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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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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Acetic acid
protect cork from cork borers - improve bottle appearance - brand identity
Very early morning until noon

2. Define lees.
9
Citric
wood - concrete - iron - plastic - stainless steel
Solid particles suspended in the must after crushing / pressing

3. Flavors in wine are basically derived from what acid?
higher pressure and more cycles of pressing
cinnamic acid
Leuconostoc-oenus
Muscat

4. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
9 - 10 years
Lactic
Brix (US) - Baum (France) - Oechsle (Germany)
Yeast inhibitors - pasteurization - sterile filtration

5. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
pigments - tannins - acidity
Limousin - Burgundy - Allien - Troncais - and Vosges
Deep cooling - imposing stress on yeast - adding alcohol
total acidity & ph

6. How does the production of late harvest wine differ from normal still wine?
17 - 20 degrees C
higher pressure and more cycles of pressing
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Bordeaux - Burgundy - and Alsace

7. What is the purpose of racking wine?
Total acidity
Chardonnay
Clarify / aerate wine - separate solids
Chateau and Export

8. Sugar addition is also known by what name?
higher pressure and more cycles of pressing
'green' - 'leafy'
chaptalization
alcohol evaporates through barrel wall more than water

9. What are the two ways that late harvest grapes concentrate sugar?
tannins
Glucose and Fructose
Limousin - Burgundy - Allien - Troncais - and Vosges
drying grapes - noble rot

10. What are the two styles of Burgundy barrels?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
blending
Traditional and Export
Bordeaux - and Burgundy

11. What is the common name for a fermentation technique that does not require crushing or de-stemming?
early racking - early fining - sulfur-dioxide added
7 - 10 years
vertical basket - horizontal and bladder press
Carbonic maceration

12. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Glucose and Fructose
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Hard-veggie or green flavor
Ratio of fructose is greater than glucose

13. What is the importance of humidity in barrel aging above 60% RH?
72 - 82 degrees F
alcohol evaporates through barrel wall more than water
Citric
30 -40 years

14. High acid concentrations in fruit are usually caused by what common occurrence?
concrete - iron
pre-heating grapes or must to enhance low color intensity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Harvesting under ripe grapes due to viticultural difficulties - like weather

15. What is the purpose of a lees filter?
alcohol evaporates through barrel wall more than water
Chardonnay
clears juice from its lees
total acidity & ph

16. What are the major techniques used for acid correction when it is deficient?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Chateau and Export
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
blending with high acid must & ion exchanging

17. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
10 - 13%
Free run

18. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Chateau and Export
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

19. What is the length of skin contact in white wines if "short contact" occurs?
protect cork from cork borers - improve bottle appearance - brand identity
Tartaric and Malic
1 - 4 hours
inhibits

20. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
tartaric - malic - citric
concrete - iron
color - tannin and body
Starting might be difficult and it could stop too soon.

21. Stabilization is a term used to prevent what from occurring in the bottle?
Clarify / aerate wine - separate solids
Ratio of fructose is greater than glucose
cloudiness & settling of particles
saccharomyces

22. What are the goals of oak aging wine?
no time in loading & discharging
Clarify / aerate wine - separate solids
slow oxidation; adding oak phenols
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

23. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
cloudiness & settling of particles
30 degrees C

24. If an age able white wine is being produced what impact does skin contact have?
Clarify / aerate wine - separate solids
Portugal and Spain
contributes to bouquet
alcohol evaporates through barrel wall more than water

25. What are the two types of acidity problems commonly found in wine?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
surplus & deficiency
cinnamic acid
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

26. What are three kinds of batch presses that have historically been used in wine production?
tartaric - malic - citric
vertical basket - horizontal and bladder press
10 - 14 degrees C
Yeast inhibitors - pasteurization - sterile filtration

27. What is the most practical and most frequent method of correcting acidity in wine?
Separate stems from must
Solid particles suspended in the must after crushing / pressing
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
acid adjustment

28. Which are more easily extracted during fermentation - pigment or tannins?
pigment
22 - 30 degrees C; 72 - 86 F
20% - 40%
surface of interior walls

29. What are the two key sugars in grapes?
mold; all kinds of wine spoilage (micro-organism)
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
pigments - tannins - acidity
Glucose and Fructose

30. What is the preferred temperature range for white wine making?
damage to berries is minimal
slow oxidation; adding oak phenols
46 -57 degrees F
Yeast inhibitors - pasteurization - sterile filtration

31. What are the extracted compounds from oak?
color & tannin extraction
non-flavonoid phenols
2mm inside wood's surface
Deep cooling - imposing stress on yeast - adding alcohol

32. What is the normal starting temperature for red wine must to start fermentation?
blending
slow oxidation; adding oak phenols
85 - 90%
22 - 30 degrees C; 72 - 86 F

33. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
Destemming / crushing followed by press or direct pressing of whole clusters
oxidation
2mm inside wood's surface

34. What are the three most common still wine bottle shapes used today?
3
Bordeaux - Burgundy - and Alsace
chemicals or blend with low acid/high ph must
85 - 90%

35. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pressing whole cluster without destemming or crushing
pigments - tannins - acidity
10 - 14 degrees C

36. Cold stabilization removes what acid in must?
higher pressure and more cycles of pressing
tartaric
Muscat
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

37. What grapes are commonly used in a flute/Alsace bottle?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
inhibits
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
pressing whole cluster without destemming or crushing

38. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
early racking - early fining - sulfur-dioxide added
30 -40 years
75% must; 16% skins; 4% seeds - 5% stems

39. What family of grapes can typically develop bitterness if there is skin contact?
30 -40 years
3
Muscat
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

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

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41. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Separate stems from must
Glucose and Fructose
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

42. What polyeric compounds tend to cause colloid coagulation in wine?
Fruit set - Verasion
up to 24 hours
high
pectins

43. Fermented free run is what % of the total wine volume?
85 - 90%
Lactic
Total acidity
< 50 degrees F

44. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Destemming / crushing followed by press or direct pressing of whole clusters
Free run
40 -45 years
Pressing whole cluster

45. What term is used to describe the absorption of oxygen that is common in white wine making?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Portugal and Spain
oxidation
glycerol; methanol; succinic acid; lactic acid;

46. What is the purpose of the crush?
varietal flavor - color - and tannin compounds
Break skins to allow release of juice
75 - 85%
Yeast inhibitors - pasteurization - sterile filtration

47. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
Acetic acid
wood - concrete - iron - plastic - stainless steel
Citric

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

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49. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Blended with free run - increases color - tannins - complexity
total acidity (concentration of acids)
Starting might be difficult and it could stop too soon.
Tartaric and Malic

50. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
Traditional and Export
no time in loading & discharging
60% free run; 70% press run