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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
Free run
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
contributes to bouquet

2. What are the five most common grapes used to produce late harvest wines?
Solid particles suspended in the must after crushing / pressing
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Break skins to allow release of juice
total acidity (concentration of acids)

3. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Harvesting under ripe grapes due to viticultural difficulties - like weather
alcohol evaporates through barrel wall more than water

4. When is the best time of day to hand harvest?
Bordeaux - and Burgundy
Very early morning until noon
early racking - early fining - sulfur-dioxide added
enzyamatic - in must before fermentation; chemical - during processing and in bottling

5. What is the preferred temperature range for red wine making?
at least a month before harvest
vertical basket - horizontal and bladder press
72 - 82 degrees F
start at verasion and repeat when necessary

6. What is the purpose of a lees filter?
Limousin - Burgundy - Allien - Troncais - and Vosges
Very early morning until noon
17 - 20 degrees C
clears juice from its lees

7. Press run is often used in what ways to enrich a final wine?
9 - 10 years
60% free run; 70% press run
Blended with free run - increases color - tannins - complexity
water evaporates through barrel more than alcohol

8. What are the extracted compounds from oak?
overcoming defects - balancing the wine - enhancing complexity
30 -40 years
cool regions
non-flavonoid phenols

9. What is the best method to reduce the acidity of must?
40 -45 years
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
blending

10. What two container materials must be lined before they can be used to store wine?
1 - 4 hours
color - tannin and body
glycerol; methanol; succinic acid; lactic acid;
concrete - iron

11. 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%
Reduction of malic acid during ripening period
damage to berries is minimal
60% free run; 70% press run

12. What is the minimum temp for MLF to occur?
color & tannin extraction
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
17 - 20 degrees C
Lack of oxygen; lack of nutrition; unviable yeast; low temp

13. What are 3 methods to control temperature in wine making?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Chateau and Export
3 - 4mm inside wood's surface

14. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
46 -57 degrees F
60% free run; 70% press run
oxidation

15. What is the preferred temperature range for white wine making?
46 -57 degrees F
pectins
alcohol evaporates through barrel wall more than water
clarify and aerate

16. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
up to 24 hours
Yeast inhibitors - pasteurization - sterile filtration
inhibits
bentonite - activated carbon - gelatin - egg whites - PVPP

17. What are the goals of oak aging wine?
20% - 40%
2mm inside wood's surface
slow oxidation; adding oak phenols
Ratio of fructose is greater than glucose

18. Which are more easily extracted during fermentation - pigment or tannins?
46 -57 degrees F
OH (hydroxyl); tannins
Deep cooling - imposing stress on yeast - adding alcohol
pigment

19. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
Carbonic maceration
2mm inside wood's surface
slow oxidation; adding oak phenols

20. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
chaptalization
72 - 82 degrees F
Free run

21. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Starting might be difficult and it could stop too soon.
Limousin - Burgundy - Allien - Troncais - and Vosges
overcoming defects - balancing the wine - enhancing complexity

22. What are the major techniques used for acid correction when it is deficient?
oxidation
75% must; 16% skins; 4% seeds - 5% stems
blending with high acid must & ion exchanging
60% free run; 70% press run

23. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
early racking - early fining - sulfur-dioxide added
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
< 50 degrees F

24. What is the importance of humidity in barrel aging below 60% RH?
blending with high acid must & ion exchanging
pigment
saccharomyces
water evaporates through barrel more than alcohol

25. What are the most common reasons for a stuck fermentation?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
9
Lack of oxygen; lack of nutrition; unviable yeast; low temp
color - tannin and body

26. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
vanillic acid and ellagic acid
Free run
contributes to bouquet

27. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
surface of interior walls
tartaric - malic - citric
OH (hydroxyl); tannins
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

28. What are the names of the main barrel shapes?
Harvesting under ripe grapes due to viticultural difficulties - like weather
surplus & deficiency
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Bordeaux - and Burgundy

29. Does ripeness of the fruit have any impact on skin contact in white wine?
Starting might be difficult and it could stop too soon.
glycerol; methanol; succinic acid; lactic acid;
at least a month before harvest
More ripe the fruit - less time required for skin contact

30. What grapes are commonly used in a Bordeaux bottle?
overcoming defects - balancing the wine - enhancing complexity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pigment
start at verasion and repeat when necessary

31. What are the three most common still wine bottle shapes used today?
60% free run; 70% press run
Bordeaux - Burgundy - and Alsace
Destemming / crushing followed by press or direct pressing of whole clusters
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

32. Fermented free run is what % of the total wine volume?
Deep cooling - imposing stress on yeast - adding alcohol
protect cork from cork borers - improve bottle appearance - brand identity
85 - 90%
Hard-veggie or green flavor

33. What are the two styles of a Bordeaux barrel?
Chateau and Export
Chardonnay
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
clarify and aerate

34. What are the two keys stages of berry development?
Fruit set - Verasion
protect against oxidation - protect against microbial spoilage
cane sugar / grape concentrate
blending

35. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Glucose and Fructose
Carbonic maceration
blending with high acid must & ion exchanging
Free run

36. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
10 - 13%
Pressing whole cluster
clears juice from its lees
Citric

37. How does the production of late harvest wine differ from normal still wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
clarify and aerate
higher pressure and more cycles of pressing
Deep cooling - imposing stress on yeast - adding alcohol

38. For how many years can compounds be extracted from a barrel?
drying grapes - noble rot
22 - 30 degrees C; 72 - 86 F
pigment
7 - 10 years

39. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
breaks skin's tissue
Reduction of malic acid during ripening period
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Starting might be difficult and it could stop too soon.

40. Flavors in wine are basically derived from what acid?
72 - 82 degrees F
cinnamic acid
color - tannin and body
Air conditioning

41. What are the two ways that late harvest grapes concentrate sugar?
30 -40 years
drying grapes - noble rot
oxidation
chaptalization

42. What function does a capsule serve?
cinnamic acid
3
pigments - tannins - acidity
protect cork from cork borers - improve bottle appearance - brand identity

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

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

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45. When is the best time to add sugar to the must?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
beginning of fermentation
water evaporates through barrel more than alcohol
pigments - tannins - acidity

46. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
contributes to bouquet
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
inhibits
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

47. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
contributes to bouquet
tannins
pectins

48. The acidic (sour) taste in wine is most dependent on which acidity paramater?
3 - 4mm inside wood's surface
Total acidity
Clarify / aerate wine - separate solids
75 - 85%

49. The higher compound levels from the press run are related to what action during the making of the press run?
breaks skin's tissue
drying grapes - noble rot
7 - 10 years
pressure level exerted and type of pressure used

50. What grapes are commonly used in a flute/Alsace bottle?
protect cork from cork borers - improve bottle appearance - brand identity
chemicals or blend with low acid/high ph must
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
alcohol evaporates through barrel wall more than water

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