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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 by-product of MLF?
Acetic acid
Very early morning until noon
Carbonic maceration
glycerol; methanol; succinic acid; lactic acid;

2. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
damage to berries is minimal
concrete - iron
pressure level exerted and type of pressure used

3. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Very early morning until noon
Light - medium and heavy
drying grapes - noble rot

4. What occurs during racking?
alcohol evaporates through barrel wall more than water
total acidity & ph
start at verasion and repeat when necessary
clarify and aerate

5. Alcohol has what impact on yeast growth?
75 - 85%
inhibits
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
cool regions

6. What is the importance of humidity in barrel aging below 60% RH?
pigments - tannins - acidity
water evaporates through barrel more than alcohol
Lactic
overcoming defects - balancing the wine - enhancing complexity

7. What two countries represent at least 70% of cork production?
Destemming / crushing followed by press or direct pressing of whole clusters
color & tannin extraction
Portugal and Spain
breaks skin's tissue

8. Titratable acidity is better known by what name?
tartaric - malic - citric
2mm inside wood's surface
protect cork from cork borers - improve bottle appearance - brand identity
total acidity (concentration of acids)

9. Wine yeasts generally belongs to what genus of yeast?
vanillic acid and ellagic acid
Tartaric and Malic
Free run
saccharomyces

10. What is the purpose of a lees filter?
75 - 85%
More ripe the fruit - less time required for skin contact
clears juice from its lees
3

11. What is the length of skin contact in white wines if "short contact" occurs?
OH (hydroxyl); tannins
Chardonnay
Portugal and Spain
1 - 4 hours

12. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
pre-heating grapes or must to enhance low color intensity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

13. High acid concentrations in fruit are usually caused by what common occurrence?
30 -40 years
Very early morning until noon
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Harvesting under ripe grapes due to viticultural difficulties - like weather

14. What are the main acids in grapes?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Hard-veggie or green flavor
Tartaric and Malic
7 - 10 years

15. What are the extracted compounds from oak?
drying grapes - noble rot
non-flavonoid phenols
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Solid particles suspended in the must after crushing / pressing

16. What two container materials must be lined before they can be used to store wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
pigments - tannins - acidity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
concrete - iron

17. What is the most practical and most frequent method of correcting acidity in wine?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Light - medium and heavy
acid adjustment
higher pressure and more cycles of pressing

18. Blending is used in order to achieve what goals?
OH (hydroxyl); tannins
overcoming defects - balancing the wine - enhancing complexity
10 - 14 degrees C
Brix (US) - Baum (France) - Oechsle (Germany)

19. What is the preferred temperature range for red wine making?
Very early morning until noon
30 degrees C
72 - 82 degrees F
tartaric - malic - citric

20. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
saccharomyces
20% - 40%
overcoming defects - balancing the wine - enhancing complexity
Yeast inhibitors - pasteurization - sterile filtration

21. In what grape is some skin contact almost always used during white wine making?
at least a month before harvest
vanillic acid and ellagic acid
pectins
Chardonnay

22. What are three styles of still wine that have at least 1% RS and the range of RS in each?
alcohol evaporates through barrel wall more than water
Ratio of fructose is greater than glucose
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Leuconostoc-oenus

23. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
contributes to bouquet
7 - 10 years
Lactic
Yeast inhibitors - pasteurization - sterile filtration

24. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
surface of interior walls
clarify and aerate
pressing whole cluster without destemming or crushing
Citric

25. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
Acetic acid
Lactic
3 - 4mm inside wood's surface

26. What are the two key sugars in grapes?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Bordeaux - and Burgundy
Glucose and Fructose
protect against oxidation - protect against microbial spoilage

27. What is the purpose of the crush?
protect against oxidation - protect against microbial spoilage
Break skins to allow release of juice
mold; all kinds of wine spoilage (micro-organism)
30 -40 years

28. Phenolic extraction is greatest at low or high must temperatures?
protect against oxidation - protect against microbial spoilage
pressing whole cluster without destemming or crushing
high
Chateau and Export

29. What acid should not be used to correct acid deficiencies if a MLF is planned?
Tartaric and Malic
Leuconostoc-oenus
Fruit set - Verasion
Citric

30. What are the common practices to inhibit MLF?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
surface of interior walls
mold; all kinds of wine spoilage (micro-organism)
early racking - early fining - sulfur-dioxide added

31. What grapes are commonly used in a flute/Alsace bottle?
Citric
Lack of oxygen; lack of nutrition; unviable yeast; low temp
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
20% - 40%

32. What are the primary advantages of a continuous press over batch presses?
surplus & deficiency
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
pressure level exerted and type of pressure used
no time in loading & discharging

33. What are the two major categories into which wine presses are grouped?
85 - 90%
batch & continuous
varietal flavor - color - and tannin compounds
Limousin - Burgundy - Allien - Troncais - and Vosges

34. After planting - how soon can the first wine cork quality bark be stripped from the tree?
breaks skin's tissue
Leuconostoc-oenus
40 -45 years
surface of interior walls

35. What are the two ways that late harvest grapes concentrate sugar?
75 - 85%
tannins
drying grapes - noble rot
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

36. Flavors in wine are basically derived from what acid?
cinnamic acid
pectins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Very early morning until noon

37. What is thermo-vinification?
'green' - 'leafy'
cane sugar / grape concentrate
pre-heating grapes or must to enhance low color intensity
Solid particles suspended in the must after crushing / pressing

38. What is the common name for a fermentation technique that does not require crushing or de-stemming?
20% - 40%
Carbonic maceration
Blended with free run - increases color - tannins - complexity
concrete - iron

39. What are the three most common still wine bottle shapes used today?
contributes to bouquet
clears juice from its lees
pre-heating grapes or must to enhance low color intensity
Bordeaux - Burgundy - and Alsace

40. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Bordeaux - Burgundy - and Alsace
acid adjustment
OH (hydroxyl); tannins
quercus suber

41. What is the major advantage of hand harvesting over mechanical harvesting?
Destemming / crushing followed by press or direct pressing of whole clusters
damage to berries is minimal
85 - 90%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

42. What is the minimum temp for MLF to occur?
Air conditioning
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
17 - 20 degrees C
early racking - early fining - sulfur-dioxide added

43. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Destemming / crushing followed by press or direct pressing of whole clusters
water evaporates through barrel more than alcohol
mold; all kinds of wine spoilage (micro-organism)
Ratio of fructose is greater than glucose

44. What is the oak used in cork production?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
7 - 10 years
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
quercus suber

45. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
breaks skin's tissue
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
< 50 degrees F
Free run

46. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tannins
breaks skin's tissue
OH (hydroxyl); tannins

47. What is the overall weight composition of grape clusters?
More ripe the fruit - less time required for skin contact
pectins
75% must; 16% skins; 4% seeds - 5% stems
pressure level exerted and type of pressure used

48. What are the objectives of fining?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pressure level exerted and type of pressure used
alcohol evaporates through barrel wall more than water

49. What are three kinds of batch presses that have historically been used in wine production?
bentonite - activated carbon - gelatin - egg whites - PVPP
pigments - tannins - acidity
up to 24 hours
vertical basket - horizontal and bladder press

50. What are the two acidity parameters that are used to describe the acidity of must?
vanillic acid and ellagic acid
Citric
7 - 10 years
total acidity & ph