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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. Sugar addition is also known by what name?
chaptalization
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
up to 24 hours
color - tannin and body

2. What is a major by-product of MLF?
inhibits
Acetic acid
1 - 4 hours
75 - 85%

3. What are the two styles of Burgundy barrels?
vanillic acid and ellagic acid
Traditional and Export
damage to berries is minimal
clears juice from its lees

4. What are the four types of skin contact that occur in red wine making?
cloudiness & settling of particles
30 -40 years
vanillic acid and ellagic acid
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

5. What are the two ways that late harvest grapes concentrate sugar?
Portugal and Spain
glycerol; methanol; succinic acid; lactic acid;
drying grapes - noble rot
mold; all kinds of wine spoilage (micro-organism)

6. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Acetic acid
chemicals or blend with low acid/high ph must
clears juice from its lees

7. Define lees.
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Solid particles suspended in the must after crushing / pressing
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
< 50 degrees F

8. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Total acidity
mold; all kinds of wine spoilage (micro-organism)

9. What acid should not be used to correct acid deficiencies if a MLF is planned?
Bordeaux - and Burgundy
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Citric
More ripe the fruit - less time required for skin contact

10. What fraction if grape weight is in the free run and press run if you are making red wine?
Ratio of fructose is greater than glucose
2mm inside wood's surface
60% free run; 65% press run
bentonite - activated carbon - gelatin - egg whites - PVPP

11. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Chateau and Export
up to 24 hours
surplus & deficiency

12. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
quercus suber
pigments - tannins - acidity
Portugal and Spain

13. The higher compound levels from the press run are related to what action during the making of the press run?
Bordeaux - Burgundy - and Alsace
concrete - iron
pressure level exerted and type of pressure used
Citric

14. What are the extracted compounds from oak?
non-flavonoid phenols
Destemming / crushing followed by press or direct pressing of whole clusters
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

15. Press run is often used in what ways to enrich a final wine?
cloudiness & settling of particles
Very early morning until noon
9 - 10 years
Blended with free run - increases color - tannins - complexity

16. Fermented free run is what % of the total wine volume?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
OH (hydroxyl); tannins
damage to berries is minimal
85 - 90%

17. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
pectins
9
water evaporates through barrel more than alcohol
Citric

18. Unfermented free run makes up what % of total extractable juice?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
oxidation
75 - 85%
30 degrees C

19. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
batch & continuous
4 tons per acre
glycerol; methanol; succinic acid; lactic acid;
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

20. Wine yeasts generally belongs to what genus of yeast?
pressing whole cluster without destemming or crushing
Free run
wood - concrete - iron - plastic - stainless steel
saccharomyces

21. What grapes are commonly used in a Bordeaux bottle?
chemicals or blend with low acid/high ph must
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
breaks skin's tissue

22. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
7 - 10 years
30 -40 years
batch & continuous

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

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

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25. How often should long termed cellar wines be re-corked?
Limousin - Burgundy - Allien - Troncais - and Vosges
30 -40 years
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
pigments - tannins - acidity

26. What is the preferred temperature range for red wine making?
40 -45 years
color - tannin and body
high
72 - 82 degrees F

27. What are the five most common grapes used to produce late harvest wines?
pressing whole cluster without destemming or crushing
protect cork from cork borers - improve bottle appearance - brand identity
batch & continuous
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

28. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
quercus suber
3
at least a month before harvest

29. Theoretically - how many degrees can a fermentation rise during fermentation?
Citric
7 - 10 years
30 degrees C
chemicals or blend with low acid/high ph must

30. Flavors in wine are basically derived from what acid?
Reduction of malic acid during ripening period
Clarify / aerate wine - separate solids
blending with high acid must & ion exchanging
cinnamic acid

31. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Fruit set - Verasion
cinnamic acid

32. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
< 50 degrees F
quercus suber
Hard-veggie or green flavor
Portugal and Spain

33. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Hard-veggie or green flavor
Lactic
Brix (US) - Baum (France) - Oechsle (Germany)
More ripe the fruit - less time required for skin contact

34. What group of compounds give wine color?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
color & tannin extraction
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
1 - 4 hours

35. What are the two acidity parameters that are used to describe the acidity of must?
color - tannin and body
total acidity & ph
vertical basket - horizontal and bladder press
batch & continuous

36. What are the two key sugars in grapes?
Glucose and Fructose
17 - 20 degrees C
varietal flavor - color - and tannin compounds
30 degrees C

37. What is the purpose of the crush?
Total acidity
Chardonnay
breaks skin's tissue
Break skins to allow release of juice

38. What are the primary advantages of a continuous press over batch presses?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
no time in loading & discharging
Separate stems from must
Leuconostoc-oenus

39. What are the most common reasons for a stuck fermentation?
Very early morning until noon
Lack of oxygen; lack of nutrition; unviable yeast; low temp
slow oxidation; adding oak phenols
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

40. What are the common practices to inhibit MLF?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
alcohol evaporates through barrel wall more than water
early racking - early fining - sulfur-dioxide added
slow oxidation; adding oak phenols

41. What is the length of skin contact in white wines if "short contact" occurs?
9
Traditional and Export
1 - 4 hours
Yeast inhibitors - pasteurization - sterile filtration

42. What two countries represent at least 70% of cork production?
Portugal and Spain
surface of interior walls
surplus & deficiency
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

43. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
tannins
protect against oxidation - protect against microbial spoilage
cloudiness & settling of particles
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

44. What are three types of toasting?
protect cork from cork borers - improve bottle appearance - brand identity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Light - medium and heavy
4 tons per acre

45. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
cinnamic acid
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
surface of interior walls
pressing whole cluster without destemming or crushing

46. What are two types of oxidation that occur in wine making and when do they occur?
Limousin - Burgundy - Allien - Troncais - and Vosges
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Fruit set - Verasion
vertical basket - horizontal and bladder press

47. Which are more easily extracted during fermentation - pigment or tannins?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
vertical basket - horizontal and bladder press
pigment
water evaporates through barrel more than alcohol

48. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Deep cooling - imposing stress on yeast - adding alcohol
Brix (US) - Baum (France) - Oechsle (Germany)
Light - medium and heavy

49. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
water evaporates through barrel more than alcohol
saccharomyces bayamus
around the time of verasion (when the grapes change colors)
Yeast inhibitors - pasteurization - sterile filtration

50. What function does a capsule serve?
surface of interior walls
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
protect cork from cork borers - improve bottle appearance - brand identity
Total acidity