Wine Studies Quizzes 2-4

Wine list should include:

add value to the venue; style, location, and demographic it services

Filtered/centrifuged

after juice is drained off and solids are left behind, juice is ____ to remove any remaining solids

clarification

after wine is drained off the dead yeast cells, which have fallen to the bottom of the fermentation container, and filtered/centrifuged to remove any remaining yeast cells

fortified

alcohol added to it with spirits made from grape vine

OIV of fortified wine?

alcohol content no less than 15% and no greater than 23%. These wines must be made from grapes with alf content of 12% and must be fortified with spirits from grape vines

berry size

all things being equal. larger berries have a higher juice/pulp to skin ratio

crushing

allows some contact to occur between juice and the stems. skins and seeds give higher level of flavor and texture, but can result in the inclusion of some undesirable compounds in juice stems are generally removed, and skins can be left in contact with juice to produce a more full-bodied wine

Murray Darling, Riverland, and Riverina keep

production costs at a a minimum with extensive machine harvesting, little risk from adverse weather events such as frost, hail, and wind, and ripening seasons that rarely extend beyond late MArch

Vitis vinifera- Red Grape varieties

shiraz cabernet sauvignon pinot noir Merlot cabernet franc pinot meunier grenache tempranillo Mataro Zinfandel

red wine production

skin contact is vital to provide color and tannins to the wine

light red wine

skin contact will only be for a short period of time and fermentation temperatures will be lower to retain varietal characters

full-bodied wine

skins left in contact with juice to produce this type of wine

Disgorgment

the seal is removed off wine and the plug of ice and dead yeast cells is forced out of the bottle after placed in cold brine solution to get dead yeast cells to neck of bottle

Riesling

can grow anywhere, does best in in cooler climates where it has a chance to ripen slowly/develop delicate flavors as sugar levels approach fermentable minima

Trichloroanisole (TCA)

can occur spontaneously; a chemical produced by molds that grow in association with chlorine and can be detected in many things that are rinsed or washed in chlorine solutions, including potatoes and tinned goods Cork taint causes contamination of between 1 to 20 to 1 in 15 bottles of wine using cork as a closure Plastic and other synthetic corks are found in wine bottles to avoid problem

Weather

can vary on daily, weekly, and seasonal basis, making some regions much more suitable to growing wine grapes

Flavor is

the slowest component to develop, and grapes do not meet ___ ripeness until late in the season. grapes given time to hang on vine, increase in sugar levels and higher levels of ___

Soil classifications

fine textured- dominated by clay and silt particles coarse textured- dominated by sand particles medium textured- loamy, intermediate between clay and sand

Which property is the slowest to develop in grapes

flavor

levels of sweetness for fortified wines depends on

fortification process takes place and the baume of the juice before fermentation

fining agents

gelatine, egg white, fish bladders (isinglass), milk whey, and bentonite clay ; reacts to protein solids and phenolic compounds in wine in different ways

bush vine

grape vines were planted and apart from some weed and pest control, allowed to fend for themselves grow low to the ground, sometimes offered support from single wooden stake driven into the ground McLaren Vale and Barossa Valley

Pressing wine with no contact between the grape juice and the skins and seeds

grapes are loaded into a basket press or pneumatic press and pressure is gently applied, bursting the skins and allowing the juice to run off - first pressing results in clear, pristine juice- subsequent pressing result in juice with more of the skin material, giving more body and fuller flavors

two most common ways wine lacks acid

grapes are picked over-ripe, with too much sugar and too little acid fermentation temps for white wines are allowed to rise too high

Botrytis cinerea

grey rot or noble rot--occurs in humid conditions and covers the vine and fruit with a grey mold, which destroys the bloom causing loss of pigmentation in red grapes and unpleasant flavors to develop. If the mold occurs in some ripe white wine grapes, the destruction of the bloom causes loss of berry moisture, which intensifies the grape sugars and flavors

Chardonnay

grow just about anywhere, is ideal for using as a base for sparkling wine when grown in cold, marginal climates

Sparkling wine production what is cute?

happens after wines have fermented and are blended together before triage liquor is added

Too little sugar

hard to achieve a ferment as there is insufficient nutrient runs its full course

Malic acid

harsh acid that can give wine a steely edge to white wines, and is present in greater quantities in wines derived from grapes grown in cooler climates (chardonnay) found in green apples ___ to lactic acid through fermentation brought about by the action of naturally occuring or introduced bacteria

Grape berries

have four seeds, some varieties are seedless Berries may be various forms and range in size from less that 10mm to greater than 25mm Bunch shape varieties can be cylindrical, shouldered or winged, loose and straggly or compact, where the berries are tightly knit and press against each other These berries can vary from less than 6cm in length to greater than 24cm; weight can be 50g to 1kg

Avoid vibration

in many high-rise buildings and hotels-the storage areas are located near the lift-shaft-not good for premium red wines in particular due to how everything in red wine are in suspension-constant vibration can cause them to come out of suspension

bulk ferment is

inexpensive, but it results in the sparkling wine that is far superior to that produced by carbonation. Bubbles tend to be finer and do not dissipate as easily; tend to be simple fruit-drive wines.

