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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. What is a major by-product of MLF?
Acetic acid
Muscat
tartaric
Deep cooling - imposing stress on yeast - adding alcohol

2. What is the normal starting temperature for red wine must to start fermentation?
breaks skin's tissue
22 - 30 degrees C; 72 - 86 F
40 -45 years
damage to berries is minimal

3. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
vanillic acid and ellagic acid
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
< 50 degrees F

4. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
40 -45 years
varietal flavor - color - and tannin compounds
Blended with free run - increases color - tannins - complexity

5. Cold stabilization removes what acid in must?
around the time of verasion (when the grapes change colors)
tartaric
clears juice from its lees
60% free run; 70% press run

6. Alcohol has what impact on yeast growth?
inhibits
20% - 40%
1 - 4 hours
up to 24 hours

7. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
surplus & deficiency
3
Lactic
total acidity & ph

8. What are five different materials used in storage containers?
OH (hydroxyl); tannins
wood - concrete - iron - plastic - stainless steel
tartaric - malic - citric
Chateau and Export

9. What are the two styles of Burgundy barrels?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
total acidity (concentration of acids)
Traditional and Export
Glucose and Fructose

10. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Chateau and Export
breaks skin's tissue
overcoming defects - balancing the wine - enhancing complexity
Yeast inhibitors - pasteurization - sterile filtration

11. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
overcoming defects - balancing the wine - enhancing complexity
Bordeaux - Burgundy - and Alsace
varietal flavor - color - and tannin compounds
tannins

12. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
7 - 10 years
Destemming / crushing followed by press or direct pressing of whole clusters
17 - 20 degrees C
wood - concrete - iron - plastic - stainless steel

13. Theoretically - how many degrees can a fermentation rise during fermentation?
chemicals or blend with low acid/high ph must
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
30 degrees C
3 - 4mm inside wood's surface

14. What are the extracted compounds from oak?
pressing whole cluster without destemming or crushing
non-flavonoid phenols
Bordeaux - Burgundy - and Alsace
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

15. What grapes are commonly used in a Burgundy bottle?
75 - 85%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
30 -40 years
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

16. What is the importance of humidity in barrel aging below 60% RH?
Blended with free run - increases color - tannins - complexity
water evaporates through barrel more than alcohol
Limousin - Burgundy - Allien - Troncais - and Vosges
acid adjustment

17. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
4 tons per acre
Brix (US) - Baum (France) - Oechsle (Germany)
Separate stems from must

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

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19. Flavors in wine are basically derived from what acid?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
cinnamic acid
vanillic acid and ellagic acid
40 -45 years

20. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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21. What is the desirable bacteria genus for starting MLF in wine?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Light - medium and heavy
Leuconostoc-oenus
Brix (US) - Baum (France) - Oechsle (Germany)

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

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23. What are two types of oxidation that occur in wine making and when do they occur?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
enzyamatic - in must before fermentation; chemical - during processing and in bottling
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Brix (US) - Baum (France) - Oechsle (Germany)

24. What is the purpose of the crush?
clarify and aerate
Break skins to allow release of juice
Clarify / aerate wine - separate solids
'green' - 'leafy'

25. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
higher pressure and more cycles of pressing
22 - 30 degrees C; 72 - 86 F
20% - 40%

26. What is the preferred temperature range for white wine making?
9
30 degrees C
46 -57 degrees F
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

27. What are the five most common grapes used to produce late harvest wines?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
drying grapes - noble rot
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

28. What acid should not be used to correct acid deficiencies if a MLF is planned?
no time in loading & discharging
Fruit set - Verasion
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Citric

29. What fraction if grape weight is in the free run and press run if you are making red wine?
protect cork from cork borers - improve bottle appearance - brand identity
4 tons per acre
cinnamic acid
60% free run; 65% press run

30. What is the importance of humidity in barrel aging above 60% RH?
Separate stems from must
alcohol evaporates through barrel wall more than water
bentonite - activated carbon - gelatin - egg whites - PVPP
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

31. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
at least a month before harvest
up to 24 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

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

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33. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
saccharomyces bayamus
higher pressure and more cycles of pressing
Muscat
Starting might be difficult and it could stop too soon.

34. What are three kinds of batch presses that have historically been used in wine production?
high
tannins
vertical basket - horizontal and bladder press
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

35. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Citric
Citric
drying grapes - noble rot
Hard-veggie or green flavor

36. What type of climate zone produces grapes that are high in acid?
Bordeaux - Burgundy - and Alsace
cool regions
Light - medium and heavy
oxidation

37. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
oxidation
More ripe the fruit - less time required for skin contact
Air conditioning

38. When is the best time to add sugar to the must?
quercus suber
beginning of fermentation
10 - 13%
alcohol evaporates through barrel wall more than water

39. Sugar addition is also known by what name?
85 - 90%
chaptalization
wood - concrete - iron - plastic - stainless steel
cool regions

40. What are the common practices to inhibit MLF?
overcoming defects - balancing the wine - enhancing complexity
early racking - early fining - sulfur-dioxide added
Chateau and Export
cinnamic acid

41. What polyeric compounds tend to cause colloid coagulation in wine?
Very early morning until noon
Portugal and Spain
Ratio of fructose is greater than glucose
pectins

42. What are the objectives of fining?
Citric
vertical basket - horizontal and bladder press
Pressing whole cluster
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

43. Unfermented free run makes up what % of total extractable juice?
Break skins to allow release of juice
75 - 85%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
chemicals or blend with low acid/high ph must

44. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Reduction of malic acid during ripening period
Total acidity
acid adjustment
Separate stems from must

45. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
chaptalization
color - tannin and body
pectins
Brix (US) - Baum (France) - Oechsle (Germany)

46. What is the most practical and most frequent method of correcting acidity in wine?
pressure level exerted and type of pressure used
Break skins to allow release of juice
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
acid adjustment

47. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
saccharomyces bayamus
higher pressure and more cycles of pressing
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

48. How does the production of late harvest wine differ from normal still wine?
Bordeaux - and Burgundy
higher pressure and more cycles of pressing
Air conditioning
Starting might be difficult and it could stop too soon.

49. Fermented free run is what % of the total wine volume?
surplus & deficiency
Fruit set - Verasion
Lack of oxygen; lack of nutrition; unviable yeast; low temp
85 - 90%

50. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
total acidity (concentration of acids)
surface of interior walls
beginning of fermentation

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