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Food 1130: Traditional alcoholic beverages > Wine making part 1: Grapes > Flashcards

Wine making part 1: Grapes Flashcards

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1
Q

What is the sugar source in wine?

A

Fruit

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2
Q

What is the yeast in wine?

A

Wild form/high alcohol tolerance

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3
Q

What is the average alcoholic strength of wine?

A

11.6%

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4
Q

What is the maturation length of wine?

A

Years

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5
Q

What is the serving size of wine?

A

175 ml

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6
Q

Who are the top 3 wine drinkers? - L/pppy

A

Andorra
Vatican City
Croatia

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7
Q

What can wines be broken down into?

A
  • Commercial wines

- Country/Fruit wines

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8
Q

What are the bulk of commercial wines produced from?

A

grapes

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9
Q

What are the bulk of country wines produced from?

A

Fruit other than grapes
OR
Herbs/flowers

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10
Q

What is the volume of wine produced annually?

A

29 bn litres

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11
Q

What percentage of wine produced annually is fruit wine?

A

2%

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12
Q

What is the wine market valued at?

A

$302 billion annually

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13
Q

Who are the top 3 producers of grape wines?

A

Italy - 5,480,000 L (1 in 4 bottles)
France - 4,910,000 L
Spain - 4,400,000 L

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14
Q

Who are the top 3 producers of Fruit wines?

A
  1. China: $11.3 bn (61% of wine in China is fruit)
  2. Japan: $10.4 bn (plums and sparkling fruit wine)
  3. USA: $205 mil (tropical, citrus, berry)
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15
Q

What is the percentage of red/white/rose consumption in the UK?

A

White - 47%
Red - 42%
Rose - 11%

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16
Q

What is the percentage of red/white/rose consumption in Australia?

A

White - 50%
Red - 30%
Other - 15%

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17
Q

What is the percentage of red/white/rose consumption in Italy?

A

White - 57%

Red/Rose - 43%

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18
Q

Where do grapes grow best?

A

In temperate zones

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19
Q

Give examples of temperate zones?

A
  • they have areas of hotter and colder climates (6 climate types within temperate zone - altitude and proximity to ocean effects it)
    e. g. subtopic, maritime, mediterranean
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20
Q

Can all vine stocks(varieties) grow in the same climates?

A

No, different varieties prefer certain soil and subsoil and drainage - and slight differences in the climate

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21
Q

What conditions do warm climate (mediterranean) grapes require?

A
  • Require consistent temps throughout the season
  • Slow temp transition from summer to autumn - loses acidity
  • Will not fully ripen if grown in cool climates
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22
Q

What conditions do cool climate (continental) grapes require?

A
  • Cool climate regions have an avg growing season temp of 13-15 c
  • sharp transition from summer to autumn - preserves acidity
  • Maritime climates (near bodies of water) are the middle ground but are at risk of extreme weather events and rot related diseases
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23
Q

What characteristics do hot climate grapes portray?

A 
High sugar
Low acidity
Low colour
Low flavour
High yields
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24
Q

What characteristics do cool climate grapes portray?

A 
Low sugar
High acidity
High colour
High flavour 
Low yields
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25
Q

What is the total area of land cultivated for wine grapes?

A

6.5 mil hectares

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26
Q

How much land is used for cabernet sauvignon and describe growing conditions?

A

340,000 hectares
Red grape
Warm and cool climate

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27
Q

How much land is used for merlot and describe growing conditions?

A

266,000 hectares
Red grape
Warm and cool climate

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28
Q

How much land is used for tempranillo and describe growing conditions?

A

231,000 hectares
Red grape
Warm and cool climate

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29
Q

How much land is used for Airen and describe the growing conditions

A

218,000 hectares
White grape
Warm climate, low density

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30
Q

How much land is used for Chardonnay and describe the growing conditions?

A

211,000 hectares
White grape
Warm and cool climate

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31
Q

What are the 7 most important grape varieties?

A 
Cabernet Sauvignon (balanced full bodied red)
Pinot Noir (lightest red)
Riesling (dry white with high acidity)
Sauvignon Blanc (dry fruity white)
Chardonnay (dry full bodied white)
Gewurztraminer (semi sweet white)
Muscat (200 varieties, red and white, thought to be oldest domesticated vine)
- All have memorable tastes and smells strong enough to form international categories of wine
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32
Q

What is terroir?

