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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. How often should long termed cellar wines be re-corked?
17 - 20 degrees C
contributes to bouquet
30 -40 years
22 - 30 degrees C; 72 - 86 F

2. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
early racking - early fining - sulfur-dioxide added
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
75% must; 16% skins; 4% seeds - 5% stems
around the time of verasion (when the grapes change colors)

3. Press run is often used in what ways to enrich a final wine?
total acidity (concentration of acids)
Leuconostoc-oenus
Pressing whole cluster
Blended with free run - increases color - tannins - complexity

4. What are the extracted compounds from oak?
cinnamic acid
75 - 85%
non-flavonoid phenols
mold; all kinds of wine spoilage (micro-organism)

5. What is the oak used in cork production?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Carbonic maceration
quercus suber
40 -45 years

6. 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
Starting might be difficult and it could stop too soon.
40 -45 years
varietal flavor - color - and tannin compounds

7. What group of compounds give wine color?
Citric
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pectins
mold; all kinds of wine spoilage (micro-organism)

8. What grapes are commonly used in a flute/Alsace bottle?
tannins
no time in loading & discharging
Harvesting under ripe grapes due to viticultural difficulties - like weather
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

9. What is a major advantage and disadvantage to mechanical harvesting?
Starting might be difficult and it could stop too soon.
slow oxidation; adding oak phenols
breaks skin's tissue
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

10. What two container materials must be lined before they can be used to store wine?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
cool regions
drying grapes - noble rot
concrete - iron

11. After the first harvest - how often can the bark be stripped from the oak trees?
pectins
20% - 40%
9 - 10 years
1 - 4 hours

12. What parameters can be corrected by blending?
protect against oxidation - protect against microbial spoilage
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cinnamic acid
9 - 10 years

13. What grapes are commonly used in a Burgundy bottle?
10 - 14 degrees C
breaks skin's tissue
30 degrees C
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

14. What are the two ways that late harvest grapes concentrate sugar?
Citric
Chardonnay
start at verasion and repeat when necessary
drying grapes - noble rot

15. What is the purpose of a lees filter?
breaks skin's tissue
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
clears juice from its lees
Carbonic maceration

16. What yeast will remain active at high alcohol levels?
Traditional and Export
Reduction of malic acid during ripening period
saccharomyces bayamus
batch & continuous

17. What are three kinds of batch presses that have historically been used in wine production?
10 - 13%
75% must; 16% skins; 4% seeds - 5% stems
Destemming / crushing followed by press or direct pressing of whole clusters
vertical basket - horizontal and bladder press

18. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
inhibits
slow oxidation; adding oak phenols
30 degrees C

19. What grapes are commonly used in a Bordeaux bottle?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
protect against oxidation - protect against microbial spoilage
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Traditional and Export

20. Does ripeness of the fruit have any impact on skin contact in white wine?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
More ripe the fruit - less time required for skin contact
Lack of oxygen; lack of nutrition; unviable yeast; low temp
acid adjustment

21. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
beginning of fermentation
Separate stems from must
< 50 degrees F
Light - medium and heavy

22. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Very early morning until noon
breaks skin's tissue
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tannins

23. The higher compound levels from the press run are related to what action during the making of the press run?
30 degrees C
pressure level exerted and type of pressure used
color & tannin extraction
Light - medium and heavy

24. What is the depth of toasting when it is a light toast?
Yeast inhibitors - pasteurization - sterile filtration
non-flavonoid phenols
surface of interior walls
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

25. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
75% must; 16% skins; 4% seeds - 5% stems
7 - 10 years
Citric

26. What are the three most common still wine bottle shapes used today?
quercus suber
Bordeaux - Burgundy - and Alsace
Blended with free run - increases color - tannins - complexity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

27. What is the purpose of the crush?
72 - 82 degrees F
higher pressure and more cycles of pressing
Ratio of fructose is greater than glucose
Break skins to allow release of juice

28. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
cloudiness & settling of particles
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
saccharomyces
Muscat

29. What are the two acidity parameters that are used to describe the acidity of must?
Portugal and Spain
total acidity & ph
9
Break skins to allow release of juice

30. Sugar addition is also known by what name?
46 -57 degrees F
'green' - 'leafy'
batch & continuous
chaptalization

31. Titratable acidity is better known by what name?
30 degrees C
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
total acidity (concentration of acids)
Blended with free run - increases color - tannins - complexity

32. What fractions of grape weight is in the free run and press run if you are making white wine?
Pressing whole cluster
60% free run; 70% press run
Reduction of malic acid during ripening period
cloudiness & settling of particles

33. Alcohol has what impact on yeast growth?
batch & continuous
inhibits
alcohol evaporates through barrel wall more than water
Bordeaux - Burgundy - and Alsace

34. What is the minimum starting temperature for white wine must to start fermentation?
quercus suber
Tartaric and Malic
3
10 - 14 degrees C

35. Flavors in wine are basically derived from what acid?
saccharomyces
oxidation
cinnamic acid
1 - 4 hours

36. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Deep cooling - imposing stress on yeast - adding alcohol
22 - 30 degrees C; 72 - 86 F
tannins
concrete - iron

37. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
30 degrees C
cloudiness & settling of particles
tartaric - malic - citric
varietal flavor - color - and tannin compounds

38. What is the overall weight composition of grape clusters?
75 - 85%
75% must; 16% skins; 4% seeds - 5% stems
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

39. What are the major techniques used for acid correction when it is deficient?
wood - concrete - iron - plastic - stainless steel
mold; all kinds of wine spoilage (micro-organism)
1 - 4 hours
blending with high acid must & ion exchanging

40. What type of climate zone produces grapes that are high in acid?
cool regions
Yeast inhibitors - pasteurization - sterile filtration
varietal flavor - color - and tannin compounds
batch & continuous

41. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
Acetic acid
2mm inside wood's surface
batch & continuous

42. 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.
Yeast inhibitors - pasteurization - sterile filtration
contributes to bouquet
Pressing whole cluster

43. When is the best time to add sugar to the must?
higher pressure and more cycles of pressing
beginning of fermentation
color & tannin extraction
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

44. What fraction if grape weight is in the free run and press run if you are making red wine?
pre-heating grapes or must to enhance low color intensity
60% free run; 65% press run
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blending with high acid must & ion exchanging

45. What is the purpose of de-stemming?
pigment
oxidation
pressure level exerted and type of pressure used
Separate stems from must

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

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47. What polyeric compounds tend to cause colloid coagulation in wine?
bentonite - activated carbon - gelatin - egg whites - PVPP
Acetic acid
pectins
cloudiness & settling of particles

48. What is the depth of toasting when it is a heavy toast?

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49. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
OH (hydroxyl); tannins
color & tannin extraction
Clarify / aerate wine - separate solids
up to 24 hours

50. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
surface of interior walls
damage to berries is minimal
Carbonic maceration