Learning outcome 1 & 2 Flashcards
(22 cards)
Identify what each part of a grape provides to the winemaker.
Skin - color, tannins, flavors
Stem & seed - Tannins, bitterness if it’s not handled well.
Pulp - sugar, acid, water, flavors
Identify what a vine requires to grow grapes.
Water, CO2, Sunlight, Warmth, Nutrients
Identify key stages of grape formation and ripening.
Grape formation:
Flowering
Fruit set
Véraison (ripening starts with véraison)
Ripening
Unripe grapes, ripe grapes, extra ripe grapes (late harvest, raisined)
What structural component contribute to a wine’s body?
Color, sugar, acid, tannins
Describe how the grapes components, aroma and flavors change as the grape ripens.
Herbaceous flavors decrease and signature flavors develop.
Acidity - drop
Sugar - increase
White grapes - from green fruit to stone fruit and tropical fruit.
Black grapes - from fresh fruit to cooked fruit. Tannins develop.
What structural component can make a win appear lighter in body?
Higher acidity
Lower tannins
Lower alcohol
What structural component can make a win appear fuller in body?
Higher alcohol (MAIN factor)
Higher tannin
Higher sugar
Describe how the environmental influences in the vineyard impact on grape ripeness and quality.
General climate influence:
Cool: < 16.5 degrees
moderate: 16.5 - 18.5 degrees
warm: 18.5 - 21 degrees
General climatic influences:
Latitude (30-50 N&S of equator)
Altitude (higher = colder)
mountain (protection & sheltering, extend growing season)
slope and aspect ( more heat and light = riper grapes)
soils (stones in soil absorb heat and make vineyard warmer)
River ( provide warmth = extend growth season / reflect sunlight = ripen grape)
air (hot air rises, cold air sinks - cool warm vineyard)
fog, cloud, mist (essential for boytritis)
DAMAGE CROP
drought - can’t ripe
frost - particular risk in spring
hail - heavy hail storm
Rain - too much moist will cause bacteria growth
Sunlight , temperature - cannot too hot or cold.
Describe how grape ripeness impacts on wine style and quality
Extra ripe grapes - exaggerated ripe aroma, high sugar level. Make Sweet wine.
Botriytis/ Noble rot - fungus grow on ripe grapes. Ideal condition: misty morning & warm, dry afternoon. Make sweet wine.
Frozen grapes - picked while frozen. Press before thaw. High sugar, acid and flavors. Make eiswein/icewine
What’s the alcohol level in table wine?
Low: <11%
Medium: 11-13.9%
High: > 14%
What’s the alcohol level in fortified wine?
Low: 15-16.4%
Medium: 16.5-18.4%
High: >18.5%
State the meaning of the most important labeling terms used to indicate origin and regulation for EU
EU: Protected Designation of Orgin (PDO) / Protected Geographical Indication (PGI)
What’s the most important labeling terms used to indicate origin and regulation in France?
Appellation d’Origin Contrôlée (AOC) / Appellation d’Origin Protégée (AOP) / Vin de pays (VdP) / Indication of Géographique Protégée (IGP)
What’s the most important labeling terms used to indicate origin and regulation in Italy?
Denominazione di Origine controllata e Garantuta (DOCG), Denominazione di Origine controllata (DOC), Indicazione Geografica Tipica (IGT)
What’s the most important labeling terms used to indicate origin and regulation in Spain?
Deniminacion de Origine Calificada (DOCa), Deniminacion de Origine (DO), Vino de la Tierra
What’s the most important labeling terms used to indicate origin and regulation in Germany?
Qualitatsein, Pradikatswein, Landwien
State the meaning of the labeling terms relating to vine age and graph growing options.
Vine age: Old vine/ Vieilles vignes
Grape growing options: vintage, late harvest/ Vendanges tardives, Botrytis/Noble Rot, icewine/eiswein
State key stages of winemaking process used for red, white and rose
Red: Crush, fermentation, drain, press, store/maturation, pack
Rose: crush, fermentation (short maturation), store/maturation, pack
White: crush, press, fermentation, store/maturation, pack
State the key stages of alcoholic fermentation process.
Yeast converts sugar into co2 and alcohol
Describe how winemaking options can influence the style and quality of wine product.
Adjustments: Addition of sugar or adjustments to acidity
Fermentation temperatures: cool, warm
Red: extraction (> temp than white) to extract color and tannin
20-32
Rose: short macération, blending
Sweet wine: fermentation stop, sweetness added
Vessel types: stainless steel, concrete, oak
Oak vessels types: small, large, new, old, level of toast.
For consistency, complexity and style:
Melolactic conversion - happens after fermentation ends. Bacteria lowers acidity and gives buttery flavors.
Lees stirring - yeast die, form a layer of dead cells when making white wine. Not suitable using aromatic grape.
Identify the key changes that occur to a wine during bottle ageing.
Red - color, tannins, aroma, flavors
White: color, aromas, flavors
How to determine quality of finish?
Short finish = low quality
Long finish = high quality
