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Viniculture
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Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
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. Does ripeness of the fruit have any impact on skin contact in white wine?
no time in loading & discharging
tannins
total acidity (concentration of acids)
More ripe the fruit - less time required for skin contact
2. What yeast will remain active at high alcohol levels?
pressing whole cluster without destemming or crushing
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
30 degrees C
saccharomyces bayamus
3. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
cinnamic acid
around the time of verasion (when the grapes change colors)
wood - concrete - iron - plastic - stainless steel
protect cork from cork borers - improve bottle appearance - brand identity
4. What are the common practices to inhibit MLF?
oxidation
Lactic
early racking - early fining - sulfur-dioxide added
saccharomyces bayamus
5. What is the preferred temperature range for white wine making?
around the time of verasion (when the grapes change colors)
Muscat
46 -57 degrees F
Lack of oxygen; lack of nutrition; unviable yeast; low temp
6. What polyeric compounds tend to cause colloid coagulation in wine?
Glucose and Fructose
chaptalization
pectins
glycerol; methanol; succinic acid; lactic acid;
7. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
around the time of verasion (when the grapes change colors)
Lactic
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Free run
8. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
color & tannin extraction
Bordeaux - and Burgundy
9
9. Which are more easily extracted during fermentation - pigment or tannins?
oxidation
start at verasion and repeat when necessary
pigment
Chardonnay
10. What two countries represent at least 70% of cork production?
Acetic acid
Portugal and Spain
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
vertical basket - horizontal and bladder press
11. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
20% - 40%
Citric
12. What are the two key sugars in grapes?
Glucose and Fructose
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
protect against oxidation - protect against microbial spoilage
Harvesting under ripe grapes due to viticultural difficulties - like weather
13. Wine yeasts generally belongs to what genus of yeast?
Starting might be difficult and it could stop too soon.
Fruit set - Verasion
saccharomyces
drying grapes - noble rot
14. What is the common name for a fermentation technique that does not require crushing or de-stemming?
pectins
3
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Carbonic maceration
15. What grapes are commonly used in a flute/Alsace bottle?
pressing whole cluster without destemming or crushing
Total acidity
water evaporates through barrel more than alcohol
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
16. What are the goals of oak aging wine?
cane sugar / grape concentrate
Clarify / aerate wine - separate solids
7 - 10 years
slow oxidation; adding oak phenols
17. What are five different materials used in storage containers?
no time in loading & discharging
20% - 40%
Light - medium and heavy
wood - concrete - iron - plastic - stainless steel
18. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
wood - concrete - iron - plastic - stainless steel
varietal flavor - color - and tannin compounds
Reduction of malic acid during ripening period
pectins
19. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Leuconostoc-oenus
Destemming / crushing followed by press or direct pressing of whole clusters
varietal flavor - color - and tannin compounds
tartaric - malic - citric
20. What is a major by-product of MLF?
Acetic acid
OH (hydroxyl); tannins
3
total acidity (concentration of acids)
21. What are the names of the main barrel shapes?
Chateau and Export
protect cork from cork borers - improve bottle appearance - brand identity
Carbonic maceration
Bordeaux - and Burgundy
22. What parameters can be corrected by blending?
non-flavonoid phenols
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
3
surplus & deficiency
23. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
2mm inside wood's surface
non-flavonoid phenols
tartaric
24. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
Bordeaux - Burgundy - and Alsace
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
25. What is the importance of humidity in barrel aging above 60% RH?
Acetic acid
Leuconostoc-oenus
alcohol evaporates through barrel wall more than water
pigments - tannins - acidity
26. 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
Bordeaux - and Burgundy
Brix (US) - Baum (France) - Oechsle (Germany)
vanillic acid and ellagic acid
27. 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
batch & continuous
More ripe the fruit - less time required for skin contact
Reduction of malic acid during ripening period
28. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
vanillic acid and ellagic acid
1 - 4 hours
breaks skin's tissue
Citric
29. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
surplus & deficiency
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
1 - 4 hours
no time in loading & discharging
30. What is the purpose of racking wine?
blending
Hard-veggie or green flavor
Clarify / aerate wine - separate solids
Brix (US) - Baum (France) - Oechsle (Germany)
31. What type of climate zone produces grapes that are high in acid?
3
alcohol evaporates through barrel wall more than water
cool regions
60% free run; 65% press run
32. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
pectins
saccharomyces bayamus
wood - concrete - iron - plastic - stainless steel
33. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
10 - 14 degrees C
around the time of verasion (when the grapes change colors)
Starting might be difficult and it could stop too soon.
10 - 13%
34. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
22 - 30 degrees C; 72 - 86 F
cloudiness & settling of particles
concrete - iron
35. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Blended with free run - increases color - tannins - complexity
2mm inside wood's surface
Bordeaux - and Burgundy
36. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Clarify / aerate wine - separate solids
OH (hydroxyl); tannins
high
37. What two container materials must be lined before they can be used to store wine?
concrete - iron
1 - 4 hours
clarify and aerate
72 - 82 degrees F
38. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
72 - 82 degrees F
10 - 14 degrees C
30 -40 years
protect against oxidation - protect against microbial spoilage
39. 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?
color - tannin and body
start at verasion and repeat when necessary
contributes to bouquet
batch & continuous
40. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
clears juice from its lees
protect against oxidation - protect against microbial spoilage
41. What is the length of skin contact in white wines if "long contact" occurs?
blending with high acid must & ion exchanging
up to 24 hours
color - tannin and body
quercus suber
42. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Total acidity
tartaric - malic - citric
9
Lactic
43. The acidic (sour) taste in wine is most dependent on which acidity paramater?
4 tons per acre
Total acidity
clears juice from its lees
overcoming defects - balancing the wine - enhancing complexity
44. Theoretically - how many degrees can a fermentation rise during fermentation?
More ripe the fruit - less time required for skin contact
pigment
30 degrees C
total acidity (concentration of acids)
45. Phenolic extraction is greatest at low or high must temperatures?
Traditional and Export
More ripe the fruit - less time required for skin contact
high
up to 24 hours
46. What are the primary advantages of a continuous press over batch presses?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Reduction of malic acid during ripening period
no time in loading & discharging
tannins
47. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
60% free run; 70% press run
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
3 - 4mm inside wood's surface
chaptalization
48. Cold stabilization removes what acid in must?
contributes to bouquet
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tartaric
Citric
49. What is the best method to reduce the acidity of must?
blending
46 -57 degrees F
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
More ripe the fruit - less time required for skin contact
50. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
46 -57 degrees F
Pressing whole cluster
Blended with free run - increases color - tannins - complexity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
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