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Viti Vini > Viti Vini > Flashcards

Viti Vini Flashcards

1
Q

Standard barrel name and size for Mosel? Rheingau?

A

Fuder - 1000L, Stuck 1200L

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2
Q

What is a Gonc and how is it used?

A

136L hungarian barrel used in the production of Tokaji. These contain the non-aszu base wine to which puttony of aszu paste are added, determining the sweetness of the wine

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3
Q

In the production of which wine would you find caratelli barrels?

A

Vin Santo! They range widely from 50-225L

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4
Q

Which wine family has its own cooperage in france and is based in a different country

A

Jackson Family

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5
Q

How many years is normally used for ageing the wood for barrel making

A

2-3 years

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6
Q

What is the difference in size for a Feuillette Barrel in the Côte de Nuit and Chablis?

A

Côte de Nuit Feuillette: 114 liters; Chablis Feuillette: 132 liters

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7
Q

What are the two main Species of white oak in France?

A

Quercus Patraea (Sessile Oak) and Quercus Robur (English Oak)

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8
Q

What Species of Oak is Grown in the limousine Forest?

A

Quercus Patraea (Sessile Oak)

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9
Q

What is the size of a Cognac Barrel?

A

250L

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10
Q

What is the size of a Champagne barrel?

A

205L

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11
Q

What is the size of a pipe in porto?

A

550-630 for production and 534L for shipping

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12
Q

What is biodynamic preparation 500?

A

Cow Manure buried in a cow horn

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13
Q

What is thermovinification?

A

heat, about 70 °C/158 °F, is applied to grape clusters or must before fermentation to liberate anthocyanins, or colour, from the skins (see temperature). The heat treatment is immediately followed by cooling then pressing to liberate coloured juice, which is then fermented much as in traditional white winemaking. Particularly useful for low anthocyanin grapes, not fully ripe better-colored grapes, molds like botrytis, and even volatizing Isobutyl methoxypyrazine. The Perrin family uses this, and so do other people around the world.

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14
Q

What is flash dente?

A

A certain proportion of fully ripe and fully destemmed grapes is rapidly heated to up to 95 ºC (200 ºF) and then immediately put under vacuum. This very fast method of first heating then cooling has been shown to break up the structure of the skin cells, thereby increasing the extraction of colour, polysaccharides, and phenolics by between 30 and 50%.

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15
Q

What is the french term for racking?

A

Soutirage

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16
Q

Weeping of vines will occur when the air reaches what average temperature?

A

50F

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17
Q

Which of the following compounds is a byproduct of malolactic fermentation and lends a buttery aroma to wines?

A

Diacetyl

18
Q 
Which of the following vine diseases is typically spread by soil nematodes?
  A. Fanleaf Degeneration 
  B. Leafroll Virus
  C. Crown Gall
  D. Pierce's Disease
  E. Eutypa Dieback
A

Fanleaf Degeneration

19
Q 
10) Which of the following systems is NOT an example of spur pruning and cordon training?
  A. Cordon de Royat
  B. Double Guyot system
  C. Lyre system
  D. Geneva system
A

?

20
Q

Organic wines in the USA may not contain added sulfites.

A

True

21
Q

_____ is the process of toasting the inside of a barrel, which greatly affects wine character.

A

Bousinage

22
Q

Permeate and retentate are by-products of what process?

A

Reverse Osmosis! The permeate, which contains water and ethanol, is then distilled to a proper level before being recombined with the retentate—the wine’s aromatic compounds—at a lower percentage of alcohol.

23
Q

Which of the following training systems is called “pergola” in Italy?

A

Tendona

24
Q 
Which process does NOT occur in the vineyard?
  A. Buttage 
  B. Aspersion
  C. Foulage
  D. Palissage
A

Foulage - this is pressing

25
Q 
Which of the following is NOT a synonym for head-trained vines?
  A. Albarelo
  B. Bush
  C. En vaso
  D. Enforcado 
  E. Gobelet
A

Enforcado

26
Q

What bacterium causes Pierce’s Disease?

A

Xylella fastidiosa

27
Q

Which of the following is a species of American oak used for barrel-making?

A

Quercus Robur

28
Q

Which of the following substances is responsible for volatile acidity in wines?

A

Acetic Acid Bacteria

29
Q

Which of the following forests is nearest to Bordeaux?

A

Limousin

30
Q

What is Millerandage?

A

Uneven fruit set - hens and chicks

31
Q

What is Coulure?

A

?

32
Q

What is Oidium

A

?

33
Q

Flavescence Dorée is a phytoplasma disease.

A

Yup

34
Q

At what level of toasting would the MOST wood tannins be left in a barrel to impart into an aging wine?

A

Low Toast

35
Q

What is the french term for Micro-oxygenation?

A

Microbullage

36
Q

What is Patrick Ducournau known for?

A

Creating the technique of microbullage in Madiran

37
Q

What is Buttage?

A

the more delicate graft union between the scion and the rootstock is covered by a mound of dirt for the winter

38
Q

What is Aspersion?

A

The misting of water in a vineyard before a freeze in order to protect the vines by ice forming around the fruit/plant creating an insulated layer that doesn’t go below freezing.

39
Q

What is Palissage?

A

Vine Training

40
Q

What is hyperoxidation?

A

In white wine making, the must is deliberately exposed to oxygen with the understanding that oxidative processes will play out early on, reducing opportunities for oxidation post fermentation

Viti Vini (5 decks)

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