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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 is the depth of toasting when it is a heavy toast?

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2. What are five common fining agents used in wine making?
Separate stems from must
75 - 85%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
bentonite - activated carbon - gelatin - egg whites - PVPP

3. What is the common name for a fermentation technique that does not require crushing or de-stemming?
vertical basket - horizontal and bladder press
Carbonic maceration
9 - 10 years
Ratio of fructose is greater than glucose

4. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
10 - 14 degrees C
damage to berries is minimal
acid adjustment

5. For how many years can compounds be extracted from a barrel?
7 - 10 years
30 degrees C
bentonite - activated carbon - gelatin - egg whites - PVPP
Solid particles suspended in the must after crushing / pressing

6. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Tartaric and Malic
< 50 degrees F
cloudiness & settling of particles
up to 24 hours

7. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
Pressing whole cluster
around the time of verasion (when the grapes change colors)
protect against oxidation - protect against microbial spoilage

8. What are the names of the main barrel shapes?
drying grapes - noble rot
high
Portugal and Spain
Bordeaux - and Burgundy

9. Does ripeness of the fruit have any impact on skin contact in white wine?
Chateau and Export
up to 24 hours
More ripe the fruit - less time required for skin contact
10 - 13%

10. What are the three most common still wine bottle shapes used today?
surplus & deficiency
30 -40 years
< 50 degrees F
Bordeaux - Burgundy - and Alsace

11. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
3
10 - 13%
cinnamic acid

12. What polyeric compounds tend to cause colloid coagulation in wine?
at least a month before harvest
pectins
clears juice from its lees
20% - 40%

13. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
Break skins to allow release of juice
bentonite - activated carbon - gelatin - egg whites - PVPP
Hard-veggie or green flavor

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

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15. High acid concentrations in fruit are usually caused by what common occurrence?
Total acidity
7 - 10 years
Harvesting under ripe grapes due to viticultural difficulties - like weather
72 - 82 degrees F

16. What are five different materials used in storage containers?
Chateau and Export
75 - 85%
pigments - tannins - acidity
wood - concrete - iron - plastic - stainless steel

17. 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
surplus & deficiency
no time in loading & discharging
Limousin - Burgundy - Allien - Troncais - and Vosges

18. 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?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
cool regions
Bordeaux - Burgundy - and Alsace
color - tannin and body

19. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
acid adjustment
protect against oxidation - protect against microbial spoilage
Very early morning until noon
saccharomyces bayamus

20. What are common techniques to reduce the acidity of must?
Leuconostoc-oenus
chemicals or blend with low acid/high ph must
early racking - early fining - sulfur-dioxide added
Acetic acid

21. What are 3 methods to control temperature in wine making?
'green' - 'leafy'
Lack of oxygen; lack of nutrition; unviable yeast; low temp
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
clarify and aerate

22. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
breaks skin's tissue
around the time of verasion (when the grapes change colors)
Very early morning until noon
total acidity & ph

23. Name three components that are higher in the press run than the free run.
Lactic
pigments - tannins - acidity
Deep cooling - imposing stress on yeast - adding alcohol
total acidity & ph

24. SO2 is added to barrel maintenance in order to protect it against what two agents?
75 - 85%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
mold; all kinds of wine spoilage (micro-organism)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

25. What is thermo-vinification?
4 tons per acre
pre-heating grapes or must to enhance low color intensity
vanillic acid and ellagic acid
Citric

26. What is the purpose of a lees filter?
damage to berries is minimal
pigments - tannins - acidity
Light - medium and heavy
clears juice from its lees

27. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
pigment
cool regions
contributes to bouquet

28. Blending is used in order to achieve what goals?
Acetic acid
overcoming defects - balancing the wine - enhancing complexity
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Glucose and Fructose

29. Fermented free run is what % of the total wine volume?
water evaporates through barrel more than alcohol
4 tons per acre
mold; all kinds of wine spoilage (micro-organism)
85 - 90%

30. What are the major techniques used for acid correction when it is deficient?
pigment
Muscat
blending with high acid must & ion exchanging
Lack of oxygen; lack of nutrition; unviable yeast; low temp

31. What are the two acidity parameters that are used to describe the acidity of must?
Reduction of malic acid during ripening period
color - tannin and body
total acidity & ph
cinnamic acid

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

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33. What is the overall weight composition of grape clusters?
at least a month before harvest
color - tannin and body
75% must; 16% skins; 4% seeds - 5% stems
chemicals or blend with low acid/high ph must

34. What is the preferred temperature range for red wine making?
72 - 82 degrees F
Air conditioning
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
contributes to bouquet

35. What is the purpose of racking wine?
2mm inside wood's surface
30 degrees C
bentonite - activated carbon - gelatin - egg whites - PVPP
Clarify / aerate wine - separate solids

36. What is the major advantage of hand harvesting over mechanical harvesting?
22 - 30 degrees C; 72 - 86 F
alcohol evaporates through barrel wall more than water
Reduction of malic acid during ripening period
damage to berries is minimal

37. When is the best time to add sugar to the must?
beginning of fermentation
46 -57 degrees F
saccharomyces bayamus
high

38. What parameters can be corrected by blending?
clears juice from its lees
wood - concrete - iron - plastic - stainless steel
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
enzyamatic - in must before fermentation; chemical - during processing and in bottling

39. What type of climate zone produces grapes that are high in acid?
Carbonic maceration
damage to berries is minimal
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cool regions

40. What are three types of toasting?
Solid particles suspended in the must after crushing / pressing
Light - medium and heavy
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Fruit set - Verasion

41. Define lees.
Solid particles suspended in the must after crushing / pressing
inhibits
10 - 13%
vertical basket - horizontal and bladder press

42. What happens to the sugar concentrations when Botrytis Cinerea occurs?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
10 - 13%
Ratio of fructose is greater than glucose
75 - 85%

43. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
9
20% - 40%
tartaric - malic - citric
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

44. What are the four types of skin contact that occur in red wine making?
protect against oxidation - protect against microbial spoilage
3
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
75% must; 16% skins; 4% seeds - 5% stems

45. What is the importance of humidity in barrel aging above 60% RH?
60% free run; 65% press run
20% - 40%
2mm inside wood's surface
alcohol evaporates through barrel wall more than water

46. Theoretically - how many degrees can a fermentation rise during fermentation?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
pectins
75 - 85%
30 degrees C

47. What are the two major categories into which wine presses are grouped?
Bordeaux - and Burgundy
surface of interior walls
batch & continuous
Reduction of malic acid during ripening period

48. If an age able white wine is being produced what impact does skin contact have?
3 - 4mm inside wood's surface
around the time of verasion (when the grapes change colors)
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
contributes to bouquet

49. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
Lactic
color & tannin extraction
Brix (US) - Baum (France) - Oechsle (Germany)

50. What are the two keys stages of berry development?
Free run
protect against oxidation - protect against microbial spoilage
Fruit set - Verasion
Lactic