Free Flashcards for DipWSET D1: Wine Production
DECK Number 6
Instructions before starting:
I RECOMMEND YOU LEAVE THE CARDS IN THE INITIAL ORDER AND USE THE “SHUFFLE” OPTION ONLY WHEN YOU MASTER THE WHOLE DECK (= 0 MISTAKE)
Read the Term on the Card and give your answer Click on “Check the Answer” button to check your knowledge Click on “Got It!” if your answer was correct
Click on “Need more practice” to review the card at the end of the deck and try answering another time
Click on “Shuffle” button to change cards order
GOOD LUCK!!
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[h] DipWSET D1 SET 6 Harvest
[i] DipWSET D1 – Wine Production Flashcards
SET 6 Harvest
I RECOMMEND YOU LEAVE THE CARDS IN THE INITIAL ORDER AND USE THE “SHUFFLE” OPTION ONLY WHEN YOU MASTER THE WHOLE DECK (= 0 MISTAKE)
– Read the Term on the Card and give your answer
– Click on “Check the Answer” button to check your knowledge
– Click on “Got It!” if your answer was correct
– Click on “Need more practice” to review the card at the end of the deck and try answering another time
– Click on “Shuffle” button to change cards order
[start]
[q]
Harvest generally marks the end of:
Ripening
Véraison
Dormancy
[a]
Ripening
[q]
As a general rule, grapes typically ripen ___ days after the beginning of flowering.
[a]
100 days
[q]
What is ‘potential alcohol’?
[a]
The amount of alcohol that would be created by fermenting all the sugar in grape must into alcohol
[q] In cool regions, when potential alcohol of ___% – ___% has been reached, grapes can be harvested
[a]
9.5% –11%
[q] Deciding when to harvest has shifted from just potential alcohol to include considering what other data points?
[a]
Has the regional climate warmed? (it’s easier to ripen grapes in cooler regions now);
Better viticulture: enabling the vine to ripen grapes fully;
Focusing on aromas, flavors, and tannin ripeness which is now considered as or more important than optimum sugar ripeness because it’s easier to adjust sugar, acid, and alcohol than deal with unripe tannins and underripe, herbaceous aromas and flavors
[q]
If rain looms right around a grape grower’s pick date, what are the consequences of picking too soon?
Or too late, after the rain?
[a]
Too soon: risk picking under-ripe fruit
Too late: risk diluting juice; risk grapes splitting from bloating, which can lead to rot or crop loss
[q]
Most dry still wines are harvested between ___° and ___° Brix.
[a]
19° and 25° Brix
[q] Grapes harvested between 19° and 25° Brix will convert into ___–___% abv.
[a]
11–15% abv
[q]
What method is used to calculate acid levels?
[a]
A titration
[q] One of the most important ways a grape grower decides when to harvest is:
[a]
Tasting the grapes
[q]
When establishing a vineyard that will be machine harvested, what are some of the design details necessary to accommodate machinery?
[a]
Even row spacing;
A turning space at the end of rows;
Planted on flat land or land with a small, regular gradient
[q]
Machine-harvesting has been associated with lower-quality wines in the past.
What are some ways that grape growers are trying to improve wine quality?
[a]
Dropping undesirable fruit by hand prior to harvesting by machine;
Using a bow-rod shaking machine (vs. older machines, which beat vines to remove the fruit), which is gentler and can be set to be more selective;
Optical sorting devices;
Rigorous sorting upon arrival in the winery, including removal of MOG (matter other than grapes) and unripe and rotten grapes
[q] What are the advantages to machine harvesting?
[a]
Faster and cheaper in large vineyards, particularly if the vineyards were designed with this in mind;
Avoids issues with lack of labor;
Grapes can be harvested at night and kept cool (and therefore in better condition, reducing microbial spoilage and oxidation);
Starting white winemaking with cool fruit preserves the intensity of fruit aromas and helps to save on cost of refrigeration;
Timing of the harvest can wait until the desired level of ripeness has been met and then carried out quickly
[q]
What are the disadvantages of machine harvesting?
[a]
Less gentle than hand-harvesting;
Neither economic nor practical for small-scale vineyards;
Unsuitable for grape growers that have several different varieties ripening at different times in the same plot;
Unsuitable for vineyards on steep slopes or with limited access;
The quality of the work is only as good as the skills of the operator;
Competition for the machine rental if the winery doesn’t own its own harvester;
Purchasing a harvester is a major investment
[q]
What are the advantages of hand harvesting?
[a]
Pickers can be highly selective at a bunch-by-bunch level and to remove any diseased, under- or extra-ripe fruit at the point of harvest;
Pickers can manage steeper slopes, irregular rows and mixed plantings in the same vineyard;
Avoid oxidation and microbial spoilage of grapes handled with care and put in small, stackable crates (with a maximum weight of 10–15 kilos)
[q] What are the disadvantages of hand harvesting?
[a]
More expensive than machine-harvesting in medium to large vineyards;
Requires the availability of a reliable work force, training and supervision to ensure they work to the required standard;
Increased chances of oxidation or microbial spoilage as harvest has to be carried out in daylight hours, so grapes picked at higher temperatures than at night
[q] Name two appellations that require hand harvesting either because of law or terrain
[a]
Champagne
Douro Valley
[q] Name two viticultural reasons for hand harvesting
[a]
- Bush vines (they cannot be machine harvested);
- Picking for botrytis affected grapes, e.g. Trockenbeerenauslese
[x] GOOD JOB!! [restart]
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