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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
clears juice from its lees
Limousin - Burgundy - Allien - Troncais - and Vosges
9

2. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Brix (US) - Baum (France) - Oechsle (Germany)
Deep cooling - imposing stress on yeast - adding alcohol
Citric
20% - 40%

3. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
Deep cooling - imposing stress on yeast - adding alcohol
75 - 85%
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

4. What is the length of skin contact in white wines if "long contact" occurs?
22 - 30 degrees C; 72 - 86 F
60% free run; 70% press run
up to 24 hours
10 - 13%

5. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
20% - 40%
Hard-veggie or green flavor
Solid particles suspended in the must after crushing / pressing
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

6. After the first harvest - how often can the bark be stripped from the oak trees?
30 degrees C
9 - 10 years
Brix (US) - Baum (France) - Oechsle (Germany)
total acidity & ph

7. What are the extracted compounds from oak?
More ripe the fruit - less time required for skin contact
non-flavonoid phenols
Reduction of malic acid during ripening period
oxidation

8. What is a major by-product of MLF?
Acetic acid
1 - 4 hours
Break skins to allow release of juice
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

9. What are the five most common grapes used to produce late harvest wines?
damage to berries is minimal
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Brix (US) - Baum (France) - Oechsle (Germany)
10 - 14 degrees C

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

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11. What is the importance of humidity in barrel aging above 60% RH?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
alcohol evaporates through barrel wall more than water
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
75% must; 16% skins; 4% seeds - 5% stems

12. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
< 50 degrees F
chaptalization
Portugal and Spain

13. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
beginning of fermentation
batch & continuous
color - tannin and body

14. Alcohol has what impact on yeast growth?
1 - 4 hours
cool regions
inhibits
10 - 13%

15. What is the desirable bacteria genus for starting MLF in wine?
72 - 82 degrees F
Solid particles suspended in the must after crushing / pressing
varietal flavor - color - and tannin compounds
Leuconostoc-oenus

16. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
non-flavonoid phenols
22 - 30 degrees C; 72 - 86 F
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

17. What are the three most common still wine bottle shapes used today?
around the time of verasion (when the grapes change colors)
Traditional and Export
protect cork from cork borers - improve bottle appearance - brand identity
Bordeaux - Burgundy - and Alsace

18. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
10 - 14 degrees C
30 degrees C
tartaric - malic - citric
protect against oxidation - protect against microbial spoilage

19. When is the best time of day to hand harvest?
Hard-veggie or green flavor
cane sugar / grape concentrate
vertical basket - horizontal and bladder press
Very early morning until noon

20. What are the two keys stages of berry development?
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
Fruit set - Verasion
overcoming defects - balancing the wine - enhancing complexity

21. What are two acids most commonly extracted from oak?
2mm inside wood's surface
vanillic acid and ellagic acid
Very early morning until noon
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

22. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
color - tannin and body
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
4 tons per acre

23. Fermented free run is what % of the total wine volume?
46 -57 degrees F
85 - 90%
20% - 40%
chemicals or blend with low acid/high ph must

24. What are the two major categories into which wine presses are grouped?
protect cork from cork borers - improve bottle appearance - brand identity
batch & continuous
vanillic acid and ellagic acid
Separate stems from must

25. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
quercus suber
higher pressure and more cycles of pressing
3
17 - 20 degrees C

26. After planting - how soon can the first wine cork quality bark be stripped from the tree?
total acidity (concentration of acids)
10 - 14 degrees C
22 - 30 degrees C; 72 - 86 F
40 -45 years

27. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
10 - 13%
OH (hydroxyl); tannins
75% must; 16% skins; 4% seeds - 5% stems

28. In what grape is some skin contact almost always used during white wine making?
2mm inside wood's surface
Pressing whole cluster
Chardonnay
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

29. Flavors in wine are basically derived from what acid?
cinnamic acid
20% - 40%
start at verasion and repeat when necessary
concrete - iron

30. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
bentonite - activated carbon - gelatin - egg whites - PVPP
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Brix (US) - Baum (France) - Oechsle (Germany)
around the time of verasion (when the grapes change colors)

31. What is the minimum temp for MLF to occur?
17 - 20 degrees C
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
9 - 10 years
pigment

32. What polyeric compounds tend to cause colloid coagulation in wine?
1 - 4 hours
Limousin - Burgundy - Allien - Troncais - and Vosges
pectins
75 - 85%

33. What are the names of the main barrel shapes?
saccharomyces bayamus
Bordeaux - and Burgundy
early racking - early fining - sulfur-dioxide added
no time in loading & discharging

34. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Traditional and Export
start at verasion and repeat when necessary
Air conditioning

35. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Fruit set - Verasion
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Portugal and Spain
blending

36. The higher compound levels from the press run are related to what action during the making of the press run?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pressure level exerted and type of pressure used
Muscat
Fruit set - Verasion

37. What type of climate zone produces grapes that are high in acid?
60% free run; 65% press run
cool regions
Lactic
4 tons per acre

38. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Clarify / aerate wine - separate solids
Yeast inhibitors - pasteurization - sterile filtration

39. What are the most common reasons for a stuck fermentation?
higher pressure and more cycles of pressing
Lack of oxygen; lack of nutrition; unviable yeast; low temp
wood - concrete - iron - plastic - stainless steel
60% free run; 70% press run

40. What are common techniques to reduce the acidity of must?
75 - 85%
blending with high acid must & ion exchanging
46 -57 degrees F
chemicals or blend with low acid/high ph must

41. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
glycerol; methanol; succinic acid; lactic acid;
Chateau and Export
tartaric

42. Theoretically - how many degrees can a fermentation rise during fermentation?
'green' - 'leafy'
blending with high acid must & ion exchanging
30 degrees C
Light - medium and heavy

43. Blending is used in order to achieve what goals?
beginning of fermentation
bentonite - activated carbon - gelatin - egg whites - PVPP
10 - 13%
overcoming defects - balancing the wine - enhancing complexity

44. What are two types of oxidation that occur in wine making and when do they occur?
7 - 10 years
enzyamatic - in must before fermentation; chemical - during processing and in bottling
start at verasion and repeat when necessary
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

45. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Chardonnay
Brix (US) - Baum (France) - Oechsle (Germany)
higher pressure and more cycles of pressing
blending

46. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Pressing whole cluster
cool regions
pigments - tannins - acidity

47. What are the two styles of a Bordeaux barrel?
17 - 20 degrees C
Chateau and Export
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
'green' - 'leafy'

48. What are three types of toasting?
4 tons per acre
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Bordeaux - and Burgundy
Light - medium and heavy

49. What is a major advantage and disadvantage to mechanical harvesting?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Blended with free run - increases color - tannins - complexity
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Harvesting under ripe grapes due to viticultural difficulties - like weather

50. What is the minimum starting temperature for white wine must to start fermentation?
slow oxidation; adding oak phenols
pectins
acid adjustment
10 - 14 degrees C