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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. What two countries represent at least 70% of cork production?
Portugal and Spain
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
chemicals or blend with low acid/high ph must
Brix (US) - Baum (France) - Oechsle (Germany)

2. Which are more easily extracted during fermentation - pigment or tannins?
Clarify / aerate wine - separate solids
pigment
Air conditioning
cinnamic acid

3. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
'green' - 'leafy'
9
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
40 -45 years

4. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Clarify / aerate wine - separate solids
slow oxidation; adding oak phenols

5. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Chateau and Export
cool regions
non-flavonoid phenols
Lactic

6. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
contributes to bouquet
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
drying grapes - noble rot

7. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
75 - 85%
total acidity & ph
Solid particles suspended in the must after crushing / pressing

8. After planting - how soon can the first wine cork quality bark be stripped from the tree?
damage to berries is minimal
Starting might be difficult and it could stop too soon.
40 -45 years
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

9. What are the extracted compounds from oak?
75% must; 16% skins; 4% seeds - 5% stems
non-flavonoid phenols
Chardonnay
Hard-veggie or green flavor

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

11. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
water evaporates through barrel more than alcohol
Portugal and Spain
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

12. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

13. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
pressure level exerted and type of pressure used
3
Air conditioning
60% free run; 70% press run

14. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
40 -45 years
no time in loading & discharging
non-flavonoid phenols

15. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
pigment
high
OH (hydroxyl); tannins

16. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
Bordeaux - and Burgundy
1 - 4 hours
Total acidity

17. What are two acids most commonly extracted from oak?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
inhibits
Hard-veggie or green flavor
vanillic acid and ellagic acid

18. Press run is often used in what ways to enrich a final wine?
around the time of verasion (when the grapes change colors)
total acidity & ph
Blended with free run - increases color - tannins - complexity
Reduction of malic acid during ripening period

19. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Blended with free run - increases color - tannins - complexity
Acetic acid
10 - 13%
high

20. What are the common practices to inhibit MLF?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
3 - 4mm inside wood's surface
Fruit set - Verasion
early racking - early fining - sulfur-dioxide added

21. What are the two acidity parameters that are used to describe the acidity of must?
Reduction of malic acid during ripening period
total acidity & ph
More ripe the fruit - less time required for skin contact
3

22. What is the importance of humidity in barrel aging below 60% RH?
40 -45 years
10 - 13%
water evaporates through barrel more than alcohol
oxidation

23. When is the best time to add sugar to the must?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
beginning of fermentation
20% - 40%
60% free run; 65% press run

24. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
total acidity (concentration of acids)
tartaric - malic - citric

25. What is the purpose of de-stemming?
Chardonnay
Hard-veggie or green flavor
Separate stems from must
Break skins to allow release of juice

26. What is the desirable bacteria genus for starting MLF in wine?
high
Very early morning until noon
Leuconostoc-oenus
drying grapes - noble rot

27. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
damage to berries is minimal
varietal flavor - color - and tannin compounds
72 - 82 degrees F
Destemming / crushing followed by press or direct pressing of whole clusters

28. What are the primary advantages of a continuous press over batch presses?
up to 24 hours
alcohol evaporates through barrel wall more than water
Hard-veggie or green flavor
no time in loading & discharging

29. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Ratio of fructose is greater than glucose
9 - 10 years
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

30. What is a major by-product of MLF?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Acetic acid
Separate stems from must
tartaric

31. What are the most common reasons for a stuck fermentation?
Solid particles suspended in the must after crushing / pressing
Lack of oxygen; lack of nutrition; unviable yeast; low temp
'green' - 'leafy'
Fruit set - Verasion

32. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
Separate stems from must
total acidity & ph
20% - 40%

33. What type of climate zone produces grapes that are high in acid?
cool regions
Very early morning until noon
Hard-veggie or green flavor
Light - medium and heavy

34. 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%
water evaporates through barrel more than alcohol
cinnamic acid
Glucose and Fructose

35. What media conditions control yeast growth?
pressing whole cluster without destemming or crushing
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Destemming / crushing followed by press or direct pressing of whole clusters

36. What are the two styles of Burgundy barrels?
Fruit set - Verasion
Traditional and Export
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
vertical basket - horizontal and bladder press

37. What are the main acids in grapes?
alcohol evaporates through barrel wall more than water
1 - 4 hours
40 -45 years
Tartaric and Malic

38. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
tannins
10 - 14 degrees C
60% free run; 65% press run

39. What are three types of toasting?
Light - medium and heavy
3
30 degrees C
Fruit set - Verasion

40. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
chemicals or blend with low acid/high ph must
60% free run; 65% press run
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

41. What is the purpose of the crush?
Break skins to allow release of juice
beginning of fermentation
Air conditioning
Harvesting under ripe grapes due to viticultural difficulties - like weather

42. What polyeric compounds tend to cause colloid coagulation in wine?
Bordeaux - and Burgundy
quercus suber
pectins
2mm inside wood's surface

43. 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
Clarify / aerate wine - separate solids
< 50 degrees F
40 -45 years

44. What is the main reason for acid deficiency in must?
Lactic
start at verasion and repeat when necessary
72 - 82 degrees F
Reduction of malic acid during ripening period

45. Sugar addition is also known by what name?
60% free run; 70% press run
tartaric
chaptalization
pre-heating grapes or must to enhance low color intensity

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

47. What are the four types of skin contact that occur in red wine making?
Fruit set - Verasion
mold; all kinds of wine spoilage (micro-organism)
total acidity (concentration of acids)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

48. What is the oak used in cork production?
early racking - early fining - sulfur-dioxide added
Citric
pectins
quercus suber

49. What are the two key sugars in grapes?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
3
Glucose and Fructose
blending

50. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
Reduction of malic acid during ripening period
Lack of oxygen; lack of nutrition; unviable yeast; low temp
40 -45 years