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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. Which are more easily extracted during fermentation - pigment or tannins?
cloudiness & settling of particles
oxidation
pigment
9

2. What is the normal starting temperature for red wine must to start fermentation?
Reduction of malic acid during ripening period
22 - 30 degrees C; 72 - 86 F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
non-flavonoid phenols

3. What are five common fining agents used in wine making?
Carbonic maceration
OH (hydroxyl); tannins
bentonite - activated carbon - gelatin - egg whites - PVPP
chaptalization

4. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Ratio of fructose is greater than glucose
saccharomyces
around the time of verasion (when the grapes change colors)
Total acidity

5. For how many years can compounds be extracted from a barrel?
7 - 10 years
60% free run; 65% press run
concrete - iron
More ripe the fruit - less time required for skin contact

6. What is the most practical and most frequent method of correcting acidity in wine?
Tartaric and Malic
inhibits
acid adjustment
Citric

7. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
drying grapes - noble rot
3 - 4mm inside wood's surface
Destemming / crushing followed by press or direct pressing of whole clusters
color & tannin extraction

8. What is the length of skin contact in white wines if "short contact" occurs?
Brix (US) - Baum (France) - Oechsle (Germany)
1 - 4 hours
water evaporates through barrel more than alcohol
total acidity (concentration of acids)

9. Titratable acidity is better known by what name?
40 -45 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
total acidity (concentration of acids)
at least a month before harvest

10. What fraction if grape weight is in the free run and press run if you are making red wine?
Blended with free run - increases color - tannins - complexity
cloudiness & settling of particles
60% free run; 65% press run
46 -57 degrees F

11. Wine yeasts generally belongs to what genus of yeast?
blending
cinnamic acid
saccharomyces
no time in loading & discharging

12. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Traditional and Export
4 tons per acre
start at verasion and repeat when necessary
Acetic acid

13. Unfermented free run makes up what % of total extractable juice?
alcohol evaporates through barrel wall more than water
clarify and aerate
75 - 85%
10 - 13%

14. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
tartaric
Deep cooling - imposing stress on yeast - adding alcohol
3 - 4mm inside wood's surface

15. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
batch & continuous
3
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
protect against oxidation - protect against microbial spoilage

16. What are the two styles of a Bordeaux barrel?
high
Chateau and Export
mold; all kinds of wine spoilage (micro-organism)
Citric

17. What are the extracted compounds from oak?
Pressing whole cluster
drying grapes - noble rot
60% free run; 70% press run
non-flavonoid phenols

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

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19. What are the two most common sugars used to increase the sugar content of the must?
water evaporates through barrel more than alcohol
72 - 82 degrees F
Harvesting under ripe grapes due to viticultural difficulties - like weather
cane sugar / grape concentrate

20. What is the purpose of de-stemming?
Break skins to allow release of juice
7 - 10 years
Separate stems from must
chaptalization

21. What is the purpose of the crush?
Break skins to allow release of juice
Bordeaux - Burgundy - and Alsace
beginning of fermentation
Glucose and Fructose

22. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
75 - 85%
OH (hydroxyl); tannins
drying grapes - noble rot
surplus & deficiency

23. What is the depth of toasting when it is a light toast?
surface of interior walls
surplus & deficiency
inhibits
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

24. What grapes are commonly used in a flute/Alsace bottle?
Very early morning until noon
protect cork from cork borers - improve bottle appearance - brand identity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
tartaric - malic - citric

25. What are the goals of oak aging wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
2mm inside wood's surface
slow oxidation; adding oak phenols
clears juice from its lees

26. Cold stabilization removes what acid in must?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pressure level exerted and type of pressure used
tartaric
Lack of oxygen; lack of nutrition; unviable yeast; low temp

27. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
Lactic
Clarify / aerate wine - separate solids
protect cork from cork borers - improve bottle appearance - brand identity

28. What yeast will remain active at high alcohol levels?
cane sugar / grape concentrate
saccharomyces bayamus
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
cloudiness & settling of particles

29. What are the three most common still wine bottle shapes used today?
up to 24 hours
Bordeaux - Burgundy - and Alsace
surplus & deficiency
Chardonnay

30. What acid should not be used to correct acid deficiencies if a MLF is planned?
contributes to bouquet
higher pressure and more cycles of pressing
Citric
3

31. What are the objectives of fining?
protect against oxidation - protect against microbial spoilage
20% - 40%
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
blending

32. 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)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
color & tannin extraction
non-flavonoid phenols

33. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Free run
tartaric - malic - citric

34. What is the oak used in cork production?
quercus suber
drying grapes - noble rot
More ripe the fruit - less time required for skin contact
Air conditioning

35. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
no time in loading & discharging
color & tannin extraction
at least a month before harvest

36. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Reduction of malic acid during ripening period
overcoming defects - balancing the wine - enhancing complexity
Solid particles suspended in the must after crushing / pressing
Ratio of fructose is greater than glucose

37. What is the preferred temperature range for red wine making?
wood - concrete - iron - plastic - stainless steel
72 - 82 degrees F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cane sugar / grape concentrate

38. What parameters can be corrected by blending?
Blended with free run - increases color - tannins - complexity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
start at verasion and repeat when necessary

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

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40. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
contributes to bouquet
Deep cooling - imposing stress on yeast - adding alcohol
alcohol evaporates through barrel wall more than water
Limousin - Burgundy - Allien - Troncais - and Vosges

41. Sugar addition is also known by what name?
up to 24 hours
bentonite - activated carbon - gelatin - egg whites - PVPP
OH (hydroxyl); tannins
chaptalization

42. How does the production of late harvest wine differ from normal still wine?
Lactic
30 -40 years
higher pressure and more cycles of pressing
Very early morning until noon

43. Alcohol has what impact on yeast growth?
inhibits
Hard-veggie or green flavor
Leuconostoc-oenus
early racking - early fining - sulfur-dioxide added

44. Fermented free run is what % of the total wine volume?
17 - 20 degrees C
85 - 90%
10 - 14 degrees C
30 -40 years

45. What are the most common reasons for a stuck fermentation?
Very early morning until noon
Separate stems from must
cool regions
Lack of oxygen; lack of nutrition; unviable yeast; low temp

46. What are the two keys stages of berry development?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Fruit set - Verasion
Hard-veggie or green flavor

47. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
total acidity & ph
saccharomyces
damage to berries is minimal
glycerol; methanol; succinic acid; lactic acid;

48. What is the importance of humidity in barrel aging below 60% RH?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
color - tannin and body
vertical basket - horizontal and bladder press
water evaporates through barrel more than alcohol

49. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Glucose and Fructose
10 - 13%
OH (hydroxyl); tannins
around the time of verasion (when the grapes change colors)

50. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
Free run
start at verasion and repeat when necessary
Hard-veggie or green flavor

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