Exam
pdf
keyboard_arrow_up
School
University of Guelph *
*We aren’t endorsed by this school
Course
1120
Subject
Health Science
Date
Jun 27, 2024
Type
Pages
6
Uploaded by elle3ll3m
HORT*1120 FINAL EXAM Unit 10: Red Wine 1. Why is fully ripened fruit more critical for red wine making than white? (3 marks) For red winemaking, fully ripened fruit is more important than white, as the pigments and tannins found in red grape skins are what give red wine its colour, flavour, and texture. As red grapes ripen, their skin gradually softens and becomes more translucent, facilitating the extraction of pigments and tannins during the fermentation process. If the grapes are not fully ripe, the skin might not be mature enough to make a high-quality wine, resulting in a wine lacking in body, colour, and flavour. 2. How does a winemaker put their own personal signature into a wine when making red wine? (6 marks) Ultimately, by making choices during the winemaking process that reflect their distinct taste, wisdom, and philosophy, winemakers can leave their distinctive mark on red wine. These choices may all affect the wine's flavour, texture, and personality. They can aid in creating a wine that is unique and reflects the winemaker's personal style, including when to harvest, how to ferment, how long to age oak, and how to combine. 3. Why is Beaujolais nouveau unique as a red wine? (4 marks) Because the entire grape is fermented in an environment high in carbon dioxide to produce a fruity wine, Beaujolais Nouveau is a unique type of red wine. This aging process uses a variety that is only found in the French Beaujolais region and is not matured in wood barrels. Beaujolais Nouveau, with its unique grape varietal, carbonic maceration method, limited aging, and light and fruity taste, is a distinctive and much-anticipated wine each year. 4. What is unique about Sherry, Port and Madeira that makes them difficult to make outside Spain, Portugal and the Madeira Islands?? (6 marks) Fortified wines such as Madeira, Port, and Sherry are made with special techniques that are closely related to the regions in which they are grown. Making them outside of Spain, Portugal, and the Madeira Islands is difficult as a result. Because each region has unique grape varietals, production methods, and climatic conditions, it is generally challenging to replicate the flavours and characteristics of Sherry, Port, and Madeira outside of Spain, Portugal, and the Madeira Islands. Although some producers have attempted to produce similar wines in other parts of the world, these often fail to fully capture the unique terroir and winemaking customs that characterize these renowned wines.
5. Explain why Cabernet sauvignon can produce similar wine worldwide but Pinot noir does not. (6 marks) Cabernet Sauvignon and Pinot Noir are two of the most widely grown red grape varieties worldwide, and they both produce high-quality wines with unique flavour profiles. Contrarily, Cabernet Sauvignon is usually considered a more international grape variety, but Pinot Noir is more site-specific and can produce a wide range of wines depending on where it is grown. All things considered, Cabernet Sauvignon may produce comparable wine worldwide since it is a hardy grape variety that is less susceptible to variations in growing conditions and winemaking techniques. However, Pinot Noir is more site-specific, requiring precise conditions for growth as well as specific winemaking techniques in order to produce a high-quality wine with a distinct flavour profile. For this reason, Pinot Noir is sometimes regarded as a more challenging grape variety to work with, but, with correct cultivation and preparation, it can produce some of the most nuanced and delicate wines on the planet. Unit 6: Vine Balance 1. What fundamental production factors determine an economically successful vineyard? (2 marks) The location of the vineyard, the grape varieties chosen, vineyard management strategies, and the timing of harvest are all essential production factors that define an economically successful vineyard. The quality and yield of the grapes can be significantly impacted by the soil, climate, and elevation of the vineyard's site. To enhance grape productivity and quality, some efficient vineyard management practices include pruning, irrigation, fertilizer, and insect control. The grape harvest's timing can significantly impact the maturity, sugar content, and overall quality of the grapes, and it can be critical to the financial viability of a vineyard. By carefully considering important production characteristics, vineyard owners can help ensure the financial stability of their business. 