2014年葡萄酒大师考试题目

2014年葡萄酒大师考试题目及答案（MW EXAMINATION Q&A） 2014-08-25 葡萄酒智库

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2014葡萄酒大师实践和理论测试分别在伦敦、悉尼和纳帕三地进行。参加考试的候补人选达到了创纪录的106人。题目包括四张理论试卷和三轮盲品。

理论卷1-葡萄酒酿造-第一部分

Theory Paper 1 – The Production of Wine – Part 1

(one question to be answered from Section A and two from Section B)

Section A

1)葡萄种植和葡萄酒酿造技术影响葡萄酒中的芳香成分？参考使用雷司令、长相思和黑皮诺酿造的葡萄酒。

How can viticultural and winemaking techniques influence aromatic compounds in wine? Refer to wines made from Riesling, Sauvignon Blanc and Pinot Noir.

2)果皮接触持续时间可以从几分钟到几个月。请分别指出这项技术在发酵前、发酵中和发酵后运用会如何影响葡萄酒风格和品质。

Skin contact can last from minutes to months. Assess how varying this technique can influence wine style and quality before, during and after fermentation.

Section B

3)品质最高的葡萄酒来自斜坡上的葡萄藤？

Do the highest potential quality wines come from vines planted on a slope?

4)酿酒师为什么会采用不同的发酵温度？以白葡萄酒和红葡萄餐酒为例？

Why do winemakers use different fermentation temperatures? Refer to white and red table wines.

5)年轻和老葡萄藤在产量和品质上的涵义。

What are the quantitative and qualitative implications of young and old vines?

6)葡萄园的行间管理有多重要？分别指出温暖和凉爽气候下的葡萄园。

How important is the management of the area between the rows? Consider vineyards in both warm and cool climates.

理论卷2Theory Paper 2 – The Production of Wine – 第二部分Part 2 (one question to be answered from Section A and two from Section B)

Section A

1)指出氧气在加强酒熟成过程中的作用。

Assess the role of oxygen in the maturation of fortified wine.

2)影响瓶中发酵起泡酒品质的关键要素（初次发酵和可能的乳酸转化）。

What are the critical factors (following primary fermentation and possible malolactic conversion) affecting quality in bottle-fermented sparkling wine?

Section B

3)哪种品质管控措施使得葡萄酒的原产地追溯成为可能？

What quality control procedures can make it possible to trace the origin of a bottle of wine?

4)为什么葡萄酒酿造过程中需要澄清剂？哪些因素影响澄清剂的选择？

Why are fining agents required during winemaking, and what factors influence the choice of fining agent?

5)评估微氧化作为橡木桶陈年的替代方式。

Consider micro-oxygenation as an alternative to barrel ageing.

6)“我们认为最好的葡萄酒不需要任何防腐剂来帮助陈年。任何添加物都会影响其天然口感。”（Columella, 4-70AD)。指出苹果酸乳酸转化后，葡萄酒酿造中的化学和物理干预。

‘We consider the best wine is one that can be aged without any preservative; nothing must be mixed with it which might obscure its natural taste.’ (Columella, 4-70AD). Assess the impact of chemical and physical intervention on the handling of wine following malolactic conversion.

理论卷3：葡萄酒贸易

Theory Paper 3 – The Business of Wine

(one question to be answered from Section A and two from Section B)

Section A

1)葡萄酒品质重要，还是葡萄酒标签重要？葡萄酒行业是否认真处理包装问题？ What matters more, what’s in the bottle or what’s on the bottle? Does the wine industry take packaging seriously?

2)对于一个葡萄酒品牌的长久成功来说，哪些因素最为重要？

Which factors are the most important for the long-term success of a wine brand?

Section B

3)葡萄酒生产者可以和终端消费者应该保持多么亲密的关系？创建这种关系最好的方法是什么？

How close should a producer be to the end-consumer? What are the best practical means of creating that relationship?

4)澳大利亚能够重振出口市场吗？

Can Australia recover its export markets?

5)对于欧洲葡萄园来说，2014年较短的收获期意味着什么？

What would be the implications of a short harvest in 2014 in European vineyards?

6)价格促销对葡萄酒行业有害吗？

Are price promotions bad for the wine industry?

理论卷4-当代问题

Theory Paper 4 – Contemporary Issues

(one question to be answered from Section A and one from Section B)

Section A

1)葡萄酒变得更为工业化了吗？

Is wine becoming too industrial?

2)葡萄酒行业缺乏创新吗？

Does the wine industry lack innovation?

Section B

3)你对于“葡萄酒立法弊大于利”的观点认同度有多少？

To what extent do you agree with the assertion that viticultural legislation does more harm than good?

4)葡萄酒行业是否具备社会责任感？

Can the wine industry ever be socially responsible?

5)今天葡萄酒市场上假酒是否是个问题？

To what extent is fake wine a problem in today’s wine market?

实践卷1

Practical Paper 1

Question 1.

Wines 1-4 come from the same country. With reference to all four wines

a) Identify the country of origin. (16 marks) For each of the four wines

b) Identify the region of origin as closely as possible. (4 x 5 marks).

c) Discuss the key winemaking techniques used to produce this style. (4 x 8 marks)

d) Discuss quality in relation to the region of origin. (4 x 8 marks)

Question 2.

Wines 5-8 come from four different countries and are made from the same single grape variety.

With reference to all four wines

a) Identify the grape variety. (24 marks) For each wine

b) Identify the origin as closely as possible. (4 x 10 marks) c) Discuss quality and style. (4 x 9 marks)

Question 3.

Wines 9-10 are produced from two different countries in Europe. For each wine

a) Discuss the method of production. (2 x 10 marks) b) Comment on the quality. (2 x 8 marks) For both wines

c) Compare and contrast the commercial potential. (14 marks)

Question 4.

Wines 11-12 are produced in different countries. For each wine

a) Identify the country and region of origin as closely as possible. (2 x 10 marks)

b) Discuss the method of production. (2 x 7 marks) c) Comment on the quality and maturity. (2 x 8 marks)

1. Cava, L’Hereu, Raventos i Blanc 2011 Penedès, Spain (12%) 2. Vouvray Brut, Francois Pinon NV Loire, France (12.5%) 3. Riesling, Sektmanufaktur Graf 2010 Pfalz, Germany (12.5%)

4. Le Reve, Blanc de Blancs, Domaine Carneros 2006 Carneros, California, USA (12%)

5. East India Solera Sherry, Lustau NV Jerez, Spain (20%)

6. 15 year-old Malmsey, Blandy’s NV Madeira, Portugal (19%) 7. Six Grapes, Reserve Port, Graham’s NV Port, Portugal (20%)

8. Banyuls, Rimage, Domaine La Tour Vieille 2011 Roussillon, France (16%)

9. Miraval Rosé 2013 Côtes de Provence, France (13%)

10. Pheasant’s Tears, Rkatsiteli 2011 Kakheti, Georgia (12.5%)

11. Ménage à Trois, Folie à Deux Winery 2012 California, USA (13.5%) 12. Amarone della Valpolicella, Allegrini 2009 Veneto, Italy (15.5%) 分享 我们的观点！ 也是 我们的生活！ 我们是“葡萄酒智库”

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