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EHL AP > Oenology 2 > Flashcards

Oenology 2 Flashcards

1
Q

What are the two steps of the vineyard lifecycle?

A

1) Dormancy period
2) Vegetative period

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2
Q

Describe the dormancy period

A

When the sap is stocked in the roots.
December: Pruning work begins
January + February: Pruning continues.

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3
Q

Purpose of pruning?

A

Cutting down old shoots. Limits the expansion of the vine and renews the shoots.

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4
Q

What are the three common pruning techniques?

A

1) Guyot
2) Corden de Royat.
3) Cup pruning/Gobelet

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5
Q

How to pick the pruning method?

A

Depends on yields, desired quality, type of soil, grape variety and harvest method (manual or machine)

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6
Q

What happens in the vegetative period?

A

Sap rises from the roots and feed the top part of the vine. New buds are produced.

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7
Q

What happens in March?

A

Awakens from dormancy period.

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8
Q

What happens in April?

A

Production of new buds. After a few days the buds produce shoots –> leaves –> shoots are trained vertically on trellis.

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9
Q

What is the production of new buds called?

A

Bud break / budbrust

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10
Q

What is trellis?

A

Solid structure of wires made to hold the vine

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11
Q

What is the point of vine traling?

A

Maximises the amount of sun for the leaves.

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12
Q

What happens in May?

A

Spring frosts might happen. Treatment against pests funguses. These treatments can continue until September.

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13
Q

What happens in June?

A

Self-pollinates. Buds bloom into flowers.

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14
Q

What happens in July?

A

Thinning the leaves = air circulation. The grapes are exposed to sunlight. Phytosanitary products penetrates the leaves and reach the heart of the vine.

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15
Q

What happens in August?

A

The grapes change colour during the ripening called = veraison. he grapes swell, acidity decreases and sugar level increases. Tannins is developing. The vine needs warmth, sunshine and moderate water.

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16
Q

What is verasion?

A

The changing of colour in the grapes.

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17
Q

What is the maturation of a grape?

A

Sugar level increasing and acidity decreasing.

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18
Q

What happens in September-November?

A

Harvesting. November is rare. It’s meant for over-maturation. Late harvests like this are most common for sweet grapes.

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19
Q

What are the two ways of harvesting grapes?

A

1) Manually
2) Machine

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20
Q

What are the advantages of harvesting manually?

A

More precise, can immediately sort out the grapes.

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21
Q

What are the disadvantages of havesting manually?

A

More expensive and finding work force can be difficult.

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22
Q

What are the advantages of harvesting by machine?

A

Faster and cheaper.

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23
Q

What are the disadvantages of harvesting by machine?

A

Not as precise. Grapes can be damaged. Only single grapes can be harvested. Not suitable on sloped terrain.

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24
Q

What are the three main factors that influence the harvest date?

A

1) Weather conditions
2) White or red - light-bodied or full-bodied.
- For light-bodied whites the grapes are harvested first. End of August/beginning of September.
- Full-bodied white: during September or October.
- Reds are harvested after white following the above principle. The level of tannins is essential. The end of October is the latest.
- Sweet wines: end of October to December.
3) Variety of grapes

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25
Q

Appellation system definition?

A

Official specific area of land or a “terroir” from a legal point of view.

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26
Q

When was the appellation system created?

A

Created in the first part of the 20th century in France, Italy and Spain.

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27
Q

What is the main purpose of appellation system?

A

Protects wine produces from counterfeiters.

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28
Q

What is the appellation system of Australia called?

A

Geographical indications (GI)

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29
Q

What is the appellation system of the USA called?

A

American Viticultural Areas (AVA)

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30
Q

What are the 9 purposes of appellation systems?

A

1) Safeguarding wine from fraudulent ones.
2) Allows consumers to differentiate wine regions from each other.
3) Capsulates the oenological and viticultural practices of a specific area or terroir to ensure a min. quality.
4) Flavour profile of each appellation.
5) Guarantees that the wines are actually produced at the place where the label says so.
6) Branding of wines.
7) Benefit from collective reputation of a vineyard.
8) Improves revenue streams.
9) Preserve rural landscape by avoiding land speculation. E.G. purchasing land for building construction.

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31
Q

What are the three appellations of Europe?

A

1) Table wines
2) PGI
3) PDO

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32
Q

What does PDO mean?

A

Protected Designation of Origin

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33
Q

What does PGI mean?

A

Protected Geographical Indications

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34
Q

What identifies tables wines?

A

often cheaper and do not have a geographical indication other than starting the country of origin. The production rules standards are lighter. Grapes can be blended from different regions or countries. No obligation to use specific grapes.

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35
Q

What are the yields of table wines?

A

up to 150 hectoliters per hectare.

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36
Q

What identifies PGI?

A

Can be produced from a bigger area within a specific country. Must use limited number of grapes. Bigger options than PDO.

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37
Q

What are the yields of PGI?

A

Up to 90 hectolitres per hectare.

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38
Q

What identifies PDO?

