AUT FOOD&BEVERAGE Management Task1

1. Some Rieslings are sweeter than others. Explain what is meant by

‘Partial Fermentation’ in relation to this.

Riesling is one of sweet white wine. The partial fermentation means the fermentation was stopped, such as when the yeast died because the alcohol level becomes so high. (AUT 2013)

2. Vines grow best at which latitudes North and South. Why is this important for both?

The ideal latitude North and South are between 30 degrees and 50 degrees (AUT 2013), because the average temperature is suit for grape growth and the climate is moisture and warmth to enable the wine to grow.

3. Explain the difference between ‘Light Wine’ and ‘Heavy Wine’ - Provide an example of both types to demonstrate your understanding.

Light wine is the simplest type of wine made all over the world. E.g. White and Rose.

Heavy wines is the level of alcohol is increased by adding brandy. Port and sherry often referred to as Fortified. E.g. Port and sherry. (AUT 2013)

4. Describe the key characteristics of an ‘Aromatised Wine’. Pro vide an example from the tastings in the classroom (use your notes) providing the name, country of origin, and any interesting and identifying matters (such as base or added ingredients).

One of the easiest ways is adding something to the wine like herb and spices and is often sold as aperitif. (AUT 2013) An example is Vermouth di Torino (rosso), the production is in Torino, Italy. The house of Cocchi is a Torino winery known for an array of still, sparkling and fortified muscat wines. (Storico Vermouth di Torino)

5. What is meant by the term ‘Vintage’ in reference to wine production and wine labelling. Provide an example from the wines tasted in class. Vintage means the year that the grapes are picked and only used in the production of the wine made in that year. An example is Port.(AUT 2013)

6. The final taste of wine is influenced by many factors - List 6 of these

factors. Select two from your list and explain in more detail (min 50 words per selection).

①Grape Variety

②Soil- Poor soil gives low yields and high quality. Rich soil gives high yields and low quality. E.g. Marlborough and Hawkes Bay good examples)

③Climate- Ideal climate would include sufficient moisture and warmth to enable the vines to grow and the grapes to ripen. Mild warm spring, warm settled period during the vine’s flowering followed by a hot summer with a little rain to swell the developing fruit.

④Annual weather conditions

⑤Viticulture(vine to the grape)

⑥Vinification(grape to the bottle) (AUT 2013)

7. Explain what Phylloxera Vastartix is and the impact it has had historically on viticulture in New Zealand? What solutions were used to combat it?

It is an American injurious which like to burrow vine. In 1863, it was found for the first time in a greenhouse at Hammersmith - this species of aphid has an unbelievable rate of reproduction. The root cells, the cane and the leaf of the vine is always attacked and destroyed by it. Grafting European root stock onto American rootstocks can easily remedy phylloxera Vastartix. (AUT 2013)

8. List and explain four things that can damage grapes in the vineyard?

①Extreme heat and cold climate will scorch the vine and stop budding.

②Heavy rains can cause the grape rot and mildew because the grape splitting and it also affects the sugar reducing and the grape swelling.

③Phylloxera Vastatrix is a pest which will cause diseases like burrowing the vine. Also, the root cells, the cane and the leaf of the vine is always attacked and destroyed by it

④Botrytis Cinerea is one of fungus and it attacks the vine in humid conditions. Also it will cause grey rot because the fungus covers leaves and grapes to get an unpleasant taste. (AUT 2013)

9. What is ‘Chaptalisation’ and when is it allowed to take place in wine production in New Zealand?

Alcohol is a product of feeding sugar to yeasts. If add sugar in the grape juice before fermentation, more nourishment will be provided to yeasts and overall alcohol can be increased. This process called Chaptalisation. (AUT, 2013)

10. List and explain 3 reasons a winemaker will choose to put a wine into oak (what effects will oak have on wine?)

①The level of toasting. Is high, medium or low? The amount of toast will greatly affect the flavours the barrel will impart to the wine.

②Barrel size. As a general rule the smaller the barrel, the greater the extraction of oak flavour and the more rapid development of the wine

③Cost. One barrel may last up to 5 years. Oak flavor decreases dramatically each time it is used. (AUT 2013)

11. Explain the term ‘Residual Sugar’ (RS) for sweet wine pr oduction. What is the difference between a botrytised sweet wine and a late harvest

one?

Residual sugar is the amount of sugar remaining in the wine after fermentation. Such as the style of VDL has very sweet due to 100% RS. Botrytised sweet wine means the grape s’bunches are attacked by ‘spear’ fungus. But the Late harvest wine means grapes are left on the vine simply to increase the glucose and fructose content. (AUT, 2013) (Douglas, 2013)

12. In New Zealand what is the tool the winemaker and viticulturalist use to measure the sugar levels in grapes in the vineyard?

Refractometer is a tool used for measuring the sugar ripeness of the grape juice in the vineyard.

Glucose is the major type of two natural sugar content of in grapes. Is a crucial material used for forming flavour mixture by the vine. At the ripening stage, glucose is higher than fructose.

Fructose is another type of two natural sugars present in grapes. When grapes are ripe and is going to be harvested it will be higher than glucose.