A
  • A set of region-specific environmental factors said to affect the taste of products.
  • Include climate, terrain (elevation, north or south facing), soil type (density and minerals) and in particular microorganisms.
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33
Q

Why do certain regions produce different flavour profiles of wine despite using the same ingredients etc

A

Due to Terroir

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34
Q

What is the AOC system?

A

It presumes that the land itself is adding a unique quality to the wine

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35
Q

What are the french wine regions that are most recognised as terroir locations?

A

Bordeaux - predominantly known for red wine
Champagne - coldest region in France and best known for its sparkling wine
Burgundy - Said to be the most terroir conscious region. Equally famous for whites and reds.
Cognac - Mainly white grapes, white wine from these is said to be fairly bland so made into brandy

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36
Q

Why were French vineyards almost wiped out in the 19th Century?

A
  • by grape phylloxera
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37
Q

What is phylloxera?

A

An aphid that cased blight on the grape vines and withered the roots

38
Q

Where is phylloxera native to ?

A

Eastern North America

39
Q

Why could European vines not grow in North America when settlers first arrived?

A

Due to phylloxera

40
Q

What was the solution to phylloxera/ wine blight in France?

A

To graft French vines to phylloxera resistant American rootstock

41
Q

What proportion of planted grapes do the top 10 account for in Italy, France and Spain?

A

38%
70%
75%

42
Q

How many authorised grape varieties are there in italy and who are they authorised by?

A

350

Ministry of agriculture and forestry

43
Q

How many grape varieties are there further to the authorised ones in Italy?

A

500

44
Q

What are the 4 most important grape varieties in Italy ?

A

Sangiovese
Montepulciana
Giera
Pinot gris

45
Q

Where do the most expensive Italian wines come from?

A

Tuscany

46
Q

Can vineyards make all types of wine?

A

No- once vineyard is planted, the wine that can be made is set

47
Q

What are the controllable factors regarding wine?

A

Winemaking processes/ Winemaker’s skill

- The skill in tending and cultivating the vines

48
Q

What is cultivating vines termed as?

A

Canopy management - the management of the grapevine above ground

49
Q

How can managing the canopy effect wines?

A
  • open and dense
50
Q

How can weather affect the growing of the vines?

A

Grapes are subject to weather during growing and ripening season - regardless of anything else

  • Effects can be minor/subtle or dramatic
  • Weather cannot be controlled but you can shepheard the grapes
  • Little can be done by grower, evasive actions, but not always effective
51
Q

What in terms of weather effect the quality of the grape and thus the style and quality of wine?

A 
Cold
Heat
Dryness
Rain
Sun/lack of 
Humidity
52
Q

What are the 4 stages of the vines growing season?

A

Bud-break
Flowering
Grape set
Ripening

53
Q

How long does it take for a grape vine to produce fruit and how long do they then produce fruit for?

A

3 years to fruit

Can last over 100 years

54
Q

How long has the oldest fruiting vine been around for and how much does it produce now?

A

SInce 17th Century - still produces 35-55Kg a year

55
Q

What is the name given to the management periods of the vineyards being broken into specific periods?

A

Viticulture

56
Q

What happens regarding viticulture in the late autumn/ winter

A

Pruning (mid Dec)

Ploughing between rows (covers vine base = protects from frost)

57
Q

Why is a cold winter beneficial to grapes?

A

They need a dormant period

58
Q

What happens regarding viticulture in the new year and spring?

A

Pruning (Until early march) - sap rises, soil removed from vine base

59
Q

What happens to grapes if there is mild weather in the new year and spring?

A

Causes early growth and risk of frost damage - bad if in april or early may.
Only action to combat is inexpensive and often ineffective.
Methods = heaters, cadles, water sprays and lighting fires

60
Q

What happens if there is a severe frost WRT grapes?

A

Although crippling, a severe frost can cause an effective drastic pruning and small crop- a hot dry summer would then lead to concentrated high-quality grape

61
Q

What happens regarding viticulture in the late spring/early summer

A
  • if no frost damage, weeding and fungicide sprayed (combats mildew)
62
Q

What do warm dry conditions in the late spring/early summer result in?

A

Early, short and even flowering and early crop

63
Q

What happens if the late spring/early summer are cold and wet?

A

Delayed and prolonged flowering

- can lead to a failure to pollinate, embryo grapes don’t develop and so fall of the vine

64
Q

What happens if there is only partial pollination during the late spring/early summer?

