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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 depth of toasting when it is a medium toast?

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2. When is the best time of day to hand harvest?
Muscat
Pressing whole cluster
Brix (US) - Baum (France) - Oechsle (Germany)
Very early morning until noon

3. What fraction if grape weight is in the free run and press run if you are making red wine?
early racking - early fining - sulfur-dioxide added
total acidity (concentration of acids)
4 tons per acre
60% free run; 65% press run

4. Cold stabilization removes what acid in must?
batch & continuous
around the time of verasion (when the grapes change colors)
Destemming / crushing followed by press or direct pressing of whole clusters
tartaric

5. Phenolic extraction is greatest at low or high must temperatures?
3 - 4mm inside wood's surface
high
pectins
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

6. What grapes are commonly used in a Bordeaux bottle?
batch & continuous
Acetic acid
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
varietal flavor - color - and tannin compounds

7. What are the five most common grapes used to produce late harvest wines?
Carbonic maceration
color & tannin extraction
85 - 90%
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

8. What are the two styles of Burgundy barrels?
10 - 14 degrees C
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Deep cooling - imposing stress on yeast - adding alcohol
Traditional and Export

9. Blending is used in order to achieve what goals?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
9 - 10 years
overcoming defects - balancing the wine - enhancing complexity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

10. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
saccharomyces
drying grapes - noble rot
cane sugar / grape concentrate

11. The acidic (sour) taste in wine is most dependent on which acidity paramater?
9 - 10 years
Total acidity
cane sugar / grape concentrate
20% - 40%

12. What media conditions control yeast growth?
blending
batch & continuous
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

13. What are the four types of skin contact that occur in red wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
More ripe the fruit - less time required for skin contact
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
glycerol; methanol; succinic acid; lactic acid;

14. What two countries represent at least 70% of cork production?
Destemming / crushing followed by press or direct pressing of whole clusters
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Portugal and Spain
Bordeaux - Burgundy - and Alsace

15. What fractions of grape weight is in the free run and press run if you are making white wine?
Muscat
color - tannin and body
tartaric
60% free run; 70% press run

16. What are the extracted compounds from oak?
start at verasion and repeat when necessary
Ratio of fructose is greater than glucose
non-flavonoid phenols
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

17. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
color - tannin and body
Blended with free run - increases color - tannins - complexity
blending
10 - 14 degrees C

18. What are the names of the main barrel shapes?
'green' - 'leafy'
More ripe the fruit - less time required for skin contact
Bordeaux - and Burgundy
contributes to bouquet

19. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Carbonic maceration
Hard-veggie or green flavor
7 - 10 years

20. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Solid particles suspended in the must after crushing / pressing
72 - 82 degrees F
start at verasion and repeat when necessary
Muscat

21. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
10 - 13%
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Blended with free run - increases color - tannins - complexity
3

22. What grapes are commonly used in a flute/Alsace bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
non-flavonoid phenols
tartaric
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

23. What are 3 methods to control temperature in wine making?
20% - 40%
total acidity & ph
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
vanillic acid and ellagic acid

24. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
pectins
Citric
Acetic acid

25. 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
20% - 40%
Acetic acid
Chardonnay

26. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Starting might be difficult and it could stop too soon.
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Destemming / crushing followed by press or direct pressing of whole clusters
cloudiness & settling of particles

27. What two container materials must be lined before they can be used to store wine?
Light - medium and heavy
slow oxidation; adding oak phenols
concrete - iron
Portugal and Spain

28. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
inhibits
Pressing whole cluster
at least a month before harvest
cinnamic acid

29. At what time should irrigation be stopped if dry farming techniques are being used?
vertical basket - horizontal and bladder press
at least a month before harvest
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
high

30. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
9 - 10 years
cloudiness & settling of particles

31. What are the two keys stages of berry development?
Fruit set - Verasion
9
up to 24 hours
Free run

32. Sugar addition is also known by what name?
Light - medium and heavy
Destemming / crushing followed by press or direct pressing of whole clusters
Traditional and Export
chaptalization

33. What is thermo-vinification?
tartaric - malic - citric
cane sugar / grape concentrate
at least a month before harvest
pre-heating grapes or must to enhance low color intensity

34. What is the length of skin contact in white wines if "long contact" occurs?
Reduction of malic acid during ripening period
up to 24 hours
chaptalization
Lack of oxygen; lack of nutrition; unviable yeast; low temp

35. What is the purpose of a lees filter?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
clears juice from its lees
pre-heating grapes or must to enhance low color intensity
pigment

36. What is the normal starting temperature for red wine must to start fermentation?
surface of interior walls
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
72 - 82 degrees F
22 - 30 degrees C; 72 - 86 F

37. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
glycerol; methanol; succinic acid; lactic acid;
Tartaric and Malic
batch & continuous

38. Stabilization is a term used to prevent what from occurring in the bottle?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
contributes to bouquet
cloudiness & settling of particles
high

39. What is the purpose of de-stemming?
Separate stems from must
clears juice from its lees
Glucose and Fructose
22 - 30 degrees C; 72 - 86 F

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

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41. What is the purpose of racking wine?
clears juice from its lees
Clarify / aerate wine - separate solids
mold; all kinds of wine spoilage (micro-organism)
pigment

42. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Muscat
inhibits
no time in loading & discharging
10 - 13%

43. What acid should not be used to correct acid deficiencies if a MLF is planned?
around the time of verasion (when the grapes change colors)
Citric
at least a month before harvest
60% free run; 65% press run

44. If an age able white wine is being produced what impact does skin contact have?
Tartaric and Malic
contributes to bouquet
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
chemicals or blend with low acid/high ph must

45. What is the minimum temp for MLF to occur?
surplus & deficiency
17 - 20 degrees C
46 -57 degrees F
batch & continuous

46. Theoretically - how many degrees can a fermentation rise during fermentation?
Deep cooling - imposing stress on yeast - adding alcohol
30 degrees C
overcoming defects - balancing the wine - enhancing complexity
Bordeaux - Burgundy - and Alsace

47. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
60% free run; 70% press run
saccharomyces bayamus
4 tons per acre

48. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
Break skins to allow release of juice
inhibits
chaptalization

49. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
9 - 10 years
varietal flavor - color - and tannin compounds

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

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