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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Free run
cinnamic acid
Deep cooling - imposing stress on yeast - adding alcohol
Chardonnay

2. What grapes are commonly used in a Bordeaux bottle?
tannins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Chardonnay
at least a month before harvest

3. What two container materials must be lined before they can be used to store wine?
Yeast inhibitors - pasteurization - sterile filtration
46 -57 degrees F
concrete - iron
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

4. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
quercus suber
7 - 10 years

5. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
30 -40 years
60% free run; 65% press run
surface of interior walls
glycerol; methanol; succinic acid; lactic acid;

6. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
protect against oxidation - protect against microbial spoilage
Limousin - Burgundy - Allien - Troncais - and Vosges
3 - 4mm inside wood's surface

7. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
color & tannin extraction
wood - concrete - iron - plastic - stainless steel
contributes to bouquet

8. Stabilization is a term used to prevent what from occurring in the bottle?
batch & continuous
cloudiness & settling of particles
Deep cooling - imposing stress on yeast - adding alcohol
Bordeaux - Burgundy - and Alsace

9. What occurs during racking?
non-flavonoid phenols
clarify and aerate
bentonite - activated carbon - gelatin - egg whites - PVPP
at least a month before harvest

10. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Glucose and Fructose
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
surplus & deficiency
Carbonic maceration

11. What is a major advantage and disadvantage to mechanical harvesting?
Portugal and Spain
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
protect cork from cork borers - improve bottle appearance - brand identity
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

12. What parameters can be corrected by blending?
varietal flavor - color - and tannin compounds
vertical basket - horizontal and bladder press
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
around the time of verasion (when the grapes change colors)

13. What are the three most common still wine bottle shapes used today?
up to 24 hours
Bordeaux - Burgundy - and Alsace
at least a month before harvest
clears juice from its lees

14. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
30 degrees C

15. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
22 - 30 degrees C; 72 - 86 F
pressure level exerted and type of pressure used
75% must; 16% skins; 4% seeds - 5% stems

16. Unfermented free run makes up what % of total extractable juice?
3 - 4mm inside wood's surface
75 - 85%
enzyamatic - in must before fermentation; chemical - during processing and in bottling
oxidation

17. What are the goals of oak aging wine?
Light - medium and heavy
slow oxidation; adding oak phenols
7 - 10 years
higher pressure and more cycles of pressing

18. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
'green' - 'leafy'
cinnamic acid
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Hard-veggie or green flavor

19. What is the importance of humidity in barrel aging above 60% RH?
start at verasion and repeat when necessary
wood - concrete - iron - plastic - stainless steel
7 - 10 years
alcohol evaporates through barrel wall more than water

20. How does the production of late harvest wine differ from normal still wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
higher pressure and more cycles of pressing
Brix (US) - Baum (France) - Oechsle (Germany)
3 - 4mm inside wood's surface

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

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22. What are the five most common grapes used to produce late harvest wines?
60% free run; 70% press run
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
mold; all kinds of wine spoilage (micro-organism)
Separate stems from must

23. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
varietal flavor - color - and tannin compounds
3
17 - 20 degrees C
Separate stems from must

24. What is the minimum temp for MLF to occur?
vertical basket - horizontal and bladder press
Solid particles suspended in the must after crushing / pressing
non-flavonoid phenols
17 - 20 degrees C

25. After the first harvest - how often can the bark be stripped from the oak trees?
7 - 10 years
< 50 degrees F
9 - 10 years
Citric

26. What type of climate zone produces grapes that are high in acid?
cool regions
Destemming / crushing followed by press or direct pressing of whole clusters
cloudiness & settling of particles
tartaric - malic - citric

27. What is the major advantage of hand harvesting over mechanical harvesting?
Free run
damage to berries is minimal
beginning of fermentation
85 - 90%

28. Blending is used in order to achieve what goals?
Glucose and Fructose
40 -45 years
total acidity & ph
overcoming defects - balancing the wine - enhancing complexity

29. What are the two styles of Burgundy barrels?
9 - 10 years
total acidity & ph
Bordeaux - and Burgundy
Traditional and Export

30. What is the length of skin contact in white wines if "short contact" occurs?
9 - 10 years
1 - 4 hours
Separate stems from must
at least a month before harvest

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

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32. If an age able white wine is being produced what impact does skin contact have?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Bordeaux - and Burgundy
'green' - 'leafy'
contributes to bouquet

33. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
varietal flavor - color - and tannin compounds
total acidity (concentration of acids)
tartaric

34. What are the major techniques used for acid correction when it is deficient?
slow oxidation; adding oak phenols
up to 24 hours
72 - 82 degrees F
blending with high acid must & ion exchanging

35. What is the best method to reduce the acidity of must?
Clarify / aerate wine - separate solids
alcohol evaporates through barrel wall more than water
Chateau and Export
blending

36. Alcohol has what impact on yeast growth?
alcohol evaporates through barrel wall more than water
inhibits
up to 24 hours
pigments - tannins - acidity

37. What is the purpose of a lees filter?
60% free run; 70% press run
clears juice from its lees
75% must; 16% skins; 4% seeds - 5% stems
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

38. When is the best time of day to hand harvest?
1 - 4 hours
Very early morning until noon
total acidity & ph
Solid particles suspended in the must after crushing / pressing

39. What is the normal starting temperature for red wine must to start fermentation?
OH (hydroxyl); tannins
22 - 30 degrees C; 72 - 86 F
3 - 4mm inside wood's surface
slow oxidation; adding oak phenols

40. What are the objectives of fining?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
75% must; 16% skins; 4% seeds - 5% stems
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
10 - 14 degrees C

41. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
Leuconostoc-oenus
protect against oxidation - protect against microbial spoilage
Break skins to allow release of juice

42. Which are more easily extracted during fermentation - pigment or tannins?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pectins
pigment

43. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
glycerol; methanol; succinic acid; lactic acid;
72 - 82 degrees F
surface of interior walls

44. What is the oak used in cork production?
quercus suber
30 -40 years
Harvesting under ripe grapes due to viticultural difficulties - like weather
30 degrees C

45. High acid concentrations in fruit are usually caused by what common occurrence?
'green' - 'leafy'
surface of interior walls
Harvesting under ripe grapes due to viticultural difficulties - like weather
early racking - early fining - sulfur-dioxide added

46. What are the main acids in grapes?
Tartaric and Malic
pressing whole cluster without destemming or crushing
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Bordeaux - Burgundy - and Alsace

47. What is the overall weight composition of grape clusters?
10 - 14 degrees C
saccharomyces
40 -45 years
75% must; 16% skins; 4% seeds - 5% stems

48. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
cool regions
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Air conditioning

49. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
tartaric
contributes to bouquet
start at verasion and repeat when necessary
Air conditioning

50. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
protect against oxidation - protect against microbial spoilage
Citric
Reduction of malic acid during ripening period
around the time of verasion (when the grapes change colors)

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