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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 a major advantage and disadvantage to mechanical harvesting?
Bordeaux - Burgundy - and Alsace
22 - 30 degrees C; 72 - 86 F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30 -40 years

2. When is the best time of day to hand harvest?
20% - 40%
Very early morning until noon
60% free run; 65% press run
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

3. Phenolic extraction is greatest at low or high must temperatures?
high
Brix (US) - Baum (France) - Oechsle (Germany)
85 - 90%
17 - 20 degrees C

4. What are 3 methods to control temperature in wine making?
surplus & deficiency
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
batch & continuous
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

5. Sugar addition is also known by what name?
saccharomyces
chaptalization
Solid particles suspended in the must after crushing / pressing
10 - 13%

6. Does ripeness of the fruit have any impact on skin contact in white wine?
60% free run; 70% press run
More ripe the fruit - less time required for skin contact
1 - 4 hours
Portugal and Spain

7. What is the oak used in cork production?
quercus suber
Lack of oxygen; lack of nutrition; unviable yeast; low temp
color & tannin extraction
clarify and aerate

8. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Fruit set - Verasion
4 tons per acre
Blended with free run - increases color - tannins - complexity
Very early morning until noon

9. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
Destemming / crushing followed by press or direct pressing of whole clusters
wood - concrete - iron - plastic - stainless steel
Break skins to allow release of juice

10. What are the two acidity parameters that are used to describe the acidity of must?
Leuconostoc-oenus
surface of interior walls
total acidity & ph
batch & continuous

11. Theoretically - how many degrees can a fermentation rise during fermentation?
Citric
pressing whole cluster without destemming or crushing
3 - 4mm inside wood's surface
30 degrees C

12. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
'green' - 'leafy'
Lack of oxygen; lack of nutrition; unviable yeast; low temp
85 - 90%

13. What are the two ways that late harvest grapes concentrate sugar?
Carbonic maceration
inhibits
drying grapes - noble rot
Blended with free run - increases color - tannins - complexity

14. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
4 tons per acre
pressure level exerted and type of pressure used
17 - 20 degrees C

15. What is the preferred temperature range for red wine making?
60% free run; 70% press run
72 - 82 degrees F
Clarify / aerate wine - separate solids
30 -40 years

16. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Free run
1 - 4 hours

17. What are three kinds of batch presses that have historically been used in wine production?
concrete - iron
vertical basket - horizontal and bladder press
alcohol evaporates through barrel wall more than water
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

18. Titratable acidity is better known by what name?
total acidity (concentration of acids)
water evaporates through barrel more than alcohol
tartaric
acid adjustment

19. After the first harvest - how often can the bark be stripped from the oak trees?
Destemming / crushing followed by press or direct pressing of whole clusters
enzyamatic - in must before fermentation; chemical - during processing and in bottling
OH (hydroxyl); tannins
9 - 10 years

20. What is the length of skin contact in white wines if "short contact" occurs?
pressing whole cluster without destemming or crushing
1 - 4 hours
More ripe the fruit - less time required for skin contact
Air conditioning

21. Cold stabilization removes what acid in must?
tartaric
chaptalization
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Break skins to allow release of juice

22. Unfermented free run makes up what % of total extractable juice?
wood - concrete - iron - plastic - stainless steel
Citric
at least a month before harvest
75 - 85%

23. What is the purpose of racking wine?
Pressing whole cluster
Harvesting under ripe grapes due to viticultural difficulties - like weather
Clarify / aerate wine - separate solids
pressure level exerted and type of pressure used

24. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
chaptalization
Limousin - Burgundy - Allien - Troncais - and Vosges
Break skins to allow release of juice

25. Which are more easily extracted during fermentation - pigment or tannins?
pigment
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Acetic acid
tartaric

26. What grapes are commonly used in a flute/Alsace bottle?
up to 24 hours
Bordeaux - Burgundy - and Alsace
no time in loading & discharging
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

27. What media conditions control yeast growth?
Total acidity
Light - medium and heavy
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Lack of oxygen; lack of nutrition; unviable yeast; low temp

28. What are common techniques to reduce the acidity of must?
Break skins to allow release of juice
Pressing whole cluster
60% free run; 65% press run
chemicals or blend with low acid/high ph must

29. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
60% free run; 65% press run
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
damage to berries is minimal

30. In what grape is some skin contact almost always used during white wine making?
Chardonnay
Hard-veggie or green flavor
tartaric - malic - citric
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

31. What are the goals of oak aging wine?
breaks skin's tissue
slow oxidation; adding oak phenols
40 -45 years
acid adjustment

32. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
start at verasion and repeat when necessary
17 - 20 degrees C
Starting might be difficult and it could stop too soon.
tannins

33. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
pigments - tannins - acidity
Traditional and Export
Pressing whole cluster
vertical basket - horizontal and bladder press

34. What is the major advantage of hand harvesting over mechanical harvesting?
tartaric - malic - citric
Break skins to allow release of juice
damage to berries is minimal
Chateau and Export

35. What are the four types of skin contact that occur in red wine making?
vanillic acid and ellagic acid
surplus & deficiency
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Acetic acid

36. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
Citric
batch & continuous
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

37. What is the minimum temp for MLF to occur?
tartaric
tannins
17 - 20 degrees C
< 50 degrees F

38. What is the purpose of the crush?
Hard-veggie or green flavor
wood - concrete - iron - plastic - stainless steel
water evaporates through barrel more than alcohol
Break skins to allow release of juice

39. What are two types of oxidation that occur in wine making and when do they occur?
cinnamic acid
enzyamatic - in must before fermentation; chemical - during processing and in bottling
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Leuconostoc-oenus

40. What are the two most common sugars used to increase the sugar content of the must?
Very early morning until noon
water evaporates through barrel more than alcohol
cane sugar / grape concentrate
non-flavonoid phenols

41. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
pectins
pigment
Brix (US) - Baum (France) - Oechsle (Germany)
cinnamic acid

42. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
protect against oxidation - protect against microbial spoilage
high
blending with high acid must & ion exchanging

43. What is the depth of toasting when it is a light toast?
surface of interior walls
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Reduction of malic acid during ripening period
alcohol evaporates through barrel wall more than water

44. What are the most common reasons for a stuck fermentation?
Portugal and Spain
7 - 10 years
water evaporates through barrel more than alcohol
Lack of oxygen; lack of nutrition; unviable yeast; low temp

45. What is the purpose of de-stemming?
water evaporates through barrel more than alcohol
30 degrees C
40 -45 years
Separate stems from must

46. SO2 is added to barrel maintenance in order to protect it against what two agents?
blending
glycerol; methanol; succinic acid; lactic acid;
mold; all kinds of wine spoilage (micro-organism)
More ripe the fruit - less time required for skin contact

47. What occurs during racking?
clarify and aerate
Separate stems from must
contributes to bouquet
22 - 30 degrees C; 72 - 86 F

48. What are three types of toasting?
tartaric
Blended with free run - increases color - tannins - complexity
Traditional and Export
Light - medium and heavy

49. What is the purpose of a lees filter?
tartaric
clears juice from its lees
Leuconostoc-oenus
quercus suber

50. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
cinnamic acid
varietal flavor - color - and tannin compounds
30 -40 years
bentonite - activated carbon - gelatin - egg whites - PVPP