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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. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Bordeaux - Burgundy - and Alsace
water evaporates through barrel more than alcohol

2. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
Limousin - Burgundy - Allien - Troncais - and Vosges
Citric
Chardonnay

3. What occurs during racking?
3 - 4mm inside wood's surface
Starting might be difficult and it could stop too soon.
clarify and aerate
'green' - 'leafy'

4. What is the overall weight composition of grape clusters?
alcohol evaporates through barrel wall more than water
75% must; 16% skins; 4% seeds - 5% stems
cloudiness & settling of particles
water evaporates through barrel more than alcohol

5. Titratable acidity is better known by what name?
total acidity (concentration of acids)
Starting might be difficult and it could stop too soon.
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
blending

6. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
inhibits
acid adjustment
around the time of verasion (when the grapes change colors)
glycerol; methanol; succinic acid; lactic acid;

7. What are the primary advantages of a continuous press over batch presses?
wood - concrete - iron - plastic - stainless steel
Destemming / crushing followed by press or direct pressing of whole clusters
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
no time in loading & discharging

8. What are five common fining agents used in wine making?
Leuconostoc-oenus
slow oxidation; adding oak phenols
beginning of fermentation
bentonite - activated carbon - gelatin - egg whites - PVPP

9. What grapes are commonly used in a flute/Alsace bottle?
pigment
Pressing whole cluster
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

10. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
around the time of verasion (when the grapes change colors)
early racking - early fining - sulfur-dioxide added
72 - 82 degrees F

11. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
40 -45 years
Lactic
early racking - early fining - sulfur-dioxide added
batch & continuous

12. After planting - how soon can the first wine cork quality bark be stripped from the tree?
10 - 13%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
40 -45 years
up to 24 hours

13. What are the two types of acidity problems commonly found in wine?
breaks skin's tissue
chemicals or blend with low acid/high ph must
surplus & deficiency
Chardonnay

14. 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?
non-flavonoid phenols
Starting might be difficult and it could stop too soon.
Yeast inhibitors - pasteurization - sterile filtration
color - tannin and body

15. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
blending with high acid must & ion exchanging
tannins
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Tartaric and Malic

16. Press run is often used in what ways to enrich a final wine?
protect cork from cork borers - improve bottle appearance - brand identity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
drying grapes - noble rot
Blended with free run - increases color - tannins - complexity

17. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
glycerol; methanol; succinic acid; lactic acid;
blending
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
alcohol evaporates through barrel wall more than water

18. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
OH (hydroxyl); tannins
Bordeaux - and Burgundy
Leuconostoc-oenus

19. If an age able white wine is being produced what impact does skin contact have?
chemicals or blend with low acid/high ph must
Citric
contributes to bouquet
tannins

20. Which are more easily extracted during fermentation - pigment or tannins?
quercus suber
72 - 82 degrees F
pigment
blending with high acid must & ion exchanging

21. What is the minimum temp for MLF to occur?
17 - 20 degrees C
3 - 4mm inside wood's surface
breaks skin's tissue
batch & continuous

22. What is the depth of toasting when it is a light toast?
20% - 40%
surface of interior walls
acid adjustment
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

23. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Tartaric and Malic
Hard-veggie or green flavor
Traditional and Export
enzyamatic - in must before fermentation; chemical - during processing and in bottling

24. What are the four types of skin contact that occur in red wine making?
75% must; 16% skins; 4% seeds - 5% stems
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
17 - 20 degrees C
22 - 30 degrees C; 72 - 86 F

25. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
blending with high acid must & ion exchanging
non-flavonoid phenols
Glucose and Fructose
Pressing whole cluster

26. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
concrete - iron
30 -40 years
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

27. When is the best time of day to hand harvest?
pre-heating grapes or must to enhance low color intensity
Very early morning until noon
Deep cooling - imposing stress on yeast - adding alcohol
cinnamic acid

28. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
pressing whole cluster without destemming or crushing
saccharomyces bayamus
3
Yeast inhibitors - pasteurization - sterile filtration

29. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Clarify / aerate wine - separate solids
Deep cooling - imposing stress on yeast - adding alcohol
protect against oxidation - protect against microbial spoilage
high

30. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
pre-heating grapes or must to enhance low color intensity
Carbonic maceration
pigment

31. High acid concentrations in fruit are usually caused by what common occurrence?
water evaporates through barrel more than alcohol
Harvesting under ripe grapes due to viticultural difficulties - like weather
tartaric - malic - citric
2mm inside wood's surface

32. What are the objectives of fining?
cloudiness & settling of particles
3
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Blended with free run - increases color - tannins - complexity

33. What are the two styles of a Bordeaux barrel?
Citric
Chateau and Export
color & tannin extraction
75 - 85%

34. Phenolic extraction is greatest at low or high must temperatures?
tartaric - malic - citric
high
Carbonic maceration
damage to berries is minimal

35. 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
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
1 - 4 hours
Blended with free run - increases color - tannins - complexity

36. What is the importance of humidity in barrel aging below 60% RH?
clears juice from its lees
60% free run; 65% press run
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
water evaporates through barrel more than alcohol

37. What is the purpose of racking wine?
3 - 4mm inside wood's surface
cool regions
Clarify / aerate wine - separate solids
quercus suber

38. Alcohol has what impact on yeast growth?
4 tons per acre
oxidation
non-flavonoid phenols
inhibits

39. What two countries represent at least 70% of cork production?
More ripe the fruit - less time required for skin contact
Portugal and Spain
4 tons per acre
vertical basket - horizontal and bladder press

40. What is the desirable bacteria genus for starting MLF in wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Leuconostoc-oenus
75% must; 16% skins; 4% seeds - 5% stems

41. What group of compounds give wine color?
varietal flavor - color - and tannin compounds
cool regions
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Limousin - Burgundy - Allien - Troncais - and Vosges

42. Unfermented free run makes up what % of total extractable juice?
tannins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
75 - 85%
color - tannin and body

43. What is the purpose of de-stemming?
at least a month before harvest
Separate stems from must
Hard-veggie or green flavor
bentonite - activated carbon - gelatin - egg whites - PVPP

44. What is the length of skin contact in white wines if "long contact" occurs?
color - tannin and body
blending
up to 24 hours
Brix (US) - Baum (France) - Oechsle (Germany)

45. What are three styles of still wine that have at least 1% RS and the range of RS in each?
no time in loading & discharging
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Light - medium and heavy
tartaric - malic - citric

46. What is thermo-vinification?
vanillic acid and ellagic acid
pressing whole cluster without destemming or crushing
higher pressure and more cycles of pressing
pre-heating grapes or must to enhance low color intensity

47. What polyeric compounds tend to cause colloid coagulation in wine?
3 - 4mm inside wood's surface
pectins
2mm inside wood's surface
color - tannin and body

48. What family of grapes can typically develop bitterness if there is skin contact?
Very early morning until noon
no time in loading & discharging
Break skins to allow release of juice
Muscat

49. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
clears juice from its lees
surface of interior walls
tartaric - malic - citric
Free run

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

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