Tirage liquor is added to the cute to

initiate a second fermentation

What types of soils would produce low yields of high quality fruit given sufficient water and sunlight

poor wee drained soils with sufficient moisture

wherever grapes are grown, it is recognized that:

poor, well drained soils with adequate moisture levels make vines struggle to survive and produce low yield of high quality fruit rich soils with unlimited water supply encourage vines to produce large quantities of foliage and fruit, but can produce wines of lesser quality without careful canopy management cines planted in poor soils grow deep and extensive root systems that anchor them firmly and explore as much area as possible for nutrients and moisture

ascorbic acid

prevents white wines from oxidizing

Fermentation

process in which yeast convert sugar to ethyl alcohol, carbon dioxide, and heat yeast used in this process occur naturally on skins of grapes and in the winery itself, or specifically selected and cultivated yeasts, chosen for the particular character they may impart to the wine of or their neutral character

downy mildew

produces a white fuzzy growth on the leaves of the vine and attacks flowers a fruit

Cork

product made from the bark of cork trees and is mostly produced in Portugal must be cleaned in chlorine based solution and this can lead to growth of TCA and contamination of any wine that comes into contact with the cork

ullage space

the small air space between the inner surface of the closure and the top of the liquid

The trade off for wine produced in Murray Darling, Riverland, and Riverina is

the wines are high in sugar and lack intense varietal character most wines end up at very low end of market, for both export and domestic consumption, or sweet dessert wines

muselet

the wire that holds the cork onto the neck of the bottle

grape variety

this is a determining factor in berry size, the presence or absence of seeds and the thickness of the grape skin

Shiraz

thrives in warm-hot climates and produces quality fruit in cool climates, but the aromas, flavors, alf levels and palate structures differ markedly between those two environments

Distillation

turns an already fermented beverage into a spirit

fortification

use of brandy spirit to add complex aromas and flavors as the spirit is aged in oak

Two types of wine labels:

varietal and propriety labels

seasonal conditions

water availability has a great effects the amount o juice in a grape. High rainfall or over-irrigation may increase the pulp/juice of the grape very quickly.

Barrel aging

white wine can be transferred to oak barrels for some months to add further complex aromas and flavors to wine

riddling racks

wine bottles are placed horizontally by holding the bottle neck

time on lees/sur lie

wine can be left on the dead yeast cells, whether in a barrel or a tank, to take up some of the yeasty flavors, textures, aromas prior to clarification

varietal character

wine displays certain qualities, which are inherent in the grape's personality

Choosing and listing wines steps

1. Put into practice the first four comments on the previous page and you will either avoid problems of revising or starting a list from scratch 2. Decide on how many wines you wish to list and how you want them to appear (Sparkling wine, white wine, red wine, and then Dessert wine) House wines should be first in order of appearance for each category Wines offered by the glass should be identified the # of wines on your list will depend on the style and size of the venue 3. Decide on which varieties and style of wines you wish to list and which price points you wish to meet 4. Ask suppliers to bring samples- look for quality and value with each category and price point 5. Analyze why certain wines did not perform well and ask your customers and plan to not make the same mistakes again. Remember Gross margin is a golfer that appears if you achieve sales, while real profit is the money you bank each week from actual sales.

During secondary fermentation by how much is the alf content of sparkling wine increased?

1.5%

Grapevine trellis system

1000 different types; a series of posts and wires set out in rows that support and direct the growth of the grape vines spurs and rods along a horizontal plane keep fruit away from the ground essential if grape growers are using mechanical harvesters and helps with vineyard management practices such as spraying for mildew and pests, pruning, bunch thinning and bunch shading

There is a 1:1 correlation between degrees Baume and potential alcohol

14 degrees baume = 14% alcohol

What is the max and min alcoholic strengths of fortified wine?

15 to 23%

In what year was phylloxera identified in Australia?

1877 in Victoria

In which year did still table wine production exceed production volumes of fortified wines in Australia

1969

Two orgs responsible for wine law and wine labelling in Australia:

Australian Grape and Wine Authority and Food Standards Australia New Zealand

The primary flavors act on each other in different ways:

Bitterness is reinforced by saltiness Acidity can temporarily conceal bitterness Acidity can enhance the perception of sweetness Sweetness can reduce the impression of acidity Saltiness and bitterness reduce the impression of acidity

Tawny fun facts

Not a lot of varietal character after fermentation is stopped by brandy spirit or SVR Once opened, tawny can be opened and consumed over a reasonable amount of time

Grape berry is composed of

Skin Pulp and seeds Bloom

Compositions of Grapes by weight

Skin= 5-12% Pulp= 65-80% Seeds= 0-10% Stems and pedicel= 2-6%

Name two technical formations in wine making in 1950

Stainless Steel and Refrigeration

What is most basic description of alcoholic fermentation?