Both Glucose and Fructose are converted into alcohol during fermentation. (AUT, 2013) (Douglas, 2013)

13. Explain the term ‘Brix’ in relation to harvesting and fermentin g a wine.

①Brix [BRIHKS] is named for a nineteenth-century German inventor, A.

F. W. Brix. It is an important system to measure how much the sugar in grapes and wine in New Zealand.

② A liquid's specific gravity (the density of a liquid in relation to that of pure water) which called a hydrometer, is an element to determine the Brix (sugar content).

③Each gram of sugar per 100 grams of grape juice is 1 degree Brix. When the grapes for most table wines harvest, they have a 20°to 25°Brix reading.

④About 55 to 60 percent of the sugar can be converted into alcohol. By multiplying the Brix reading by 0.55,the estimated alcohol that a wine will produce (called potential alcohol) is able to be calculated. Therefore, a 11% alcohol wine (actually 11.11111) is made by 20°Brix. (AUT, 2013) (Douglas, 2013)

14. A bottle of New Zealand wine has the phrase ‘Preservative 220’ printed on the label –what does this mean (what is the substance referred to, and why is it in the wine?

Preservative 220 means sulphur dioxide, also known as SO2. The benefit is to extend the life of wine. If the wine without sulphites, a bottle of wine wouldn't last a year. (AUT, 2013)

15. Why are white wines generally fermented at lower temperatures than red wines?

Because white wine fermentation is slower at lower temperatures (15 degrees to 20 degrees), so helping to preserve the aroma and flavour of wine. Red wine fermentation needs a higher temperature (25 degrees to 30 degrees) to extract colour from the skins. (AUT, 2013)

16. Explain the process of how the colour in red wine is achieved during the winemaking process.

This happens while the red is aged in barrels, it made tannins in the barrel, the type of grape. Also, red wine fermentation needs high temperature to extract colour from the skins. (AUT, 2013)

17. White wine gains colour as it ages - why?

As it ages, white wine becomes darker and deeper in colour because it need to be fermented between 15 degrees to 20 degrees. At the temperature, fermentation becomes slower which can preserve the aroma and flavor of the grapes. (AUT, 2013)

18. Red wine loses colour as it ages - why?

Red wine gets lighter colour as it ages because it need to be fermented at a higher temperature 25 degrees to 30 degrees which helps to extract colour from the skins.(AUT, 2013)

19. A customer has ordered a glass of New Zealand Marlborough Sauvignon Blanc and has asked that you describe what it will look, smell

and taste like. Please write what you would say.

This wine named Marlborough Sauvignon Blanc 13.3% 2012, I enjoyed it because smells good like green apple, and the flavors like citrus fruit, pineapple and pear. The condition of the white wine is sound and clean. Its aroma is youthful and fruity. The appearance of the color is very pace likes lemon yellow. The sweetness level is dry and tastes of none obvious wood. If you like medium level alcohol, it is suitable for you. (Blackman, 2013)

20. Choose a wine you have enjoyed. Write the phrases of what you would say to a customer, about this wine, so that they might buy it. Wines you have tasted in class may be used.

I enjoyed Sileni Cellai Selection Chardonnay 2012, Hawked Bay, 12% ABV, because the appearance, smell and taste are all great. The clarity of the wine is clean and clear, and the color is light gold and pale. Also, the alcohol is medium low, which is suitable for me because I do not like high alcohol wine. Sileni Cellai Selection Chardonnay 2012 smells like lemon, peach and grape,

the same with tasty. I love the flavors. It tastes of wood and sweetness level is dry. (Blackman, 2013)

Reference list:

1. Auckland University of Technology, 2013. Slide hand out on Wine Making, S lide 1.

2. Auckland University of Technology, 201

3. Slide hand out on Wine Making, S lide 3.

3. Auckland University of Technology, 2013. Slide hand out on Wine Making, S lide

4.

4. Auckland University of Technology, 2013. Slide hand out on Wine Making, S lide

5.

Products, Storico Vermouth di Torino. (n.d.)

http://www.cocchi.it/eng/vermouth_torino.htm

5. Auckland University of Technology, 2013. Slide hand out on Wine Making, S lide

6.

6. Auckland University of Technology, 2013. Slide hand out on Wine Making, S lide 7-16.

7. Auckland University of Technology, 2013. Slide hand out on Wine Making, S lide 18.

8. Auckland University of Technology, 2013. Slide hand out on Wine Making.

9. Auckland University of Technology, 2013. Slide hand out on Wine Making, S lide 60.

10.Auckland University of Technology, 2013. Slide hand out on Wine Making, S lide 68.

11. Douglas, C. 2013. Sugar in grapes and sweet wine.

12. Douglas, C. 2013. Sugar in grapes and sweet wine.

13. Douglas, C. 2013. Sugar in grapes and sweet wine.

14. Auckland University of Technology, 2013. Slide hand out on Wine Making, Slide 55 and 76.

15. Auckland University of Technology, 2013. Slide hand out on Wine Making, Slide 3.

16. Auckland University of Technology, 2013. Slide hand out on Wine Making, Slide 64.

17. Auckland University of Technology, 2013. Slide hand out on Wine Making.

18. Auckland University of Technology, 2013. Slide hand out on Wine Making.

19. Blackman, J. 2013. Wine tasting record.

20. Blackman, J. 2013. Wine tasting record.

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