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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. For how many years can compounds be extracted from a barrel?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
vertical basket - horizontal and bladder press
saccharomyces
7 - 10 years

2. What two countries represent at least 70% of cork production?
cane sugar / grape concentrate
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Portugal and Spain
Total acidity

3. Alcohol has what impact on yeast growth?
inhibits
pigment
alcohol evaporates through barrel wall more than water
start at verasion and repeat when necessary

4. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
< 50 degrees F
20% - 40%
85 - 90%

5. What grapes are commonly used in a Bordeaux bottle?
varietal flavor - color - and tannin compounds
40 -45 years
Reduction of malic acid during ripening period
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

6. Does ripeness of the fruit have any impact on skin contact in white wine?
concrete - iron
breaks skin's tissue
surplus & deficiency
More ripe the fruit - less time required for skin contact

7. Cold stabilization removes what acid in must?
oxidation
tartaric
overcoming defects - balancing the wine - enhancing complexity
Yeast inhibitors - pasteurization - sterile filtration

8. What are the main French oak regions?
beginning of fermentation
Blended with free run - increases color - tannins - complexity
early racking - early fining - sulfur-dioxide added
Limousin - Burgundy - Allien - Troncais - and Vosges

9. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
clears juice from its lees
color - tannin and body

10. What is the preferred temperature range for red wine making?
72 - 82 degrees F
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Tartaric and Malic
acid adjustment

11. 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)
color & tannin extraction
start at verasion and repeat when necessary
Free run

12. The acidic (sour) taste in wine is most dependent on which acidity paramater?
start at verasion and repeat when necessary
Total acidity
Bordeaux - Burgundy - and Alsace
blending with high acid must & ion exchanging

13. What type of climate zone produces grapes that are high in acid?
clarify and aerate
Bordeaux - and Burgundy
cool regions
85 - 90%

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

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15. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
surface of interior walls
color - tannin and body
2mm inside wood's surface

16. What is thermo-vinification?
Bordeaux - Burgundy - and Alsace
pre-heating grapes or must to enhance low color intensity
surplus & deficiency
overcoming defects - balancing the wine - enhancing complexity

17. What are the two major categories into which wine presses are grouped?
Break skins to allow release of juice
Hard-veggie or green flavor
batch & continuous
Destemming / crushing followed by press or direct pressing of whole clusters

18. What is the purpose of the crush?
protect against oxidation - protect against microbial spoilage
tannins
quercus suber
Break skins to allow release of juice

19. What is the desirable bacteria genus for starting MLF in wine?
cinnamic acid
Leuconostoc-oenus
cloudiness & settling of particles
saccharomyces bayamus

20. What occurs during racking?
clarify and aerate
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Total acidity
22 - 30 degrees C; 72 - 86 F

21. 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%
color - tannin and body
overcoming defects - balancing the wine - enhancing complexity
46 -57 degrees F

22. What are the four types of skin contact that occur in red wine making?
9
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pressing whole cluster without destemming or crushing
at least a month before harvest

23. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
wood - concrete - iron - plastic - stainless steel
3 - 4mm inside wood's surface

24. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Citric
Separate stems from must
Lactic
enzyamatic - in must before fermentation; chemical - during processing and in bottling

25. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
clears juice from its lees

26. What are three styles of still wine that have at least 1% RS and the range of RS in each?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
blending with high acid must & ion exchanging
Limousin - Burgundy - Allien - Troncais - and Vosges
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

27. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
20% - 40%
cool regions
Chateau and Export
Destemming / crushing followed by press or direct pressing of whole clusters

28. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
blending with high acid must & ion exchanging
Reduction of malic acid during ripening period
glycerol; methanol; succinic acid; lactic acid;
3

29. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
2mm inside wood's surface
wood - concrete - iron - plastic - stainless steel
cloudiness & settling of particles
varietal flavor - color - and tannin compounds

30. What is the oak used in cork production?
inhibits
quercus suber
22 - 30 degrees C; 72 - 86 F
40 -45 years

31. What is the minimum temp for MLF to occur?
'green' - 'leafy'
17 - 20 degrees C
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
clears juice from its lees

32. What are the most common reasons for a stuck fermentation?
slow oxidation; adding oak phenols
40 -45 years
vertical basket - horizontal and bladder press
Lack of oxygen; lack of nutrition; unviable yeast; low temp

33. What is the depth of toasting when it is a light toast?
Chateau and Export
surface of interior walls
17 - 20 degrees C
Break skins to allow release of juice

34. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
start at verasion and repeat when necessary
Deep cooling - imposing stress on yeast - adding alcohol
color & tannin extraction
at least a month before harvest

35. What is the preferred temperature range for white wine making?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
beginning of fermentation
overcoming defects - balancing the wine - enhancing complexity
46 -57 degrees F

36. What are three types of toasting?
20% - 40%
Light - medium and heavy
wood - concrete - iron - plastic - stainless steel
color - tannin and body

37. Unfermented free run makes up what % of total extractable juice?
mold; all kinds of wine spoilage (micro-organism)
40 -45 years
75 - 85%
Citric

38. When is the best time of day to hand harvest?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Ratio of fructose is greater than glucose
Very early morning until noon
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

39. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
pigments - tannins - acidity
up to 24 hours
slow oxidation; adding oak phenols

40. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
chaptalization
Carbonic maceration

41. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
1 - 4 hours
pectins
concrete - iron

42. What is the normal starting temperature for red wine must to start fermentation?
water evaporates through barrel more than alcohol
high
30 -40 years
22 - 30 degrees C; 72 - 86 F

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

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44. What are the two keys stages of berry development?
Fruit set - Verasion
Hard-veggie or green flavor
oxidation
Starting might be difficult and it could stop too soon.

45. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Total acidity
surplus & deficiency
Yeast inhibitors - pasteurization - sterile filtration
vanillic acid and ellagic acid

46. What are the two styles of Burgundy barrels?
saccharomyces
Very early morning until noon
Acetic acid
Traditional and Export

47. What is the purpose of de-stemming?
protect against oxidation - protect against microbial spoilage
Separate stems from must
4 tons per acre
vertical basket - horizontal and bladder press

48. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
Glucose and Fructose
'green' - 'leafy'
Carbonic maceration

49. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Brix (US) - Baum (France) - Oechsle (Germany)
Glucose and Fructose
1 - 4 hours

50. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Ratio of fructose is greater than glucose
17 - 20 degrees C
start at verasion and repeat when necessary