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NZ Wine Cert > Revision for Exam > Flashcards

Revision for Exam Flashcards

1
Q

Wine

A

beverage made from fermented juice of grapes

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2
Q

Yeast

A

microscopic organisms that live naturally alongside grapes

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3
Q

Fermentation

A

when yeast consume the sugars and produce alcohol, CO2 and heat

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4
Q

Vitis Vinifera

A

The grape species which wine is made from

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5
Q

Wine Categories/styles

A

Light, Sparkling, Fortified

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6
Q

Light Wine

A

Still, 8 - 15%

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7
Q

Sparkling Wine

A

Bubbles of CO2 trapped in bottle

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8
Q

Methode Traditionelle

A

2nd Fermentation of still wine in the bottle

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9
Q

Tank Fermented Sparkling

A

2nd Fermentation in tank, cheaper, Asti, Prosecco

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10
Q

Fortified Wine

A

addition of alcohol during winemaking process 15-22%

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11
Q

PDO

A

Protected Designation of Origin - entire product MUST be traditionally and entire made within specific region, acquiring unique properties. 100% of the grapes must come from the area. Strict AC

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12
Q

PGI

A

Protected Geographic Indication - entire produce must be traditionally and partially prepared within the specific region. 85% from the area.

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13
Q

Terroir

A

set of environmental influences that affect the growing of certain products, leaving an impression of these influences on the products, reflecting and attributing certain qualities

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14
Q

Wine Terroir

A

grape variety, soil profile, vine growing, wine making, land soil, drainage, aspect, topography, climate

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15
Q

Auckland

A

Chardonnay, Bordeaux Blend

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16
Q

Northland

A

Cab Sav, Chardonnay

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17
Q

Gisborne

A

Chardonnay, Pinot Gris, Gewurztraminer, Viognier

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18
Q

Hawkes Bay

A

Cab Sav, Syrah, Merlot, Chardonnay

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19
Q

Gimblett Gravels

A

First viticultural appellation in new world, distinct soil type, from old Ngaruroro riverbed

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20
Q

Martinborough

A

Pinot Noir (elegant, fruit driven), Sav Blank, Aromatics

21
Q

Marlborough

A

Sav Blanc, Pinot Noir, Chardonnay, Pinot Gris, Riesling

22
Q

Nelson

A

Sav Blanc, Pinot Noir, Pinot Gris

23
Q

North Canterbury

A

Pinot Noir, Riesling, Sv Blanc

24
Q

Central Otago

A

Pino Noir, Aromatics, Albarino

25
Q

NZ Winegrowers

A

National organisation for NZ’s grape and wine sector, established in 2002, joint initiative of NZ Grape Growers Council and Wine Institute of NZ

26
Q

Diurnal Range

A

the temperature variation between day and night

27
Q

Phylloxera

A

aphid like, sap sucking insect and feeds off vine’s roots and leaves, discovered in 1895 by Romeo Bragato

28
Q

Organic wines

A

when not synthetic chemicals are used

29
Q

Veraison

A

Beginning of the ripening process, as sugars accumulate and acid drops. fruit softens and colour changes.

30
Q

WIne Pioneer

A

1819 Samuel Marsden planted the first grapes

31
Q

Sale of Alcohol Act 1989

A

Allowed the grant sale of alcohol licence if an establishment followed zoning policies and health regulations. Because wineries wanted to have on-site tastings, they had to serve food, so many more winery cafe’s and restaurants were set up.

32
Q

Bud Break

A

when buds break or burst through, young leaves and clusters of flowers appear

33
Q

Flowering

A

when the tiny flower clusters develop in to larger individual florets

34
Q

Fruit Set

A

flowers self-pollinate and fertilise and fruit for the harvest has been determined

35
Q

Botrytis Cinerea

A

a fungal disease affecting plants that grow in wet an humid climates. Bunch or grey rot for white dry or red wine grapes

36
Q

Aspect

A

direction of the vineyard’s slope. North facing in NZ. Steep slopes for drainage.

37
Q

Pests & Diseases

A

Birds, Rabbits, Fungi, Viruses

38
Q

Spring

A

Bud break, Flowering

39
Q

Summer

A

Fruit Set, Veraison, Shoot growth, Plucking, Green Harvesting, shoot thinning

40
Q

Autumn

A

Harvest, vintage, leaf drop

41
Q

Winter

A

Pruning, dormancy

42
Q

Sulphur

A

inhibit and kill yeasts, and to protect wine from oxidation

43
Q

Stop fermentation

A

adding alcohol to make wine over 15%, add sulphur, reduce the temperature, making it cool and killing yeasts

44
Q

Malolactic Fermentation

A

When malic acid changes in to lactic acid, providing a founder, fuller flavour

45
Q

Sussereserve/back-blending

A

adding grape juice/must to wine AFTER fermentation

46
Q

Chaptalisation

A

Adding sugar or concentrated grape must before or during fermentation to inc alcohol level

47
Q

Cold Stabilisation

A

Chilling wine prior to bottling to prevent tartrate deposits to form after sealing

48
Q

Clarification

A

filtering to make wine clear and bright, remove solids

49
Q

Wine style influences

A

Maceration, Aging container, aging time, residual sugar, blending

NZ Wine Cert (1 decks)

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