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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. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Yeast inhibitors - pasteurization - sterile filtration
varietal flavor - color - and tannin compounds
3
Muscat

2. Unfermented free run makes up what % of total extractable juice?
higher pressure and more cycles of pressing
75% must; 16% skins; 4% seeds - 5% stems
75 - 85%
10 - 13%

3. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
17 - 20 degrees C
Pressing whole cluster
9
Portugal and Spain

4. What is the length of skin contact in white wines if "long contact" occurs?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
85 - 90%
up to 24 hours
Separate stems from must

5. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
9 - 10 years
7 - 10 years

6. Stabilization is a term used to prevent what from occurring in the bottle?
3
higher pressure and more cycles of pressing
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
cloudiness & settling of particles

7. What is a major by-product of MLF?
cloudiness & settling of particles
Bordeaux - and Burgundy
Acetic acid
Leuconostoc-oenus

8. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
Ratio of fructose is greater than glucose
concrete - iron
Reduction of malic acid during ripening period

9. What are three kinds of batch presses that have historically been used in wine production?
overcoming defects - balancing the wine - enhancing complexity
Carbonic maceration
vertical basket - horizontal and bladder press
drying grapes - noble rot

10. What is the length of skin contact in white wines if "short contact" occurs?
mold; all kinds of wine spoilage (micro-organism)
1 - 4 hours
Deep cooling - imposing stress on yeast - adding alcohol
breaks skin's tissue

11. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
surplus & deficiency
Bordeaux - and Burgundy
around the time of verasion (when the grapes change colors)
at least a month before harvest

12. What is the preferred temperature range for white wine making?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
60% free run; 70% press run
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
46 -57 degrees F

13. What is the oak used in cork production?
total acidity (concentration of acids)
Citric
quercus suber
Blended with free run - increases color - tannins - complexity

14. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
Tartaric and Malic
cloudiness & settling of particles
saccharomyces

15. What are the main French oak regions?
75 - 85%
Limousin - Burgundy - Allien - Troncais - and Vosges
start at verasion and repeat when necessary
17 - 20 degrees C

16. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
higher pressure and more cycles of pressing
20% - 40%
Limousin - Burgundy - Allien - Troncais - and Vosges
oxidation

17. Wine yeasts generally belongs to what genus of yeast?
Chateau and Export
saccharomyces
Harvesting under ripe grapes due to viticultural difficulties - like weather
10 - 13%

18. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
oxidation
Brix (US) - Baum (France) - Oechsle (Germany)

19. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Portugal and Spain
tannins
mold; all kinds of wine spoilage (micro-organism)
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

20. What are the common practices to inhibit MLF?
cinnamic acid
varietal flavor - color - and tannin compounds
early racking - early fining - sulfur-dioxide added
tannins

21. When is the best time of day to hand harvest?
Very early morning until noon
water evaporates through barrel more than alcohol
10 - 14 degrees C
breaks skin's tissue

22. Press run is often used in what ways to enrich a final wine?
quercus suber
Blended with free run - increases color - tannins - complexity
85 - 90%
protect cork from cork borers - improve bottle appearance - brand identity

23. 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
early racking - early fining - sulfur-dioxide added
3 - 4mm inside wood's surface
wood - concrete - iron - plastic - stainless steel

24. High acid concentrations in fruit are usually caused by what common occurrence?
Limousin - Burgundy - Allien - Troncais - and Vosges
OH (hydroxyl); tannins
higher pressure and more cycles of pressing
Harvesting under ripe grapes due to viticultural difficulties - like weather

25. 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%
overcoming defects - balancing the wine - enhancing complexity
'green' - 'leafy'
surface of interior walls

26. What is the common name for a fermentation technique that does not require crushing or de-stemming?
clarify and aerate
Carbonic maceration
water evaporates through barrel more than alcohol
Hard-veggie or green flavor

27. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Traditional and Export
glycerol; methanol; succinic acid; lactic acid;
overcoming defects - balancing the wine - enhancing complexity
Chardonnay

28. What is the main reason for acid deficiency in must?
9
Reduction of malic acid during ripening period
saccharomyces
alcohol evaporates through barrel wall more than water

29. What is thermo-vinification?
Separate stems from must
saccharomyces
pre-heating grapes or must to enhance low color intensity
higher pressure and more cycles of pressing

30. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
pressure level exerted and type of pressure used
Blended with free run - increases color - tannins - complexity
cool regions

31. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
surface of interior walls
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Chardonnay

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

33. What is the purpose of de-stemming?
75% must; 16% skins; 4% seeds - 5% stems
Separate stems from must
Muscat
pigments - tannins - acidity

34. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
cane sugar / grape concentrate
Brix (US) - Baum (France) - Oechsle (Germany)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

35. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
clears juice from its lees
Chateau and Export
Pressing whole cluster

36. What are three types of toasting?
Deep cooling - imposing stress on yeast - adding alcohol
pectins
Limousin - Burgundy - Allien - Troncais - and Vosges
Light - medium and heavy

37. What are the major techniques used for acid correction when it is deficient?
surplus & deficiency
9
Total acidity
blending with high acid must & ion exchanging

38. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Glucose and Fructose
vanillic acid and ellagic acid

39. What is the purpose of racking wine?
OH (hydroxyl); tannins
chaptalization
Clarify / aerate wine - separate solids
Very early morning until noon

40. What is the best method to reduce the acidity of must?
saccharomyces bayamus
slow oxidation; adding oak phenols
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blending

41. How often should long termed cellar wines be re-corked?
damage to berries is minimal
chemicals or blend with low acid/high ph must
Leuconostoc-oenus
30 -40 years

42. When is the best time to add sugar to the must?
beginning of fermentation
Total acidity
oxidation
inhibits

43. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
3
10 - 13%
protect against oxidation - protect against microbial spoilage
Chateau and Export

44. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
Very early morning until noon
Pressing whole cluster
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

45. What are the two styles of Burgundy barrels?
Traditional and Export
water evaporates through barrel more than alcohol
17 - 20 degrees C
oxidation

46. What is the depth of toasting when it is a light toast?
surface of interior walls
Very early morning until noon
tannins
30 degrees C

47. Fermented free run is what % of the total wine volume?
pressure level exerted and type of pressure used
at least a month before harvest
85 - 90%
quercus suber

48. What are the objectives of fining?
Bordeaux - Burgundy - and Alsace
glycerol; methanol; succinic acid; lactic acid;
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cloudiness & settling of particles

49. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
chemicals or blend with low acid/high ph must
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
vanillic acid and ellagic acid

50. What are the two key sugars in grapes?
Glucose and Fructose
9 - 10 years
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Fruit set - Verasion