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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
inhibits
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Portugal and Spain

2. What are three types of toasting?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
30 -40 years
pre-heating grapes or must to enhance low color intensity
Light - medium and heavy

3. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Lactic
Bordeaux - and Burgundy
no time in loading & discharging
Hard-veggie or green flavor

4. Cold stabilization removes what acid in must?
Limousin - Burgundy - Allien - Troncais - and Vosges
Blended with free run - increases color - tannins - complexity
non-flavonoid phenols
tartaric

5. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
clarify and aerate
20% - 40%
no time in loading & discharging
slow oxidation; adding oak phenols

6. What are 3 methods to control temperature in wine making?
pigments - tannins - acidity
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
chaptalization

7. What are the three most common still wine bottle shapes used today?
4 tons per acre
Bordeaux - Burgundy - and Alsace
Muscat
color & tannin extraction

8. What are the two styles of a Bordeaux barrel?
total acidity (concentration of acids)
alcohol evaporates through barrel wall more than water
More ripe the fruit - less time required for skin contact
Chateau and Export

9. What polyeric compounds tend to cause colloid coagulation in wine?
Glucose and Fructose
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
mold; all kinds of wine spoilage (micro-organism)
pectins

10. What is the major advantage of hand harvesting over mechanical harvesting?
Blended with free run - increases color - tannins - complexity
damage to berries is minimal
drying grapes - noble rot
total acidity (concentration of acids)

11. What is a major advantage and disadvantage to mechanical harvesting?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Brix (US) - Baum (France) - Oechsle (Germany)
pectins
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

12. Flavors in wine are basically derived from what acid?
Tartaric and Malic
72 - 82 degrees F
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
cinnamic acid

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

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14. What is the most practical and most frequent method of correcting acidity in wine?
Free run
acid adjustment
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

15. What media conditions control yeast growth?
wood - concrete - iron - plastic - stainless steel
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

16. What are the goals of oak aging wine?
3
protect against oxidation - protect against microbial spoilage
glycerol; methanol; succinic acid; lactic acid;
slow oxidation; adding oak phenols

17. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
oxidation
3
concrete - iron
75% must; 16% skins; 4% seeds - 5% stems

18. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
saccharomyces bayamus
cinnamic acid
higher pressure and more cycles of pressing

19. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Separate stems from must
Free run
Yeast inhibitors - pasteurization - sterile filtration
total acidity & ph

20. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Hard-veggie or green flavor
higher pressure and more cycles of pressing
glycerol; methanol; succinic acid; lactic acid;
cinnamic acid

21. Define lees.
pre-heating grapes or must to enhance low color intensity
Solid particles suspended in the must after crushing / pressing
72 - 82 degrees F
at least a month before harvest

22. What is thermo-vinification?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
pre-heating grapes or must to enhance low color intensity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
3

23. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
75% must; 16% skins; 4% seeds - 5% stems
Brix (US) - Baum (France) - Oechsle (Germany)
chaptalization
Deep cooling - imposing stress on yeast - adding alcohol

24. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
46 -57 degrees F
water evaporates through barrel more than alcohol
Clarify / aerate wine - separate solids

25. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
2mm inside wood's surface
Citric
Ratio of fructose is greater than glucose

26. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
high
Carbonic maceration
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
85 - 90%

27. What is the oak used in cork production?
quercus suber
protect cork from cork borers - improve bottle appearance - brand identity
10 - 13%
surplus & deficiency

28. Does ripeness of the fruit have any impact on skin contact in white wine?
Bordeaux - Burgundy - and Alsace
More ripe the fruit - less time required for skin contact
Acetic acid
75% must; 16% skins; 4% seeds - 5% stems

29. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
20% - 40%
Pressing whole cluster
Portugal and Spain

30. What are the two acidity parameters that are used to describe the acidity of must?
early racking - early fining - sulfur-dioxide added
total acidity & ph
Reduction of malic acid during ripening period
'green' - 'leafy'

31. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Free run
Destemming / crushing followed by press or direct pressing of whole clusters
3
Starting might be difficult and it could stop too soon.

32. SO2 is added to barrel maintenance in order to protect it against what two agents?
22 - 30 degrees C; 72 - 86 F
contributes to bouquet
Starting might be difficult and it could stop too soon.
mold; all kinds of wine spoilage (micro-organism)

33. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
glycerol; methanol; succinic acid; lactic acid;
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
75% must; 16% skins; 4% seeds - 5% stems

34. Wine yeasts generally belongs to what genus of yeast?
start at verasion and repeat when necessary
1 - 4 hours
Portugal and Spain
saccharomyces

35. What are the four types of skin contact that occur in red wine making?
Solid particles suspended in the must after crushing / pressing
saccharomyces bayamus
batch & continuous
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

36. What is the best method to reduce the acidity of must?
Deep cooling - imposing stress on yeast - adding alcohol
Destemming / crushing followed by press or direct pressing of whole clusters
blending
Chateau and Export

37. After planting - how soon can the first wine cork quality bark be stripped from the tree?
tannins
slow oxidation; adding oak phenols
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
40 -45 years

38. What acid should not be used to correct acid deficiencies if a MLF is planned?
7 - 10 years
pigment
Citric
30 -40 years

39. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
30 degrees C
Pressing whole cluster
Bordeaux - and Burgundy
start at verasion and repeat when necessary

40. What group of compounds give wine color?
75 - 85%
alcohol evaporates through barrel wall more than water
Citric
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

41. How often should long termed cellar wines be re-corked?
22 - 30 degrees C; 72 - 86 F
75% must; 16% skins; 4% seeds - 5% stems
30 -40 years
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

42. In general - which produces better wine - free run or press run?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
'green' - 'leafy'
Free run

43. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
Break skins to allow release of juice
cane sugar / grape concentrate
breaks skin's tissue

44. 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?
75% must; 16% skins; 4% seeds - 5% stems
high
tartaric - malic - citric
color - tannin and body

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

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46. What is the overall weight composition of grape clusters?
Pressing whole cluster
85 - 90%
75% must; 16% skins; 4% seeds - 5% stems
Ratio of fructose is greater than glucose

47. When is the best time to add sugar to the must?
cool regions
clarify and aerate
beginning of fermentation
pre-heating grapes or must to enhance low color intensity

48. What fractions of grape weight is in the free run and press run if you are making white wine?
Acetic acid
60% free run; 70% press run
3 - 4mm inside wood's surface
10 - 13%

49. What is the purpose of the crush?
Break skins to allow release of juice
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lactic
7 - 10 years

50. Which are more easily extracted during fermentation - pigment or tannins?
pigment
breaks skin's tissue
total acidity & ph
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present