Vinification

Question 1

What flavours does intracellular fermentation add to a wine (ICF)

Answer 1

forms volatile esters = ethyl cinnamate (raspberry/strawberry notes) and eugenol (spice - white pepper)

Question 2

What is a feuillette and where is it used?

Answer 2

A 132l Barrel used in Chablis

Question 3

How is the the Barrel of 132l called in Chablis?

Answer 3

Feuillette

Question 4

What is grès?

Answer 4

Amphorae glace earthenware called Grès

Question 5

What is dodinage?

Answer 5

Battonage in redwines, even though its not used very often.
to nourish the wine, fills out mid palette

Question 6

What is THD?

Answer 6

Tetra-hydro-pyridine - molecule causing mousiness in wine

Question 7

What is Azote?

Answer 7

French term for Nitrogen

Question 8

What does 3MH mean in Sauvignon?

Answer 8

volatile thiol = 3-mercapto-hexanol (3MH) detected as Gooseberry & Passionfruit in NZ Sauvignon

Question 9

What grape are these wines dominated by?
Villa Maria’s Ngakirikiri, Destiny Bay’s Magna Praemia, and Stonyridge’s Larose.

Answer 9

High End Cabernet Sauvignon

Question 10

Name the regions of the North Island NZ north to south.

Answer 10

Northland
Auckland
Waikato / Bay of Plenty
Gisborne
Hawkes Bay
Wairarapa

Question 11

Name the regions of the South Island NZ North to South

Answer 11

Nelson
Marlborough
North Canterbury
Waitaki Valley / North Otago
Central Otago

Question 12

Which is the smallest region in NZ as per hectar

Answer 12

Waikato / Bay of Plenty

Question 13

Name the NZ Regions smallest to largest hectarage.

Answer 13

Waikato / Bay of Plenty 12ha
Waitaki Valley 59ha
Northland 71ha
Auckland 319ha
Wairarapa 1039

Nelson 1102ha
Gisborne 1191ha
North Canterbury 1369ha
Central Otako 1930ha
Hawkes bay 5034ha
Marlborough 27808ha

Question 14

What is Geosmin exactly?

Answer 14

Microbial fault
smells earthy and musty
produced by penicillium expansum

Question 15

What acid represents Volatile acidity?

Answer 15

Acetic Acid

Question 16

What does “Ramato” mean on a bottle of wine?

Answer 16

Skin contact Pinot Grigio in Friuli

Question 17

What is a Rachis?

Answer 17

The axes/stem that is holding the cluster of berries of a grape bunch

Question 18

Who discovered that yeast is responsible for fermentation to take place and when?

Answer 18

Louis Pasteur 1857

Question 19

When was the Malolactic Bacteria discovered?

Answer 19

1950s by Emile Peynaud, Brad Webb and Portoguese at similar times

Question 20

Name vitis used for winemaking other than Vinifera

Answer 20

Rupestris
Riparia
Berlandieri
Labrusca - NY State
Aestivalis - NY State
Muscadinia rotundifolia
Amurensis - China

Question 21

How many grape varieties are in the world, a rough figure and how many are in commercial use?

Answer 21

10000

approx 1400 used commercially

Question 22

What are the 2 sugar types found in grapes?

Answer 22

Glucose and Fructose
plus unfermentable sugars

Question 23

Why do yeasts struggle to ferment high sugar grapes ie Eiswein grapes

Answer 23

Yeasts easy digest Glucose
they struggle to digest Fructose, which is a higher proportion in late harvested grapes and botrytised grapes

Question 24

What is used to measure sugar in a winery?

Answer 24

hydrometer or
densiometer
because density depends on temperature

Question 25

What is used to measure sugar in the vineyard?

Answer 25

refractometer

Question 26

What is the official EU ratio for measuring sugar to gain 1% Alcohol?

Answer 26

16.83g/L Sugar in a grape

Question 27

Where derive the following 2 type of tannins from?
hydrolysable tannins
condensed tannins

Answer 27

hydrolysable tannins = from oak
condensed tannins = from grapes

Question 28

What are Catechins ?

Answer 28

a constituent of tannin = small polyphenols extracted from skin, seeds & stems = responsible for bitterness