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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. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
75% must; 16% skins; 4% seeds - 5% stems

2. What occurs during racking?
More ripe the fruit - less time required for skin contact
higher pressure and more cycles of pressing
clarify and aerate
3

3. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Carbonic maceration
Citric
3 - 4mm inside wood's surface
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

4. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Chateau and Export
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Tartaric and Malic
color - tannin and body

5. What is the purpose of the crush?
Break skins to allow release of juice
Traditional and Export
color - tannin and body
Harvesting under ripe grapes due to viticultural difficulties - like weather

6. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
60% free run; 65% press run
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Hard-veggie or green flavor
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

7. What are the two key sugars in grapes?
water evaporates through barrel more than alcohol
pressing whole cluster without destemming or crushing
Limousin - Burgundy - Allien - Troncais - and Vosges
Glucose and Fructose

8. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Leuconostoc-oenus
tartaric
Destemming / crushing followed by press or direct pressing of whole clusters
saccharomyces

9. What fractions of grape weight is in the free run and press run if you are making white wine?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Light - medium and heavy
60% free run; 70% press run
46 -57 degrees F

10. 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?
72 - 82 degrees F
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
early racking - early fining - sulfur-dioxide added
color - tannin and body

11. High acid concentrations in fruit are usually caused by what common occurrence?
cloudiness & settling of particles
quercus suber
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Harvesting under ripe grapes due to viticultural difficulties - like weather

12. What is the best method to reduce the acidity of must?
blending
protect against oxidation - protect against microbial spoilage
Bordeaux - Burgundy - and Alsace
mold; all kinds of wine spoilage (micro-organism)

13. Flavors in wine are basically derived from what acid?
color - tannin and body
30 -40 years
cinnamic acid
Ratio of fructose is greater than glucose

14. Define lees.
Solid particles suspended in the must after crushing / pressing
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
surplus & deficiency
60% free run; 70% press run

15. What are two acids most commonly extracted from oak?
blending with high acid must & ion exchanging
vanillic acid and ellagic acid
< 50 degrees F
tartaric

16. What are common techniques to reduce the acidity of must?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
pressing whole cluster without destemming or crushing
Limousin - Burgundy - Allien - Troncais - and Vosges
chemicals or blend with low acid/high ph must

17. What is the depth of toasting when it is a light toast?
color - tannin and body
higher pressure and more cycles of pressing
cane sugar / grape concentrate
surface of interior walls

18. How does the production of late harvest wine differ from normal still wine?
Air conditioning
enzyamatic - in must before fermentation; chemical - during processing and in bottling
higher pressure and more cycles of pressing
Chateau and Export

19. What are the two ways that late harvest grapes concentrate sugar?
surplus & deficiency
high
at least a month before harvest
drying grapes - noble rot

20. What is the overall weight composition of grape clusters?
Tartaric and Malic
75% must; 16% skins; 4% seeds - 5% stems
vanillic acid and ellagic acid
Free run

21. What is the most practical and most frequent method of correcting acidity in wine?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
75% must; 16% skins; 4% seeds - 5% stems
9
acid adjustment

22. Cold stabilization removes what acid in must?
60% free run; 70% press run
tartaric
Carbonic maceration
75 - 85%

23. What is the major advantage of hand harvesting over mechanical harvesting?
Blended with free run - increases color - tannins - complexity
damage to berries is minimal
pigments - tannins - acidity
clears juice from its lees

24. What are the two styles of Burgundy barrels?
40 -45 years
Traditional and Export
< 50 degrees F
Bordeaux - Burgundy - and Alsace

25. What are the primary advantages of a continuous press over batch presses?
surplus & deficiency
no time in loading & discharging
75% must; 16% skins; 4% seeds - 5% stems
40 -45 years

26. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
2mm inside wood's surface
tartaric
OH (hydroxyl); tannins
blending with high acid must & ion exchanging

27. Titratable acidity is better known by what name?
Fruit set - Verasion
3
total acidity (concentration of acids)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

28. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
2mm inside wood's surface
46 -57 degrees F
Pressing whole cluster

29. What are the names of the main barrel shapes?
Ratio of fructose is greater than glucose
oxidation
water evaporates through barrel more than alcohol
Bordeaux - and Burgundy

30. What is the minimum temp for MLF to occur?
protect against oxidation - protect against microbial spoilage
17 - 20 degrees C
acid adjustment
Clarify / aerate wine - separate solids

31. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
saccharomyces
chemicals or blend with low acid/high ph must
Harvesting under ripe grapes due to viticultural difficulties - like weather
pressing whole cluster without destemming or crushing

32. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
Bordeaux - and Burgundy
bentonite - activated carbon - gelatin - egg whites - PVPP
alcohol evaporates through barrel wall more than water

33. What are the extracted compounds from oak?
non-flavonoid phenols
wood - concrete - iron - plastic - stainless steel
Very early morning until noon
saccharomyces bayamus

34. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
pectins
Deep cooling - imposing stress on yeast - adding alcohol
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
higher pressure and more cycles of pressing

35. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
damage to berries is minimal
3 - 4mm inside wood's surface
cloudiness & settling of particles

36. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
75 - 85%
40 -45 years
Deep cooling - imposing stress on yeast - adding alcohol

37. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
Break skins to allow release of juice
75% must; 16% skins; 4% seeds - 5% stems
Lactic

38. What is the preferred temperature range for red wine making?
72 - 82 degrees F
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Acetic acid
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

39. What two countries represent at least 70% of cork production?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Portugal and Spain
cool regions
75% must; 16% skins; 4% seeds - 5% stems

40. Alcohol has what impact on yeast growth?
Carbonic maceration
inhibits
enzyamatic - in must before fermentation; chemical - during processing and in bottling
bentonite - activated carbon - gelatin - egg whites - PVPP

41. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
Solid particles suspended in the must after crushing / pressing
vertical basket - horizontal and bladder press
mold; all kinds of wine spoilage (micro-organism)

42. What are the objectives of fining?
Chateau and Export
pectins
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
72 - 82 degrees F

43. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
damage to berries is minimal

44. What are five common fining agents used in wine making?
Pressing whole cluster
no time in loading & discharging
bentonite - activated carbon - gelatin - egg whites - PVPP
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

45. Unfermented free run makes up what % of total extractable juice?
glycerol; methanol; succinic acid; lactic acid;
75 - 85%
85 - 90%
Destemming / crushing followed by press or direct pressing of whole clusters

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

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47. After planting - how soon can the first wine cork quality bark be stripped from the tree?
pre-heating grapes or must to enhance low color intensity
chemicals or blend with low acid/high ph must
start at verasion and repeat when necessary
40 -45 years

48. What are the two styles of a Bordeaux barrel?
protect cork from cork borers - improve bottle appearance - brand identity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Chateau and Export
cool regions

49. What is the importance of humidity in barrel aging above 60% RH?
breaks skin's tissue
Clarify / aerate wine - separate solids
alcohol evaporates through barrel wall more than water
Hard-veggie or green flavor

50. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
at least a month before harvest
10 - 13%
75 - 85%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc