Wine Viticulture Flashcards
Continental climates
Strong annual variation of temperature, lack of proximity to significant bodies of water which can moderate the climate,
Hotter summers then maritime climates cold winters can be extreme
Maritime climate
The climate is really influenced by a large body of water or C
Mild temperatures but also involving fluctuations from year-to-year causing vintage variation
Mediterranean climate
Summers are hot and dry aside from the coastal areas
Along the coast’s summers are mild due to the proximity of the water temperatures
High desert
Summers are hot and dry
Daytime temperatures are high but Drammatic drops at night.
Example ofSAN lucar de Barrimade in Spain for Sherry production
Diurnal shift
This is the difference between the average daytime high and night time low temperatures. It is important for ripening grapes and balancing sugar and acidity
Climate moderators there are five of them
Bodies of water can warm or cool wine region.
Mountains can protect a wine region from weather and climate influences
A rainshadow, dry area on one side of the mountain opposite the wind rain and generally poor weather.
Altitude and elevation, with every metre rise in elevation temperatures drop by 1° however, in hot areas increased elevation provide cooler temperatures that slow creep ripening and produced more balanced wine.
Wind wind can cool a growing region if originating over cool ocean waters or lend warm and dry air if originating from a desert. Preventing mould or rot
Topography
There are 4 key elements
Local elevation and altitude, temperature decreases as elevation increases.
Is vineyard on a hillside or valley floor, steeper hillsides provide better draining, plus fer tile, and cool air increases as you go up the elevation,
Valley floor can have pooling of air, susceptible to frost. And overly for tile soil.
Aspect, slopes facing the sun during the day or warmest and away from the sun or coolest.
Proximity to water
Three important aspects of soil types.
Drainage, water retention, sun reflection
Different soil types
Granite Limestone Marl Schist Clay Sand Gravel Silt
What are the Different aspects to a grape.
Skins add color, tannins, and the most important aromas and flavours are in the skin
The pulp contains water, sugars which increase as grapes ripen,
Acids which decreases as grapes ripen,
Seeds and pips Give bitter flavour
Who founded the ac system in France
Joseph Capus in 1935
He found the Comte national des appellation d’origine
What is QWPSR
Quality wines produced in a specific area, it is a European union way of protecting wine regions
What are some ways to manage a vineyard
Canopy management or pruning Irrigation Pasts and disease control Fertilizers Antifungal treatments For example, the disease known as phylloxera almost destroyed all grape vines in the mid-1800s
Factors to determine the redness of the grape
Time of picking
Grape maturity, sugar ripeness, ripeness of the bunches including their stems and seeds
Tannin ripeness
What is autolysos
Sur lis
It is when yeast cells die and release flavour back into the wine
Chaptalization
Adding sugar to the must to increase final alcohol content
Acidification
Adding tartaric acid to increase the acidity and balance in the wine
Carbonic maceration
Intracellular Fermentation, berries are put into a tank hole and ferment within the berry.
Rim variation
The older the wine the more variation there is likely to be .whereas a youthful wine will show slight variation and most likely have a pink edge
Wine faults
Corky— tca =trichloroanisole
Oxidation – wines become bitter and muted
Volatile acidity – smells like vinegar
Ethel acetate- this forms as a reaction of ethanol and acetic acid. It in parts a flavour or aroma of nail polish remover
Excess sulphur dioxide. Sulphur dioxide is used in the winemaking process. Too much of it can you leave a wine smelling like matchsticks or wet wool.
Brettanomyes this is a yeast growth that gives wines aromas of smoke, cloves and spice two Band-Aids and manure.
Hydrogen sulphide – caused by in adequate used nutrition during fermentation. Gives wines aromas of onion, rubber and rotten eggs.
Flavour new oak imparts?
Smoke
Baking spices
Vanilla
Toast
French va American
French oak is more subtle with flavours of vanilla Bean Baking spices Cedar Sawdust American oak is stronger with flavours of Caramel Vanilla extract Dried herbs Coconut Sawdust
Difference between old world and the New World wine on the pallet and reasons for it.
Old world wines tend to dominate on earthy and mineral characteristics
The fruit is always reserved compared to non-fruit and earthy aromas.
The fruit becomes tart on the palate.
Non-fruit becomes more apparent on the finish
New world wines
There is no dominant earth or mineral character
Fruit aromas and flavours lead and dominate the non-fruit elements
The fruit smells sweet and ripe
The fruit stays Ripe and gets riper on the pallet
Taste sensors of tongue
From Front to back. Sweet Salty salty Sour Unami sour Bitter Gums tannins
What are the dominant elements in looking at a wine pairing
Wine structural elements
Sweetness, tanning, acidity, alcohol, texture
Wine flavour elements
Fruit, non-fruit, earthiness, Oak influence, flavors, service temperature
Taste elements, sweet, sour, bitter,salt, Unami