Sugar + Yeast = CO2 + Heat and ethyl alcohol

Four taste sensations:

Sweetness Acidity Bitterness Saltiness

Pressing

1) done after crushed grapes have had some time together with the skins; skins can be removed and pressed separately to extract the last of the juice (contains more intense flavors and other compounds which can be added back to the grape juice) 2) used when winemaker wants little or no contact between the grape juice and the skins and seeds-champagne or sparkling wine

The winemaking process

1) harvest grapes (sweet wines later in season with high baume levels and drier wines need low baume levels and high acid levels) 2) grapes taken to winery where they are crushed or pressed to release juice 3) Pressing or crushing of grapes 4) juice is cooled between 10-15 C (settling) 5) juice is centrifuged/filtered/fermentation vessel 6)

Research and plan for wine lists include:

1. Are the wines priced too high for what they are? -45% for day-to-day sales and 15% for advertised specials -300% higher to cover operating costs - add in comfort wines or wines that familiar to your guests 2. Is the list populated with wines of the wrong variety? - ask suppliers which varieties sell best -modify list to match consumer preferences - go to bottle-shop and ask what their biggest turn-over whites and reds are 3. Have the wines on your list been purchased with only cost savings in mind? -try all wines that will be on your listened don't accept a change of vintage without checking that the quality has been maintained 4. Do the wines on the list reflect the style of food on the menu? 5. Have your staff been properly trained? -staff who know the wine can sell the wine and make your customers dining experience so much better by offering thoughtful suggestions on wine and food choices based on sound knowledge of what the wines and food dishes are available

red wine fermentation temps

24 C, but can be higher and will result in higher flavor/color from the skins

most of the world's wine producing regions are located in latitudes lying between

30 and 50 degrees north and south of the equator expectations are UK and South America

fermentation of red wines takes

8-15 days to complete

Entreillage

After tirage liquor and is added to base wine and is laid on it's side

Decanting wine reasons:

Aged, full-bodied red wine and vintage port should be __ to remove any sediment that has come out of suspension over time. Young, full-bodied wines may require time to 'breathe'- since many young wines have not had enough time to mature benefit from the injection of oxygen generated in the ___ process, and may also require some additional time standing in the __ before serving

Chaptalisation

Antoine Chaptal- 1801 French Minister for Agriculture during reign of Napoleon I if sufficient ripening and sugar levels are not achieved: you can add some sweet reserve wine or sugar to get the juice to a level where the fermentation can occur

What is name sherry for in Australia?

Apera

Humid, still conditions can cause gunwale and bacterial infections to occur in bunches such as

Botrytis cinerea

James Busby was most known for what

Busby Collection

What are three main methods of sparkling wine production?

Champagne Methode Bulk Ferment Carbonation

MJT temperature of 19-20.9C

Cool climate where if sufficient natural water is available irrigation may only be necessary to years of extreme aridity regions include Langhorne Creek, Padthaway, Coonawarra, Great Western and much of the South of West Australia, including Margaret River

3 types of mould that would appear on wine grapes and vines

Downy Powdery Bortytis cinerea

Serving temperature

Dry sparkling wines, champagne, aperitif-style sherry such fino, and dessert-style wine such as late-picked or botrytis-affeted wines should all be served between 6-8C Dry white still wine, such as rose and sherry (apart from fino) should be served at 10-12C Red wines, tokay, muscat, and cream sherry should be served at 16-18C

Extended period of oak maturation?

Fortified Tawny Topaque Muscat

Reductive maturation

Fortified wine that is stored for extended periods of lying down

What three countries are major sources of oak in wine making?

France, United States and Germany

Food Standards New Zealand

Free Trade Agreement between Australia and NZ in 1990's: R&R of labelling food stuffs became standardized so only one labelling requirement would suit both countries

Tawny process

Grapes are picked at high Baumer, crushed and allowed to ferment (with small only small amount on skins so that only a light color is achieved) Fermentation is stopped at the required level of sweetness with either brandy spirit or SVR or a combo of the both Now fortified wine is transferred to old oak barrels for extended periods of maturation (3-4-10years) Wine undergoes oxidative maturation and some evaporation occurs over extended periods (concentrates the flavors and increases the viscosity of the wine-light red to tawny) Once bottled, wine is stored standing up (no change in wine due to oxidative maturation) Once opened, it can be poured straight from bottle. The wines are sealed with a special cork that can be re-inserted

Vintage fortified wines process

Grapes are picked at high baume, cursed and allowed to ferment for an EXTENDED time on skins to enable extraction of as much color, flavor, and tannins. Fermentation is stopped at level of sweetness by addition of brandy spirit or SVR or a combo of the 2. The new fortified wine is transferred to oak barrels for a short period (up to 2 years) before bottling Once bottled, the wine is treated like any other full-bodied red wine and is stored for extended periods lying down. The wine is treated like any other full bodied wine that has had an extensive bottle age and should be decanted when opened to remove any build up of sediment. Once opened this style of port will oxidize

