Unit 2 - Lesson 4 - Grape

Question 1

How far back does wine distillation go?

Answer 1

1400 from Dutch

Question 2

How many Vitis species are there globally?

Answer 2

about 75

Question 3

Why is grape juice excellent for fermentation?

Answer 3

1. High sugars
2. Nutrients for yeast health
3. Natural acid to provide microbial stability
4. Pleasing aromas

Question 4

Main species for wine grapes?

Answer 4

Vitis Vinifera

Question 5

How long have wine been made

Answer 5

6-8000 years

Question 6

What are characteristics of Vitis Vinifera

Answer 6

1. Tendrils to support vine
2. Flaky bark
3. Flowers buds form late in growing season
4. Juice ovoid berries 6-20mm grown in clusters
5. Sugar content 15-24%

Question 7

Where did the term brandy derive?

Answer 7

Dutch termbrandewijn

Question 8

Species of Vitis

Answer 8

75 Vitis Vinifera most imporant

Question 9

How many Vitis Vinifera varieties

Answer 9

10,000

Question 10

Terroir

Answer 10

crop’s ‘sense of place’.

Question 11

For brandy maker selection of grapes

Answer 11

The type of spirit required (e.g. aged, un-aged, neutral spirit)
Local regulations (if applicable)
Yield and harvest availability
Price

Question 12

What is not important for brandy

Answer 12

Aromatic grapes
final spirit will be aromatically neutral, the distiller does not need to purchase aromaticgrapes.
Concern is Alcohol per ton of grapes

Question 13

When are aromatic grapes important in brandy?

Answer 13

When producing an un-aged grape brandy, a distiller may focus heavily on the grape’s aromatic qualities.

Question 14

What is Pisco

Answer 14

Peru unaged brandy

Question 15

1 French Brandy Grape for Cognac

Answer 15

Ugni Blanc

Question 16

1 Grape for Armagnac and its non-vinifera variety

Answer 16

Ugni Blanc, Colombard, Folle Blanc

& Baco 22A

Question 17

Problem with Colombard

Answer 17

Sharp Flavor

Question 18

Problem with Folle Blanche (Piquepoul)

Answer 18

Prone to disease

Question 19

Hybrid for Armagnac

Answer 19

Baco 22a grape

Question 20

Relationship between sugars and acids?

Answer 20

Inverse sugars go up acids down

Question 21

Grape has what components and what is more important to a distiller

Answer 21

Skin, seeds, Pulp

the pulp is the most important of these. The pulp provides the ‘must’ or un-fermented juice.

Question 22

What is Balling?

Answer 22

Similar to Brix measurement but older scale Brix more accurate

Question 23

What are the sugars

Answer 23

Glucose and Fructose - vary with grape

Question 24

What does yeast prefer in sugars?

Answer 24

Glucose over Fructose

Question 25

What is Titratable Acidity (TA)

Answer 25

Total acidity in juice and wine (tartarc + Mailc acid)
Too low makes difficult for yeast
too neutral allow microbs to get in
Distiller needs to look at TA and pH

Question 26

Problem with too high sugar

Answer 26

1. increase microbial potential so SO2 added - can make bad tastes in distill
2. High sugar can stuck fermentation
3. Esters in high sugars maybe unwanted

Question 27

Taget Brix for sugar?

Answer 27

16-22° Bric

Question 28

Which grape type has lower TAs red or white?

Answer 28

Red 6 mg/L over

white 8 mg/L

Question 29

What do low or high levels of YAN increase yeasts…

Answer 29

Hydorgen sulphide production during fermentation

Question 30

Pests to wines

Answer 30

Botrytis and Brown Marmorated Stink Bug

Question 31

What Pomme fruits are there and which is lowest in pH?

Answer 31

Apples
Pears - Lowest pH
Quince

Question 32

What is Pomme Brandy

Answer 32

Pomace brandy is made from the pressed grape skins left over from winemaking.