1
Q
SO2 levels at final finish?
SO2 levels permissible by law
A
Sweet 30 - 60 mg/l
Red 30 - 55 mg/l
White 25 - 45 mg/l
White has lower PH therefore less.
Red 210 mg/l
White 160 mg/l
L4.1 Production
flashcards
Decks in class (78)
# Cards
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1.1 The Anatomy of the Vine37
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1.2 Vine Propagation20
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2. The Vine Growth Cycle4
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2.1 Dormancy9
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2.2 Budburst15
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2.3 Shoot & Leaf Growth10
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2.4 Flowering & Fruit Set23
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2.5 Grape Development42
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3.1 Temperature & Sunlight87
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3.2 Water31
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3.3 Nutrients25
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3.4 Climate Classifications11
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3.5/3.6 Weather & Climate Change11
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4. Viticulture Approaches (Grape Growing)35
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5.1 Site Selection6
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5.2 Soil Preparation3
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5.3 Planting Materials12
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6.1 Managing Soil Health2
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6.2 Nutrient Management12
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6.3 Water Management28
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7.1 The Aims of Canopy Management21
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7.2 Canopy Management Techniques62
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8.1 Hazards45
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8.2 Pests37
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8.3 Fungal Diseases38
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8.4 Bacterial Disesases12
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8.5 Viruses10
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9.1 Choosing the Date of Harvest13
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9.2 Harvesting Options15
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10.1 Viticulture Scenarios: Priorat, Catalunya12
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10.2 Viticulture Scenarios: Pauillac, Bordeaux8
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10.3 Viticulture Scenarios: Finger Lakes, New York state14
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10.4 Viticulture Scenarios: Central Valley, California13
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11. Wine Components53
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12. Approaches to Winemaking18
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13.1. Winemaking Options: Oxygen and Sulfur Dioxide30
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13.2 & 13.3 General Winemaking Options: Transportation and Grape Reception20
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13.4 General Winemaking Options: Pressing18
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13.5 General Winemaking Options: Must Adjustments23
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13.6 General Winemaking Options: Alcoholic Fermentation37
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13.7 General Winemaking Options: Malolactic Conversion14
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13.8 General Winemaking Options: Post-Fermentation Adjustments7
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14. Maturation7
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14.1 The Role of Oxygen in Maturation20
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14.2 The Role of Wood in Maturation34
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14.3 The Role of Lees in Still Wine Maturation21
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14.4 Blending9
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15. Countdown -Finishing and Packaging10
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15.1 Post-Fermentation Clarification16
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15.2 Stabilisation6
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15.3 Finishing Options4
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15.4 Faults10
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15.5 Packaging and Closures20
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15.6 Post-Bottling Maturation11
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15.7 Quality Control Procedures23
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15.8 Transportation of Wine18
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16.1 White Winemaking: Transportation to Winery and Grape Reception22
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16.2 White Winemaking: Pressing the Grapes12
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16.3 White Winemaking: Hyperoxidation5
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16.4 White Winemaking: Clarification of Must15
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16.5 White Winemaking: Fermentation Temperatures and Vessels6
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16.6 White Winemaking: Malolactic Conversion3
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16.7 White Winemaking: Barrel Maturation4
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16.8 White Winemaking: Lees Ageing4
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17. Specific Options for Producing Wines with Residual Sugar4
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17.1 Concentrating the Grape Must15
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17.2 Stopping the Fermentation4
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17.3 Blending in a Sweetening Component3
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18/18.1 Specific Options for Red Winemaking5
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18.2 - 18.8 Specific Red Wine options24
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18.8/18.9 Maturation in Wooden Vessels & Lees Ageing for Red Wines4
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19.1. Key Methods to influence Colour and Aroma in Rosé Winemaking28
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19.2 Other Options in Making Rosé Wines22
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20.1 Producing Inexpensive, High-Volume Dry Wine from an Aromatic White Grape Variety14
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20.2 Producing Premium Small-Volume Dry Wine from a Neutral White Grape Variety16
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20.3. Producing Inexpensive, High-Volume Dry Red Wine19
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20.4 Producing Premium Small-Volume Dry Red Wine for Bottle Ageing18
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The Numbers1
