Viticulture & Vinification + Flashcards

Question

Explain Pierce’s Disease? Scientific name? What region is this a prominent threat?

Answer 1

Xylella fastidiosa. zai-illa fas-stiddy-o-za Originates from the American continent; is one of the main reason vines are quarantined between countries. Bacterial diseases with no cure that can kill vines within 1-5 years – based on vine age, climate etc. It is spread by insects called sharpshooters & glassy winged sharpshooters that spread the bacterium between host plants and vines while feeding. No European cases as there doesn’t appear to be a native insect vector that spreads the diseases. Is an issue in Texas and areas of California.

Answer 2

8,000 vines/ha decreased to 6,000 vines/ha by the INAO in 2022. Cordon de Royat * Chablis/Taille: Same method as Cordon but is specific to Chardonnay – cordon arm trained and then VSP. * Vallée de la Marne: Meunier only resembles the Double-Guyot system but involves training two fruiting canes horizontally in the same direction on the vine wire. * Cordon de Royat * Guyot (double and simple) Yields, which are often adjusted on a yearly basis, are quite high in comparison with other appellations. Yields remain high because of the limits set to juice extraction.

Answer 3

holds 4,000kg; the quantity of must permitted to be extracted must not exceed 2,550 litres or 102 litres from 160 kg of grapes. The first 2,050 litres is called the “vin de cuvee” and the final 500 litres is called the “premier taille” or “vin de taille”. Additional pressed juice is rebêche, or the "end of pressing", and must account for 0-10% of the total. This may only be used for distillation.

Answer 4

Virus disease that stunts growth. Widespread in all countries were grapes are grown. Downwards and backwards rolling of the lead blades in autumn and the area between the leaf veins turns red for black varieties, and less obviously yellow for white varieties. Can reduce yields by as much as 50%. Wine quality can also be affected because of delayed ripening. Wines from infected vines can be lower in alcohol, colour, flavour and body. The disease does not kill vines, so they are infrequently removed. Yet removal is the only known treatment to overcome the effects of the virus.

Answer 5

15% (12% acuquired) 221 g/l 45 g/l 6,500 vines/ha 25 hl/ha Wines may not be released until June 30 of the year following the harvest

Answer 6

approx 1.2kg 17g A mixture of yeast & 24-25g sugar (cane/beetroot) for an additional 1.2-1.3% abv at 5-6atm). So 4g sugar =1 bar of pressure

Answer 7

Grapes are generally harvested at at 20-25 Brix = 11.5 - 14% abv 1 Baume = 1.8 Brix = 18 g/L sugar = 1% potential alcohol

Answer 8

Demeter: World wide. Biodyvin: mainly France, but also in Belgium, Germany, Greece, Italy, Moldova, Portugal and Swizzerland. Respekt BIODYN: Austria, Germany, Italy and Hungary. [Clemends Busch, Christmann, Feiler-Artinger, Fred Loimer, Foradori, Tement]. Note often these only govern the farming side. It does not govern the winemaking/vinification side, although producers more often than not maintain the same philosophies. In the US (only?) you can buy biodynamic fruit and back label ‘made with biodynamic grapes.

Answer 9

Collage Clarification and stabilization of a wine by coagulating the colloids (insoluble particles) for removal. Powdered Mineral: Clay – Bentonite #1, Kaolin can be used less effectively as well. Charcoal/ Activated Carbon – removes brown colours & off-odours. Organic: * Casein – from milk * Isinglass – from fish bladders * Albumin – from egg whites * Gelatine – from waste meat * Dried blood powder – typically Ox (historically used but now illegal)

Answer 10

Usually, a wine will fall between 3 to 4 on the pH Scale (0-14; 7 being neutral - water). The total/titratable acidity reflects the sum of all the acids in the wine. It is generally expressed in tartaric acid, and the normal values range between 4-8 g/L. pH measures the strength of the acid. Total acidty/ titratable acidity measures the amount. There is no direct relationship between the two.

Answer 11

Maceration: most common method. Red grapes are crushed, and the juice is left in contact with the skins for a limited time. For a 'Direct Press': red grapes are pressed to extract the juices from the skins. Unlike the maceration technique, the juice is drained off the skins almost immediately = very pale. Provonce is a combination of both above? Saignée (bleeding): involves drawing off some of the juice from a red wine fermentation early in the process. This juice is then fermented separately to create rosé. This method is favored by some winemakers because it not only produces rosé but also concentrates the flavors of the remaining red wine. Blending: Blending red and white wines

Answer 12

Gross Lees: Large heavy sediment particles like grape skins and seeds that settle quickly. Fine lees: Smaller, mostly dead yeast cells that settle slowly and are often left to add complexity and body.

Answer 13

Invented by Tonnellerie Baron in 1999 are steel racks with wheels that allow barrels to be rotated for lees stirring without the bung being removed. 'bâtonnage'

Answer 14

‘Buttage’ burying of the vines over winter. The removal of this protective earth in the spring is known by the French term ‘débuttage’. China & Canada

Viticulture & Vinification + Flashcards

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