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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. What are the primary disadvantages of a continuous press over batch presses?

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2. Stabilization is a term used to prevent what from occurring in the bottle?
breaks skin's tissue
Pressing whole cluster
Air conditioning
cloudiness & settling of particles

3. What are the two keys stages of berry development?
Fruit set - Verasion
More ripe the fruit - less time required for skin contact
high
Leuconostoc-oenus

4. What are the two styles of Burgundy barrels?
Bordeaux - and Burgundy
oxidation
75% must; 16% skins; 4% seeds - 5% stems
Traditional and Export

5. What family of grapes can typically develop bitterness if there is skin contact?
Pressing whole cluster
Muscat
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
overcoming defects - balancing the wine - enhancing complexity

6. What is a major by-product of MLF?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
acid adjustment
Acetic acid
1 - 4 hours

7. When is the best time of day to hand harvest?
Very early morning until noon
color & tannin extraction
start at verasion and repeat when necessary
22 - 30 degrees C; 72 - 86 F

8. What are the goals of oak aging wine?
60% free run; 70% press run
clarify and aerate
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
slow oxidation; adding oak phenols

9. What is the purpose of racking wine?
3 - 4mm inside wood's surface
46 -57 degrees F
Clarify / aerate wine - separate solids
Brix (US) - Baum (France) - Oechsle (Germany)

10. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Free run
at least a month before harvest
bentonite - activated carbon - gelatin - egg whites - PVPP
tartaric - malic - citric

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

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12. Theoretically - how many degrees can a fermentation rise during fermentation?
Bordeaux - Burgundy - and Alsace
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
30 degrees C
acid adjustment

13. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Bordeaux - and Burgundy
1 - 4 hours

14. What are the three most common still wine bottle shapes used today?
30 degrees C
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
acid adjustment
Bordeaux - Burgundy - and Alsace

15. What is the preferred temperature range for red wine making?
72 - 82 degrees F
Glucose and Fructose
7 - 10 years
Separate stems from must

16. What are three kinds of batch presses that have historically been used in wine production?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
vertical basket - horizontal and bladder press
Free run
wood - concrete - iron - plastic - stainless steel

17. When is the best time to add sugar to the must?
4 tons per acre
beginning of fermentation
glycerol; methanol; succinic acid; lactic acid;
at least a month before harvest

18. What are the four types of skin contact that occur in red wine making?
Air conditioning
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
40 -45 years
mold; all kinds of wine spoilage (micro-organism)

19. What polyeric compounds tend to cause colloid coagulation in wine?
Hard-veggie or green flavor
surplus & deficiency
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
pectins

20. What are the extracted compounds from oak?
non-flavonoid phenols
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
damage to berries is minimal
beginning of fermentation

21. After planting - how soon can the first wine cork quality bark be stripped from the tree?
60% free run; 65% press run
pigment
40 -45 years
bentonite - activated carbon - gelatin - egg whites - PVPP

22. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
60% free run; 65% press run
pigment

23. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
drying grapes - noble rot
Traditional and Export
Reduction of malic acid during ripening period

24. Fermented free run is what % of the total wine volume?
9
85 - 90%
high
72 - 82 degrees F

25. What is the preferred temperature range for white wine making?
Clarify / aerate wine - separate solids
Destemming / crushing followed by press or direct pressing of whole clusters
46 -57 degrees F
early racking - early fining - sulfur-dioxide added

26. What are three types of toasting?
up to 24 hours
4 tons per acre
Destemming / crushing followed by press or direct pressing of whole clusters
Light - medium and heavy

27. What is a major advantage and disadvantage to mechanical harvesting?
quercus suber
inhibits
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Muscat

28. What is the purpose of a lees filter?
clears juice from its lees
Muscat
Chateau and Export
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

29. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Yeast inhibitors - pasteurization - sterile filtration
Lactic
Reduction of malic acid during ripening period
vertical basket - horizontal and bladder press

30. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
60% free run; 70% press run
saccharomyces bayamus
Starting might be difficult and it could stop too soon.
Citric

31. Press run is often used in what ways to enrich a final wine?
pre-heating grapes or must to enhance low color intensity
< 50 degrees F
Break skins to allow release of juice
Blended with free run - increases color - tannins - complexity

32. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
vanillic acid and ellagic acid
4 tons per acre
Deep cooling - imposing stress on yeast - adding alcohol
bentonite - activated carbon - gelatin - egg whites - PVPP

33. What is the desirable bacteria genus for starting MLF in wine?
tartaric - malic - citric
Very early morning until noon
Leuconostoc-oenus
cane sugar / grape concentrate

34. What type of climate zone produces grapes that are high in acid?
Glucose and Fructose
cool regions
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
protect against oxidation - protect against microbial spoilage

35. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
10 - 14 degrees C
cool regions
protect against oxidation - protect against microbial spoilage

36. What grapes are commonly used in a Burgundy bottle?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cool regions
protect against oxidation - protect against microbial spoilage

37. What is the importance of humidity in barrel aging above 60% RH?
85 - 90%
Deep cooling - imposing stress on yeast - adding alcohol
Harvesting under ripe grapes due to viticultural difficulties - like weather
alcohol evaporates through barrel wall more than water

38. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Destemming / crushing followed by press or direct pressing of whole clusters
start at verasion and repeat when necessary
Bordeaux - Burgundy - and Alsace

39. What are the two styles of a Bordeaux barrel?
no time in loading & discharging
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
oxidation
Chateau and Export

40. For how many years can compounds be extracted from a barrel?
Yeast inhibitors - pasteurization - sterile filtration
Carbonic maceration
7 - 10 years
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

41. SO2 is added to barrel maintenance in order to protect it against what two agents?
Blended with free run - increases color - tannins - complexity
< 50 degrees F
mold; all kinds of wine spoilage (micro-organism)
4 tons per acre

42. What two countries represent at least 70% of cork production?
Destemming / crushing followed by press or direct pressing of whole clusters
concrete - iron
drying grapes - noble rot
Portugal and Spain

43. What is the purpose of the crush?
breaks skin's tissue
Break skins to allow release of juice
OH (hydroxyl); tannins
Portugal and Spain

44. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
saccharomyces bayamus
batch & continuous
3 - 4mm inside wood's surface

45. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Hard-veggie or green flavor
< 50 degrees F
overcoming defects - balancing the wine - enhancing complexity

46. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
chemicals or blend with low acid/high ph must
blending with high acid must & ion exchanging
slow oxidation; adding oak phenols
protect against oxidation - protect against microbial spoilage

47. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
up to 24 hours
surface of interior walls
overcoming defects - balancing the wine - enhancing complexity

48. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Solid particles suspended in the must after crushing / pressing
< 50 degrees F
concrete - iron
chemicals or blend with low acid/high ph must

49. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
contributes to bouquet
Hard-veggie or green flavor
around the time of verasion (when the grapes change colors)
varietal flavor - color - and tannin compounds

50. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
non-flavonoid phenols
Chateau and Export
contributes to bouquet

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