Wine ABC

Question 1

What is the basis of biodynamic wine growing? Who is considered to
be a father of this practice?

Answer 1

Rudolf Steiner who gave his now famous Agriculture Course in 1924. The principles and practices of biodynamics are based on spiritual/practical philosophy, called anthroposophy which includes understanding the ecological, the energetic, and the spiritual in nature.
As a practical method of farming, biodynamics embodies the ideal of ever increasing ecological self
sufficiency just as with modern agroecology, but includes ethical spiritual considerations. This type of viticulture views the farm as a cohesive, interconnected living system

Question 2

What is the ideal of sustainable viticulture?

Answer 2

The ideal of sustainable viticulture, an unregulated (and therefore abused) term, is ultimately to return the vineyard to a self-sustaining position in harmony with the larger ecosystem to which it belongs

Question 3

What type of farming is certified by Demeter?

Answer 3

Biodynamic

Question 4

What is in common with following wine producers: Domaine Leroy, Château de la Roche-aux-Moines, Maison Chapoutier and Domaine Zind-Humbrecht?

Answer 4

They are all biodynamic

Question 5

What is the name of the process that yeast is going through to convert sugars to alcohol?

Answer 5

Metabolism

Question 6

What is the benefit of cooler end fermentations for white wines?

Answer 6

Fruit and freshness are preserved at lower temperatures.

Question 7

What is the benefit of hot fermentations for red wines?

Answer 7

The benefit of hot fermentations for red wines is in the increased extraction of color, tannin and flavor compounds.

Question 8

What is bâtonnage and what does it give in wine making

Answer 8

Lees stirring, add further complexity and richness

Question 9

Why is spinning cone used in wine making?

Answer 9

In the warmer climates of the New World, some producers respond to the problem of excessive ripening and the resulting high alcohol levels by removing alcohol from the wine through modern devices such as spinning cones.

Question 10

What is cold soak?

Answer 10

Cold soak, a pre-fermentation maceration technique that relies on substantial SO2 additions and a cold temperature, was developed in Burgundy in the 1970s and has been popularized by Pinot Noir producers worldwide. Proponents may “cold soak” grapes for nearly a week before fermentation. Occasionally, some juice will be run off prior to fermentation, in order for the producer to have a greater ratio of skins to juice, and therefore achieve more extraction

Question 11

What is the difference in traditional basket press and modern pneumatic press working?

Answer 11

The traditional basket press relies on vertical pressure to press the pomace, whereas the modern pneumatic bladder press exerts gentle pressure on the grapes by means of its inflation with air.

Question 12

What is Elevage ?

Answer 12

Maturation process

Question 13

What is Débourbage?

Answer 13

After pressing, the juice is allowed to settle, this process allows the juice to be racked off suspended solids and clarified prior to fermentation

Question 14

What is Soutirage?

Answer 14

Racking. Method in wine production of moving wine from one barrel to another using gravity rather than a pump, which can be disruptive to a wine. The process is also known as Abstich in German and travaso in Italian

Question 15

What is Saignée?

Answer 15

Bleeding, When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration becomes more concentrated. - The pink juice that is removed can be fermented separately to produce rosé. Saigneé Rosé wine making - the red grape is fermented with skin intact, but pressed mid-fermentation to extract lighter coloured juice, then continued the fermetation with the juice.

Question 16

What is Microbullage?

Answer 16

Micro-oxygenation (microbullage), an aeration technique in which small amounts of oxygen are allowed to enter a stainless steel tank during either fermentation or maturation of the wine, may be combined with oak chips to approximate the effects of a new barrel at a fraction of the cost.

Question 17

What is Délestage?

Answer 17

Délestage - is a fermentation and maceration technique used in red winemaking from grapes that gently extracts phenolic compounds by oxygenating the juice to produce a softer, less astringent wine exhibiting more fruit character. (The word “delestage” is from the French “délestage.” It means “lightening,” in reference to the separation of juice and grape solids.) Delestage is a two-step “rack-and-return” process in which fermenting red wine juice is separated from the grape solids by racking and then returned to the fermenting vat to re-soak the solids. This step is then repeated daily.

Question 18

What is Levurage ?

Answer 18

Levurage is adding yeast

Question 19

What is Ouillage ?

Answer 19

Ouillage is topping up

Question 20

What is Mutage?

Answer 20

Mutage is stopping the fermentation

Question 21

Name as many materials, as you know, what is using in fining the wine?

Answer 21

Albimin, egg-white (albumiin, munavalge),
Bentonit (Bentoniit),
Charcoal (aktiivsüsi),
Casein (kaseiin, piimavalk),
Gelatin (želatiin),
Isinglass (kalaliim),
Polyclar AT (E1202, Polüvinüülpolüpürrolidoon, keemiliselt sünteesitud polümeer (tärklis), PVP-st ehk Polüvidoolist sünteesitud vees lahustuv polümeer)
Sparkolloid (selitusaine, mis välja töötatud šoti laboratooriumis, polümeer - polüsahhariin segatud diatomiitkivimiga),
Kieselsol (vedel ränidioksiid, reageerib valkudega veinis)

Question 22

What aging agent should be used on wine production so it would be suitable for vegan?

