Wine Viticulture

Question 1

Continental climates

Answer 1

Strong annual variation of temperature, lack of proximity to significant bodies of water which can moderate the climate,
Hotter summers then maritime climates cold winters can be extreme

Question 2

Maritime climate

Answer 2

The climate is really influenced by a large body of water or C
Mild temperatures but also involving fluctuations from year-to-year causing vintage variation

Question 3

Mediterranean climate

Answer 3

Summers are hot and dry aside from the coastal areas

Along the coast’s summers are mild due to the proximity of the water temperatures

Question 4

High desert

Answer 4

Summers are hot and dry
Daytime temperatures are high but Drammatic drops at night.
Example ofSAN lucar de Barrimade in Spain for Sherry production

Question 5

Diurnal shift

Answer 5

This is the difference between the average daytime high and night time low temperatures. It is important for ripening grapes and balancing sugar and acidity

Question 6

Climate moderators there are five of them

Answer 6

Bodies of water can warm or cool wine region.
Mountains can protect a wine region from weather and climate influences
A rainshadow, dry area on one side of the mountain opposite the wind rain and generally poor weather.
Altitude and elevation, with every metre rise in elevation temperatures drop by 1° however, in hot areas increased elevation provide cooler temperatures that slow creep ripening and produced more balanced wine.
Wind wind can cool a growing region if originating over cool ocean waters or lend warm and dry air if originating from a desert. Preventing mould or rot

Question 7

Topography

Answer 7

There are 4 key elements
Local elevation and altitude, temperature decreases as elevation increases.
Is vineyard on a hillside or valley floor, steeper hillsides provide better draining, plus fer tile, and cool air increases as you go up the elevation,
Valley floor can have pooling of air, susceptible to frost. And overly for tile soil.
Aspect, slopes facing the sun during the day or warmest and away from the sun or coolest.
Proximity to water

Question 8

Three important aspects of soil types.

Answer 8

Drainage, water retention, sun reflection

Question 9

Different soil types

Answer 9

Granite
Limestone
Marl 
Schist 
Clay
Sand
Gravel
Silt

Question 10

What are the Different aspects to a grape.

Answer 10

Skins add color, tannins, and the most important aromas and flavours are in the skin
The pulp contains water, sugars which increase as grapes ripen,
Acids which decreases as grapes ripen,
Seeds and pips Give bitter flavour

Question 11

Who founded the ac system in France

Answer 11

Joseph Capus in 1935

He found the Comte national des appellation d’origine

Question 12

What is QWPSR

Answer 12

Quality wines produced in a specific area, it is a European union way of protecting wine regions

Question 13

What are some ways to manage a vineyard

Answer 13

Canopy management or pruning
Irrigation
Pasts and disease control
Fertilizers
Antifungal treatments
For example, the disease known as phylloxera almost destroyed all grape vines in the mid-1800s

Question 14

Factors to determine the redness of the grape

Answer 14

Time of picking
Grape maturity, sugar ripeness, ripeness of the bunches including their stems and seeds
Tannin ripeness

Question 15

What is autolysos

Answer 15

Sur lis

It is when yeast cells die and release flavour back into the wine

Question 16

Chaptalization

Answer 16

Adding sugar to the must to increase final alcohol content

Question 17

Acidification

Answer 17

Adding tartaric acid to increase the acidity and balance in the wine

Question 18

Carbonic maceration

Answer 18

Intracellular Fermentation, berries are put into a tank hole and ferment within the berry.

Question 19

Rim variation

Answer 19

The older the wine the more variation there is likely to be .whereas a youthful wine will show slight variation and most likely have a pink edge

Question 20

Wine faults

Answer 20

Corky— tca =trichloroanisole
Oxidation – wines become bitter and muted
Volatile acidity – smells like vinegar
Ethel acetate- this forms as a reaction of ethanol and acetic acid. It in parts a flavour or aroma of nail polish remover
Excess sulphur dioxide. Sulphur dioxide is used in the winemaking process. Too much of it can you leave a wine smelling like matchsticks or wet wool.
Brettanomyes this is a yeast growth that gives wines aromas of smoke, cloves and spice two Band-Aids and manure.
Hydrogen sulphide – caused by in adequate used nutrition during fermentation. Gives wines aromas of onion, rubber and rotten eggs.

Question 21

Flavour new oak imparts?

Answer 21

Smoke
Baking spices
Vanilla
Toast

Question 22

French va American

Answer 22

French oak is more subtle with flavours of vanilla Bean
Baking spices
Cedar
Sawdust
American oak is stronger with flavours of
Caramel
Vanilla extract
Dried herbs
Coconut
Sawdust

Question 23

Difference between old world and the New World wine on the pallet and reasons for it.

Answer 23

Old world wines tend to dominate on earthy and mineral characteristics
The fruit is always reserved compared to non-fruit and earthy aromas.
The fruit becomes tart on the palate.
Non-fruit becomes more apparent on the finish
New world wines
There is no dominant earth or mineral character
Fruit aromas and flavours lead and dominate the non-fruit elements
The fruit smells sweet and ripe
The fruit stays Ripe and gets riper on the pallet

Question 24

Taste sensors of tongue

Answer 24

From Front to back.
Sweet
Salty salty
Sour Unami sour
Bitter
Gums tannins

Question 25

What are the dominant elements in looking at a wine pairing

Answer 25

Wine structural elements
Sweetness, tanning, acidity, alcohol, texture
Wine flavour elements
Fruit, non-fruit, earthiness, Oak influence, flavors, service temperature
Taste elements, sweet, sour, bitter,salt, Unami