area of the vineyard.

94
Q

What does less production per hectare mean?

A

Higher quality = higher price

95
Q

What does high production per hectare mean?

A

Lower quality = lower price.

96
Q

Explain the wine pyramid from bottom to top.

A

1) Basic wines: Production per hectare is high, can be made from a blend of grapes from different countries. Often sold in bulk.
2) Popular wines
3) Premium wines: Production per hectare is lower. Produced in specific terroir.
4) Ultra-premium wines: Holds an official appelation
5) Iconic wines: Quantity produced low, high demand.

97
Q

What are the two reasons to variation in prices?

A

1) Reputation
2) Costs

98
Q

What are poly phenols?

A

Tannins + Anthocyanins. Preservative for the wine. The ageing process is slower because it’s antioxidant.

99
Q

How do you extract tannins + anthocyanins (poly phenols)?

A

Maceration process.

100
Q

What acid makes wines acidic?

A

Tartaric acid (important to keep), malic acid & lactic acid

101
Q

Explain malolactic fermentation

A

Turns malic acid into lactic acid. Decreases the acidity of all red wines. For white wine, it’s not always chosen to do a malolactic fermentation.

102
Q

How is malolactic fermentation stopped?

A

1) cooling down 2) adding sulphide (so2)

103
Q

Temperature for white wines to be served at?

A

8-10

104
Q

Temperature for red wines to be served at?

A

18-20

105
Q

Alcohol % in light-body wines?

A

10-12%

106
Q

Alcohol % in medium-bodied wines?

A

13-13.5%

107
Q

Alcohol % in full-body?

A

14-16%

108
Q

Primary aromas?

A

Grape-derived aromas.

109
Q

Secondary armoas?

A

Fermentation-derived armoas. Earth/other

110
Q

Tertiary aromas?

A

Ageing/oxidation derived armoas. Oak.

EHL AP (17 decks)

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