Wine Australia's 85% rule

If grape variety is on bottle, at least 85% of the wine MUST be of that variety if a wine region on the bottle, at least 85% must be from that origin If a vintage specified, at least 85% of the wine in the bottle must be from specified region

Bottling

Last step in process: further maturation in the bottle. before this step, winemakers add sulphur dioxide-220 to act as a preservative and sometimes ascorbic acid-300 (for white wines) to prevent the wine from oxidizing

The bulk of Australia's wine originate from vines grown in warm to hot climates such as

Murray Darling, Riverland, and Riverina, which rely highly on irrigation to produce wine grapes

ethyl alcohol and the heart:

PROS: Reduction of plaque deposits in arteries (atherosclerosis) Protection against blood clot formation (protects against heart attack and stroke) Promotion of blood clot dissolution (protects against heart attack and stroke) Increased risk for heart muscle disease (cardiomyopathy) Increased risk for disturbed heart rhythm (arrhythmia) Increased risk for high blood pressure Increased risk for hemorrhagic stroke

What are three grape varieties most commonly used in premium sparkling wine production?

Pinot Noir Pinot Meunier Chardonnay

Methode Champenoise process

Primary fermentation: base wine fermented Assemblage: Base wines blended together to form the cuvee Tirage: mix of sugar and yeast is added to Cuvee Entreillage:bottles are laid on their side in dark environ. Secondary Fermentation: additional sugar is consumed by the yeast producing a small amount of alcohol and CO2 which is forced into suspension in the wine Age on Lees: wine remains in the bottle for at least 6 months, taking up additional aromas, flavors, and textures from dead yeast cells Yeast autolysis: lees break down imparting more complex characters to the wine Remuage: bottles are inverted and shaken to loosen the sediment. Gently turned and shaken over a period of time, ensuring that the dead yeast settles to the neck of the bottle Disgorgement: neck of the bottles are immersed in a cold brine solution, freezing lees in a plug of wine. Bottle is inverted and the cap removed forcing the plug of ice and yeast out o the bottle under pressure Expedition liquor: additional wine to make up for small amount of wine lost during disgorgment (Determines level of sweetness of wine) The cork is forced in and secured with a muselet

Two ways to blend wine are:

Proportionate and Solera System

Red Wine production:

Red grapes are crushed and destemmed and the must is pumped into a fermentation vessel (large vat, open at the top, a closed stainless steel tank or a rotary fermenter) sulphur dioxide-220 added to kill off wild yeast temp of must is much higher than white wine and heat allows for max. extraction of color and flavor compounds from grape skins contact with skins is maintained for 5-8 days of process fermentation takes 8-15 days once sufficient color and tannin extracted, wine is racked and the skins are pressed to extract the remaining juice which then can be added back into the wine and fermentation continues either in tank or barrel solid compounds provide color/structure, red wine has much less rigorous Filtration and clarification process Fining can occur Tartrates tend to come up out of suspension in premium red wines during the bottle maturation process and can be seen as deposits on the inside wall of the bottle mature in oak casks; allows oak flavors and aromas as allowing subtle oxidative exposure

Vitis Vinifera- White grape varieties

Riesling Sauvignon Blanc Semillon Chardonnay Pinot gris-Pinot Grigio Chenin Blanc Gewurtztraminer Viognier Verdelho Muscat Marsanne Trebbiano Colombrad Roussane Pinot Blanc

Food Standards Code requires on all labels:

The address of the vendor, manufacturer, etc. in regard to quality control and health issues, allowing rapid identification of persons/orgs. should a product need to be recalled from the market the country of origin: solves issues of illegal additives, poor or dangerous quality, etc. can be taken up with health authorities. the volume of the wine in the container-gurantees to the consumer that they are getting the amount they have paid for strength of the wine: drink driving and safe levels of consumption approx. # of standard drinks additives in the wine-preservatives/antioxidants

Wine racks

The should be allowed good air circulation between the bottles They should make it easy to identify different wine labels The should allow any corks to remain moist in order to maintain a good seal

How does wine cask preserve for numerous periods once opened?

Twist cap preventing oxidation with a collapsible inner bag and rigid outer cardboard container

What is significant about a MJT of less than 17C?

Viticulture is unable to happen

most of the flavor and color of grapes is contained in the small area in and around the skins.

We produce white wines, such as champagne and sparkling wine from red grapes, we just don't let the skins come into contact with the juice. If you open a red grape and a white grape would will notice the internal pulp is a similar grey to white color. To make red wine, there has to be some contact with the skins and grape juice

Name two orgs that work closely with Australian Wine Industry and peak regulator

Winemakers Federation of Australia and Wine Grape Growers Australia

MJT temperature of 21-22.9C

a cool to warm climate where in hotter years irrigation is necessary. Regions include Adelaide Plains, Barossa, Clare Valley, McLaren Vale, Mudgee, and the Hunter Valley Queens;and's granite belt falls into this range at 21.5C

ethyl alcohol effect on brain:

a depressant. decreases the activity of the nervous system.

