Winemaking - MA Questions 28.07.20

Question 1

Name two researchers who simultaneously isolated the first malolactic bacteria culture in the 50s.

Answer 1

Émile Peynaud in France and Brad Webb in California.

Question 2

Name the main sugars found in grapes.

Answer 2

Glucose and fructose.

Question 3

Aproximately how many grams of sugar would be need to obtain 1% alcohol?

Answer 3

Approx 17 grams.

Question 4

Name two acids formed during fermentation.

Answer 4

Lactic and acetic.

Question 5

Would a wine with a low PH require more or less SO2 for microbial stability ?

Answer 5

Less.

Question 6

What is the difference between condensed and hydrolysable tannins ?

Answer 6

Condensed tannins are polymers of flavonoids that are extracted from grapes. The term tannin, used generally, refers to these. Hydrolysable tannins are derived from oak and comprised of non-flavonoids.

Question 7

Define Anthocyanins.

Answer 7

A family of pigmented compounds responsible for the vibrant color of young red wine. They are found in the skins of the grapes.

Question 8

Name the polyphenols that are largely responsible for bitterness in wine.

Answer 8

Catechins, mainly present in seeds and stems.

Question 9

Which compound is responsible for bell pepper like flavours in Cabernet Sauvignon ?

Answer 9

Methoxypirazines.

Question 10

Which enzyme produced by botrytis is responsible for rapid oxidation ?

Answer 10

Laccase.

Question 11

Which esters are responsible for strawberry, kirsch, banana and bubblegum like flavours in wines made using Carbonic Maceration ?

Answer 11

Ethyl cinnamate and isoamyl acetate.

Question 12

What is flash detente ?

Answer 12

A technique similar to thermovinification that accelerate the extraction of red grapes by exposing them to very high heat for a short period of time. Useful for creating an acceptable product out of low-quality or compromised fruit.

Question 13

What is débourbage ?

Answer 13

Settling of the must followed by racking.

Question 14

Explain flotation.

Answer 14

A method of clarification, in which gas is pulsed through the juice, and the solids float to the top of the liquid. The solids may be skimmed off or the tank may be drained, leaving the solids behind.

Question 15

What is the difference between pumping over (remontage) and delestage ?

Answer 15

During pumping over the liquid is pumped from the bottom of the tank over the skins floating at the top. For delestage (rack and return), once a day, the entire volume of the liquid in the fermenting vat is drained off into a second vat and then is returned to the original vat by spraying it over the skins.

Question 16

Name one region where the submerged cap fermentation is used for a greater extraction.

Answer 16

Piedmont.

Question 17

Name two European oak species.

Answer 17

Quercus robur and Quercus petraea (or Quercus sessilis).

Question 18

What is Ouillage ?

Answer 18

Topping every two weeks to replace the volume of wine lost to the atmosphere.

Question 19

Which enzyme can be added to a finished wine to prevent malolactic fermentation ?

Answer 19

Lysozyme, derived from egg whites. It will not protect against yeast or acetic acid bacteria.

Question 20

Which fining agent can be used to remove yeast including Brettanomyces ?

Answer 20

Chitosan, derived from the exoskeleton of crustaceans.

Question 21

What is selection massale ? .

Answer 21

The selection of budwood for replanting from a number of vines throughout the vineyard, rather than single clones resulting in a broader genetic diversity

Question 22

Which species of Vitis are mainly used for rootstock ?

Answer 22

Vitis Riparia, Vitis Berlandieri and Vitis Rupestris.

Question 23

How is the Gobelet system known in Italy and Spain ?

Answer 23

Albarello and en vaso.

Question 24

Which training style is preffered for Pinot Noir in Champagne ?

Answer 24

Cordon de Royat.

Question 25

How is the Tendone system known in Italy and Portugal?

Answer 25

Pergola and enforcado.

Question 26

Which region in Europe was the first one affected by phylloxera ?

Answer 26

Southern Rhone Valley in 1860s.

Question 27

What type of disease is Eutypa Dieback ? How does it affect the vine ?

Answer 27

Fungal disease. The spores are carried by rain and enter the vine through the pruning wounds. It releases toxins and eventually the infected cane dies (the dead arm).

Question 28

Which bacterium is responsible for causing Crown Gall?

Answer 28

Agrobacterium tumefaciens.

Question 29

Name the different types of disease that can affect the vine ?

Answer 29

Fungal, Bacterial, Viral and Phytoplasma.

Question 30

Name two regions in Europe where phylloxera cannot thrive.

Answer 30

Colares and Mosel.

Question 31

What is Capela da Quinta do Vesuvio?

Answer 31

A limited production, premium Vintage Port Bottling from Quinta do Vesuvio produced only in exceptional vintages. As of now only 2007 and 2011 have been produced.

Question 32

What is Grand Vidure ?

Answer 32

Synonym for Carmenere.

Question 33

Name the satellites of St Emilion.

Answer 33

Saint-Georges, Lussac, Puisseguin and Montagne.

Question 34

In which region would you find the producer Terras Gauda?

Answer 34

Rias Baixas

Question 35

What are the AVAs of San Benito?

Answer 35

Pacheco Pass AVA, Cienega Valley AVA, Mt. Harlan AVA, Lime Kiln Valley AVA, Paicines AVA.

Question 36

What is the latest AVA in New York ?

Answer 36

Upper Hudson AVA added in 2019.

Question 37

What are the IG departments of Uco Valley ?

Answer 37

Tupungato, Tunuyan, San Carlos.

Question 38

Where can you find Richelieu River Valley ?

Answer 38

Quebec, Canada.

Question 39

Give two single vineyards in Germany which are exceptions having less than 5 hectares.

Answer 39

Forster Kirchenstuck – Pfalz; Bernkasteler Doctor - Middle Mosel; Kiedricher Turmberg – Rheingau; Schloss Vollrads – Rheingau

Question 40

What are the unofficial sub-regions of Clare Valley?

Answer 40

Watervale and Polish Hill.