Review

Question 1

Site Location

Answer 1

GAASE

1) geology
2) altitude
3) aspect
4) slope
5) exposure

Question 2

When plant new vineyard

Answer 2

1) suitable varieties
2) row orientation
3) planting density
4) soil management
5) weed control
6) spray programs (chemical, IPM, organic or biodynamic)

Question 3

Enzymes

Answer 3

reacts w protein

1) Clarification and Settling
- can add after press or before bottling
2) Tannin
- helps decrease tannin

Question 4

Malolactic Fermentation

Answer 4

• decrease acid

- helps stabilize wine

Question 5

Sulphur dioxide

Answer 5

1) antiseptic/microbicide - inhibits development of microorganism (acetobacter)
2) antioxidant - combines with oxygen
3) antioxidasic - denatures oxidasic enzymes (laccase)
- laccase = enzyme primarily produced by the grape pathogen Botrytis cinerea. Laccase can negatively impact wine by causing oxidation of phenolic compounds in wine, resulting in premature browning of bottled white wine and color degradation in red wine
4) combines with acetaldehyde (by product of oxidation)

Question 6

Combat frost

Answer 6

1) heaters
- air movement, no cold air settling
2) wind machines
- draws hot air from above
3) sprinklers
- as water freezes, releases heat into plant
4) thoughtful vineyard management
- avoid spots where cold air can collect
- train vines higher

Question 7

Inflorescences

Answer 7

• flowers/berries grouped in bunches

- small green balls

Question 8

types of grafting

Answer 8

1) bench
- cane from vinifera and rootstock joined in nursery via machine
2) head
- switch to diff variety btwn seasons
- existing vine cut back to trunk and new variety grafted
- adjust quickly and cheaply vs replanting
- new variety has established root system already

Question 9

Nutrients for vines

Answer 9

1) Nitrogen
- too much, excessive leaves
2) phosphorus
3) potassium
4) iron
5) magnesium
6) boron

Question 10

Coulure or Shatter

Answer 10

• cold, cloudy, rainy

- no fertilization, no grape

Question 11

Millerandage or Hen & Chicken

Answer 11

• cold, cloudy, rainy
• poor fertilization, small grape
• no seeds but can still mature and ripen
• hen berries = have seeds
• chicken berries = no seeds

Question 12

Name of fungus for noble rot and grey rot

Answer 12

botrytis cinerea

Question 13

Nematodes

Answer 13

• microscopic worms
• attack vine roots by interfering with water and nutrient
• transmit vine virus
• prevent > cure
• sanitizing soil before replanting
• resistant rootstocks

Question 14

Virus

Answer 14

• dont kill vine
• spread via cuttings or nematodes
• no treatments or cures
• eradicate via digging up vine and sanitize land

Question 15

Bacterial Disease

Answer 15

• some can kill vine
• no treatments or cure
• strict quarantine and interrupt lifecycle of sharpshooter = only ways to prevent spread
• eradicate via digging up vine and sanitize land
• Pierces disease - glassy wing sharpshooter

Question 16

When do you carry out filtration?

Answer 16

• after fermentation and during maturation = remove gross and fine lees
• prior to bottling = ensure wine is clear

Question 17

Depth filtration vs Surface filtration

Answer 17

• depth filtration first then surface
• depth has thicker layer = cloudy wines, remove gross lees
• surface = remove yeast and bacteria = sterile filtration
• may affect texture

Question 18

Fining

Answer 18

• may affect flavor and texture

Question 19

centrifuge

Answer 19

Sedimentation may be sped up with centrifuge

Question 20

Chlorosis

Answer 20

• not enough nutrients
• leaves turn yellow and restricts photosynthesis
• use fertilizer

Question 21

way to eliminate oxygen

Answer 21

1) pick earlier - chemical reactions are less active at colder temperatures
2) type of press
3) type, age, size of vessel
4) gravity flow

Question 22

Types of press

Answer 22

1) basket press / vertical screw press
+ bed of skins is good filter, good clarity
- oxidative and labor intensive

2) horizontal screw press = basket press turned 90 degrees (also Vaslin press)
+ efficient for time and labor
- oxidative
- coarse juice bc abrasion of the skins

3) pneumatic press
+ press at lower pressures
- oxidative

4) tank press = development of pneumatic press, pre-flushed with nitrogen
+ less oxidative
- complex equipment is $

5) continuous screw press = for large wineries
+ can squeeze a lot of juice
-