Bud

a primary, secondary, and tertiary bud Primary bud bursts to develop the primary shoot; if this is damaged the secondary bud may burst secondary bud is less fruitful, producing fewer bunches per shoot bunches are found at the tertiary bud

tirage liqueur

a sugar and yeast solution added to base wine in Methode Champenoise process

Bloom

a thin waxy coating that forms on the outer skin and acts as a protective barrier against pests and diseases

chardonnay

a white grape variety (blanc de noir)

Soil in consideration to climate

an adequate supply of moisture, not ground water and precipitation at the right times in the growing cycle must drain well so that the roots of the vine are not continually exposed to the wet, moist conditions that may cause fungal and bacterial infections have good aeration allowing air to circulate through the root system stable, non-eroding that allow for solid and sustained vine growth

Sparkling Wine

any other wine with bubbles should be referred to as.

ideal conditions for vineyard to produce premium wine grapes

are cool to cold winters to allow vines period of dormancy with sufficient rain to ensure that sub-aquifers build up enough reserves to carry them through the warmer months Springs need to be moderately warm with no adverse weather events such as high winds, hail, or storms, to promote vine growth and ensure a settled bud burst and flowering period Warm summer with long hours of daylight which promotes photosynthesis and develops the fruit flavors and with some rain Cool autumn is required to allow the flavor and sugar levels of the fruit to build in harmony while maintain acid levels before harvest

Mean January Temperatures

average temp. of each region during the peak ripening period. the temperature in January is critical in determining the types of grapes best suited to a region and the styles of wines that can be produced

Bulk ferment process

base wine is fermented and place in a large pressurized tank Sugar solution added to wine and yeast is introduced to tank Secondary fermentation Wine is pumped off of dead lees, under pressure, to a bottling line where the cork is inserted and wired on with a muselet

lighter style commercial red wine can

be stored in stainless steel prior to bottling

stabilizing

before white wine is bottled ready for sale, it must undergo fining and cold stabilizing to ensure that it is clear and will not leave deposits in the bottle

Generic labelling

being phased out; indicated the style of the wine in the bottle based on the place names and styles of various European wine regions

Hard to achieve fermentation with the level of baume

below 8 degrees and the usual minimum is 10 degrees

Wine

beverage resulting from the partial or complete alcoholic fermentation of fresh grapes, whether crushed or not, or of grape must. Its alcohol content should not be less than 8.5% vol. Taking into account climate, soil, vine variety, special qualitative factors or traditions specific to certain vineyards, the minimum alcohol content may be reduced to 7% vol. in accordance to legislation of region

pinot meunier

black grape variety; picked at very low baume and fermented until all sugars are used up- resulting base wines are very acidic

Bead

bubble size

What are 3 major soil classifications?

fine textured, medium textured and coarse textured

Carbonation

carbon dioxide forced into suspension in the wine. (same as making soft drinks) Base wine is placed in a large pressurized container and cooled, and the carbon dioxide from an external source is pumped in. The wine is pumped to a bottling line and the bottles are filled and sealed to prevent the escape of gas. (simplest/least expensive way of producing wine--> must be labeled as carbonated wine)

Three major processes for sparkling wine:

carbonation bulk ferment methode champenoise start with base wines that have been already fermented

Cellar records

cellar book should record the date and quantity purchased and where the wines were purchased dealings of personal consumption should be made, detailing your impressions of the wine and including thoughts on when it might reach its best Record any obvious wine faults due to contaminants such as TCA

maturity

changes in berry zip during ripening affect the pulp/juice to skin ratio. As the grapes well during ripening, this ratio increases. If raisining occurs the ratio may decrease

Describe the process of Cold Stabilizing wine

chilled at -4C for 5 days where potassium bitrate crystals to participate out of suspension to bottom of tank producing cream of tartar

protein haze

cloudiness

MJT temperature of 17-18.9C

cold to cool climate and successful viticulture is highly dependent on vineyard site selection. Regions include: Tasmania, Macedon, and parts of Mornington

Geographical Indication

commended in 1993; allowed AGWA to draw up boundaries to define Australia's wine regions. "an official description of an Australian wine zone, region, or sub-region...in the form of a textual description along with a map. Its main purpose is to protect the use of the regional name under international law"

Acid adjustment (acidification)

compensate for lack of acidity;

MJT temperature of >25C

considered a hot climate and is applicable to grape-growing such as Roma in Queens;and-hot climate where the rate of aridity is high and is best suited for production of fortified wines

MJT temperature of 23-24.9C

considered warm to hot climate where irrigation is necessary to mitigate the rate of aridity regions Sunrayasia, Swan valley, Murray Darling Riverland and Riverina