2. How does vigorous late season (late summer) shoot growth affect berry composition and ripening? (5 marks) The late-season shoot growth has a major impact on the ripening and composition of berries. The ripening process and berry composition can be affected by late-season shoot development in a number of ways, such as dilution, delayed or uneven ripening, increased acidity, or diminished phenolic ripeness. Late-season shoot development can negatively affect
grape quality and ripening, thus, vineyard managers may need to inhibit it in order to achieve the appropriate grape composition and maturity. 3. How do you physically measure canopy density when assessing vineyard balance? (6 marks) Because canopy density may have an impact on grape quality and output, it is crucial to consider this while taking into account vineyard balance. For instance, the plant canopy analyzer calculates the quantity of light that filters through the canopy, the leaf area index measures the area of the leaves, and other psychological techniques for assessing canopy density in vineyards include digital picture analysis and visual estimation. Digital image analysis is a method for figuring out the canopy density using high-resolution photos of the vineyard and canopy. To calculate the percentage of the image that is covered in vegetation. Canopy density can be assessed and evaluated in a number of ways to make sure that the balance of the vineyard is fully understood and to help direct management decisions. 4. What are some planting and planning errors made during vineyard establishment that can eventually affect vine balance? (6 marks) For vine balance, that is, the balance between the vines' vegetative growth and fruit production, vineyard setup is a crucial period. A vine's balance can be impacted by a variety of planting and planning mistakes, including inadequate soil management, irrigation, inappropriate trellis system design, incorrect vine spacing, and incorrect grape pruning. Achieving optimal grapevine growth and fruit production can be facilitated by avoiding planting and design errors, as these might compromise vine balance during vineyard setup. 5. How can water management (adding more or adding less) be used to improve an unbalanced vineyard? (6 marks) Water management is vital to maintaining the plants' equilibrium in a vineyard. An uneven vineyard can be improved by precision irrigation techniques, including mulching the crops, tracking soil moisture, controlling soil drainage, and using sprinklers to help move water. Deficit irrigation also helps manage vine vigour. In order to prevent waterlogging and other moisture-related issues that affect vine balance, proper drainage is essential. Water management and balanced vines can be improved using techniques such as tile drainage and contouring. Water management is vital to maintaining the plants' equilibrium in a vineyard. These techniques help vineyard managers maintain optimal grape yield while improving the productivity and health of their vines.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Unit 2: Anatomy 1. Why is Vitis vinifera L. so diverse in flavour, texture, colour, use, etc., whereas other Vitis species are not? (5 marks) Because of thousands of years of cultivation, breeding, and human selection, the Vitis vinifera L. species are diverse. The Vitis vinifera L. species is extremely adaptable and can grow in various settings thanks to human selection. Because of the species' adaptability, people have cultivated it in multiple environments, each with a unique growing condition, soil composition, and climate. Different flavours, textures, colours, and tastes were produced due to the development of numerous cultivars with distinctive traits.
