Revision for Exam

Question 1

Wine

Answer 1

beverage made from fermented juice of grapes

Question 2

Yeast

Answer 2

microscopic organisms that live naturally alongside grapes

Question 3

Fermentation

Answer 3

when yeast consume the sugars and produce alcohol, CO2 and heat

Question 4

Vitis Vinifera

Answer 4

The grape species which wine is made from

Question 5

Wine Categories/styles

Answer 5

Light, Sparkling, Fortified

Question 6

Light Wine

Answer 6

Still, 8 - 15%

Question 7

Sparkling Wine

Answer 7

Bubbles of CO2 trapped in bottle

Question 8

Methode Traditionelle

Answer 8

2nd Fermentation of still wine in the bottle

Question 9

Tank Fermented Sparkling

Answer 9

2nd Fermentation in tank, cheaper, Asti, Prosecco

Question 10

Fortified Wine

Answer 10

addition of alcohol during winemaking process 15-22%

Question 11

PDO

Answer 11

Protected Designation of Origin - entire product MUST be traditionally and entire made within specific region, acquiring unique properties. 100% of the grapes must come from the area. Strict AC

Question 12

PGI

Answer 12

Protected Geographic Indication - entire produce must be traditionally and partially prepared within the specific region. 85% from the area.

Question 13

Terroir

Answer 13

set of environmental influences that affect the growing of certain products, leaving an impression of these influences on the products, reflecting and attributing certain qualities

Question 14

Wine Terroir

Answer 14

grape variety, soil profile, vine growing, wine making, land soil, drainage, aspect, topography, climate

Question 15

Auckland

Answer 15

Chardonnay, Bordeaux Blend

Question 16

Northland

Answer 16

Cab Sav, Chardonnay

Question 17

Gisborne

Answer 17

Chardonnay, Pinot Gris, Gewurztraminer, Viognier

Question 18

Hawkes Bay

Answer 18

Cab Sav, Syrah, Merlot, Chardonnay

Question 19

Gimblett Gravels

Answer 19

First viticultural appellation in new world, distinct soil type, from old Ngaruroro riverbed

Question 20

Martinborough

Answer 20

Pinot Noir (elegant, fruit driven), Sav Blank, Aromatics

Question 21

Marlborough

Answer 21

Sav Blanc, Pinot Noir, Chardonnay, Pinot Gris, Riesling

Question 22

Nelson

Answer 22

Sav Blanc, Pinot Noir, Pinot Gris

Question 23

North Canterbury

Answer 23

Pinot Noir, Riesling, Sv Blanc

Question 24

Central Otago

Answer 24

Pino Noir, Aromatics, Albarino

Question 25

NZ Winegrowers

Answer 25

National organisation for NZ's grape and wine sector, established in 2002, joint initiative of NZ Grape Growers Council and Wine Institute of NZ

Question 26

Diurnal Range

Answer 26

the temperature variation between day and night

Question 27

Phylloxera

Answer 27

aphid like, sap sucking insect and feeds off vine's roots and leaves, discovered in 1895 by Romeo Bragato

Question 28

Organic wines

Answer 28

when not synthetic chemicals are used

Question 29

Veraison

Answer 29

Beginning of the ripening process, as sugars accumulate and acid drops. fruit softens and colour changes.

Question 30

WIne Pioneer

Answer 30

1819 Samuel Marsden planted the first grapes

Question 31

Sale of Alcohol Act 1989

Answer 31

Allowed the grant sale of alcohol licence if an establishment followed zoning policies and health regulations. Because wineries wanted to have on-site tastings, they had to serve food, so many more winery cafe's and restaurants were set up.

Question 32

Bud Break

Answer 32

when buds break or burst through, young leaves and clusters of flowers appear

Question 33

Flowering

Answer 33

when the tiny flower clusters develop in to larger individual florets

Question 34

Fruit Set

Answer 34

flowers self-pollinate and fertilise and fruit for the harvest has been determined

Question 35

Botrytis Cinerea

Answer 35

a fungal disease affecting plants that grow in wet an humid climates. Bunch or grey rot for white dry or red wine grapes

Question 36

Aspect

Answer 36

direction of the vineyard's slope. North facing in NZ. Steep slopes for drainage.

Question 37

Pests & Diseases

Answer 37

Birds, Rabbits, Fungi, Viruses

Question 38

Spring

Answer 38

Bud break, Flowering

Question 39

Summer

Answer 39

Fruit Set, Veraison, Shoot growth, Plucking, Green Harvesting, shoot thinning

Question 40

Autumn

Answer 40

Harvest, vintage, leaf drop

Question 41

Winter

Answer 41

Pruning, dormancy

Question 42

Sulphur

Answer 42

inhibit and kill yeasts, and to protect wine from oxidation

Question 43

Stop fermentation

Answer 43

adding alcohol to make wine over 15%, add sulphur, reduce the temperature, making it cool and killing yeasts

Question 44

Malolactic Fermentation

Answer 44

When malic acid changes in to lactic acid, providing a founder, fuller flavour

Question 45

Sussereserve/back-blending

Answer 45

adding grape juice/must to wine AFTER fermentation

Question 46

Chaptalisation

Answer 46

Adding sugar or concentrated grape must before or during fermentation to inc alcohol level

Question 47

Cold Stabilisation

Answer 47

Chilling wine prior to bottling to prevent tartrate deposits to form after sealing

Question 48

Clarification

Answer 48

filtering to make wine clear and bright, remove solids

Question 49

Wine style influences

Answer 49

Maceration, Aging container, aging time, residual sugar, blending