Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Vine to Wine > Prac Book > Flashcards

Prac Book Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Spirits flashcards Introductory Sommelier Exam (CMS) flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards Wine Appreciation flashcards WSET ® Level 2 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

what do you measure to ascertain grape maturity?

A
  • the concentration of TSS - total soluble sugars
  • the concentration of T.A - total titratable acids
  • ph
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what is saccharomyces?

A

wine yeasts… a genus of fungi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what are the primary sugars that create the “food” for the yeasts to feed on?

A

fructose and glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what are the two main acids in grapes?

A

malic and tartaric

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what two methods/apparatus are used to determine the concentration of total soluble sugars?

A

hydrometer and refractometer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what does it mean if the wine is fermented dry?

A

fermented to the point where no more sugars are available

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

why is baume useful?

A

it is a good guide to the alcohol (ethanol)% that will be in the finished wine if wine is fermented dry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

the relationship of baume to ethanol is what?

A

1 - 1.1… eg, roughly the same with 10% variance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is the symbol/sign for baume?

A

Be

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

High pH = ?

A

low acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q 
list the baume degrees (Tss - sugar readings) range for the below wines: 
White table 
red table
sweet table 
dessert (botrytis)
A

W: 12-14
R: 12-14
S: 13-16
D: 17-22

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q 
list the Total titratable acidity of malic and tartaric acid (T.A. g/L) of the below wines: 
White table 
red table
sweet table 
dessert (botrytis)
A

W: 6-8
R: 5-9
S: 7-9
D: 6-9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q 
list the standard pH of the below wines: 
White table 
red table
sweet table 
dessert (botrytis)
A

W: <3.3
R: <3.4
S: <3.4
D: <3.6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

baume is a measure of what?

A

sugar concentration in grape juice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

baume is used in which countries to measure sugar concentration in grape juice’?

A

Aus and France

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are some other measures of fermentable sugar concentration in grape juice and which nations use them?

A 
Brix = NZ and America 
Oechsle = Germany and some other parts of Europe.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what is the conversion of baume to Brix?

A

1 baume = 1.8 brix

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what does ppm stand for?

A

parts per million

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what is an “okay” amount of acids in wine? what is a lot?

all per litre

A

1-2 grams per litre is okay

5-6 grams of acid per litre is a lot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what is o Saccharomyces cerevisiae (S)

A

a species of yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

how much fruit was picked at dookie winery?

A

819 + 720 = 1539

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

how was the fruit delivered to the winery?

A

10 kg picking bins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

was the machine at dookie a de-stemmer/crusher or a crusher/de-stemmer? why?

A

de-stemmer/crusher

we wanted to reject stalks and stems because crushing stems may result in more bitterness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what is the approx recovery rate of juice per tonne from the grapes harvested?

A

1 tonne = 650 L juice

in some white grape varieties you can get 700 L

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

what is the key difference between early stages of red and white wine production?

A

Red: skins are kept in must and fermentation happens while in contact with the skins
White: skins are removed for the fermentation process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what is inoculation?

A

adding good microorganisms to the wine to ward off against spoilage etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

what was the strain of yeast used at dookie?

A

Vitilevure - Syrah

28
Q

what is a stuck ferment?

A

when the wild yeast only ferments must down to about 3/4 baume. hard to restart the ferment and the ferment is only 3/4 done

29
Q

what changes take place to the must in a ferment?

A 
the temp will rise 
sugar level (baume) will drop as yeast eat sugars
30
Q

how much sulphur dioxide SO2 did we add to our must

A

30 ppm

31
Q

we added oak chips, what does this do?

A

they contain tannin so it helps with colour and structure

32
Q

what is the “cap” in the fermenting must?

A

the solid mass of skins on top

33
Q

how much yeast did we add to the must to start fermentation?

A

150 g added to 500L

34
Q

why do we plunge and pump-over?

A
  • to oxidise..
  • this also keeps the cap wet and extracts flavours and tannins
  • also airates “must” to give yeast oxygen
  • releases heat - need to do this otherwise yeasts die
35
Q

what does yeast create during the fermentation process?