Vitis Vinifera

contain both male and female parts pollinate occurs by wind dispersing and pollen sports, rather than insects, and the best fruit set occurs under warm, dry conditions. Adverse weather conditions at this time such as wind rain or hail can reduce fruit set and tinhibit the ultimate yield of the vine

downy mildew, powdery mildew, and Botrytis can be prevented with

copper sulphate based sprays such as Bordeaux mixture

Problems of screw caps:

cork allows very small quantities of air into the bottle of wine over time, encouraging a slow and controlled oxidative maturation, while stelvin closures will not allow this penetration of air= mature at slower rate than cork can develop a sulphur stink; winemakers add same level of SO2 that they have been for wines bottled in corks; screw caps provide much better seal, gas cannot dissipate and builds up the ullage space = winemakers have seen the need to reduce amount of sulphur added at bottling and consumers are encouraged to allow even white wines a small amount of time to breathe after opening Screw caps are made of aluminum/quite fragile and a single bump can alter the shape of the top and break the seal allowing the wine to oxidize. No romance in opening a screw capped wine as it does for a corked wine

Lees

dead yeast cells

Grapevine

deciduous, perennial plant with a below-ground portion (roots) and an above-ground portion consisting of the trunk, shoots, arms , and cordons can survive in arid areas largely because of the capacity of the roots to consume a large volume of soil penetrate to a depth of 5 meters and in sandy soils have been found at depths of 7 metres

Transfer method

derivative of methode champenoise uses same procedure up to disgorgement; emptied into large pressure tank to lose bubbles, pumped out of tank until lees--> filtration then bottled (lighter bottle) structure of bottle coated in Teflon

Terroir

describe total growing environment of any specific grape growing site; this can be from the level of region down to vineyard and specific areas within a vineyard

The number of bunches per bud

determined in the spring of the season before bud burst, and depends on the light received at the bud; greater exposure to light results in increased fruitfulness

cuvee

determines the style that the particular winemaker wants to achieve

Botrytis riesling/semillons

develop distinct honeyed characters which are much sought after in the resultant dessert wines.

Keep storage areas clean and hygienic

dirty, musty, and damp storage areas can encourage vermin, to infest area and attack corks and paper used for wine labelling

Harvesting

either by wine or machine at the precise time the sugar/acid/flavor components for the style of wine that the winemaker wants to produce

Mousse

feel of bubbles of palate

dry white wine production

fermentation is allowed to run its natural course until all of the fermentable grape sugars are used up

sweeter white wine production

fermentation process is stopped by addition of sulphur dioxide which kills yeast cells and leaves some of the sugar or chilled to a point where fermentation can no longer continue, and then filtered to remove remaining yeast

Wine presented with a rich, deep gold color?

it is full-bodied, possibly has oak, and is older wine due to color

What is American rootstock used for in viticulture?

it is immune to phylloxera; grafted to vitis vinifera to provide nutrients and vitas vinifera provide fruit for wine

settling

juice is cooled between 10-15 C and stands for period of time - remaining grape solids fall to the bottom of the tank

Zones

large areas of land with no particular homogeneity with regard to the determining considerations

House wines

least expensive on wine list; highest turn-over wines in the venue-merchants will give special deals to get the sales. Offered when clients book set price functions Wine companies offer special wines with labels that are not readily identifiable with retail sellers, more-often-than-not are relabelled commercial products from their portfolios Needs to be varietally sound, no faults, and be consistent from batch to batch

Grapevineshoots carry

leaves, tendrils, bunches, and lateral shoots at nodes.

Proprietary labels

made up of names that are registered as trademarks by wine companies. Many of these labels still carry info. about grape varieties on the front/back label

Solera blending

maintains a constant blend of vintages overtime

expedition liquor's purpose is to

make up for the small amount of wine lost during the disgorging process can be dry or sweet and determines the final style of sparkling wine Dry or brut styles have less than 15 grams of sugar per liter, while demo-sec styles have between 33-55 grams per liter

Degrees Baume

measure of the specific gravity of the grape juice: the more sugar the juice contains, the more dense is the juice and the higher its specific gravity the higher the ____ the higher the alcohol of the finished wine (sweet wines= 26 degrees and stop fermentation when alcohol reacher 13%- leaving residual sugars in wine)

must

mixture of grape juice, stems, seeds, skins, and pulp

Ethyl alcohol affect on liver:

most common cause of illness and death from liver disease is from long-term alcohol consumption. - primary site of alcohol metabolism= it is susceptible to alcohol-related injury. The injury comes not only from ethanol, but also from the dangerous products generated upon the metabolism of ethanol. -- acetaldehyde and highly reactive molecules called free radicals. Fatty liver Alcoholic hepatitis Alcoholic cirrhosis

Ethanol on the fetus:

mothers blood circulation is connected to that of the fetus= alcohol is rapidly transported to the fetus to be distributed in the cells and tissues of the infant and into the fluid surrounding the fetus. directly influence the growth and development of the child-Fetal Alcohol Syndrome influence fetal development indirectly-alter the nutritional status of the mother so that the fetus gets less nutrition; -alter the function of the placenta, so that fewer nutrients or oxygen gets to the fetus

Sub-regions

must comply with the requirements for regions but also be measurably discrete from the surrounding region.

