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Wine > Viticulture and Winemaking > Flashcards

Viticulture and Winemaking Flashcards

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1
Q

What is the typical latitudinal position of most vineyards?

A

30-50 degrees

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2
Q

Name 4 vineyard pests

A

Phylloxera

Mealybug

Mites

Glassy Winged Sharpshooter

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3
Q

Name 4 vineyard diseases

A

Powdery Mildew

Downy Mildew

Leaf Roll Virus and Fanleaf Degeneration

Pierce’s Disease

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4
Q

Name 4 vineyard problems associated with nature

A

Wind

Hail

Rain

Frost

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5
Q

What are the 2 measurements of maturity at harvest?

A

Brix Measurement

Physiological Ripeness

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6
Q

What is Brix?

A

Measurement of sugar levels (heat)

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7
Q

What is physiological ripeness?

A

Condition of berries (light)

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8
Q

Name 4 common must additions

A

Nutrients

Chaptalization

Acidification

Water

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9
Q

Why would water be added to the must before fermentation?

A

To lower alcohol but still get ripe fruit flavors

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10
Q

Itemize the cap management processes from least gentle tp management processes

A

Press

Pump Over

Submerged Cap

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11
Q

What white wines typically see new oak?

A

Chardonnay

Viognier

Sauvignon Blanc

Marsanne

Rousanne

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12
Q

Name the 6 major faults in Winemaking

A

TCA - corkiness

Oxidation

Volatile Acidity

Excess Sulfur Dioxide - SO2

Brettanomyces

Hydrogen Sulfide (H2S)

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13
Q

Describe TCA - corkiness

A

Most common is 2,4,6 Trichloroanisole from tained corks, barrels or winery

Wet moldy cardboard and mustiness

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14
Q

Describe Oxidation (as a fault in winemaking)

A

From age or poor storage conditions

Dull fruit, secondary and tertiary aromas and flavors (leather), flat finish

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15
Q

Describe Volatile Acidity (VA)

A

Vinegar aromas (acetobacter) or varnish/fingernail polish aromas.

From poor winery hygiene and inadequate topping off

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16
Q

Describe Brettanomyces

A

Varying yeast strains

Aromas range from moraccan leather, smoke, clove, spice to Band-Aid and manure

Yeast growth due to high pH, available nutrients such as residual sugar, inadequate topping, infected barrels

17
Q

Describe Hydrogen Sulfide (H2S)

A

Aromas range from onion, rubber, to rotten egg

Inadequate nutrition during fermentation

Wine (34 decks)

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