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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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1. If an age able white wine is being produced what impact does skin contact have?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
20% - 40%
contributes to bouquet
60% free run; 65% press run

2. What is the minimum temp for MLF to occur?
17 - 20 degrees C
3
Carbonic maceration
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

3. What are three kinds of batch presses that have historically been used in wine production?
up to 24 hours
'green' - 'leafy'
vertical basket - horizontal and bladder press
Air conditioning

4. 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)
contributes to bouquet
OH (hydroxyl); tannins
40 -45 years

5. What are the two major categories into which wine presses are grouped?
water evaporates through barrel more than alcohol
Citric
batch & continuous
Free run

6. What is the importance of humidity in barrel aging above 60% RH?
start at verasion and repeat when necessary
More ripe the fruit - less time required for skin contact
breaks skin's tissue
alcohol evaporates through barrel wall more than water

7. What happens to the sugar concentrations when Botrytis Cinerea occurs?
20% - 40%
slow oxidation; adding oak phenols
Ratio of fructose is greater than glucose
9

8. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Light - medium and heavy
4 tons per acre
10 - 14 degrees C

9. Flavors in wine are basically derived from what acid?
Starting might be difficult and it could stop too soon.
cinnamic acid
2mm inside wood's surface
surplus & deficiency

10. 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
17 - 20 degrees C
mold; all kinds of wine spoilage (micro-organism)
blending with high acid must & ion exchanging

11. What yeast will remain active at high alcohol levels?
Pressing whole cluster
saccharomyces bayamus
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Starting might be difficult and it could stop too soon.

12. Fermented free run is what % of the total wine volume?
85 - 90%
pigments - tannins - acidity
Destemming / crushing followed by press or direct pressing of whole clusters
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

13. What are the objectives of fining?
Harvesting under ripe grapes due to viticultural difficulties - like weather
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
acid adjustment
Yeast inhibitors - pasteurization - sterile filtration

14. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
1 - 4 hours
contributes to bouquet
cool regions

15. What is the overall weight composition of grape clusters?
Limousin - Burgundy - Allien - Troncais - and Vosges
damage to berries is minimal
75% must; 16% skins; 4% seeds - 5% stems
Total acidity

16. What is a major by-product of MLF?
pressing whole cluster without destemming or crushing
Acetic acid
acid adjustment
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

17. What are the extracted compounds from oak?
'green' - 'leafy'
cinnamic acid
non-flavonoid phenols
tannins

18. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
drying grapes - noble rot
total acidity & ph
40 -45 years

19. What is the common name for a fermentation technique that does not require crushing or de-stemming?
'green' - 'leafy'
4 tons per acre
Carbonic maceration
pigment

20. What is the minimum starting temperature for white wine must to start fermentation?
4 tons per acre
10 - 14 degrees C
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

21. What is the major advantage of hand harvesting over mechanical harvesting?
color - tannin and body
damage to berries is minimal
Chardonnay
no time in loading & discharging

22. What is the depth of toasting when it is a medium toast?

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23. What is the length of skin contact in white wines if "long contact" occurs?
75% must; 16% skins; 4% seeds - 5% stems
up to 24 hours
oxidation
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

24. Alcohol has what impact on yeast growth?
clarify and aerate
protect cork from cork borers - improve bottle appearance - brand identity
inhibits
pressing whole cluster without destemming or crushing

25. Define lees.
at least a month before harvest
Carbonic maceration
Starting might be difficult and it could stop too soon.
Solid particles suspended in the must after crushing / pressing

26. Stabilization is a term used to prevent what from occurring in the bottle?
pigments - tannins - acidity
cloudiness & settling of particles
75 - 85%
pressing whole cluster without destemming or crushing

27. What occurs during racking?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
clarify and aerate
75 - 85%
30 -40 years

28. What is the preferred temperature range for white wine making?
clarify and aerate
chemicals or blend with low acid/high ph must
46 -57 degrees F
Portugal and Spain

29. Titratable acidity is better known by what name?
vertical basket - horizontal and bladder press
glycerol; methanol; succinic acid; lactic acid;
mold; all kinds of wine spoilage (micro-organism)
total acidity (concentration of acids)

30. What media conditions control yeast growth?
Deep cooling - imposing stress on yeast - adding alcohol
72 - 82 degrees F
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
blending with high acid must & ion exchanging

31. What are the two key sugars in grapes?
blending with high acid must & ion exchanging
Citric
Glucose and Fructose
7 - 10 years

32. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
tartaric
3
30 degrees C
chemicals or blend with low acid/high ph must

33. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
46 -57 degrees F
pigments - tannins - acidity

34. What is the purpose of racking wine?
no time in loading & discharging
Clarify / aerate wine - separate solids
85 - 90%
clarify and aerate

35. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
batch & continuous
pressing whole cluster without destemming or crushing
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Solid particles suspended in the must after crushing / pressing

36. What function does a capsule serve?
< 50 degrees F
protect cork from cork borers - improve bottle appearance - brand identity
Bordeaux - and Burgundy
4 tons per acre

37. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
breaks skin's tissue
non-flavonoid phenols
Air conditioning
Clarify / aerate wine - separate solids

38. What is the oak used in cork production?
up to 24 hours
60% free run; 65% press run
surface of interior walls
quercus suber

39. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
17 - 20 degrees C
chemicals or blend with low acid/high ph must
oxidation

40. What family of grapes can typically develop bitterness if there is skin contact?
Citric
Brix (US) - Baum (France) - Oechsle (Germany)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Muscat

41. Wine yeasts generally belongs to what genus of yeast?
Leuconostoc-oenus
saccharomyces
Air conditioning
Deep cooling - imposing stress on yeast - adding alcohol

42. When is the best time of day to hand harvest?
3
'green' - 'leafy'
pressure level exerted and type of pressure used
Very early morning until noon

43. Unfermented free run makes up what % of total extractable juice?
75 - 85%
Bordeaux - and Burgundy
protect cork from cork borers - improve bottle appearance - brand identity
1 - 4 hours

44. What fractions of grape weight is in the free run and press run if you are making white wine?
oxidation
enzyamatic - in must before fermentation; chemical - during processing and in bottling
72 - 82 degrees F
60% free run; 70% press run

45. What is thermo-vinification?
Deep cooling - imposing stress on yeast - adding alcohol
pre-heating grapes or must to enhance low color intensity
Light - medium and heavy
Yeast inhibitors - pasteurization - sterile filtration

46. What polyeric compounds tend to cause colloid coagulation in wine?
Starting might be difficult and it could stop too soon.
pectins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
cool regions

47. What are the two styles of Burgundy barrels?
beginning of fermentation
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
around the time of verasion (when the grapes change colors)
Traditional and Export

48. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
total acidity (concentration of acids)
color & tannin extraction
10 - 13%
Blended with free run - increases color - tannins - complexity

49. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
Traditional and Export
Leuconostoc-oenus
quercus suber

50. What is the purpose of de-stemming?
alcohol evaporates through barrel wall more than water
Separate stems from must
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Clarify / aerate wine - separate solids