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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. In general - which produces better wine - free run or press run?
Free run
Blended with free run - increases color - tannins - complexity
Muscat
tartaric

2. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
at least a month before harvest
Yeast inhibitors - pasteurization - sterile filtration
Destemming / crushing followed by press or direct pressing of whole clusters

3. What is a major advantage and disadvantage to mechanical harvesting?
More ripe the fruit - less time required for skin contact
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
contributes to bouquet
high

4. What are the two types of acidity problems commonly found in wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
overcoming defects - balancing the wine - enhancing complexity
surplus & deficiency

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

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6. What are the objectives of fining?
Solid particles suspended in the must after crushing / pressing
blending with high acid must & ion exchanging
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Hard-veggie or green flavor

7. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
< 50 degrees F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

8. What are the two key sugars in grapes?
Glucose and Fructose
Fruit set - Verasion
pigments - tannins - acidity
7 - 10 years

9. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
early racking - early fining - sulfur-dioxide added
72 - 82 degrees F
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

10. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
saccharomyces bayamus
60% free run; 70% press run
chaptalization
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

11. What are the two keys stages of berry development?
cool regions
30 -40 years
Fruit set - Verasion
Limousin - Burgundy - Allien - Troncais - and Vosges

12. What is the purpose of the crush?
damage to berries is minimal
pigment
3 - 4mm inside wood's surface
Break skins to allow release of juice

13. What is the depth of toasting when it is a light toast?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
surface of interior walls
Citric
drying grapes - noble rot

14. What are three styles of still wine that have at least 1% RS and the range of RS in each?
vertical basket - horizontal and bladder press
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
inhibits

15. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Separate stems from must
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

16. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
batch & continuous
Bordeaux - and Burgundy
tannins

17. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
2mm inside wood's surface
total acidity & ph
60% free run; 70% press run
Deep cooling - imposing stress on yeast - adding alcohol

18. What are five different materials used in storage containers?
OH (hydroxyl); tannins
Lactic
wood - concrete - iron - plastic - stainless steel
72 - 82 degrees F

19. What group of compounds give wine color?
clears juice from its lees
22 - 30 degrees C; 72 - 86 F
Acetic acid
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

20. What are the common practices to inhibit MLF?
non-flavonoid phenols
85 - 90%
early racking - early fining - sulfur-dioxide added
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

21. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
glycerol; methanol; succinic acid; lactic acid;
color & tannin extraction
9 - 10 years
3

22. What is a major by-product of MLF?
pressure level exerted and type of pressure used
2mm inside wood's surface
Acetic acid
Yeast inhibitors - pasteurization - sterile filtration

23. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
start at verasion and repeat when necessary
vertical basket - horizontal and bladder press
cool regions
< 50 degrees F

24. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
More ripe the fruit - less time required for skin contact
protect cork from cork borers - improve bottle appearance - brand identity
around the time of verasion (when the grapes change colors)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

25. What is the importance of humidity in barrel aging below 60% RH?
Separate stems from must
water evaporates through barrel more than alcohol
total acidity (concentration of acids)
9 - 10 years

26. What are the extracted compounds from oak?
non-flavonoid phenols
protect against oxidation - protect against microbial spoilage
20% - 40%
alcohol evaporates through barrel wall more than water

27. After the first harvest - how often can the bark be stripped from the oak trees?
Portugal and Spain
cinnamic acid
More ripe the fruit - less time required for skin contact
9 - 10 years

28. What grapes are commonly used in a flute/Alsace bottle?
46 -57 degrees F
Solid particles suspended in the must after crushing / pressing
Ratio of fructose is greater than glucose
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

29. What is the most practical and most frequent method of correcting acidity in wine?
Reduction of malic acid during ripening period
acid adjustment
at least a month before harvest
overcoming defects - balancing the wine - enhancing complexity

30. What are the goals of oak aging wine?
pressing whole cluster without destemming or crushing
slow oxidation; adding oak phenols
Yeast inhibitors - pasteurization - sterile filtration
water evaporates through barrel more than alcohol

31. What are the two ways that late harvest grapes concentrate sugar?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
tannins
Lactic
drying grapes - noble rot

32. What are two types of oxidation that occur in wine making and when do they occur?
Free run
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

33. What is the oak used in cork production?
quercus suber
chaptalization
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pigments - tannins - acidity

34. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
blending
up to 24 hours
cinnamic acid

35. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
beginning of fermentation
Pressing whole cluster
3 - 4mm inside wood's surface
slow oxidation; adding oak phenols

36. What is thermo-vinification?
clears juice from its lees
Yeast inhibitors - pasteurization - sterile filtration
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pre-heating grapes or must to enhance low color intensity

37. Sugar addition is also known by what name?
Solid particles suspended in the must after crushing / pressing
chaptalization
cloudiness & settling of particles
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

38. What function does a capsule serve?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
protect cork from cork borers - improve bottle appearance - brand identity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
mold; all kinds of wine spoilage (micro-organism)

39. What is the preferred temperature range for white wine making?
pressure level exerted and type of pressure used
clarify and aerate
Hard-veggie or green flavor
46 -57 degrees F

40. Wine yeasts generally belongs to what genus of yeast?
quercus suber
saccharomyces
Bordeaux - and Burgundy
Bordeaux - Burgundy - and Alsace

41. For how many years can compounds be extracted from a barrel?
Fruit set - Verasion
7 - 10 years
early racking - early fining - sulfur-dioxide added
2mm inside wood's surface

42. What are the primary advantages of a continuous press over batch presses?
Lactic
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
chemicals or blend with low acid/high ph must
no time in loading & discharging

43. What are five common fining agents used in wine making?
9
bentonite - activated carbon - gelatin - egg whites - PVPP
Free run
20% - 40%

44. Alcohol has what impact on yeast growth?
pigments - tannins - acidity
inhibits
Break skins to allow release of juice
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

45. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
saccharomyces
85 - 90%
saccharomyces bayamus

46. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
Free run
varietal flavor - color - and tannin compounds
protect cork from cork borers - improve bottle appearance - brand identity

47. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
non-flavonoid phenols
wood - concrete - iron - plastic - stainless steel
pigment

48. What are the main French oak regions?
3 - 4mm inside wood's surface
Limousin - Burgundy - Allien - Troncais - and Vosges
Separate stems from must
saccharomyces

49. Flavors in wine are basically derived from what acid?
quercus suber
clears juice from its lees
cinnamic acid
acid adjustment

50. What are the two major categories into which wine presses are grouped?
Bordeaux - Burgundy - and Alsace
tannins
batch & continuous
Ratio of fructose is greater than glucose

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