This document provides a vocabulary exercise for a technical English exam for a Viticulture and Enology degree at the University of Udine. It includes definitions to match with words, questions about wine tasting and production, and a passage to fill in blanks. The vocabulary relates to terms about grape anatomy, winemaking processes, and factors that influence grape ripening.

1. UNIVERSITA’ DEGLI STUDI DI UDINE
CORSO DI LAUREA IN VITICOLTURA ED ENOLOGIA
ESAME DI INGLESE TECNICO
NAME: …………………………… N° MATRICOLA:………………………………………..DATE:…………………………….
Write the appropriate word for each definition:
 The part of the vine where the grape grows ……………………………………….
 To remove canes, shoots and leaves ……………………………………….
 A plant not able to produce or generate …………………………………………
 The part of the plant the scion is grafted onto ………………………………………….
 The time of the year when the crops are gathered ………………………………………….
 To dig and turn over a field ………………………………………….
 A crossing of two vine species, illegal in the
European Union for quality wine production ……………………………………………………
 Parts of a grape, rich in tannin, they are contained in a grape ………………………………
 Phase during which the berry changes colour …………………………………….
 The process of turning grapes into wine ………………………………………………..
Answer the following questions:
1. What are the five sense involved in wine tasting?
………………………………………………………………………………………………………
2. Write at least two adjectives to describe:
- Sweetness: ……………………………………………………………………………….
- Colours related to a rosè wine: ………………………………………………………….
- Colours related to a white wine: …………………………………………………………
- Fruity fragrance:……………………………………………………………………………
- Astringency: ………………………………………………………………………………..
3. Write the names of the main parts of a grape cluster.
…………………………………………………………………………………………………………
………………………………………………………………………………………………………….
4. What difference is there between training and pruning?
…………………………………………………………………………………………………………
………………………………………………………………………………………………………….
5. What are lees? ……………………………………………………………………………………….
6. How is white wine made?
…………………………………………………………………………………………………………
…………………………………………………………………………………………………………

2. Fill in the blanks with the appropriate word.
Bianco “Lis” 2006
Delicate sweeter extolled saturation passion talcum
Find mouth
Straw yellow coloured wine of medium …………….and an excellent brightness. The nose is very
……………….with fresh flowers, fruit (citrus fruit, …………..fruit and pear) and evolved overtones of
……………powder. It is very balanced in the……………., extremely soft and extraordinarily
persistent. We …………..each aspect of its nasal bouquet …………….here as it reveals itself,
closing on ……………overtones.
Complete the following text with the appropriate words:
Factors that influence ripening
Temperature influences ……………..concentration, organic acids, perfumes, aromas and
……………….substances. When temperatures are too high the …………. skins may burn. This will
impart an unpleasant flavor to the resulting ……………... There is also the risk that wines
……………..from such grapes will be flabby and the ……………… level will be low and that they may
have insufficient …………….. expression. When temperatures are too low the …………… may not
ripen fully, resulting in ………….. sugar levels and excessively high acidity.
………………, together with other factors (carbon dioxide, temperature, health of the
…………………..) influences photosynthesis. Wines made from grapes which have had too much
exposure to light may ………………. from oxidation of the colouring matter and may have
preservation problems.
…………………..also influences the plants vegetation and productivity. Grapevines do not require a
great amounts of moisture. However, prolonged draught can stress the ……………….., resulting in
incomplete ripening of the grapes. Too much rainfall, particularly at harvest time, has the effect of
swelling the grapes and diluting the …………….. made from them.
Complete the following table with information about the annual work calendar.
SEASON WORK WHAT DOES IT CONSIST
OF?