2. Which grapevine species have the best winter hardiness? (2 marks) Vitis riparia and Vitis vinifera are the two grapevine species that can best withstand harsh winters. Because these grapes can withstand extremely cold temperatures, they are utilized in grape breeding to boost the hardiness of other grape varieties. 3. When do latent buds and prompt buds grow? How does each contribute to vine yield? (6 marks) Latent buds develop on the vine during dormant seasons until the following growing season. Lanet buds are essential to the vine's long-term upkeep of its vigour and structure. They provide support for buds to grow quickly and produce fruit. Prompt buds form on the shoots from the previous year. They begin to grow and develop as soon as the springtime bud bursts. They are in charge of growing new leaves and shoots. The number and calibre of buds significantly affect the vine's yield; larger buds yield larger fruits. 4. Describe 6 vegetative, ampelographic characteristics (not the fruit or flowers) used in grape vine variety identification. (6 marks) Grapevine varieties can be distinguished using a number of vegetative and ampelographic characteristics. The leaf's size and form, colour, shoot morphology, trunk and cane morphology, bud and cluster morphology, and serrated leaf margin are the six features. Grapevine varieties can differ in terms of the size, shape, and colour of their leaves. The morphology of the grapevines' shoots, trunks, canes, buds, and clusters influences their shape. 5. What natural conditions in Ontario makes grafting absolutely necessary to ensure a good healthy, productive, long lived vinifera vineyard? (6 marks) Growing vinifera grape plants, which are often more delicate and prone to cold damage, is difficult in Ontario due to the temperature. A microscopic insect called Phylloxera weakens
and kills grapevines in Ontario by feeding on their roots. Vinifera vines must be grafted onto phylloxera-resistant rootstock to keep pests away. The chilly winters, the pH, the drainage, the fertility, and a host of other natural soil variables are examples of additional natural soil conditions. Grafting the vine onto rootstock that is resistant to cold can provide it with protection and increase its chances of surviving. In Ontario, many soils lack one or more essential nutrients. Grafting techniques more adapted to low-nutrient soils can improve the health and yield of the vine. Unit 9: White Wine 1. Why is free run juice considered the best quality for any wine style? (3 marks) Free-run juice is considered the best quality of all wine styles since it is naturally drawn from the grape berries without force or mechanical pressure. This juice is usually more significant in acidity, lighter in colour, and has fewer tannins than juice recovered via pressing. Although pressing may remove less harsh components from the skins and seeds, free-run juice also has a more nuanced and diverse taste profile. Free-run juice is often utilized for the highest-grade wines because it can produce wines with more grace, delicacy, and complexity than juice from pressing. 2. What are the hazards of producing an ‘organic’ (non
-interventionist, natural) wine without using sulphur dioxide? (6 marks) Making natural or organic wine without the use of sulphur dioxide can be dangerous and difficult for winemakers. The oxidation would lose its flavour, colour, and taste without the wine. Although it is possible, making natural wines without sulphur dioxide can be challenging and risky for the winemaker. Without a preservative that prevents oxidation and microbial growth, natural wines may have a shorter shelf life, be more susceptible to deterioration, and exhibit more quality variations. 3. How do you create an aromatic white wine that expresses or emphasises only the vintage or the present season’s characteristics? (7 marks) A fragrant white wine that highlights or displays the unique characteristics of a specific vintage or season can be made using various winemaking techniques. These techniques involve timing the grape harvest perfectly, pressing the grapes gently, using a neutral yeast strain to ferment the wine at a cool temperature, stopping malolactic fermentation, and maturing the wine in stainless steel. To create an aromatic white wine that expresses or emphasizes only the
qualities of the vintage or current season, harvest the grapes at the appropriate time, use gentle pressing, ferment at a cool temperature, use a neutral yeast strain, avoid malolactic fermentation, age the wine in stainless steel, and bottle the wine as soon as possible. 4. What is the difference between Charmat process and méthode champenoise for sparkling wine? (4 marks) A second fermentation in a large stainless-steel tank is necessary for the Charmat method to maintain the wine's carbonation. Applying the méthode champenoise results in the second fermentation taking place inside each individual bottle in which the wines are sold. The Charmat process and méthode champenoise differ primarily in age, complexity, expense, and fermentation method. The méthode champenoise requires more money and time than the Charmat method, but it is generally believed to produce a sparkling wine of superior quality and complexity. 5. Why is berry rot considered good for some grape varieties and their subsequent, typical associated wines, but bad for others? (5 marks) A fungus infection called berry rot can damage grapes in a vineyard. It's commonly known as noble rot or botrytis. Though berry rot is generally considered unfavourable for most wine grape varieties because it can reduce crop yields and harm fruit quality, there are some types for which it might be beneficial for wine production. Thus, the kind of grape used, and the desired style of the wine dictate how berry rot affects wine production. While it might be appropriate for some grape types and wines, it is generally regarded as an undesirable occurrence for the majority of wine grape varieties.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help