General Essay Details

Question 1

OTR Rates for both naturan and synthetic cork types

Answer 1

Between 0.001-.010 cc of O2/day

Question 2

OTR Rates for Screwcaps, composite and Crown

Answer 2

.000 - .005cc O2/day

Question 3

Diam cork costs vs Screwcap

Answer 3

A$0.65-2.00 Diam
A$0.09-0.25

Question 4

Vineyard ‘apiculated’ yeast names

Answer 4

Kloekera
Hanseniaspora

Question 5

Portugal lees ageing producer

Answer 5

Casa do Capitao in Moncao

Question 6

What does the Thiol 4MMP contribute

Answer 6

BOXWOOD
BROOM
BLACKCURRANT BUD

Question 7

What does the Thiol 3MH contribute

Answer 7

Grapefruit and Passionfruit

Question 8

What does the Thiol 3MHA contribute

Answer 8

Add Guava (to Grapefruit and Passionfruit)

Question 9

What does Pyrazine IBMP contribute

Answer 9

Green bell pepper
Leafy and herbaceous

Question 10

What does Pyrazine IPMP contribute

Answer 10

Asparagus
Peas

Question 11

What does Pyrazine SBMP contribute

Answer 11

Earthy
Vegetal

Question 12

Susanna Balbo Skin Contact Torrontes name
+ Temp, Time and Maturation

Answer 12

Naranjo De Raiz
14-18c
16 days on Skins
12m 4th use barriques

Question 13

What does HACCP stand for

Answer 13

Hazard
Analysis and
Critical
Control
Points

Question 14

What is the name of the company and brand making the pectolytic enzyme product

Answer 14

Novozymes and
Vinozym Process product

Question 15

Name of the Domaine using solar panels and what is this practice called

Answer 15

Domaine de Nidolères and Agrivoltaic agriculture

Question 16

Who is the Roussillon producer with drought stress case study

Answer 16

Jean-Marc Lafage at Domaine Lafage

Question 17

Drought resistant rootstocks?

Answer 17

110R, 1103P and 140Ru

Question 18

Who is the Cheval des Andes CEO and Winemaker

Answer 18

Gerald Gabillet

Question 19

What are the water retaining channels in Jerez called?

Answer 19

Aserpia

Question 20

What is Biochar and stats

Answer 20

Biochar is a carbon-rich material from pyrolysis of biomass feedstocks.
Stats :
- 180m3 water saved/Ha
- 2 x more water retention in soil
- 45% more vegetative growth for same water - - 60% increase in soil fertility
- More Yeast Assimilable Nitrogen for better alcoholic fermentation potential

Question 21

Details on Lopez de Heredia disaster

Answer 21

2002
Overgrowth of Acetobacter
Elevated acetic acid, giving vinegar
Viña Cubillo wine
Discarded large portion of it

Question 22

Which Thiol contributes Passionfruit and Grapefruit aromas (+ guava)

Answer 22

3MH and 3MHA

Question 23

Which Pyrazine is Green bell pepper

Answer 23

IBMP

Question 24

Why Pyrazine is Asparagus and Peas

Answer 24

IPMP

Question 25

US producer only using manufactured yeast in his Sav Blanc

Answer 25

Ernst Storm (Santa Barbara) Activating the thiols 3MH too important for SB so always innoculates

Question 26

Mornington producer with Rose

Answer 26

Avani Estate Shashi Singh Pinot rose saignee after 5 days

Question 27

What is the yeast type in Fino sherry

Answer 27

Saccharomyces beticus (Can handle high levels of alcohol) Feeds on alcohol and O2 to produce acetaldehyde brining unique sherry aromas

Question 28

What makes Bojo Nouveau bananas

Answer 28

Ester called Isoamyl acetate Breaks down a few months after fermentation though

Question 29

Which Lab provides a guide to manufactured yeasts

Answer 29

Scott Labs

Question 30

Who keeps his barrels outside fir wild yeasts

Answer 30

Nic van Aarde from Oldenburg Vineyards

Question 31

Who is the Barbadillo Ambassador in Sanlucar

Answer 31

Tim Holt Speaks of "air-oir" instead of terroir

Question 32

What do yeasts release when they die? (4)

Answer 32

Mannoproteins Polysaccharides Amino acids Peptides

Question 33

What is autolysis

Answer 33

Lees cell walls breaking down

Question 34

How do lees bring tartrate stability

Answer 34

Mannoproteins and Polysaccharides bind to tartrate CHAMPAGNE EXAMPLE

Question 35

Yeasts produce what thiol to bring colour stability

Answer 35

Glutathione

Question 36

What are three bad lactic acid bacteria

Answer 36

Oenococcus Pediococcus Lactobacillus

Question 37

What are three bad lactic acid bacteria and what pH level do they like?

Answer 37

Oenococcus Pediococcus Lactobacillus Greater than 3.5 pH (add tartaric)

Question 38

Napa producer with Grenache Rose and Sav Blanc who wants sun early in season to kick-start Thiol development

Answer 38

Simon Family Estates (Maayan Koschitzsky)

Question 39

Which university did the study on rootstocks and extreme cold and which ones + scion matching comments

Answer 39

- Brock University - Riparia Gloire and SO4 - Showed rootstock properly matched to scion was more important that rootstock alone

Question 40

Nematodes resistant rootstocks

Answer 40

Ramsey and Texas Dogridge

Question 41

Which rootstock for saline soils in Murray Darling

Answer 41

1103 Paulsen

Question 42

High vigour rootstock for Champagne

Answer 42

Rupestris du Lot and 140R (Mostly planted in Europe post plhylloxera)

Question 43

Sparkling and keep case examples Nova Scotia

Answer 43

Benjamin Bridge Partial oak and ss 1st ferment Pn and ch blend 5yrs lees adding body to very cool climate grapes

Question 44

Who makes the Santa Barbara Pinot and how much oak in each style

Answer 44

Cuvee - just 10% new oak, 12m Runway Vineyard, 50% new FRENCH oak for 24 months Structure, aromas, rounded mouthful and age ability from more stabilised tannins and colour

Question 45

Vineyard in Lebanon with 'precision agriculture'

Answer 45

Chateau Kefraya

Question 46

NZ Leafroll '3' Virus crisis

Answer 46

- 2008 local initiative in Marlborough Gimblett Gravels sub region - where >20% rogueing rip up to roots -mealybug vector populations by bio controls and insecticides - even had an app to control the spread

Question 47

Symptoms of leafroll virus

Answer 47

Reduces sugar content, flavour and yields Particularly for PN

Question 48

Who is the head winemaker at Yalumba

Answer 48

Louisa Rose

Question 49

Which cover crops 'buffers and imobilizes' copper preventing it from becoming... "?

Answer 49

Clover and 'bioavailable'

Question 50

Greywacke 'Wild' case notes

Answer 50

Kevin Judd Cold settled post crush Ferment long in French oak and some new Up to months ferment 2/3rds malo Around 10momths racked into SS and then 6m further on lees

Question 51

New varietal in Franciacorta

Answer 51

Erbamat High acid (malic) and later ripening, less sugar