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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. What parameters can be corrected by blending?
75% must; 16% skins; 4% seeds - 5% stems
10 - 13%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
20% - 40%

2. How often should long termed cellar wines be re-corked?
Reduction of malic acid during ripening period
3 - 4mm inside wood's surface
Carbonic maceration
30 -40 years

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

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4. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Air conditioning
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
at least a month before harvest
varietal flavor - color - and tannin compounds

5. What are the two most common sugars used to increase the sugar content of the must?
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%)
saccharomyces bayamus
cane sugar / grape concentrate

6. What grapes are commonly used in a flute/Alsace bottle?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
bentonite - activated carbon - gelatin - egg whites - PVPP
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

7. What is the minimum starting temperature for white wine must to start fermentation?
60% free run; 70% press run
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
2mm inside wood's surface
10 - 14 degrees C

8. What is the purpose of racking wine?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Clarify / aerate wine - separate solids

9. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
pigment
Break skins to allow release of juice
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

10. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
Deep cooling - imposing stress on yeast - adding alcohol
saccharomyces bayamus
30 degrees C

11. What media conditions control yeast growth?
Clarify / aerate wine - separate solids
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
drying grapes - noble rot
'green' - 'leafy'

12. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
contributes to bouquet
blending with high acid must & ion exchanging
pressure level exerted and type of pressure used

13. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
total acidity (concentration of acids)
chemicals or blend with low acid/high ph must
start at verasion and repeat when necessary
Tartaric and Malic

14. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
Hard-veggie or green flavor
4 tons per acre
breaks skin's tissue

15. What yeast will remain active at high alcohol levels?
vanillic acid and ellagic acid
saccharomyces
saccharomyces bayamus
17 - 20 degrees C

16. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
protect cork from cork borers - improve bottle appearance - brand identity
2mm inside wood's surface
72 - 82 degrees F

17. Define lees.
Bordeaux - Burgundy - and Alsace
Citric
10 - 14 degrees C
Solid particles suspended in the must after crushing / pressing

18. What are three kinds of batch presses that have historically been used in wine production?
Bordeaux - and Burgundy
Deep cooling - imposing stress on yeast - adding alcohol
vertical basket - horizontal and bladder press
Destemming / crushing followed by press or direct pressing of whole clusters

19. Theoretically - how many degrees can a fermentation rise during fermentation?
mold; all kinds of wine spoilage (micro-organism)
color - tannin and body
30 degrees C
46 -57 degrees F

20. Flavors in wine are basically derived from what acid?
Break skins to allow release of juice
varietal flavor - color - and tannin compounds
color & tannin extraction
cinnamic acid

21. Alcohol has what impact on yeast growth?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
surplus & deficiency
damage to berries is minimal
inhibits

22. What family of grapes can typically develop bitterness if there is skin contact?
Pressing whole cluster
Muscat
Ratio of fructose is greater than glucose
pigment

23. Press run is often used in what ways to enrich a final wine?
Bordeaux - Burgundy - and Alsace
Chardonnay
Blended with free run - increases color - tannins - complexity
OH (hydroxyl); tannins

24. What is a major by-product of MLF?
Hard-veggie or green flavor
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Acetic acid
surplus & deficiency

25. What is thermo-vinification?
2mm inside wood's surface
slow oxidation; adding oak phenols
20% - 40%
pre-heating grapes or must to enhance low color intensity

26. What are the two styles of a Bordeaux barrel?
Chateau and Export
drying grapes - noble rot
overcoming defects - balancing the wine - enhancing complexity
up to 24 hours

27. What type of climate zone produces grapes that are high in acid?
cool regions
total acidity & ph
Lactic
Fruit set - Verasion

28. What is the purpose of the crush?
surface of interior walls
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
pigments - tannins - acidity
Break skins to allow release of juice

29. What is the importance of humidity in barrel aging above 60% RH?
protect against oxidation - protect against microbial spoilage
OH (hydroxyl); tannins
72 - 82 degrees F
alcohol evaporates through barrel wall more than water

30. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
chaptalization
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
vertical basket - horizontal and bladder press

31. What is the length of skin contact in white wines if "long contact" occurs?
pigments - tannins - acidity
cloudiness & settling of particles
up to 24 hours
inhibits

32. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Limousin - Burgundy - Allien - Troncais - and Vosges
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pressure level exerted and type of pressure used

33. What grapes are commonly used in a Burgundy bottle?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
10 - 14 degrees C
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

34. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
no time in loading & discharging
cloudiness & settling of particles
Citric

35. What are the major techniques used for acid correction when it is deficient?
vertical basket - horizontal and bladder press
up to 24 hours
blending with high acid must & ion exchanging
22 - 30 degrees C; 72 - 86 F

36. For how many years can compounds be extracted from a barrel?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
< 50 degrees F
7 - 10 years
72 - 82 degrees F

37. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
'green' - 'leafy'
tannins
Tartaric and Malic
high

38. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
non-flavonoid phenols
Ratio of fructose is greater than glucose
batch & continuous

39. What are the two keys stages of berry development?
clears juice from its lees
protect against oxidation - protect against microbial spoilage
20% - 40%
Fruit set - Verasion

40. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
alcohol evaporates through barrel wall more than water
OH (hydroxyl); tannins
Light - medium and heavy
quercus suber

41. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
water evaporates through barrel more than alcohol
oxidation
4 tons per acre
20% - 40%

42. Sugar addition is also known by what name?
inhibits
chaptalization
overcoming defects - balancing the wine - enhancing complexity
Portugal and Spain

43. What is the purpose of de-stemming?
Separate stems from must
17 - 20 degrees C
4 tons per acre
total acidity & ph

44. When is the best time of day to hand harvest?
Muscat
'green' - 'leafy'
Very early morning until noon
surface of interior walls

45. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
60% free run; 70% press run
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Light - medium and heavy
higher pressure and more cycles of pressing

46. What are five different materials used in storage containers?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pigments - tannins - acidity
bentonite - activated carbon - gelatin - egg whites - PVPP
wood - concrete - iron - plastic - stainless steel

47. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Pressing whole cluster
at least a month before harvest
Deep cooling - imposing stress on yeast - adding alcohol
non-flavonoid phenols

48. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
Deep cooling - imposing stress on yeast - adding alcohol
vanillic acid and ellagic acid
up to 24 hours

49. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Blended with free run - increases color - tannins - complexity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cloudiness & settling of particles
Citric

50. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
46 -57 degrees F
protect cork from cork borers - improve bottle appearance - brand identity
pressing whole cluster without destemming or crushing