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Viniculture

Subject : industries

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. What is the length of skin contact in white wines if "short contact" occurs?
tartaric - malic - citric
1 - 4 hours
'green' - 'leafy'
20% - 40%

2. When is the best time to add sugar to the must?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
46 -57 degrees F
Harvesting under ripe grapes due to viticultural difficulties - like weather
beginning of fermentation

3. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
color - tannin and body
Break skins to allow release of juice
blending

4. What is the importance of humidity in barrel aging below 60% RH?
Hard-veggie or green flavor
water evaporates through barrel more than alcohol
quercus suber
Pressing whole cluster

5. What polyeric compounds tend to cause colloid coagulation in wine?
Portugal and Spain
pectins
Limousin - Burgundy - Allien - Troncais - and Vosges
surplus & deficiency

6. After planting - how soon can the first wine cork quality bark be stripped from the tree?
OH (hydroxyl); tannins
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
40 -45 years
pressure level exerted and type of pressure used

7. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
chemicals or blend with low acid/high ph must
pressure level exerted and type of pressure used
Total acidity
tannins

8. How often should long termed cellar wines be re-corked?
30 -40 years
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
3
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

9. What are the two styles of a Bordeaux barrel?
Chateau and Export
overcoming defects - balancing the wine - enhancing complexity
acid adjustment
Solid particles suspended in the must after crushing / pressing

10. What are the main French oak regions?
Ratio of fructose is greater than glucose
Limousin - Burgundy - Allien - Troncais - and Vosges
high
Bordeaux - and Burgundy

11. What are the two major categories into which wine presses are grouped?
40 -45 years
Solid particles suspended in the must after crushing / pressing
Harvesting under ripe grapes due to viticultural difficulties - like weather
batch & continuous

12. What are the four types of skin contact that occur in red wine making?
slow oxidation; adding oak phenols
60% free run; 70% press run
85 - 90%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

13. Sugar addition is also known by what name?
blending
Break skins to allow release of juice
Carbonic maceration
chaptalization

14. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
60% free run; 65% press run
Deep cooling - imposing stress on yeast - adding alcohol
60% free run; 70% press run
75% must; 16% skins; 4% seeds - 5% stems

15. Name three components that are higher in the press run than the free run.
pressure level exerted and type of pressure used
pigments - tannins - acidity
46 -57 degrees F
Yeast inhibitors - pasteurization - sterile filtration

16. What happens to the sugar concentrations when Botrytis Cinerea occurs?
higher pressure and more cycles of pressing
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
surface of interior walls
Ratio of fructose is greater than glucose

17. High acid concentrations in fruit are usually caused by what common occurrence?
vertical basket - horizontal and bladder press
Leuconostoc-oenus
Harvesting under ripe grapes due to viticultural difficulties - like weather
60% free run; 70% press run

18. What occurs during racking?
color & tannin extraction
saccharomyces
clarify and aerate
Lactic

19. What are the primary disadvantages of a continuous press over batch presses?

20. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Ratio of fructose is greater than glucose
85 - 90%
'green' - 'leafy'

21. Titratable acidity is better known by what name?
'green' - 'leafy'
acid adjustment
breaks skin's tissue
total acidity (concentration of acids)

22. What two container materials must be lined before they can be used to store wine?
concrete - iron
higher pressure and more cycles of pressing
mold; all kinds of wine spoilage (micro-organism)
beginning of fermentation

23. What is a major by-product of MLF?
Acetic acid
tartaric
Light - medium and heavy
concrete - iron

24. When is the best time of day to hand harvest?
water evaporates through barrel more than alcohol
Very early morning until noon
75 - 85%
pressing whole cluster without destemming or crushing

25. What are the two key sugars in grapes?
damage to berries is minimal
Glucose and Fructose
glycerol; methanol; succinic acid; lactic acid;
Tartaric and Malic

26. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
Citric
slow oxidation; adding oak phenols
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

27. What is the preferred temperature range for red wine making?
color - tannin and body
OH (hydroxyl); tannins
72 - 82 degrees F
overcoming defects - balancing the wine - enhancing complexity

28. Flavors in wine are basically derived from what acid?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
surface of interior walls
Break skins to allow release of juice
cinnamic acid

29. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
22 - 30 degrees C; 72 - 86 F
Hard-veggie or green flavor
higher pressure and more cycles of pressing
Destemming / crushing followed by press or direct pressing of whole clusters

30. What are the five most common grapes used to produce late harvest wines?
Very early morning until noon
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
around the time of verasion (when the grapes change colors)
high

31. What are three kinds of batch presses that have historically been used in wine production?
wood - concrete - iron - plastic - stainless steel
higher pressure and more cycles of pressing
vertical basket - horizontal and bladder press
More ripe the fruit - less time required for skin contact

32. Alcohol has what impact on yeast growth?
inhibits
Starting might be difficult and it could stop too soon.
10 - 14 degrees C
Lack of oxygen; lack of nutrition; unviable yeast; low temp

33. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
mold; all kinds of wine spoilage (micro-organism)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

34. Theoretically - how many degrees can a fermentation rise during fermentation?
pigment
3 - 4mm inside wood's surface
30 degrees C
Lack of oxygen; lack of nutrition; unviable yeast; low temp

35. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
9
3 - 4mm inside wood's surface
total acidity (concentration of acids)

36. What are the most common reasons for a stuck fermentation?
blending
Ratio of fructose is greater than glucose
breaks skin's tissue
Lack of oxygen; lack of nutrition; unviable yeast; low temp

37. What are three types of toasting?
More ripe the fruit - less time required for skin contact
up to 24 hours
Light - medium and heavy
mold; all kinds of wine spoilage (micro-organism)

38. What are the two styles of Burgundy barrels?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Brix (US) - Baum (France) - Oechsle (Germany)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Traditional and Export

39. What is the minimum temp for MLF to occur?
tannins
17 - 20 degrees C
pigment
water evaporates through barrel more than alcohol

40. Wine yeasts generally belongs to what genus of yeast?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
saccharomyces
chaptalization
concrete - iron

41. What is the purpose of de-stemming?
protect cork from cork borers - improve bottle appearance - brand identity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Separate stems from must
3

42. What grapes are commonly used in a Burgundy bottle?
Solid particles suspended in the must after crushing / pressing
Traditional and Export
30 degrees C
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

43. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
17 - 20 degrees C
Acetic acid

44. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Yeast inhibitors - pasteurization - sterile filtration
high
contributes to bouquet
color & tannin extraction

45. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
Limousin - Burgundy - Allien - Troncais - and Vosges
color - tannin and body
pre-heating grapes or must to enhance low color intensity

46. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Light - medium and heavy
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Citric
10 - 13%

47. What media conditions control yeast growth?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Bordeaux - and Burgundy
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
4 tons per acre

48. What fraction if grape weight is in the free run and press run if you are making red wine?
Reduction of malic acid during ripening period
around the time of verasion (when the grapes change colors)
tartaric - malic - citric
60% free run; 65% press run

49. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
Clarify / aerate wine - separate solids
early racking - early fining - sulfur-dioxide added
Limousin - Burgundy - Allien - Troncais - and Vosges

50. What are the objectives of fining?
protect against oxidation - protect against microbial spoilage
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cane sugar / grape concentrate
2mm inside wood's surface