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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. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
85 - 90%
alcohol evaporates through barrel wall more than water
cool regions

2. After planting - how soon can the first wine cork quality bark be stripped from the tree?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Limousin - Burgundy - Allien - Troncais - and Vosges
< 50 degrees F
40 -45 years

3. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
Very early morning until noon
chemicals or blend with low acid/high ph must
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

4. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lactic
tartaric - malic - citric
tartaric

5. What are common techniques to reduce the acidity of must?
Light - medium and heavy
75% must; 16% skins; 4% seeds - 5% stems
chemicals or blend with low acid/high ph must
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

6. What are the objectives of fining?
saccharomyces bayamus
enzyamatic - in must before fermentation; chemical - during processing and in bottling
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Ratio of fructose is greater than glucose

7. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
22 - 30 degrees C; 72 - 86 F
tartaric
alcohol evaporates through barrel wall more than water

8. What parameters can be corrected by blending?
cinnamic acid
1 - 4 hours
Limousin - Burgundy - Allien - Troncais - and Vosges
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

9. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
10 - 13%
OH (hydroxyl); tannins
9
Muscat

10. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Starting might be difficult and it could stop too soon.
damage to berries is minimal

11. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Blended with free run - increases color - tannins - complexity
cane sugar / grape concentrate
Total acidity
pressing whole cluster without destemming or crushing

12. What are the names of the main barrel shapes?
pressure level exerted and type of pressure used
Glucose and Fructose
tartaric - malic - citric
Bordeaux - and Burgundy

13. If an age able white wine is being produced what impact does skin contact have?
Starting might be difficult and it could stop too soon.
early racking - early fining - sulfur-dioxide added
contributes to bouquet
Muscat

14. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
40 -45 years
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
4 tons per acre
Tartaric and Malic

15. What is the best method to reduce the acidity of must?
Very early morning until noon
blending
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
alcohol evaporates through barrel wall more than water

16. What is a major advantage and disadvantage to mechanical harvesting?
damage to berries is minimal
< 50 degrees F
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

17. What are the main French oak regions?
85 - 90%
Limousin - Burgundy - Allien - Troncais - and Vosges
tartaric - malic - citric
Yeast inhibitors - pasteurization - sterile filtration

18. What are the two styles of a Bordeaux barrel?
quercus suber
acid adjustment
Chateau and Export
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

19. What are the five most common grapes used to produce late harvest wines?
saccharomyces
beginning of fermentation
slow oxidation; adding oak phenols
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

20. Wine yeasts generally belongs to what genus of yeast?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
damage to berries is minimal
saccharomyces

21. What are the two major categories into which wine presses are grouped?
batch & continuous
non-flavonoid phenols
bentonite - activated carbon - gelatin - egg whites - PVPP
slow oxidation; adding oak phenols

22. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Air conditioning
Chateau and Export
Yeast inhibitors - pasteurization - sterile filtration

23. When is the best time to add sugar to the must?
Muscat
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
beginning of fermentation
water evaporates through barrel more than alcohol

24. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
cloudiness & settling of particles
Total acidity
color & tannin extraction

25. What are 3 methods to control temperature in wine making?
75 - 85%
75% must; 16% skins; 4% seeds - 5% stems
bentonite - activated carbon - gelatin - egg whites - PVPP
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

26. What are the extracted compounds from oak?
3
non-flavonoid phenols
40 -45 years
clears juice from its lees

27. What is the major advantage of hand harvesting over mechanical harvesting?
breaks skin's tissue
Bordeaux - Burgundy - and Alsace
bentonite - activated carbon - gelatin - egg whites - PVPP
damage to berries is minimal

28. What two countries represent at least 70% of cork production?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
3
acid adjustment
Portugal and Spain

29. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Pressing whole cluster
Fruit set - Verasion
start at verasion and repeat when necessary
protect against oxidation - protect against microbial spoilage

30. What is the purpose of the crush?
beginning of fermentation
Break skins to allow release of juice
saccharomyces
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

31. What is the importance of humidity in barrel aging below 60% RH?
slow oxidation; adding oak phenols
at least a month before harvest
water evaporates through barrel more than alcohol
protect cork from cork borers - improve bottle appearance - brand identity

32. What are the four types of skin contact that occur in red wine making?
3
'green' - 'leafy'
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

33. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
Fruit set - Verasion
Limousin - Burgundy - Allien - Troncais - and Vosges
breaks skin's tissue

34. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Total acidity
OH (hydroxyl); tannins
'green' - 'leafy'
around the time of verasion (when the grapes change colors)

35. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
60% free run; 70% press run
tannins
Chardonnay
oxidation

36. What media conditions control yeast growth?
up to 24 hours
around the time of verasion (when the grapes change colors)
Destemming / crushing followed by press or direct pressing of whole clusters
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

37. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Air conditioning
4 tons per acre
damage to berries is minimal
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

38. High acid concentrations in fruit are usually caused by what common occurrence?
OH (hydroxyl); tannins
cane sugar / grape concentrate
Harvesting under ripe grapes due to viticultural difficulties - like weather
1 - 4 hours

39. What are the primary advantages of a continuous press over batch presses?
pressure level exerted and type of pressure used
surplus & deficiency
46 -57 degrees F
no time in loading & discharging

40. The acidic (sour) taste in wine is most dependent on which acidity paramater?
75% must; 16% skins; 4% seeds - 5% stems
Total acidity
around the time of verasion (when the grapes change colors)
blending

41. What are three types of toasting?
Light - medium and heavy
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
chaptalization
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

42. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
Separate stems from must
'green' - 'leafy'
Citric

43. At what time should irrigation be stopped if dry farming techniques are being used?
Glucose and Fructose
9 - 10 years
4 tons per acre
at least a month before harvest

44. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
Glucose and Fructose
batch & continuous
protect against oxidation - protect against microbial spoilage

45. What two container materials must be lined before they can be used to store wine?
60% free run; 70% press run
20% - 40%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
concrete - iron

46. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
glycerol; methanol; succinic acid; lactic acid;
Air conditioning
blending with high acid must & ion exchanging
chemicals or blend with low acid/high ph must

47. What are five common fining agents used in wine making?
blending with high acid must & ion exchanging
bentonite - activated carbon - gelatin - egg whites - PVPP
Harvesting under ripe grapes due to viticultural difficulties - like weather
Citric

48. What is the length of skin contact in white wines if "short contact" occurs?
Very early morning until noon
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
75 - 85%
1 - 4 hours

49. What fractions of grape weight is in the free run and press run if you are making white wine?
cloudiness & settling of particles
60% free run; 70% press run
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Fruit set - Verasion

50. What are three styles of still wine that have at least 1% RS and the range of RS in each?
'green' - 'leafy'
Free run
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
chaptalization