Viticulture/Vinification

Question 1

Fortified Wines are defined by

Answer 1

Liqueur wines are made by adding grape spirit (brandy) to wine during or after fermentation. When added in sufficient quantity during fermentation this stops fermentation causing the remaining sugar to sweeten the wine and increase alcohol

Question 2

Chaptalization

Answer 2

When sugar is added prior to fermentation to produce a sweet wine with a higher alcoholic content. Named after Dr. Chaptal who developed the process. Practiced in cool regions or during poor vintages.

Question 3

Vin Doux Naturel

Answer 3

Adding neutral grape spirit early during fermentation which arrests the process before much of the sugars are used. Leaves alcohol 15-18%. Always sweet and served chilled. Muscat and Muscatel sweet and raisin-like

Question 4

Vin de Liqueur (Mistelle)

Answer 4

Made by adding grape spirit (brandy) to the must before fermentation. In Germany unfermented grape juice known as sussreserve

Question 5

Sparkling Wine

Answer 5

Produced by allowing natural CO2 produced during fermentation to be retained in the bottle or by adding CO2 at a later stage.

Question 6

Viticulture

Answer 6

The growing of grapes for the production of wine. Affected by terrior including soil, climate and location.

Question 7

Vines grow best where?

Answer 7

Between 30 and 50 latitudes North and South with an average yearly temperature of at least 50 degrees. 57 degrees is ideal

Question 8

What does temperature do to grape?

Answer 8

High heat = small grapes, tough skins, high alcohol, low acid
Little heat = high acid, low sugar, little flavor

Question 9

Common Rootstocks

Answer 9

Vitis Vinfera was grafted on to American rootstocks due to phylloxera attacking european rootstocks:
vitis rupestris
vitis riparia
vitis berlandieri

Question 10

Biodynamic Agriculture

Answer 10

Introduced in 1924 by Rudolf Steiner. Sustainable agriculture and organic principles using special preparations and natural resources. Timing based on the cycle of sun, moon and stars.

Question 11

Botrytis cinerea (noble rot)

Answer 11

Early morning mists creating humidity and afternoon sunshine cause grapes to shrivel up which become low in moisture and highly concentrated in sugar

Question 12

Leaf Roll Virus

Answer 12

Spread by the mealy bug and infected cuttings. Cause decrease in yields, a delay in ripening and reduces the quality of wine

Question 13

Coulure

Answer 13

Non-pollination of some of the blossoms causing the grapes to fall off or not develop. Caused by cold or wet weather. Doesn’t affect the other grapes negatively

Question 14

Eutypa (Dead Arm)

Answer 14

Fungal disease which affects the wood of the vine and causes it to die slowly. No cure

Question 15

Fanleaf Degeneration

Answer 15

Causes leaves and shoots to be deformed with poor fruit set and reductions in yield

Question 16

Nematodes

Answer 16

Minute round worms feed on the rootstocks damaging them. Transmit virus infections

Question 17

Oidium (Powdery Mildew)

Answer 17

Orginated in US, attacks green parts of vine and develops white spores which have a powdery appearance. Causes grapes to split open and fall off

Question 18

Peronosphera (downy mildew)

Answer 18

Originated in US, attacks the green parts of the vine, particularly the leaves, and causes them to fall off. Reduces photosynthesis causing late ripening reducing yields and sugar content

Question 19

Phylloxera vastastrix

Answer 19

A small aphid like bug, attacks the roots of the vine and kills vitas vinfera vines. Remedied by grafting vitis vinifera cuttings and buds onto American Rootstocks.
Originated in the US and attacked Europe first in 1863. Does not like sandy or slatey soils. Never reached Chile and only reached US when AXR1 was developed and planted in California in 1980s

Question 20

Pierce’s disease

Answer 20

Bacterial infection which kills the vine and is spread by the glassy winged sharpshooter which inhabits small rivers and ditches. Prevalent in Napa, Sonoma and Southern California

Question 21

Vinification

Answer 21

The production of wine beginning with the picking of the grapes and ending with the bottling