A

Best wines carry this certification. Rules are strict and a small number of grape varieties can be used. Limited surface area.
Some appellations have specific rules: E.G. Barolo in Italy: the wine must be aged in oak before it can be sold.

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39
Q

What are the yields of PDO?

A

The average is 60 hectolitres per hectare.

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40
Q

What are the layers within PDOs of Italy?

A

DOC and the best is DOCG

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41
Q

Where is Grand Cru from?

A

Burgundy

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42
Q

What is the Grand Cru

A

Best possible wine, the fields are specific parts of the vineyards, that’ are the best ones. The yield is 30hcl-50hcl. The production is only 2%. The wines are very expensive. The min. price is 200-300CHF for a bottle.

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43
Q

What are the 11 steps of white wine production?

A

1) Harvesting white or red grapes and pressed
2) Must is racked off
3) Must transferred to concrete or stainless-steel tanks
4) Racking off
5) Malolactic fermentation
(6) Interruption of malolactic fermentation)
7) Filtrations
8) Ageing on lees
9) Racking off
10) Adding sulphites: Prevents oxidation.
11) Poured in a bottle, corked and labelled.

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44
Q

How long does the fermentation for white wine last?

A

2 to 4 weeks.

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45
Q

What should the temperature of the tank be for full-bodied white wine?

A

15 - 20

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46
Q

What should the temperature of the tank be for light-bodied white wine?

A

14-18

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47
Q

What is the aroma of malic acid?

A

Green apple

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48
Q

What is the aroma of lactic acid?

A

butter

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49
Q

What is another word for sediment?

A

lees

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50
Q

What are lees composed off?

A

Dead yeast and very fine grape particles

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51
Q

What flavour does keeping the lees give?

A

More aromatic and complex taste. The wine becomes fuller-bodied, rounder and creamier.

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52
Q

What is another word for clarification

A

Racking off

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53
Q

What is racking off?

A

Transferring the wine from one tank to another. The lees remain at the bottom and the wine is extracted.

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54
Q

What is fining?

A

Adding a fining agent to the wine, can be egg whites. The particles and lees become bigger and are easily filtered.

55
Q

What’s the point of adding sulphates to a wine?

A

Prevent oxidation.

56
Q

What are 7 steps of making red wine?

A

1) Stems.
2) Crushing.
3) Maceration.
4) Filtration.
5) Malolactic fermentation.
5) Racked off (and aged).
7) Fining and filtering.

57
Q

What are the two words for the leftovers after crushing?

A

pomace and cap.

58
Q

What is chaptalisation?

A

Adding sugar to the wine if the alcohol level is too low.

59
Q

When is chaptalisation done?

A

When it’s a bad vintage. Not enough sun.

60
Q

What are the two maceration methods for light-bodied red wines?

A

1) Pumping over
2) Cold maceration

61
Q

Explain pumping over

A

Lifting up the must from the bottom of the vat back to the top.

62
Q

What is the duration of pumping over?

A

5 to 10 days

63
Q

What should the temperature be for pumping over?

A

18 - 24

64
Q

What is cold maceration?

A

Adding frozen carbon dioxide.

65
Q

What is the maceration method for full-bodied wines?

A

Cap punching.

66
Q

What is the process of cap punching?

A

Pushing the cap to the bottom of the vat.

67
Q

What is the temperature of cap punching?

A

25 to 32.

68
Q

For how long is the maceration for cap punching?

A

2 weeks or more.

69
Q

What are the three major ways of producing rosé?

A

1) Pressing method
2) The saignée method/bleeding method
3) Blending method

70
Q

What is the pressing method?

A

Pressing the red grapes with a very short maceration to obtain a clear pink colour.

71
Q

What is the saignée method/bleeding method

A

Draining off the must from a red wine production process tank after 24 hours of maceration.

72
Q

Blending

A

Mixing red and white must. Forbidden in Europe. Except for Rosé Champagne.

73
Q

What are the two purposes of ageing in oak barrels?

A

1) Adding extra organoleptic notes.
2) Slowly oxidising the wine

74
Q

What is polymerization?

A

The colour of wine is stabilized

75
Q

What are the three main wines aged in oak?

A

1) Full-bodied white wines
2) Full-bodied red wines
3) Complex sweet wines

76
Q

How long does full-bodied white wines age?

A

Few months.

77
Q

For how long does full-bodied red wines age?

A

2 to 3 years.

78
Q

For how long does complex sweet wines age?

A

Sometime 3+ years.

79
Q

What are the three main factors that have an impact on a wine’s taste after ageing?

A

1) Type of cask
2) Toasting of the cask
3) New or old cask.

80
Q

What does new oak give to a wine?

A

More tannins from the wood and more aroma.

81
Q

What does old oak give to a wine?

A

Less tannins from the wood and less aroma.

82
Q

How much sugar is there in normal sweet wine?

A

18-45g of sugar.

83
Q

How much sugar is there in very sweet wines?

A

45-200g. of sugars.

84
Q

What are the alcohol content of sweet wines?