Answer 22

Betonite

Question 23

What is cold stabilization?

Answer 23

White wines are frequently clarified after fermentation, and may undergo cold stabilization—a process that causes tartrate crystals to precipitate out of the wine at a temperature of approximately -4°C. In white wines that are not cold-stabilized, crystals may later form in the bottle.

Question 24

What is tonneliere?

Answer 24

Wine barrel

Question 25

Name at least 4 more trees(exept oak), what you can use making winebarrels (tonnelerie)?

Answer 25

Beech tree (pöök), Chestnut (kastan), Cottonwood (pappel), Cherry tree (kirss), Acacia (akaatsia),

Question 26

What tree is used in Chile to make first barriques?

Answer 26

Rauli Beech, south Beech tree (Lõunapöök, Rauli pöök - Nothofagus procera/ Nothofagus alpina) It grows in Chile and Argentina, reaches 50 m (160 ft) height and more than 2 meters (6.5 feet) in diameter. Its distribution goes from 35 to 42° South latitude. It is found on the Andes. It tolerates low temperatures and heavy winds.

Question 27

From the following oak varieties - which are American, Slavonian   
 French?
Quercus robur- 		
Quercus petraea- 		
Quercus alba - 		
Quercus gariana -

Answer 27

Quercus robur- France & Slavonia
Quercus petraea- France
Quercus alba - USA
Quercus gariana - USA(Oregon)

Question 28

How many liters of wine is the “angel share” during the 1 year of ageing in 225L barrique?

Answer 28

11 Liters – you must topping up (ouillage) the cask

Question 29

What is Linge?

Answer 29

It is a unit of length, what is using in cork production, 1 linge=2,2558 mm

Question 30

Name the main differences between American and French oak?

Answer 30

Traditionally, French oak is split rather than sawn, a technique that produces fewer staves but prevents leakage in the final barrel. American oak is less porous and can be sawn without fear of leakage, but this method releases more vanillin and lactones, resulting in the “coconut” character of American oak. The drying process of the green staves also varies between European and American coopers. French oak is usually air-dried, a gentle process that leaches out some of oak’s more aggressive tannins and flavors, whereas American oak is quickly kiln-dried, and lactones are concentrated. The quality (and subtlety) of American oak is improving, however, and many American coopers now use air-drying techniques.

Question 31

Witch of them is cork oak?
Quercus robur 
Quercus petraea
Quercus alba
Quercus suber
Quercus ilex
Quercus libani
Quercus iberica
Quercus infectoria
Quercus nigra.

Answer 31

Quercus suber

Question 32

From witch French forest you get the best oak wood for wine barriques?

Answer 32

Allier or Limousin

Question 33

How much mg you find SO2 approximatly in bottle of wine?

Answer 33

Approx. 170 mg. , Usually white wines contains more then red wines White wine – ca 190-210 mg/L. Red wine 140-170mg/L. Sparkling wines 200-230mg/L. Sweet wines can be till 400mg/L. (70kg man recommended unit in a day is 60-70mg/L)

Question 34

VINEA is an organization of growers in the ………………… Valley, dedicated to sustainable viticulture.

Answer 34

Walla Walla

Question 35

Which substance is responsible for next characteristics in wine?
Smell of roasted nuts or dried out straw. Commonly associated with Sherries where these aromas are considered acceptable -
Smell of “fake” candy banana flavoring -
Smell of barnyards, “noble” gamey horse aromas, –
Smell of a damp basement, wet cardboard or newspapers, Dampness mushrooms -
Smell of rancid butter –
Smell of vinegar, paint thinner, nail polish remover, volatile acidity -
Smell of rotten eggs or garlic -
Smell of moldy grapes -
Smell of sauerkraut, pickles -
Smell of burnt rubber and/or cooked cabbage, –
Smell of cooked fruit and walnuts. Also detectable visually by premature browning or yellowing of the wine -
Smell of burnt matches. Can also come across as a pricking sensation in the nose -

