Viniculture & Viticulture

Question 0

What type of labeling is being phases out and why?

Answer 0

Semi-generic labeling

Question 1

Explain the difference in labeling between old and new world regions

Answer 1

Place name labeling common in Old World; varietal labeling common in New World

Question 2

Species of grape used for fine wine

Answer 2

Vitis Vinifera

Question 3

Viticulture Variables

Answer 3

Trellising and vine training
Canopy mgmt
Yields
Irrigation
Timing and method of harvest
Organic and biodynamic
Disease and pests

Question 4

Viniculture Variables

Answer 4

Crusher/de-stemmed or whole cluster pressing
Length of maceration/soak
Oak, stainless steel, or other
New or used oak; size of cask
Light, med, or dark toasted barrels
Barriques or foudres

Question 5

Describe problem of phylloxera and solution

Answer 5

Solution: grafting Vinifera vines onto American rootstock

Question 6

Veraison

Answer 6

The ripening period, during which the grapes do not actually change very much in size, but do gain in color (if black) and increase in sugar and tartaric acid, while at the same time decreasing in unripe malic acid.

Question 7

Terroir

Answer 7

Anything contributing a sense of place to a wine: sunshine, temperature, rainfall, elevation, slope, exposure, wind, bodies of water, plant and animal life

Question 8

Organic

Answer 8

Generic term for wines made using the minimum amount of sulphur dioxide from grapes grown without the use of chemical fertilizers, pesticides, or herbicides

Question 9

Maceration

Answer 9

Period during vinification process when the fermenting juice is in contact with its skins

Question 10

Difference between the red and white wine making process

Answer 10

Red wine fermented with skins

Question 11

Describe malolactic conversion and its function in oenology

Answer 11

Biochemical process that converts hard malic acid of unripe grapes into soft lactic acid and carbonic gas