viticulture

Question 1

Which are the prevention system for frost?

Answer 1

Oil stoves known as smudge pots placed trough the row of wines to heat the air
Aspersion system: spray vines with water, in a way that cold air will freeze around it forming an ice coat
Turbine: disturb the air to prevent frost, mixing warm with cold from the ground
Helicopters

Question 2

Which are the factors influencing viticulture?

Answer 2

Latitude
altitude
exposition
density
vine training
pruning
Canopy management
irrigation
yealds
Green picking

Question 3

which is the the tipycal european rootstock?

Answer 3

vitis vinifera

Question 4

Which are the american rootstocks?

Answer 4

vitis rupestris, vitis riparia, vitis berlandieri

Question 5

which are the four main parts of a grape?

Answer 5

skin, stalk, pulp, pips

Question 6

What contributes gives the skin?

Answer 6

Skin provide colour and tannin on red wines

Question 7

What contributes gives the stalk?

Answer 7

Contain tannin but are normally removed prior to crushing

Question 8

What contributes gives the pulp?

Answer 8

Pulp produce grape juice known as must, giving water content and fruit flavours

Question 9

What give the pips

Answer 9

Pips contains bitter oil

Question 10

List disease and pests

Answer 10

botrytis cinirea: fungus
Leaf roll: leafy bug
coulure: non pollination caused by cold
esca: fungal
flavescence doree
Millendrage
Peronospera
Philloxera

Question 11

What is botrytis cinirea?

Answer 11

Rot develop with early morning mist and sunny afternoon on autumn season.
Grapes dry out and shrivel up like raising which become low in moisture, highly concentrated in sugar.

Question 12

remedy of phylloxera bug?

Answer 12

grafting vitis vinfera in american rootstock

Question 13

what is maceration pelliculaires?

Answer 13

to increase flavour intensity, white grapes are held in contact with their own skin at low temperature (6-10)

Question 14

what is vin de goutte?

Answer 14

is the wine obtained from the free run juice

Question 15

what is vin de presse?

Answer 15

Result of skin and other material pressed resulting in a wine with high tannin and colour that may be added to the vin the goutte

Question 16

which is the typical alcohol content of the must after fermentation?

Answer 16

usually is around 12 degrees

Question 17

what is responsible to convert must into wine?

Answer 17

saccharomyces cerevisiae can develop in absence of oxygen at a temperature between 10 and 30°

Question 18

what is sulphuring?

Answer 18

by adding sulhur dioxide winemaker prevent the creation of unwanted yeasts and wine-spoiling moulds

Question 19

what is maceration carbonique?

Answer 19

Technique used for red wines in order to have low tannin and high fruits

Question 20

Malolactic fermenation

Answer 20

Take place after alcoholic fermentation
Conversion of malic acid into lactic acid and little carbon dioxide reducing the overall acidity of the wine.
This produce diacetyl responsable to give a buttery character.

Question 21

which are the main wine appellations for maceration carbonique?

Answer 21

beaujolais noveau and touraine noveau

Question 22

batonnage

Answer 22

process of stirring up the lees to increase flavour extraction

Question 23

buttage

Answer 23

stooping up the soil around the base of the wine in order to prevent frost

Question 24

cuvaison

Answer 24

maceration of grape skins in red wine in order to extract colour, tannin and flavour

Question 25

lieux dits

Answer 25

smallest geographical unit of land within a vineyard

Question 26

passerillage

Answer 26

grape been shrivelled by strong winds or been dried after picking

Question 27

pigeage

Answer 27

punching down the cap to drown the aerobic bacteria, keeping the skin fresh and assist cuvaison process.

Question 28

remontage

Answer 28

pumping fermenting juice over the cap during cuvaison

Question 29

sussreserve

Answer 29

unfermented grape juice used to sweeten wines

Question 30

which are the factor that affect alcohol content?

Answer 30

quantity of sugar and yeasts in the must or when winemaker decide to stop the fermentation.

Question 31

at what temperature operates saccharomyces cerevisiae to start the fermentation?

Answer 31

between 10 and 30°

Question 32

which is the action of sulphur dioxide?

Answer 32

create a film on top of the must and prevent contact with oxygen to avoid any oxidation, process is called sulphuring

Question 33

maceration carbonique process

Answer 33

Whole bunches of grapes are put into the fermenting vat fitted with a pressure valve, which is then sealed. The valve allows carbon dioxide given off during the fermentation to escape when a certain pressure is reached within the vat. The whole grapes initially undergo fermentation within, converting a small amount of sugar into alcohol. The grapes then burst and normal fermentation takes place in a carbon dioxide atmosphere. This method causes the colour pigment to be extracted very quickly, which allows the wine to be drawn off from the skins after a short time.

Question 34

what is cryoextraction?

Answer 34

winemakers freeze grapes at -7 then press them to recall an ice wine process.

Question 35

debourbage

Answer 35

process to settle out the solid before the racking

Question 36

microclimate

Answer 36

small area around a group of vines

Question 37

mesoclimate

Answer 37

climate around a vineyard

Question 38

lees

Answer 38

made of dead yeasts, pips, stalk on the bottom of the vessel

Question 39

soutirage or racking

Answer 39

transfer wine from a vessel to another