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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. Name three components that are higher in the press run than the free run.
protect cork from cork borers - improve bottle appearance - brand identity
pigments - tannins - acidity
saccharomyces bayamus
glycerol; methanol; succinic acid; lactic acid;

2. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

3. What family of grapes can typically develop bitterness if there is skin contact?
Tartaric and Malic
blending
Leuconostoc-oenus
Muscat

4. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
Solid particles suspended in the must after crushing / pressing
start at verasion and repeat when necessary
Traditional and Export

5. What two countries represent at least 70% of cork production?
clarify and aerate
Harvesting under ripe grapes due to viticultural difficulties - like weather
Portugal and Spain
overcoming defects - balancing the wine - enhancing complexity

6. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
More ripe the fruit - less time required for skin contact
< 50 degrees F

7. What grapes are commonly used in a Burgundy bottle?
damage to berries is minimal
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Break skins to allow release of juice

8. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
varietal flavor - color - and tannin compounds
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
10 - 13%
tannins

9. Blending is used in order to achieve what goals?
cloudiness & settling of particles
overcoming defects - balancing the wine - enhancing complexity
tartaric - malic - citric
75% must; 16% skins; 4% seeds - 5% stems

10. What are the two acidity parameters that are used to describe the acidity of must?
Destemming / crushing followed by press or direct pressing of whole clusters
total acidity & ph
9 - 10 years
'green' - 'leafy'

11. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
chaptalization
Ratio of fructose is greater than glucose
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

12. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
start at verasion and repeat when necessary
30 -40 years
Chateau and Export

13. Which are more easily extracted during fermentation - pigment or tannins?
pigment
slow oxidation; adding oak phenols
Lactic
color - tannin and body

14. What are the five most common grapes used to produce late harvest wines?
higher pressure and more cycles of pressing
cinnamic acid
Brix (US) - Baum (France) - Oechsle (Germany)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

15. Unfermented free run makes up what % of total extractable juice?
60% free run; 70% press run
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
chaptalization
75 - 85%

16. What is the best method to reduce the acidity of must?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
mold; all kinds of wine spoilage (micro-organism)
pressing whole cluster without destemming or crushing
blending

17. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
no time in loading & discharging
blending
Starting might be difficult and it could stop too soon.
75% must; 16% skins; 4% seeds - 5% stems

18. What is thermo-vinification?
Air conditioning
pectins
concrete - iron
pre-heating grapes or must to enhance low color intensity

19. What are three types of toasting?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
3
Light - medium and heavy
glycerol; methanol; succinic acid; lactic acid;

20. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
color - tannin and body
no time in loading & discharging
surface of interior walls

21. What acid should not be used to correct acid deficiencies if a MLF is planned?
high
tannins
pre-heating grapes or must to enhance low color intensity
Citric

22. What are the names of the main barrel shapes?
10 - 14 degrees C
OH (hydroxyl); tannins
Bordeaux - and Burgundy
Deep cooling - imposing stress on yeast - adding alcohol

23. When is the best time of day to hand harvest?
Destemming / crushing followed by press or direct pressing of whole clusters
varietal flavor - color - and tannin compounds
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Very early morning until noon

24. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
3 - 4mm inside wood's surface
Brix (US) - Baum (France) - Oechsle (Germany)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Separate stems from must

25. What is the desirable bacteria genus for starting MLF in wine?
Acetic acid
Muscat
Leuconostoc-oenus
7 - 10 years

26. What is the normal starting temperature for red wine must to start fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
cool regions
22 - 30 degrees C; 72 - 86 F
glycerol; methanol; succinic acid; lactic acid;

27. What is the overall weight composition of grape clusters?
Yeast inhibitors - pasteurization - sterile filtration
pressure level exerted and type of pressure used
pressing whole cluster without destemming or crushing
75% must; 16% skins; 4% seeds - 5% stems

28. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Bordeaux - and Burgundy
40 -45 years
beginning of fermentation
around the time of verasion (when the grapes change colors)

29. What is the major advantage of hand harvesting over mechanical harvesting?
start at verasion and repeat when necessary
46 -57 degrees F
damage to berries is minimal
acid adjustment

30. What are the two key sugars in grapes?
water evaporates through barrel more than alcohol
contributes to bouquet
Glucose and Fructose
Tartaric and Malic

31. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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32. What are five different materials used in storage containers?
75 - 85%
chaptalization
wood - concrete - iron - plastic - stainless steel
tartaric

33. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
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
alcohol evaporates through barrel wall more than water

34. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
tartaric
around the time of verasion (when the grapes change colors)
total acidity & ph
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

35. What media conditions control yeast growth?
Free run
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
More ripe the fruit - less time required for skin contact
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

36. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Solid particles suspended in the must after crushing / pressing
start at verasion and repeat when necessary
contributes to bouquet
10 - 14 degrees C

37. What are the two styles of a Bordeaux barrel?
pigment
Chateau and Export
Solid particles suspended in the must after crushing / pressing
Reduction of malic acid during ripening period

38. What are common techniques to reduce the acidity of must?
color & tannin extraction
start at verasion and repeat when necessary
chemicals or blend with low acid/high ph must
Fruit set - Verasion

39. Fermented free run is what % of the total wine volume?
contributes to bouquet
85 - 90%
Ratio of fructose is greater than glucose
clarify and aerate

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

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41. What are the goals of oak aging wine?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
slow oxidation; adding oak phenols
chaptalization
water evaporates through barrel more than alcohol

42. What is the oak used in cork production?
quercus suber
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Harvesting under ripe grapes due to viticultural difficulties - like weather
4 tons per acre

43. What is the purpose of de-stemming?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
around the time of verasion (when the grapes change colors)
Separate stems from must
Bordeaux - and Burgundy

44. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Destemming / crushing followed by press or direct pressing of whole clusters
pre-heating grapes or must to enhance low color intensity
4 tons per acre
bentonite - activated carbon - gelatin - egg whites - PVPP

45. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
30 degrees C
Bordeaux - Burgundy - and Alsace
tartaric - malic - citric
75 - 85%

46. 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
Brix (US) - Baum (France) - Oechsle (Germany)
Hard-veggie or green flavor

47. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
drying grapes - noble rot
'green' - 'leafy'
glycerol; methanol; succinic acid; lactic acid;
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

48. In what grape is some skin contact almost always used during white wine making?
Chardonnay
Fruit set - Verasion
concrete - iron
chaptalization

49. What is the depth of toasting when it is a light toast?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
30 degrees C
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
surface of interior walls

50. What is the depth of toasting when it is a heavy toast?

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