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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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1. What are the names of the main barrel shapes?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
blending
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Bordeaux - and Burgundy

2. After the first harvest - how often can the bark be stripped from the oak trees?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
9 - 10 years
Muscat
Air conditioning

3. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
cool regions
around the time of verasion (when the grapes change colors)
start at verasion and repeat when necessary
pigment

4. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
damage to berries is minimal
Deep cooling - imposing stress on yeast - adding alcohol
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

5. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
tartaric - malic - citric
Citric
3

6. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
alcohol evaporates through barrel wall more than water
Air conditioning
Muscat
3 - 4mm inside wood's surface

7. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
higher pressure and more cycles of pressing
breaks skin's tissue
surface of interior walls

8. What is the best method to reduce the acidity of must?
tartaric - malic - citric
Portugal and Spain
17 - 20 degrees C
blending

9. What media conditions control yeast growth?
Chateau and Export
Solid particles suspended in the must after crushing / pressing
early racking - early fining - sulfur-dioxide added
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

10. What is thermo-vinification?
Starting might be difficult and it could stop too soon.
pressure level exerted and type of pressure used
Very early morning until noon
pre-heating grapes or must to enhance low color intensity

11. What two countries represent at least 70% of cork production?
acid adjustment
Portugal and Spain
10 - 14 degrees C
damage to berries is minimal

12. What term is used to describe the absorption of oxygen that is common in white wine making?
3 - 4mm inside wood's surface
Traditional and Export
oxidation
72 - 82 degrees F

13. What are the main French oak regions?
pigments - tannins - acidity
Limousin - Burgundy - Allien - Troncais - and Vosges
Tartaric and Malic
non-flavonoid phenols

14. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Muscat
Acetic acid
blending with high acid must & ion exchanging
3

15. In general - which produces better wine - free run or press run?
varietal flavor - color - and tannin compounds
Bordeaux - and Burgundy
Free run
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

16. Alcohol has what impact on yeast growth?
total acidity (concentration of acids)
vanillic acid and ellagic acid
up to 24 hours
inhibits

17. Define lees.
start at verasion and repeat when necessary
Lactic
4 tons per acre
Solid particles suspended in the must after crushing / pressing

18. What is the length of skin contact in white wines if "short contact" occurs?
damage to berries is minimal
Blended with free run - increases color - tannins - complexity
1 - 4 hours
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

19. Unfermented free run makes up what % of total extractable juice?
1 - 4 hours
75 - 85%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
85 - 90%

20. What is the purpose of racking wine?
Light - medium and heavy
around the time of verasion (when the grapes change colors)
'green' - 'leafy'
Clarify / aerate wine - separate solids

21. What is the depth of toasting when it is a medium toast?

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22. Name three components that are higher in the press run than the free run.
pigment
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pigments - tannins - acidity
Free run

23. What is the minimum temp for MLF to occur?
17 - 20 degrees C
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pigment
9

24. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
pre-heating grapes or must to enhance low color intensity
Bordeaux - Burgundy - and Alsace
quercus suber

25. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
3
clarify and aerate
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

26. When is the best time of day to hand harvest?
Very early morning until noon
Leuconostoc-oenus
75 - 85%
Destemming / crushing followed by press or direct pressing of whole clusters

27. What is the purpose of the crush?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
cinnamic acid
saccharomyces
Break skins to allow release of juice

28. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
tannins
protect cork from cork borers - improve bottle appearance - brand identity
Pressing whole cluster
Portugal and Spain

29. Titratable acidity is better known by what name?
total acidity (concentration of acids)
breaks skin's tissue
blending
high

30. What is the oak used in cork production?
total acidity & ph
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
quercus suber
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

31. What grapes are commonly used in a Burgundy bottle?
Fruit set - Verasion
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
tannins
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

32. What is a major by-product of MLF?
oxidation
85 - 90%
slow oxidation; adding oak phenols
Acetic acid

33. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Fruit set - Verasion
glycerol; methanol; succinic acid; lactic acid;
wood - concrete - iron - plastic - stainless steel
20% - 40%

34. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Leuconostoc-oenus
bentonite - activated carbon - gelatin - egg whites - PVPP
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
30 degrees C

35. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
Lactic
22 - 30 degrees C; 72 - 86 F
varietal flavor - color - and tannin compounds

36. What type of climate zone produces grapes that are high in acid?
Ratio of fructose is greater than glucose
tartaric
cool regions
pressure level exerted and type of pressure used

37. What are the two styles of Burgundy barrels?
tartaric - malic - citric
Traditional and Export
blending
17 - 20 degrees C

38. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
cloudiness & settling of particles
blending
clears juice from its lees

39. What is the purpose of de-stemming?
Separate stems from must
pigments - tannins - acidity
tartaric
non-flavonoid phenols

40. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
early racking - early fining - sulfur-dioxide added
pigment
7 - 10 years

41. 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?
non-flavonoid phenols
color - tannin and body
tannins
Deep cooling - imposing stress on yeast - adding alcohol

42. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
Light - medium and heavy
around the time of verasion (when the grapes change colors)
Brix (US) - Baum (France) - Oechsle (Germany)

43. What are the goals of oak aging wine?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
start at verasion and repeat when necessary
slow oxidation; adding oak phenols
Blended with free run - increases color - tannins - complexity

44. In what grape is some skin contact almost always used during white wine making?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
around the time of verasion (when the grapes change colors)
Chardonnay
beginning of fermentation

45. Which are more easily extracted during fermentation - pigment or tannins?
'green' - 'leafy'
pigment
22 - 30 degrees C; 72 - 86 F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

46. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
22 - 30 degrees C; 72 - 86 F
alcohol evaporates through barrel wall more than water
Lack of oxygen; lack of nutrition; unviable yeast; low temp

47. What are five common fining agents used in wine making?
quercus suber
Glucose and Fructose
Clarify / aerate wine - separate solids
bentonite - activated carbon - gelatin - egg whites - PVPP

48. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
saccharomyces
surface of interior walls
bentonite - activated carbon - gelatin - egg whites - PVPP

49. SO2 is added to barrel maintenance in order to protect it against what two agents?
Harvesting under ripe grapes due to viticultural difficulties - like weather
mold; all kinds of wine spoilage (micro-organism)
blending
3 - 4mm inside wood's surface

50. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
Muscat
cane sugar / grape concentrate
Ratio of fructose is greater than glucose