A

Tiny seedless grapes are grown, sweet but reduced volume

65
Q

What happens towards the end of the late spring/early summer period?

A

Thinning and spraying again (canopy management)

66
Q

What conditions are needed for the best ripening of grapes?

A

100 days of sunshine from flowering to picking

67
Q

What is the best weather for the mid to late summer for the grapes?

A

Mix of warm sunshine and light rain

- ripening and swelling of berries

68
Q

What happens regarding viticulture in the mid to late summer?

A

Thinning, weeding as grapes change colour

69
Q

What is a green prune?

A

Involves reducing the amount of shoots per vine (nourishment concentrated in fewer grapes) - expensive as leeds to smaller, higher quality crop
-increase in wine price

70
Q

What is responsible for the size of the crop and earliest picking date?

A

The stages of bud formation/flowering in spring and early summer

71
Q

How can bud formation affect harvesting?

A

Early and even bud formation = early harvest

Uneven bud formation = difficult harvest as grapes are not ripening together

72
Q

What is a risk of a late harvest?

A

Frost before ripening

73
Q

What happens regarding viticulture in early autumn/late summer?

A

Ripening period responsible for creation of adequate sugar levels and richness of other component parts - acidity/sugar balance important

74
Q

What do riper grapes provide?

A

More sugar = stronger alcohol

75
Q

What happens if grapes are ripened beyond a certain stage?

A

Acidity levels reduced

- Acidity essential for life, vigour, refreshing qualities and longevity

76
Q

What qualities do unripe grapes have?

A
  • too little sugar (so less alcohol unless, if permitted, add additional sugar or grape juice)
  • acidity will be high and wrong sort - malic (tart) rather than tartaric acid
77
Q

When are the different grape harvest times?

A

End of september/early October - Bordeaux
- For dry white, can be in August if v hot summer but rare for reds
Grapes for naturally sweet wines picked later than for dry as sugar content will be higher

Southern Hemisphere grapes = Feb- Mar

78
Q

How is it determined whether grapes are ready to harvest?

A

Sight
Touch
Taste
Smell

79
Q

When is the degree of ripeness of a grape determine?

A

When harvest season begins

80
Q

How is the highest standard of grapes achieved?

A

By hand picking and sorting - removal of damage/mould affected grapes

81
Q

When are mould affected grapes not removed?

A

With sweet wines and ‘noble’ rot

82
Q

What is noble rot?

A

Caused by the fungus Botrytis cinerea.
If weather stays wet, it becomes the damaging form know as grey rot.
If the weather dries the fungus slightly raisins the grape - concentrates sugar in shrunken grape and makes sweeter wines
These are called botrytized wines

83
Q

How is transport of grapes important?

A

Need to ensure weight of grapes isn’t crushing grapes

84
Q

How is modern harvesting carried out?

A

By harvesters

It works by vibrating the vines and ripe grapes drop onto a conveyor belt which moves the grapes into a storage hopper

85
Q

How are destalking and fermentation carried out?

A

Winemaking part of the process

- controlled and dependent of whim and expertise of vineyard owner/oenologist (wine scientist)

86
Q

What is vintage wine?

A 
Vintage = time of grape harvesting/ of the picking of grapes at harvest time 
Harvest = Autumn following growing and ripening season - aim is for grapes to be at optimum maturity in levels of sugar + acidity
87
Q

How can a standard vintage product be achieved year on year?

A

By blending different vintages together

88
Q

What determines whether a wine stays a vintage?

A

The quality

89
Q

When/ why does a large proportion of wine lose its vintage identity?

A

Shortly after making as it is blended with other wine

90
Q

What happens to the grapes making the best vintage?

A

Nursed and nurtured

91
Q

What does vintage mean wrt quality?

A

Champagne and port = high

Wine = exceptional/good/mediocre/poor

92
Q

Summarise wine making:grapes

A
  • Wine can be made from any fruit/herbs/flowers - commercial is made from red/white grapes
  • Wine grapes grown in temperate regions
  • Warm and cool climates will produce different flavour profiles in the final white
  • There are a wide variety of diff grapes, all of which will produce different flavours in the final wine
  • Once grapes are planted there is a limit to what wines can be made
  • Weather and handling of grapes will greatly affect final wine quality
  • Vintages are years when conditions are best

Food 1130: Traditional alcoholic beverages (9 decks)

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