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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 is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
85 - 90%
Separate stems from must

2. What are the objectives of fining?
Leuconostoc-oenus
at least a month before harvest
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
20% - 40%

3. What are common techniques to reduce the acidity of must?
surplus & deficiency
Lack of oxygen; lack of nutrition; unviable yeast; low temp
no time in loading & discharging
chemicals or blend with low acid/high ph must

4. What is the purpose of the crush?
slow oxidation; adding oak phenols
damage to berries is minimal
Break skins to allow release of juice
Glucose and Fructose

5. Name three components that are higher in the press run than the free run.
total acidity & ph
3 - 4mm inside wood's surface
vanillic acid and ellagic acid
pigments - tannins - acidity

6. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
protect against oxidation - protect against microbial spoilage
Chardonnay
inhibits

7. Cold stabilization removes what acid in must?
72 - 82 degrees F
tartaric
4 tons per acre
Lactic

8. What fractions of grape weight is in the free run and press run if you are making white wine?
surplus & deficiency
60% free run; 70% press run
tartaric
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

9. What are the two styles of a Bordeaux barrel?
More ripe the fruit - less time required for skin contact
Chateau and Export
saccharomyces bayamus
Destemming / crushing followed by press or direct pressing of whole clusters

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

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11. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
30 degrees C
Air conditioning
vanillic acid and ellagic acid
alcohol evaporates through barrel wall more than water

12. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
Citric
inhibits
Chateau and Export

13. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
7 - 10 years
total acidity & ph
17 - 20 degrees C
Citric

14. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
non-flavonoid phenols
Air conditioning
start at verasion and repeat when necessary
Destemming / crushing followed by press or direct pressing of whole clusters

15. What type of climate zone produces grapes that are high in acid?
total acidity (concentration of acids)
wood - concrete - iron - plastic - stainless steel
Hard-veggie or green flavor
cool regions

16. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Acetic acid
9 - 10 years
OH (hydroxyl); tannins
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

17. What are the three most common still wine bottle shapes used today?
Clarify / aerate wine - separate solids
varietal flavor - color - and tannin compounds
Bordeaux - Burgundy - and Alsace
acid adjustment

18. What are the two key sugars in grapes?
Limousin - Burgundy - Allien - Troncais - and Vosges
Glucose and Fructose
Total acidity
around the time of verasion (when the grapes change colors)

19. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
3
non-flavonoid phenols
Solid particles suspended in the must after crushing / pressing

20. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
surface of interior walls
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

21. What is the depth of toasting when it is a light toast?
60% free run; 70% press run
surface of interior walls
22 - 30 degrees C; 72 - 86 F
surplus & deficiency

22. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
enzyamatic - in must before fermentation; chemical - during processing and in bottling
3
vanillic acid and ellagic acid

23. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Separate stems from must
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
tartaric - malic - citric
Muscat

24. What are the five most common grapes used to produce late harvest wines?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
40 -45 years
85 - 90%

25. Stabilization is a term used to prevent what from occurring in the bottle?
early racking - early fining - sulfur-dioxide added
glycerol; methanol; succinic acid; lactic acid;
Free run
cloudiness & settling of particles

26. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Glucose and Fructose
40 -45 years
pressure level exerted and type of pressure used
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

27. What are the major techniques used for acid correction when it is deficient?
water evaporates through barrel more than alcohol
3 - 4mm inside wood's surface
oxidation
blending with high acid must & ion exchanging

28. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
< 50 degrees F
pressing whole cluster without destemming or crushing
quercus suber

29. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
start at verasion and repeat when necessary
batch & continuous
protect cork from cork borers - improve bottle appearance - brand identity

30. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Limousin - Burgundy - Allien - Troncais - and Vosges
2mm inside wood's surface
tartaric
protect against oxidation - protect against microbial spoilage

31. What two countries represent at least 70% of cork production?
water evaporates through barrel more than alcohol
Portugal and Spain
Starting might be difficult and it could stop too soon.
contributes to bouquet

32. Which are more easily extracted during fermentation - pigment or tannins?
chemicals or blend with low acid/high ph must
75% must; 16% skins; 4% seeds - 5% stems
surface of interior walls
pigment

33. What are the primary advantages of a continuous press over batch presses?
around the time of verasion (when the grapes change colors)
no time in loading & discharging
Yeast inhibitors - pasteurization - sterile filtration
acid adjustment

34. What are the two styles of Burgundy barrels?
cane sugar / grape concentrate
More ripe the fruit - less time required for skin contact
Traditional and Export
high

35. What are the two ways that late harvest grapes concentrate sugar?
total acidity (concentration of acids)
Clarify / aerate wine - separate solids
drying grapes - noble rot
water evaporates through barrel more than alcohol

36. What is the preferred temperature range for red wine making?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
72 - 82 degrees F
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
cool regions

37. What is the minimum starting temperature for white wine must to start fermentation?
varietal flavor - color - and tannin compounds
protect cork from cork borers - improve bottle appearance - brand identity
10 - 14 degrees C
pressure level exerted and type of pressure used

38. Flavors in wine are basically derived from what acid?
cinnamic acid
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
non-flavonoid phenols
inhibits

39. What is a major by-product of MLF?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Acetic acid

40. What is the length of skin contact in white wines if "short contact" occurs?
chaptalization
1 - 4 hours
9
Starting might be difficult and it could stop too soon.

41. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
breaks skin's tissue
4 tons per acre
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

42. What is the normal starting temperature for red wine must to start fermentation?
vanillic acid and ellagic acid
22 - 30 degrees C; 72 - 86 F
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Bordeaux - Burgundy - and Alsace

43. What grapes are commonly used in a Bordeaux bottle?
22 - 30 degrees C; 72 - 86 F
damage to berries is minimal
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
up to 24 hours

44. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Separate stems from must
protect against oxidation - protect against microbial spoilage
9 - 10 years
Destemming / crushing followed by press or direct pressing of whole clusters

45. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
chaptalization
breaks skin's tissue
Lactic

46. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
surface of interior walls
Tartaric and Malic
Leuconostoc-oenus

47. What are five different materials used in storage containers?
at least a month before harvest
wood - concrete - iron - plastic - stainless steel
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

48. What is thermo-vinification?
blending
pre-heating grapes or must to enhance low color intensity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Deep cooling - imposing stress on yeast - adding alcohol

49. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
4 tons per acre
1 - 4 hours
Yeast inhibitors - pasteurization - sterile filtration

50. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
surface of interior walls
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pigments - tannins - acidity