A
  • heat
  • CO2
  • alcohol
36
Q

what was the baume on the 25/2?

A

11.8

37
Q

what is the optimal temp for malolactic fermentation?

A

20 degrees

38
Q

how many times a day did we plunge our must?

A

2

39
Q

what is hectolitre?

A

100 litres

40
Q

what does malolactic fermentation do?

A

converts malic acid into lactic acid

41
Q

what were the two types of “press” at dookie?

A

basket press

Airbag press - compress air (pneumatic)

42
Q

what is the difference in processes when pressing reds and whites?

A

reds: you press the fermented must after alcoholic fermentation has occurred
whites: you press the bunches/grapes before fermentation

43
Q

if you were pressing riesling grapes instead of Shiraz grapes, what sort of press might you use and why?

A

airbag press

because it allows us to strain/drain juice away from skins

44
Q

what is the optimal fermenting temp?

A

28 degrees

45
Q

why is refrigeration and temp control vital in winemaking?

A

because it is imperative to controlling fermentation… if ferment is too hot/cold, yeast start to die

46
Q

what does dookie use to inoculate MLF

A

direct addition of lactic acid bacteria

47
Q

what is the required environment before MLF is conducted?

A
  • temp has to be right

- primary fermentation has to be going first

48
Q

what are the benefits of stainless steel barrels?

A
  • is an inert vessel and can be a closed system with no oxygen
  • easy to clean
  • good for temp control?
49
Q

what are the downsides of stainless steel barrels?

A
  • it has to be completely full for it to act as a closed vessel with no oxygen coming in
  • while there are variable capacity stainless steel barrels, this can result in them not being the greatest seal long term
50
Q

in a year, how much wine is lost due to evaporation over long term storage?

A

5%

51
Q

what methods are undertaken to maintain the integrity of wine over long term storage

A
  • keep cool
  • properly sealing of storage vessel
  • topping up
52
Q

what is classified as long term storage of wine

A

several months

53
Q

why does wine need to be kept cool during storage, what is the ideal temp?

A

ideal temp is 20 degrees

- because heat is the enemy due to oxidization as heat excites oxygen molecules

54
Q

why are oak barrels used for maturation… what is this referred as?

A

to get oak characters into the wine

toasting

55
Q

what are the characters of:
light
medium
heavy toasting?

A

medium: caramel, vanilla
heavy: chocolate, coffee, smokey, char-rey

56
Q

what is AO?

A

American oak

57
Q

what kinds of oaks are used and what characteristic comes from the respective oak?

A

French: soft, spicy vanilla
American: coconut
Fine-grain: slow microoxygenation

58
Q

what else can winemakers do to achieve oak characteristics without storage in oak barrels

A

add:

- oak chips, planks, cubes, squares, shavings, powder, staves

59
Q

what is the finest form of filtration? why is it the finest?

A

sterile filtration…

no microorganisms that will cause spoilage can get through

60
Q

what is filtration? why do we do it?

A

passing the wine through various sized filters

- to improve appearance

61
Q

what is clarification used for? how is it done?

A

appearance… eg to get rid of cloudy appearance

adding of an agent that will assist with getting rid of the sediment

62
Q

what is fining?

A

adding agents such as egg whites that will settle to the bottom of the vessel and take harsh tannins and acids to the bottom to fine the wine

63
Q

what are the negatives of filtration?

A

could strip flavour and some thing is unnatural

64
Q

what is racking?

A

separating the wine juice from the sediment (skins, lees)

racking off clear juice from sediment

65
Q

what can harm the quality of the wine prior to and during bottling?

A
  • oxidisation
  • excessive heat
  • contamination
66
Q

what are the standard sizes of oak barrels and what are they called?

A

Barrique - 225 L
Hogs Head - 300 L
Puncheon - 500 L

67
Q

what are the major pathogens of the grapevine?

what are the major groups of pathogens?

A
  • fungal disease - powdery mildew, downy mildew and botrytis
  • Bacteria such as phylloxera
  • Viral disease: Eytupa dieback
  • nematodes in soil
    viruses, fungi, bacteria, protozoa, worms

Vine to Wine (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions