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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. Cold stabilization removes what acid in must?
chemicals or blend with low acid/high ph must
tartaric
chaptalization
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

2. How does the production of late harvest wine differ from normal still wine?
Acetic acid
higher pressure and more cycles of pressing
9 - 10 years
enzyamatic - in must before fermentation; chemical - during processing and in bottling

3. What are the two keys stages of berry development?
9 - 10 years
Fruit set - Verasion
wood - concrete - iron - plastic - stainless steel
Blended with free run - increases color - tannins - complexity

4. What are the major techniques used for acid correction when it is deficient?
60% free run; 65% press run
blending with high acid must & ion exchanging
saccharomyces
Starting might be difficult and it could stop too soon.

5. What is the best method to reduce the acidity of must?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
blending
pigments - tannins - acidity
30 -40 years

6. What is the normal starting temperature for red wine must to start fermentation?
drying grapes - noble rot
Citric
22 - 30 degrees C; 72 - 86 F
early racking - early fining - sulfur-dioxide added

7. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Starting might be difficult and it could stop too soon.
Carbonic maceration
pressure level exerted and type of pressure used
clarify and aerate

8. Wine yeasts generally belongs to what genus of yeast?
Air conditioning
Blended with free run - increases color - tannins - complexity
Ratio of fructose is greater than glucose
saccharomyces

9. What is the major advantage of hand harvesting over mechanical harvesting?
inhibits
9
damage to berries is minimal
alcohol evaporates through barrel wall more than water

10. What is the purpose of racking wine?
7 - 10 years
batch & continuous
< 50 degrees F
Clarify / aerate wine - separate solids

11. What is the overall weight composition of grape clusters?
Portugal and Spain
Pressing whole cluster
75% must; 16% skins; 4% seeds - 5% stems
Lack of oxygen; lack of nutrition; unviable yeast; low temp

12. What is the purpose of de-stemming?
Separate stems from must
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pigment
cinnamic acid

13. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
pressure level exerted and type of pressure used
protect cork from cork borers - improve bottle appearance - brand identity
chaptalization

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

15. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
Pressing whole cluster
30 -40 years
Glucose and Fructose

16. What are the common practices to inhibit MLF?
Solid particles suspended in the must after crushing / pressing
concrete - iron
tannins
early racking - early fining - sulfur-dioxide added

17. What is a major by-product of MLF?
Acetic acid
color & tannin extraction
72 - 82 degrees F
pressure level exerted and type of pressure used

18. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
protect against oxidation - protect against microbial spoilage
pigment
Harvesting under ripe grapes due to viticultural difficulties - like weather
Destemming / crushing followed by press or direct pressing of whole clusters

19. What acid should not be used to correct acid deficiencies if a MLF is planned?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Citric
clears juice from its lees
non-flavonoid phenols

20. What are five different materials used in storage containers?
Limousin - Burgundy - Allien - Troncais - and Vosges
wood - concrete - iron - plastic - stainless steel
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
20% - 40%

21. What is the minimum temp for MLF to occur?
3 - 4mm inside wood's surface
Solid particles suspended in the must after crushing / pressing
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
17 - 20 degrees C

22. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
surface of interior walls
Very early morning until noon
varietal flavor - color - and tannin compounds
Portugal and Spain

23. What are the two types of acidity problems commonly found in wine?
protect cork from cork borers - improve bottle appearance - brand identity
surplus & deficiency
Very early morning until noon
color & tannin extraction

24. Does ripeness of the fruit have any impact on skin contact in white wine?
drying grapes - noble rot
inhibits
Break skins to allow release of juice
More ripe the fruit - less time required for skin contact

25. What are 3 methods to control temperature in wine making?
no time in loading & discharging
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Muscat
chaptalization

26. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
Ratio of fructose is greater than glucose
drying grapes - noble rot
bentonite - activated carbon - gelatin - egg whites - PVPP

27. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
40 -45 years
alcohol evaporates through barrel wall more than water
beginning of fermentation

28. Titratable acidity is better known by what name?
More ripe the fruit - less time required for skin contact
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
total acidity (concentration of acids)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

29. What type of climate zone produces grapes that are high in acid?
Glucose and Fructose
cool regions
60% free run; 65% press run
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

30. Alcohol has what impact on yeast growth?
inhibits
tannins
Traditional and Export
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

31. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
Bordeaux - Burgundy - and Alsace
Blended with free run - increases color - tannins - complexity
surplus & deficiency

32. Phenolic extraction is greatest at low or high must temperatures?
slow oxidation; adding oak phenols
high
damage to berries is minimal
early racking - early fining - sulfur-dioxide added

33. What function does a capsule serve?
non-flavonoid phenols
protect cork from cork borers - improve bottle appearance - brand identity
chemicals or blend with low acid/high ph must
Deep cooling - imposing stress on yeast - adding alcohol

34. What are the main acids in grapes?
Tartaric and Malic
no time in loading & discharging
Muscat
total acidity (concentration of acids)

35. 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
no time in loading & discharging
OH (hydroxyl); tannins
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

36. What are the extracted compounds from oak?
cool regions
non-flavonoid phenols
72 - 82 degrees F
water evaporates through barrel more than alcohol

37. Flavors in wine are basically derived from what acid?
Air conditioning
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cinnamic acid

38. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
beginning of fermentation
Bordeaux - Burgundy - and Alsace
Starting might be difficult and it could stop too soon.

39. What are the primary advantages of a continuous press over batch presses?
overcoming defects - balancing the wine - enhancing complexity
concrete - iron
pressing whole cluster without destemming or crushing
no time in loading & discharging

40. What fractions of grape weight is in the free run and press run if you are making white wine?
Ratio of fructose is greater than glucose
30 degrees C
60% free run; 70% press run
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

41. What parameters can be corrected by blending?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
wood - concrete - iron - plastic - stainless steel
drying grapes - noble rot

42. Sugar addition is also known by what name?
cloudiness & settling of particles
Traditional and Export
alcohol evaporates through barrel wall more than water
chaptalization

43. What is the main reason for acid deficiency in must?
2mm inside wood's surface
Yeast inhibitors - pasteurization - sterile filtration
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Reduction of malic acid during ripening period

44. In what grape is some skin contact almost always used during white wine making?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Chardonnay
Chateau and Export
vanillic acid and ellagic acid

45. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
17 - 20 degrees C
clears juice from its lees
4 tons per acre

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

47. What are the names of the main barrel shapes?
pigments - tannins - acidity
Solid particles suspended in the must after crushing / pressing
Bordeaux - and Burgundy
Bordeaux - Burgundy - and Alsace

48. What is the importance of humidity in barrel aging above 60% RH?
wood - concrete - iron - plastic - stainless steel
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
alcohol evaporates through barrel wall more than water
breaks skin's tissue

49. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
40 -45 years
inhibits
total acidity & ph

50. What are the two key sugars in grapes?
tartaric
Lactic
22 - 30 degrees C; 72 - 86 F
Glucose and Fructose