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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 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
vanillic acid and ellagic acid
Destemming / crushing followed by press or direct pressing of whole clusters
varietal flavor - color - and tannin compounds
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

2. What acid should not be used to correct acid deficiencies if a MLF is planned?
tartaric
Citric
Pressing whole cluster
tartaric - malic - citric

3. What fractions of grape weight is in the free run and press run if you are making white wine?
chaptalization
60% free run; 70% press run
Starting might be difficult and it could stop too soon.
total acidity & ph

4. Sugar addition is also known by what name?
Carbonic maceration
chaptalization
clears juice from its lees
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

5. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
Free run
quercus suber
Hard-veggie or green flavor

6. Which are more easily extracted during fermentation - pigment or tannins?
contributes to bouquet
clarify and aerate
pigment
saccharomyces bayamus

7. The acidic (sour) taste in wine is most dependent on which acidity paramater?
up to 24 hours
Total acidity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
concrete - iron

8. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
7 - 10 years
blending with high acid must & ion exchanging

9. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
< 50 degrees F
surplus & deficiency
drying grapes - noble rot

10. Stabilization is a term used to prevent what from occurring in the bottle?
Portugal and Spain
85 - 90%
cloudiness & settling of particles
Very early morning until noon

11. What is the normal starting temperature for red wine must to start fermentation?
damage to berries is minimal
22 - 30 degrees C; 72 - 86 F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
30 -40 years

12. What is the minimum starting temperature for white wine must to start fermentation?
Brix (US) - Baum (France) - Oechsle (Germany)
Harvesting under ripe grapes due to viticultural difficulties - like weather
clears juice from its lees
10 - 14 degrees C

13. What is the depth of toasting when it is a light toast?
concrete - iron
40 -45 years
Citric
surface of interior walls

14. For how many years can compounds be extracted from a barrel?
no time in loading & discharging
7 - 10 years
tannins
< 50 degrees F

15. What is the purpose of a lees filter?
water evaporates through barrel more than alcohol
Solid particles suspended in the must after crushing / pressing
clears juice from its lees
wood - concrete - iron - plastic - stainless steel

16. What media conditions control yeast growth?
60% free run; 65% press run
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Limousin - Burgundy - Allien - Troncais - and Vosges

17. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Deep cooling - imposing stress on yeast - adding alcohol
wood - concrete - iron - plastic - stainless steel
< 50 degrees F
4 tons per acre

18. What are the five most common grapes used to produce late harvest wines?
chemicals or blend with low acid/high ph must
glycerol; methanol; succinic acid; lactic acid;
concrete - iron
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

19. Define lees.
around the time of verasion (when the grapes change colors)
2mm inside wood's surface
Solid particles suspended in the must after crushing / pressing
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

20. What are the names of the main barrel shapes?
Very early morning until noon
pressure level exerted and type of pressure used
Bordeaux - and Burgundy
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

21. What two container materials must be lined before they can be used to store wine?
non-flavonoid phenols
at least a month before harvest
concrete - iron
protect cork from cork borers - improve bottle appearance - brand identity

22. What are the two most common sugars used to increase the sugar content of the must?
at least a month before harvest
cane sugar / grape concentrate
Chateau and Export
Chardonnay

23. What are the major techniques used for acid correction when it is deficient?
clarify and aerate
overcoming defects - balancing the wine - enhancing complexity
breaks skin's tissue
blending with high acid must & ion exchanging

24. Alcohol has what impact on yeast growth?
non-flavonoid phenols
inhibits
10 - 14 degrees C
Break skins to allow release of juice

25. What fraction if grape weight is in the free run and press run if you are making red wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
60% free run; 65% press run
Separate stems from must

26. What are two types of oxidation that occur in wine making and when do they occur?
oxidation
Chardonnay
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

27. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Traditional and Export
Separate stems from must
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

28. What are five common fining agents used in wine making?
More ripe the fruit - less time required for skin contact
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
drying grapes - noble rot
bentonite - activated carbon - gelatin - egg whites - PVPP

29. What polyeric compounds tend to cause colloid coagulation in wine?
at least a month before harvest
slow oxidation; adding oak phenols
pectins
30 degrees C

30. Unfermented free run makes up what % of total extractable juice?
75 - 85%
Lactic
at least a month before harvest
Portugal and Spain

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

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32. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
'green' - 'leafy'
protect against oxidation - protect against microbial spoilage
Starting might be difficult and it could stop too soon.
pre-heating grapes or must to enhance low color intensity

33. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
no time in loading & discharging
beginning of fermentation
Ratio of fructose is greater than glucose

34. What are the two ways that late harvest grapes concentrate sugar?
30 -40 years
start at verasion and repeat when necessary
Glucose and Fructose
drying grapes - noble rot

35. What is the purpose of the crush?
Break skins to allow release of juice
60% free run; 70% press run
saccharomyces bayamus
surface of interior walls

36. What are the two styles of a Bordeaux barrel?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Chateau and Export
9 - 10 years
tartaric - malic - citric

37. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
Separate stems from must
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
7 - 10 years

38. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Deep cooling - imposing stress on yeast - adding alcohol
2mm inside wood's surface
10 - 14 degrees C
pressing whole cluster without destemming or crushing

39. What are common techniques to reduce the acidity of must?
alcohol evaporates through barrel wall more than water
chemicals or blend with low acid/high ph must
Limousin - Burgundy - Allien - Troncais - and Vosges
pigments - tannins - acidity

40. What is the overall weight composition of grape clusters?
beginning of fermentation
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
75% must; 16% skins; 4% seeds - 5% stems
pectins

41. What is the desirable bacteria genus for starting MLF in wine?
blending
Chardonnay
Traditional and Export
Leuconostoc-oenus

42. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
saccharomyces
damage to berries is minimal
Total acidity

43. What are five different materials used in storage containers?
glycerol; methanol; succinic acid; lactic acid;
total acidity & ph
breaks skin's tissue
wood - concrete - iron - plastic - stainless steel

44. What occurs during racking?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Very early morning until noon
Destemming / crushing followed by press or direct pressing of whole clusters
clarify and aerate

45. What is the purpose of racking wine?
slow oxidation; adding oak phenols
Clarify / aerate wine - separate solids
cloudiness & settling of particles
tartaric

46. What two countries represent at least 70% of cork production?
Glucose and Fructose
pressure level exerted and type of pressure used
Portugal and Spain
17 - 20 degrees C

47. What are two acids most commonly extracted from oak?
Lactic
vanillic acid and ellagic acid
Bordeaux - and Burgundy
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

48. What are the three most common still wine bottle shapes used today?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Bordeaux - Burgundy - and Alsace
vanillic acid and ellagic acid
pigments - tannins - acidity

49. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Air conditioning
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

50. What is the main reason for acid deficiency in must?
Break skins to allow release of juice
Deep cooling - imposing stress on yeast - adding alcohol
color - tannin and body
Reduction of malic acid during ripening period