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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. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
cool regions
< 50 degrees F
pigments - tannins - acidity
color & tannin extraction

2. What are the main acids in grapes?
30 degrees C
chaptalization
Tartaric and Malic
Acetic acid

3. What is the common name for a fermentation technique that does not require crushing or de-stemming?
60% free run; 65% press run
early racking - early fining - sulfur-dioxide added
surface of interior walls
Carbonic maceration

4. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
9 - 10 years
10 - 13%
non-flavonoid phenols

5. What are the two acidity parameters that are used to describe the acidity of must?
oxidation
quercus suber
17 - 20 degrees C
total acidity & ph

6. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
3
pressing whole cluster without destemming or crushing
Blended with free run - increases color - tannins - complexity
protect against oxidation - protect against microbial spoilage

7. What are the five most common grapes used to produce late harvest wines?
chaptalization
4 tons per acre
clears juice from its lees
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

8. What are the main French oak regions?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Carbonic maceration
pre-heating grapes or must to enhance low color intensity
Limousin - Burgundy - Allien - Troncais - and Vosges

9. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
Limousin - Burgundy - Allien - Troncais - and Vosges
Blended with free run - increases color - tannins - complexity
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

10. What are the two styles of Burgundy barrels?
1 - 4 hours
< 50 degrees F
Traditional and Export
3 - 4mm inside wood's surface

11. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
color & tannin extraction
Glucose and Fructose
varietal flavor - color - and tannin compounds
clears juice from its lees

12. What is the minimum temp for MLF to occur?
damage to berries is minimal
non-flavonoid phenols
17 - 20 degrees C
clarify and aerate

13. What is the length of skin contact in white wines if "long contact" occurs?
chemicals or blend with low acid/high ph must
up to 24 hours
vertical basket - horizontal and bladder press
water evaporates through barrel more than alcohol

14. High acid concentrations in fruit are usually caused by what common occurrence?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Harvesting under ripe grapes due to viticultural difficulties - like weather
total acidity (concentration of acids)
color - tannin and body

15. What are five different materials used in storage containers?
Separate stems from must
wood - concrete - iron - plastic - stainless steel
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
9 - 10 years

16. What is the purpose of the crush?
Starting might be difficult and it could stop too soon.
oxidation
Break skins to allow release of juice
Destemming / crushing followed by press or direct pressing of whole clusters

17. Titratable acidity is better known by what name?
Ratio of fructose is greater than glucose
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
60% free run; 70% press run
total acidity (concentration of acids)

18. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Destemming / crushing followed by press or direct pressing of whole clusters
bentonite - activated carbon - gelatin - egg whites - PVPP
color & tannin extraction
20% - 40%

19. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
color - tannin and body
early racking - early fining - sulfur-dioxide added
4 tons per acre

20. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
saccharomyces bayamus
9
10 - 14 degrees C

21. What is the minimum starting temperature for white wine must to start fermentation?
Reduction of malic acid during ripening period
Citric
tannins
10 - 14 degrees C

22. What happens to the sugar concentrations when Botrytis Cinerea occurs?
bentonite - activated carbon - gelatin - egg whites - PVPP
surface of interior walls
oxidation
Ratio of fructose is greater than glucose

23. What is the importance of humidity in barrel aging above 60% RH?
slow oxidation; adding oak phenols
Yeast inhibitors - pasteurization - sterile filtration
contributes to bouquet
alcohol evaporates through barrel wall more than water

24. When is the best time of day to hand harvest?
Very early morning until noon
Traditional and Export
Fruit set - Verasion
enzyamatic - in must before fermentation; chemical - during processing and in bottling

25. Phenolic extraction is greatest at low or high must temperatures?
pigment
blending
high
Lack of oxygen; lack of nutrition; unviable yeast; low temp

26. Sugar addition is also known by what name?
blending with high acid must & ion exchanging
chaptalization
Citric
Harvesting under ripe grapes due to viticultural difficulties - like weather

27. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
22 - 30 degrees C; 72 - 86 F
cool regions
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%

28. What is the main reason for acid deficiency in must?
mold; all kinds of wine spoilage (micro-organism)
Harvesting under ripe grapes due to viticultural difficulties - like weather
Reduction of malic acid during ripening period
clears juice from its lees

29. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
30 -40 years
color & tannin extraction
protect against oxidation - protect against microbial spoilage
17 - 20 degrees C

30. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
chemicals or blend with low acid/high ph must
up to 24 hours
7 - 10 years

31. What is the preferred temperature range for white wine making?
chemicals or blend with low acid/high ph must
4 tons per acre
wood - concrete - iron - plastic - stainless steel
46 -57 degrees F

32. What are common techniques to reduce the acidity of must?
cloudiness & settling of particles
chemicals or blend with low acid/high ph must
tannins
10 - 13%

33. What is the normal starting temperature for red wine must to start fermentation?
Light - medium and heavy
protect against oxidation - protect against microbial spoilage
inhibits
22 - 30 degrees C; 72 - 86 F

34. What is the preferred temperature range for red wine making?
non-flavonoid phenols
cinnamic acid
72 - 82 degrees F
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

35. SO2 is added to barrel maintenance in order to protect it against what two agents?
3 - 4mm inside wood's surface
mold; all kinds of wine spoilage (micro-organism)
cloudiness & settling of particles
Break skins to allow release of juice

36. What are the two key sugars in grapes?
Glucose and Fructose
4 tons per acre
Separate stems from must
< 50 degrees F

37. What are the names of the main barrel shapes?
cool regions
Bordeaux - and Burgundy
vertical basket - horizontal and bladder press
overcoming defects - balancing the wine - enhancing complexity

38. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
17 - 20 degrees C
glycerol; methanol; succinic acid; lactic acid;
Air conditioning
enzyamatic - in must before fermentation; chemical - during processing and in bottling

39. In general - which produces better wine - free run or press run?
bentonite - activated carbon - gelatin - egg whites - PVPP
Free run
Muscat
Destemming / crushing followed by press or direct pressing of whole clusters

40. What are the objectives of fining?
Separate stems from must
damage to berries is minimal
Very early morning until noon
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

41. What is the purpose of a lees filter?
pressing whole cluster without destemming or crushing
clears juice from its lees
around the time of verasion (when the grapes change colors)
Muscat

42. What are the primary advantages of a continuous press over batch presses?
pressure level exerted and type of pressure used
85 - 90%
total acidity & ph
no time in loading & discharging

43. What are five common fining agents used in wine making?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
85 - 90%
Break skins to allow release of juice
bentonite - activated carbon - gelatin - egg whites - PVPP

44. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
'green' - 'leafy'
saccharomyces bayamus
Very early morning until noon

45. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
More ripe the fruit - less time required for skin contact
Acetic acid
Air conditioning

46. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
at least a month before harvest
tartaric - malic - citric
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
vanillic acid and ellagic acid

47. How often should long termed cellar wines be re-corked?
Blended with free run - increases color - tannins - complexity
Chardonnay
30 -40 years
acid adjustment

48. What group of compounds give wine color?
protect cork from cork borers - improve bottle appearance - brand identity
Ratio of fructose is greater than glucose
chaptalization
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

49. What are the two most common sugars used to increase the sugar content of the must?
75 - 85%
cane sugar / grape concentrate
Deep cooling - imposing stress on yeast - adding alcohol
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

50. What grapes are commonly used in a Burgundy bottle?
mold; all kinds of wine spoilage (micro-organism)
pre-heating grapes or must to enhance low color intensity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)