Harvest

Question 1

What is the average rate of sugar accumulation after Verasion

Answer 1

0.5 to 1° brix per week after verasion

Question 2

Two factors that can halt sugar accumulation in a healthy plant

Answer 2

Cloudy weather and hot weather

Question 3

If malolactic fermentation is intended in a wine, a wine maker considers this factor in harvest

Answer 3

Concentration of Malic acid

Question 4

Brix range for sparkling Wine harvest

Answer 4

17 to 20 brix
2.9 to 3.2 pH
8 to 12 g/L TA

Question 5

White Wine Harvest
Brix Range
pH
TA?

Answer 5

19 to 25 brix
3.0 to 3.6 pH
5 to 10 g/L TA

Question 6

Red wine, harvest brix range: PH, TA?

Answer 6

20 to 27 brix
3.3 to 4 pH
4 to 8 g/L TA

Question 7

What is the average size of a picking bin?

Answer 7

Half ton

Question 8

Why would someone cold soak?

Answer 8

Fruit enzymes breakdown skins
native yeast populations build slowly
potentially increase color extraction

Question 9

What will denature laccase (botrytis infected)

Answer 9

High temperature
Flash detente or Thermoverification

Question 10

maceration red wine Lasts this long

Answer 10

Typically 10 to 21 days

Question 11

Extended maceration

Answer 11

Several months

Question 12

What is the benefit to direct press rosé?

Answer 12

No skin contact

Question 13

In semi carbonic or whole cluster fermentation, what creates carbon dioxide

Answer 13

Juice at the bottom of the tank fermenting traditionally

Question 14

Why do whole clusters create longer slower, fermentation?

Answer 14

Stems create air channels and sugar is released and consumed more slowly

Question 15

in Strict carbonic maceration what occurs

Answer 15

Carbon dioxide is added
sealed tank displaces oxygen- anaerobic
color from skin Transferred to pulp.
Grapes are pressed sweet
yeast is added later off the skins.

Question 16

Why would a winemaker add pectolytic enzymes?

Answer 16

To speed up the extraction process during fermentation

Question 17

What do stems add to a wines profile?

Answer 17

Cathecins and Potassium
Create lighter colored wine
More tannic
Higher pH
Lower ABV

Question 18

Why would one whole cluster white wine?

Answer 18

Minimize his skin contact, fewer phenolic compounds, causing bitterness stems act as press aid improving yields

Question 19

A tank press is most often used for this white wine

Answer 19

Sauvignon Blanc, fully enclosed membrane impress excludes oxygen for very reductive winemaking

Question 20

Two broad types of press

Answer 20

Batch: quality preferred (Pneumatic is most common example)
Continuous: with a continuous expulsion of promise for bulk wine making

Question 21

Why are basket presses used for red wine?

Answer 21

Pressure is applied unevenly and is not effective for unfermented berries

Question 22

What is the name of the oxidation enzyme produced by botrytis

Answer 22

Laccase
Not deterred by sulfur dioxide or alcohol

Question 23

What is hyper oxidation?

Answer 23

Intentional oxidation that clarifies throughout fermentation finish wine is less fruity, but more resilient against post ferment oxidation

Question 24

Ways to reductively handle fruit

Answer 24

Dry ice
Inert gas
Sulfur dioxide

Preserves fruit and floral flavors

Question 25

A heavy press in white wine results in this

Answer 25

Darker color More oxidation Lower acid More pectin More phenolics Vegetal Flavor

Question 26

What are the two press portions in white wine?

Answer 26

Light press juice Heavy press juice

Question 27

What happens in red wine when the skins are removed?

Answer 27

Temperature drops shocking yeast yeast live in the skins

Question 28

Why would one egg white fine in a red press wine?

Answer 28

To help mitigate Tannin

Question 29

When after verasion is harvest?

Answer 29

4-12 weeks after veraison

Question 30

When does veraison occur after flowering?

Answer 30

Four to six weeks after flowering

Question 31

Pergola in Italy?

Answer 31

Tendone: Italy Latada: Spain Topia: Valle d'Aosta

Question 32

Vines pruned earlier in the pruning season are more prone to this

Answer 32

Fungal trunk disease, winter freeze

Question 33

How does late pruning minimize frost damage?

Answer 33

Delays bud break and avoids spring frost

Question 34

Why would one tie a cane into an arch to promote growth cane cracking?

Answer 34

Varieties were buds in the middle may struggle to push Riesling in Germany, Nebbiolo in Piedmont