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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 grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
higher pressure and more cycles of pressing
Bordeaux - and Burgundy
protect cork from cork borers - improve bottle appearance - brand identity

2. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
1 - 4 hours
72 - 82 degrees F
Air conditioning

3. What is the purpose of a lees filter?
20% - 40%
up to 24 hours
< 50 degrees F
clears juice from its lees

4. What are the five most common grapes used to produce late harvest wines?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Leuconostoc-oenus

5. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
around the time of verasion (when the grapes change colors)
enzyamatic - in must before fermentation; chemical - during processing and in bottling
contributes to bouquet

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

7. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
9 - 10 years
Hard-veggie or green flavor
start at verasion and repeat when necessary
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

8. What is the overall weight composition of grape clusters?
protect cork from cork borers - improve bottle appearance - brand identity
75% must; 16% skins; 4% seeds - 5% stems
clears juice from its lees
blending

9. What are the three most common still wine bottle shapes used today?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Clarify / aerate wine - separate solids
Bordeaux - Burgundy - and Alsace
cane sugar / grape concentrate

10. What is the length of skin contact in white wines if "long contact" occurs?
7 - 10 years
mold; all kinds of wine spoilage (micro-organism)
vertical basket - horizontal and bladder press
up to 24 hours

11. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
'green' - 'leafy'
oxidation
Destemming / crushing followed by press or direct pressing of whole clusters
Hard-veggie or green flavor

12. Cold stabilization removes what acid in must?
up to 24 hours
< 50 degrees F
pressing whole cluster without destemming or crushing
tartaric

13. When is the best time of day to hand harvest?
Limousin - Burgundy - Allien - Troncais - and Vosges
Very early morning until noon
Carbonic maceration
breaks skin's tissue

14. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Acetic acid
Very early morning until noon
damage to berries is minimal

15. What are the goals of oak aging wine?
Yeast inhibitors - pasteurization - sterile filtration
22 - 30 degrees C; 72 - 86 F
slow oxidation; adding oak phenols
drying grapes - noble rot

16. What are the two most common sugars used to increase the sugar content of the must?
contributes to bouquet
cane sugar / grape concentrate
up to 24 hours
surface of interior walls

17. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
clears juice from its lees
surface of interior walls
Starting might be difficult and it could stop too soon.
10 - 13%

18. 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
20% - 40%
Destemming / crushing followed by press or direct pressing of whole clusters
early racking - early fining - sulfur-dioxide added

19. What is the importance of humidity in barrel aging above 60% RH?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Muscat
around the time of verasion (when the grapes change colors)
alcohol evaporates through barrel wall more than water

20. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
Glucose and Fructose
Light - medium and heavy
batch & continuous

21. What are the common practices to inhibit MLF?
protect cork from cork borers - improve bottle appearance - brand identity
75 - 85%
30 -40 years
early racking - early fining - sulfur-dioxide added

22. In general - which produces better wine - free run or press run?
clarify and aerate
at least a month before harvest
Free run
Deep cooling - imposing stress on yeast - adding alcohol

23. What are the two types of acidity problems commonly found in wine?
vertical basket - horizontal and bladder press
Destemming / crushing followed by press or direct pressing of whole clusters
surplus & deficiency
breaks skin's tissue

24. What are the extracted compounds from oak?
non-flavonoid phenols
Limousin - Burgundy - Allien - Troncais - and Vosges
pectins
inhibits

25. What polyeric compounds tend to cause colloid coagulation in wine?
overcoming defects - balancing the wine - enhancing complexity
pectins
3 - 4mm inside wood's surface
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

26. 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
pigment
Portugal and Spain
contributes to bouquet

27. 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
glycerol; methanol; succinic acid; lactic acid;

28. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
OH (hydroxyl); tannins
Blended with free run - increases color - tannins - complexity
3 - 4mm inside wood's surface

29. What are the two styles of a Bordeaux barrel?
Chateau and Export
up to 24 hours
75% must; 16% skins; 4% seeds - 5% stems
wood - concrete - iron - plastic - stainless steel

30. What is the importance of humidity in barrel aging below 60% RH?
at least a month before harvest
beginning of fermentation
water evaporates through barrel more than alcohol
protect against oxidation - protect against microbial spoilage

31. What are the two keys stages of berry development?
Bordeaux - Burgundy - and Alsace
cinnamic acid
Fruit set - Verasion
'green' - 'leafy'

32. What are the primary advantages of a continuous press over batch presses?
breaks skin's tissue
no time in loading & discharging
color & tannin extraction
overcoming defects - balancing the wine - enhancing complexity

33. What are the main French oak regions?
beginning of fermentation
clears juice from its lees
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Limousin - Burgundy - Allien - Troncais - and Vosges

34. What type of climate zone produces grapes that are high in acid?
Total acidity
cool regions
pre-heating grapes or must to enhance low color intensity
tartaric

35. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
46 -57 degrees F
blending with high acid must & ion exchanging
pigments - tannins - acidity

36. What is the oak used in cork production?
Destemming / crushing followed by press or direct pressing of whole clusters
quercus suber
'green' - 'leafy'
Hard-veggie or green flavor

37. What are the two major categories into which wine presses are grouped?
quercus suber
pigment
batch & continuous
tartaric

38. What is the purpose of de-stemming?
Traditional and Export
cloudiness & settling of particles
Separate stems from must
Lack of oxygen; lack of nutrition; unviable yeast; low temp

39. What is the best method to reduce the acidity of must?
surface of interior walls
blending
10 - 14 degrees C
drying grapes - noble rot

40. SO2 is added to barrel maintenance in order to protect it against what two agents?
1 - 4 hours
9 - 10 years
batch & continuous
mold; all kinds of wine spoilage (micro-organism)

41. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
75% must; 16% skins; 4% seeds - 5% stems
Bordeaux - Burgundy - and Alsace
oxidation

42. What group of compounds give wine color?
mold; all kinds of wine spoilage (micro-organism)
60% free run; 70% press run
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Bordeaux - and Burgundy

43. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
saccharomyces bayamus
alcohol evaporates through barrel wall more than water
tannins
60% free run; 70% press run

44. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
surface of interior walls
Chardonnay
Pressing whole cluster

45. Phenolic extraction is greatest at low or high must temperatures?
high
slow oxidation; adding oak phenols
chemicals or blend with low acid/high ph must
higher pressure and more cycles of pressing

46. Titratable acidity is better known by what name?
total acidity (concentration of acids)
30 -40 years
7 - 10 years
vanillic acid and ellagic acid

47. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Air conditioning
pressure level exerted and type of pressure used
Citric
46 -57 degrees F

48. What are the most common reasons for a stuck fermentation?
pigments - tannins - acidity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
enzyamatic - in must before fermentation; chemical - during processing and in bottling
wood - concrete - iron - plastic - stainless steel

49. What media conditions control yeast growth?
Clarify / aerate wine - separate solids
pectins
72 - 82 degrees F
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

50. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
protect against oxidation - protect against microbial spoilage
Bordeaux - and Burgundy
OH (hydroxyl); tannins
Pressing whole cluster