A

6.5% to 9%

85
Q

What is the yield of sweet wines?

A

Down to 20 hectoliters.

86
Q

How much sugar is there in dry fortified wines

A

less than 4g of sugar

87
Q

How much sugar is there in off-dry fortified wines?

A

4-18g of sugar

88
Q

What is added in fortified wines?

A

Distilled alcohol, often brandy

89
Q

How much alcohol is there in fortified wines?

A

up to 16%

90
Q

What are the four production methods of sweet wines?

A

1) Late harvest
2) Botrytis cinerea
3) Harvesting frozen grapes
4) Passerillage

91
Q

When is late harvest?

A

October or november.

92
Q

What is Botrytis cinerea

A

Noble rot. A good fungus that dehydrates the berries

93
Q

What is the temperature of harvesting frozen grapes?

A

-8

94
Q

What are the wines called made from frozen grapes?

A

Ice-wine. Made in Canada and Germany.

95
Q

What is Passerillage

A

Harvested and air-dried in a ventilated area or outside on straw, or on wicker

96
Q

What are the two production methods of fortified wines?

A

1) Add distilled alcohol in the beginning of fermentation.
2) Add distilled alcohol in the end of fermentation.

97
Q

What does it mean when distilled alcohol is added in the beginning of the fermentation?

A

Yeast is killed and residual sugar is higher, alcohol level is high because of the distilled alcohol. Port wine, Portugal

98
Q

What does it mean when distilled alcohol is added in the end of the fermentation

A

Sugar has already been transformed by yeast. The fortified wine is dry. Madeira, Portugal

99
Q

What are the three grapes that are authorised for champagne production?

A

1) Pinot noir
2) Pinot meunier
3) Chardonnay

100
Q

What does pinot noir add to a champagne?

A

Strength

101
Q

What does pinot Meunier add to a champagne?

A

Roundness and fruitiness.

102
Q

What does chardonnay add to a champagne?

A

Lively

103
Q

What are the 9 steps of making champagne?

A

1) Harvesting
2) Production of still wine.
3) Blending - Cuvées can be 1, 2 or 3 grapes.
4) Botteling
5) Aged in cellar on lees
6) Riddling
7) Disgorgement
8) Dosage
9) Corked

104
Q

What is tirage liqour?

A

Mix of sugar and yeast directly added to the bottle.

105
Q

Describe botteling

A

Tirage liqour is added. Crown cap is added. Yeast transform sugar into alcohol. A second fermentation is taking place.

106
Q

How long does the second fermentation take place?

A

4 to 6 weeks.

107
Q

What are the two factors that indicate the length of the ageing process?

A

1) Requirements of the cuvée.
2) Reach the finest quality possible.

108
Q

How long must a non-vintage champagne age?

A

min 15 months.

109
Q

How long must a vintage champagne age?

A

min 3 years.

110
Q

How long does the best champagnes age?

A

10 years.

111
Q

What are the two ways riddling can be done?

A

1) Manual
2) Pupitres (machines)

112
Q

What is riddling?

A

Gradually twisting the bottle over the course of a few days. The lees descend to the neck.

113
Q

What is disgorgement?

A

Done by hand or machine. The neck of the bottle is frozen. The crown cap is removed because of the pressure. Sediments are ejected. A little wine is lost.

114
Q

What is dosage?

A

Adding a mix of still wine and sugar. The dosage determine the type of champagne.

115
Q

What is brut nature?

A

No added sugar.

116
Q

What is extra brut?

A

Less than 6g/L

117
Q

What is brut?

A

less than 12g/L

118
Q

What are the four reasons that champagne is expensive?

A

1) Houses pay a high price for the grapes from independent growers.
2) Production is long and complex.
3) Large sums of money are spent on marketing.
4) Strong reputation and the demand is high.

119
Q

What method is used for Cava?

A

Traditional method

120
Q

Where is Cava from?

A

Catalunya, northwestern Spain

121
Q

What is the method of prosecco?

A

Martinotti method

122
Q

Where is Prosecco from?

A

Northeast Italy.

123
Q

Name two appellations of New Zealand

A

1) Marlborough
2) Central Otago

124
Q

Name two appellations of Australia

A

1) Barossa valley
2) Margeret river

125
Q

Name one Chinese appelation

A

Hebei

126
Q

Name two South African appelations

A

1) Stellenbosch
2) Paarl

127
Q

Name one Argentinian appelation

A

Mendoza

128
Q

Name one appellation from Chile

A

Maipo valley

129
Q

Name two appellations from USA

A

1) Napa Valley
2) Sonoma

130
Q

Name three French appellations

A

1) Champagne
2) Burgendy
3) Bordeaux

131
Q

Name two spanish appellations

A

1) Rioja
2) Ribera

132
Q

Name one appellation from Portugal

A

1) Douro

133
Q

Name two Italian appellations

A

1) Tuscany
2) Piedmont

134
Q

Name one German appellation

A

Mosel

EHL AP (17 decks)

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