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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 are the two key sugars in grapes?
Clarify / aerate wine - separate solids
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Glucose and Fructose
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

2. What is the main reason for acid deficiency in must?
9
Fruit set - Verasion
Acetic acid
Reduction of malic acid during ripening period

3. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
oxidation
Destemming / crushing followed by press or direct pressing of whole clusters
surplus & deficiency

4. What are the main French oak regions?
up to 24 hours
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
20% - 40%
Limousin - Burgundy - Allien - Troncais - and Vosges

5. What is the minimum starting temperature for white wine must to start fermentation?
tartaric
7 - 10 years
concrete - iron
10 - 14 degrees C

6. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
high
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
1 - 4 hours
up to 24 hours

7. What is the best method to reduce the acidity of must?
Break skins to allow release of juice
saccharomyces bayamus
blending
Muscat

8. What are the five most common grapes used to produce late harvest wines?
Lactic
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
More ripe the fruit - less time required for skin contact
beginning of fermentation

9. What are the two major categories into which wine presses are grouped?
around the time of verasion (when the grapes change colors)
batch & continuous
concrete - iron
mold; all kinds of wine spoilage (micro-organism)

10. What is a major advantage and disadvantage to mechanical harvesting?
3
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Limousin - Burgundy - Allien - Troncais - and Vosges
total acidity (concentration of acids)

11. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
4 tons per acre
pre-heating grapes or must to enhance low color intensity
Pressing whole cluster
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

12. 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?
protect against oxidation - protect against microbial spoilage
cool regions
color - tannin and body
clears juice from its lees

13. What are the most common reasons for a stuck fermentation?
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
< 50 degrees F
Lack of oxygen; lack of nutrition; unviable yeast; low temp

14. What function does a capsule serve?
varietal flavor - color - and tannin compounds
protect cork from cork borers - improve bottle appearance - brand identity
Lactic
85 - 90%

15. What are the objectives of fining?
up to 24 hours
vanillic acid and ellagic acid
varietal flavor - color - and tannin compounds
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

16. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Very early morning until noon
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Starting might be difficult and it could stop too soon.
Lactic

17. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
glycerol; methanol; succinic acid; lactic acid;
30 degrees C
no time in loading & discharging
tartaric - malic - citric

18. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
early racking - early fining - sulfur-dioxide added
30 degrees C
glycerol; methanol; succinic acid; lactic acid;
Citric

19. What is the length of skin contact in white wines if "short contact" occurs?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
3 - 4mm inside wood's surface
inhibits
1 - 4 hours

20. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
around the time of verasion (when the grapes change colors)
color & tannin extraction
concrete - iron
Starting might be difficult and it could stop too soon.

21. What are the two acidity parameters that are used to describe the acidity of must?
varietal flavor - color - and tannin compounds
total acidity & ph
17 - 20 degrees C
20% - 40%

22. How often should long termed cellar wines be re-corked?
30 -40 years
beginning of fermentation
< 50 degrees F
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

23. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
alcohol evaporates through barrel wall more than water
oxidation

24. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
4 tons per acre
More ripe the fruit - less time required for skin contact
varietal flavor - color - and tannin compounds

25. What grapes are commonly used in a Burgundy bottle?
pigment
Chateau and Export
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Starting might be difficult and it could stop too soon.

26. What is the depth of toasting when it is a heavy toast?

27. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
tartaric
pectins
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Starting might be difficult and it could stop too soon.

28. What is the most practical and most frequent method of correcting acidity in wine?
Hard-veggie or green flavor
acid adjustment
oxidation
damage to berries is minimal

29. What parameters can be corrected by blending?
Portugal and Spain
< 50 degrees F
mold; all kinds of wine spoilage (micro-organism)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

30. What grapes are commonly used in a flute/Alsace bottle?
at least a month before harvest
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
enzyamatic - in must before fermentation; chemical - during processing and in bottling
vanillic acid and ellagic acid

31. What are the main acids in grapes?
acid adjustment
breaks skin's tissue
tartaric
Tartaric and Malic

32. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
wood - concrete - iron - plastic - stainless steel
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
breaks skin's tissue

33. What are the four types of skin contact that occur in red wine making?
Traditional and Export
4 tons per acre
Ratio of fructose is greater than glucose
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

34. What are five different materials used in storage containers?
cinnamic acid
Harvesting under ripe grapes due to viticultural difficulties - like weather
wood - concrete - iron - plastic - stainless steel
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

35. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
75 - 85%
Limousin - Burgundy - Allien - Troncais - and Vosges
start at verasion and repeat when necessary

36. When is the best time of day to hand harvest?
Very early morning until noon
color & tannin extraction
non-flavonoid phenols
color - tannin and body

37. What is the minimum temp for MLF to occur?
Traditional and Export
17 - 20 degrees C
Chateau and Export
early racking - early fining - sulfur-dioxide added

38. What are the two styles of a Bordeaux barrel?
blending with high acid must & ion exchanging
Acetic acid
Chateau and Export
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

39. Does ripeness of the fruit have any impact on skin contact in white wine?
Chardonnay
clears juice from its lees
More ripe the fruit - less time required for skin contact
60% free run; 70% press run

40. What are common techniques to reduce the acidity of must?
around the time of verasion (when the grapes change colors)
Chateau and Export
chemicals or blend with low acid/high ph must
3 - 4mm inside wood's surface

41. What is the purpose of a lees filter?
Break skins to allow release of juice
chemicals or blend with low acid/high ph must
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
clears juice from its lees

42. What are two acids most commonly extracted from oak?
chaptalization
10 - 13%
saccharomyces bayamus
vanillic acid and ellagic acid

43. What is the major advantage of hand harvesting over mechanical harvesting?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
damage to berries is minimal
46 -57 degrees F
4 tons per acre

44. What media conditions control yeast growth?
9
60% free run; 70% press run
Chardonnay
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

45. What is the purpose of de-stemming?
Separate stems from must
surface of interior walls
alcohol evaporates through barrel wall more than water
cool regions

46. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
total acidity (concentration of acids)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
17 - 20 degrees C

47. What family of grapes can typically develop bitterness if there is skin contact?
1 - 4 hours
Muscat
Traditional and Export
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

48. What is the purpose of racking wine?
Chateau and Export
acid adjustment
Clarify / aerate wine - separate solids
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

49. What is the preferred temperature range for red wine making?
Solid particles suspended in the must after crushing / pressing
9
72 - 82 degrees F
saccharomyces bayamus

50. Fermented free run is what % of the total wine volume?
85 - 90%
color - tannin and body
Fruit set - Verasion
Carbonic maceration