Answer 35

Which substance is responsible for next characteristics in wine?
Smell of roasted nuts or dried out straw. Commonly associated with Sherries where these aromas are considered acceptable - Acetaldehyde (Atseetaldehüüd CH3CHO, boiling temp 21 oC)
Smell of “fake” candy banana flavoring - Amyl-acetate (Pentüülatsetaat, CH3COO[CH2]4CH3)
Smell of barnyards, “noble” gamey horse aromas, fecal – Brettanomyces, “Brett” fungus or yeast
Smell of a damp basement, wet cardboard or newspapers, Dampness mushrooms - Cork taint 2,4,6-trichloroanisole (TCA), and/or 2,4,6-tribromoanisole (TBA)
Smell of rancid butter – Diacetyl (Diatsetüül CH3(CO)2) The yeast byproduct, most of which is eliminated from the fermentation
Smell of vinegar, paint thinner, nail polish remover, volatile acidity - Ethyl acetate (Ester, Etüülatsetaat, etüületanaat CH3-COO-CH2-CH3 Veinides leiduvad karboksüülhapped – õunhape, äädikhape, piimhape- reageerimisel etanooliga tekivad estrid)
Smell of rotten eggs or garlic - Hydrogen sulfide (Vesiniksulfiid, väävelvesinik, H2S)
Smell of moldy grapes - Iodine
Smell of sauerkraut, pickles - Lactic acid bacteria (piimhappebakterid, liiga tugev malolaktiline fermentatsioon)
Smell of burnt rubber and/or cooked cabbage, onion – Mercaptans (lenduvad redutseerunud väävelühendid – SO2, H2S, merkaptaan, dimetüülsulfiid )
Smell of cooked fruit and walnuts. Also detectable visually by premature browning or yellowing of the wine - Oxidation
Smell of burnt matches. Can also come across as a pricking sensation in the nose - Sulfur dioxide, SO2

Question 36

What type of natural acids you find in wine, witch of them you do not find in the grape?

Answer 36

Tar-taric acid C4H6O6 (viinhape)
Malic acid C4H6O5 (õunhape)
Lactic acid C3H6O3 (piimhape)

Question 37

Which of the following sugars are NOT found in grapes?
Fructose
Glucose
Sucrose
Xylose

Answer 37

Sucrose

Question 38

What is the concentration % of sugar in grapes at harvest?

Answer 38

15-25%

Question 39

What is flurbereinigung?

Answer 39

German term for a viticultural technique of growing vines upon slopes in vertical, up and down, rows rather horizontally across terraces.

Question 40

What is muffa nobile?

Answer 40

Noble rot in Italian

Question 41

How is a device that is used to measure sugar content in grapes called?

Answer 41

Reftractometer

Question 42

What does it mean if wine is non-grafted?

Answer 42

Wine is growing with it’s own roots (most of the vines are grafted to phylloxera resistant roots)

Question 43

Which continent hosts following Vitis family plants:

a. Vitis Vinifera -
b. Vitis Lambrusca -
c. Vitis Amurensis -
d. Vitis Sylvestris -
e. Vitis Riparia -
f. Vitis Berlandieri -
g. Vitis Rupestris -

Answer 43

a. Vitis Vinifera Europe
b. Vitis Lambrusca North America
c. Vitis Amurensis Asia
d. Vitis Sylvestris Asia
e. Vitis Riparia North America
f. Vitis Berlandieri North America
g. Vitis Rupestris North America

Question 44

What is Winkler scale used to evaluate?

Answer 44

Regions heat summation; geographical areas are divided into five climate regions based on temperature, known as Regions I–V. The system was developed at the University of California, Davis by A. J. Winklerand Maynard Amerine

Question 45

What does an acronym ABC stand for in the world of wine?

Answer 45

“Anything but Chardonnay” or “Anything but Cabernet”. A term conceived by Bonny Doon’s Randall Grahm to denote wine drinkers’ interest in grape varieties

Question 46

By what name following grape varieties are better known:

a. Cot/Auxerrois -
b. Feinburgunder -
c. Picutener -
d. Niellucia -
e. Uva Francese -
f. Morillon -
g. Ougnet -
h. Hermitage -
i. Steen -
j. Weissgipfler -

Answer 46

a. Cot/Auxerrois Malbec
b. Feinburgunder Chardonnay
c. Picutener Nebbiolo
d. Niellucia Sangiovese
e. Uva Francese Cabernet Sauvignon
f. Morillon Chardonnay
g. Ougnet Nebbiolo
h. Hermitage Syrah
i. Steen Chenin Blanc
j. Weissgipfler Grüner Veltliner

Question 47

What is Serine?

Answer 47

Many wine books say it is Shiraz, they come for sure from the same heritage, though some studies show it is a grape variety on its own. It is a small grape that mainly can be found in Côte-Rôtie.

Question 48

101. How is Zinfandel called in:
     a. Italy-
     b. Croatia-
     c. Croatia-

Answer 48

How is Zinfandel called in:

a. Italy- Primitivo
b. Croatia- Crljenak Kaštelanski
c. Croatia- Tribidrag

Question 49

Name the original 6 red grapes of Bordeaux!

Answer 49

Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot, Carménère

Question 50

How many sun hours a vine needs and how many millimeters of rain?

Answer 50

1300 sun hours; 690-700mm rain