Final part 5 Flashcards
True or false:Dessert wines are all sweet and the category includes still and sparkling natural wines as well as fortified wines.
True
True or false: Botrytis-affected dessert wines made in California are modelled after Hungarian Tokai.
False-French Riesling
True or false: Botrytis cinerea is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
True
A typical disease cycle of Botrytis cinerea begins with the germination of spores that have overwintered in _____ ________ following _____ ________ and can produce shoots and leaves that look like they have been ___ ___.
plant debris, spring rain, scorched
Because they contain plenty of nutrients, the ______ _______ are the best site for Botrytis to multiply.
grape berries
True or false:A Botrytis infection cannot develop in the fruit unless the skins of the grapes are first cracked or broken by some other agent.
False
Which item on the list below is not a general vineyard condition or cultural practice that would encourage Botrytis cinerea growth on grape berries?
removal of leaves to aerate the canopy
The difference between a normal Botrytis disease cycle in which a grower could lose a large proportion of his crop and a limited infection that produces fruit suitable for making exquisite sweet wines is determined, in part, by ______ _______, but hinges upon ____ ________.
vineyard climate, the proper pattern of fall weather.
A successful Botrytis infection requires limited fall _____ ________ or a series of foggy days to initiate the germination of spores.
rainfall
When Botrytis grows on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __ ___, ___ __ weather.
warm, dry
True or false: A successful Botrytis infection–from the point of view of the winemakers, if not the mold–is one in which the disease cycle is interrupted before the berries are broken and secondary infections develop.
True
True or false: In a typical Botrytis infection all the berries in a cluster become infected at the same time.
False
Which of the following grape varieties are most susceptible, and which are the least susceptible to Botrytis cinerea? Merlot, Chenin Blanc, Sauvignon Blanc, Zinfandel, White Riesling, Cabernet Sauvignon
Merlot- least, Chenin Blanc- most, Sauvignon Blanc- intermediate, Zinfandel- most, White Riesling- most, Cabernet Sauvignon-least
True or false: The change in sugar and acid composition following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
True
True or false: Both growers and wineries feel that, for Botrytis-infected fruit, the higher the sugar, the better.
False
Why is harvesting Botrytis- infected fruit slow?
Because each cluster must be smelled to be sure it does not have secondary infection and handled carefully so it doesnt fall apart.
True or false: The water evaporation that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
True
True or false: Even though vineyard yields are reduced by a Botrytis infection, in the winery, the juice yield per ton of grapes is the same as for non-infected fruit.
False
True or false: Fermentations of the high-sugar juices of Botrytis-affected fruit are hard to start and slow to progress.
True
Botrytis-affected wines made from ____ ____ and _____ _____ are more likely to be aged in small oak barrels.
Sauvignon Blanc, Semillon
True or false: Although the cultivation of a vineyard can be modified to encourage or discourage the growth of Botrytis, a successful infection cycle has never been completed on harvested fruit.
False
The concentrated alcohol used to fortify wines is called
wine spirits
True or false: For ordinary fortified wines, hot growing regions are beneficial for both high vineyard yields and high sugar content grapes.
True
About__the fruit for dessert wine production goes to produce the alcohol for fortification, making the per ton yield of finished wine __ gallons
half; 75-90
More distinctive grape varieties–many from Portugal–and cooler growing regions are associated with this group of fortified dessert wines.
Port
Winemakers taste the fortifying alcohol and match it to the wine being made because
Wine spirits can vary in their flavors depending on the starting wine and the method of distillation and those flavors need to be compatible with the wine being fortified.
Which style of port takes on its important sensory characteristics during long barrel aging?
Tawny
Because producers of port must maximize color extraction during fermentation so that there will be enough color extracted by the time the must is fortified (after 24-48 hours to preserve a substantial amount of sugar), procedures have been developed to enhance color extraction. They include:
Increasing the frequency of pump-over, Heating the must, Using red-pulped varietals
What are two purposes for blending port?
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity.
True or false: Port production from Portuguese grape varieties is being done on a small scale in California- only a little over 200 tons of the most-utilized variety were crushed in 1990.
True
In California, ruby and vintage ports are aged in _____ _____ barrels that do not contribute much wood flavor.
neutral
Which type of sherry is oxidized in the absence of flor yeast?
Oloroso
Sherries referred to as ______________ will have 7.5-10% sugar.
cream
Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their Spanish name, _______________.
Amontillado
True or false: Sherries are fortified before oxidation and their sugar content is adjusted afterward.
True
Oxidation without flor by _______________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called “Málaga,” “Marsala,” and “Madeira.”
baking or heating
What do the processes of methode champenoise and sherry making having in common?
- Yeast autolysis during aging. 2. varietal grape character not desired. 3. blending to create a wine which is modified during a special aging process (cuvee or shermat). 4. vintage-to-vintage variation is reduced by blending older and younger wines. 5. originated in regions of climate extremes for grape growing.