Regions

must have a min. of 5 VINEYARDS that are independently owned and be of at least 5 HECTARES in size and normally produce 500 TONNES of grapes a year. Must have some homogeneity with regard to the determining factors and be measurably discrete from adjoining regions

tartaric acid

natural component of grapes- the acid may crystallize and fall out of suspension leaving a crystalline deposit at the bottom of the bottle (harmless but people will think there is something wrong with wine)

wild yeast fermentation/indigenous yeast fermentation

natural yeasts that occur in the grape skins and in the winery to start the fermentation process produces wines with greater textural and aromatic qualities, but has lack of control over the fermentation process

spirit vinous rectified

neural spirit derived from grapes but with little flavors or aromas

white wine production

normally fermented in oak barrels, stainless steel fermentation tanks, or combo of both when juice is at appropriate temp. 16 degrees- fermentation can commence (with specifically selected yeast or naturally) fermentation can begin and can last 18-21 days dry wine vs. sweet wine wine is now drained off the dead yeast cells (lees) which are at the bottom of the fermentation container and clarified Lees, malolactic fermentation, barrel aging, or acid adjustment Cold Stabilizing and fining Bottling

Methode Champenoise base wines

pinot noir pinot meunier chardonnay

powdery mildew

oidium-- leaves a white deposit on white new growth and developing grapes causing them to split and shrivel

ethyl alcohol

only form of alcohol that is safe for human consumption when consumed in moderation

Moscato

only wine allowed to be 4.5-8%

Wine By the Glass

option for customers who would not normally purchase a full bottle, sole diners, individuals in a group who have differing tastes in wine of those who are constrained by time can result in waste as the bottles may remain open for some time

Tradition method on champagne=

original method used in champagne production

fining red wine can

overdoing this can strip both color and flavor from wine

Vines are usually

propagated (grown) from cuttings from which the roots and shoots will form- necessary because vines are grown from seed tend to spontaneous mutation growing from cuttings means the vines are identical to their parents

After bud burst, shoots grow

rapidly in the Sprind and more slowly throughout the summer. In autumn they mature and drop their leaves-described as canes

Aridity

rate of the evaporation of water from the vine compared to the vines' take-up of water from natural resources such as rain Evaporation beyond the plants ability to compensate will stress the vine and in regions with high rates of aridity grape growers will have to consider irrigation

Pinot noir

red or black grape variety, blanc de noir, or white from black picked at very low baume and fermented until all sugars are used up- resulting base wines are very acidic

cold stabilizing

reducing the temperature of the wine to about -4 C for around 5 days- potassium bitartrate crystals precipitate out of suspension and fall to the bottom of the tank as cream of tartar and the wine is then racked off of deposit

Name two objectives/functions of wine industry regulatory orgs.

regulate overseas trade and practice of safe winemaking

Ethyl alcohol affects on kidney:

regulate the volume and composition of the fluids and electrolytes in the body supply of nutrients to the cells of the body and in clearing cellular waste as well as providing stable conditions for the cells to function regulate the acid-base balance alcohol, has the potential to influence and/or compromise these functions of the kidneys and thus has the potential to induce severe consequences for the functioning of the organism.

fining

remove any protein haze from the wine. achieved by passing a fining agent through the wine which adheres to any unstable compounds and carries them to the bottom of the tank.

Too much acid

result in a wine that can be described as harsh or steely

Too little acid

result in a wine that is flat or flabby on the palate

Stelvin closures

screw caps; don't break down, like plastic, and are free of TCA. Australia and NZ are adopting this idea, especially for white wines such as riesling and sauvignon blanc

lactic acid

softer mouth-feel and can convey aromas and flavors that are buttery and creamy (almost all red wine undergoes spontaneous malolactic fermentation because of the higher fermentation temps. involved in initial fermentation process) White wines have to be encouraged to start process with lacto bacillus

Terroir Major components

soil, and local topography, together their interactions with each other and with the Microclimate to determine the mesoclimate and vine microclimate. each region a vineyard is unique and cannot be replicated

How ethyl alcohol works on body:

soluble in water; distributed throughout the body in the blood stream and crosses important biological membranes, the blood brain barrier, to affect large number of organs and biological processes after consumption. majority of this is absorbed by stomach (20%) and the small intestine (80%) drinking more alcohol within a certain period of time will result in increased blood alcohol concentrations (BAC) due to more ethyl alcohol being available to be absorbed into the blood. 90% of ethyl alcohol is oxidized to acetic acid-occurs in the liver. Remainder is not metabolized and is excreted either in the sweat, urine, or in one's breath.

tank fermentation

special cooling coils and water jackets to keep juice at low temperatures

Vitis vinifera

species most commonly used for winemaking; European

Varietal labels

state the grape variety or blend of varieties

batonnage

stirring the lees to increase the take up of yeast characters

Avoid strong odors

storage area for wines cannot be located in storage room where ammonia based cleaners and solvents are stored-these can penetrate corks and they can be absorbed by labels

barrel fermentation

storing oak barrels in large cool rooms to keep juice at low temperatures

Fermentation process equation

sugar + yeast = ethyl alcohol + carbon dioxide + heat

A rapid rise in temperature can cause

sugar levels to rise rapidly at the same time as there is a sharp drop in levels of acidity and flavors will be underdeveloped

secondary fermentation

sugar solution added to wine and yeast is introduced to tank alcohol level of the base wine rises slightly (about 1.5%) the carbon dioxide cannot escape from the tank and is forced into suspension in the wine (11%-12.5%) As the yeast works on the sugar it dies and falls to the bottom of the tank

Avoid strong and constant light

sunlight and other forms of light an age wines prematurely, causing oxidation and loss of color Pinot noir is susceptible to fluorescent light, and will lose subtle flavors if stored for extended periods under these lights

Relative Humidity

taken as an average of the daily January figures as measured at 9a, Janaury is peak ripening season in most Australian viticulture regions and high rates of humidity will mean that molds and mildew will have to be anticipated and dealt with

Proportionate blending

takes various proportions of the various components and mixes them in tank or barrel

Major Acid in grapes

tartaric, malic, citric. In the beginning, the levels of acid are high, but decline rapidly if the grapevine is stressed by too much heat.

what does increase in altitude have on temperature and what is rate of change

temp falls by approx .6C for every 100m of altitude

carbonated wines

tend not to retain bubbles long after opening, and when poured into glass the bubbles tend to dissipate have larger beads than most wines

Boundaries are determined by

the Geographical Indications Committee which is obliged, when making determinations conducer the history, geology, climate, harvest dates, fringe, availability of water, elevation and traditional use of the area and the name

Sunshine hours

the average bring sunshine on a daily basis measured from October to March which it the peak growing period Sunshine is vital to ensure th process of photosynthesis in the vines so that adequate sugar levels are achieve in the growing cycle

Maintain ideal storage temperatures

the ideal temperature is between 13-15 C Climate-controlled cellar systems are readily available, ranging from large commercial versions that can accommodate 1000s of bottles to small home systems that will a 100 or so if not possible to locate storage system, an area should be chosen to limit temp. fluctuations between 18-22C than one from 16-25C (especially with ones with cork closures) Premium wines undergo chemical changes as corked wines undergo contraction and rapid expansions of corks with exposure to heat and cause oxidation

The more SVR

the more natural grape aromas will be apparent in the wine

Vintage fortified wines

the most common grape varieties used for this style of wine in Australia are shiraz, and cabernet sauvignon

Tawny style fortified wines

the most common grape varieties: grenache, shiraz, touring, mourvedre, and cabernet sauvignon

vintage

the period of time over which grapes are harvested and wine is made

Remuage

wine is placed horizontally on riddling racks and are turned, shaken, and lifted slightly each day for about six weeks so that the settling lees end up in the neck of the bottle as it nears its vertical position

racked

wine is pumped off the skins and the skins are pressed to extract the remaining juice which then can be added back into the wine and fermentation continues either in tank or barrel

Yeast autolysis

wine left for longer periods on lees, the dead yeast cells start to break down, which imparts further aroma and flavor characters to the wine

too much sugar

wine will be too high in alcohol if the ferment runs in its full course

fortified wines are

wine with added grape spirit; liquor wines (add brandy) muscat (australia) tokay (hungary)- topaque port (portugal)- add fortified before word sherry (spain)- apera alc content is no less than 15% and no greater than 23% alf must be made from grapes with natural alc content of 12% and must be fortified (high baume) fermentation process similar to white and red wines; however fermentation is stopped with addition of alcohol, in form of grape spirit, which kills yeast cells.

Label Integrity Program

wineries are required to keep standard records which are to be made available for audit 1. the winery weigh bridge whirr grapes are taken after harvesting Records must include the vineyard where the grapes were taken, the grape variety and vintage 2. winery where the grapes are made into wine. volumes of wine made per tonnes delivered 3. The sales desk where intracompany sales and transfers of wine are recorded 4. The wholesale transactions where wine that is ready for sale is invoiced according to grape variety, region of origin and vintage

grapes allowed to ripen in hot conditions

wines can lack flavor and have high levels of alcohol

Champagne

wines made in the French appellation region bearing to this name.

The basic planning principles for serving wine with food are:

wines should be selected to complement each other as well as the food wines and food should be served in order of weight and complexity complex food flavors should be accompanied by simple, unaccompanied wines. Matured and complex wines should be accompanied by simple dishes think of all the components of the dish being served sweet foods tend to make dry wine taste sour sour, acidic foods will make dry wines taste and feel flat and lifeless highly acidic wines may be a good match for sharp flavored and spicy dishes wines served with deserts should be sweeter than the food

Maintain constant humidity and air flow

wines with corks are stored lying down to ensure that the cork is kept moist and expanded. Storing wines in AC rooms without some system to restore humidity can dry the corks from the outside and cause them to shrink, thus allowing oxidation Climate controlled units must maintain humidity between 60-65% and air must be able to circulate freely