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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 is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
9
breaks skin's tissue
2mm inside wood's surface

2. What are 3 methods to control temperature in wine making?
pigments - tannins - acidity
pressure level exerted and type of pressure used
color - tannin and body
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

3. The higher compound levels from the press run are related to what action during the making of the press run?
Chardonnay
Yeast inhibitors - pasteurization - sterile filtration
pressure level exerted and type of pressure used
cool regions

4. The acidic (sour) taste in wine is most dependent on which acidity paramater?
surface of interior walls
blending with high acid must & ion exchanging
no time in loading & discharging
Total acidity

5. How does the production of late harvest wine differ from normal still wine?
up to 24 hours
higher pressure and more cycles of pressing
water evaporates through barrel more than alcohol
'green' - 'leafy'

6. At what time should irrigation be stopped if dry farming techniques are being used?
Total acidity
pressure level exerted and type of pressure used
surface of interior walls
at least a month before harvest

7. What are the five most common grapes used to produce late harvest wines?
pressure level exerted and type of pressure used
tartaric - malic - citric
Citric
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

8. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
7 - 10 years
75% must; 16% skins; 4% seeds - 5% stems
clears juice from its lees

9. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
'green' - 'leafy'
Bordeaux - Burgundy - and Alsace
Blended with free run - increases color - tannins - complexity

10. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
22 - 30 degrees C; 72 - 86 F
60% free run; 65% press run
40 -45 years

11. After planting - how soon can the first wine cork quality bark be stripped from the tree?
mold; all kinds of wine spoilage (micro-organism)
40 -45 years
non-flavonoid phenols
pectins

12. What is the best method to reduce the acidity of must?
blending
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
tartaric - malic - citric

13. What are the two major categories into which wine presses are grouped?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
75% must; 16% skins; 4% seeds - 5% stems
batch & continuous

14. What is the preferred temperature range for white wine making?
46 -57 degrees F
wood - concrete - iron - plastic - stainless steel
pectins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

15. Press run is often used in what ways to enrich a final wine?
water evaporates through barrel more than alcohol
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Blended with free run - increases color - tannins - complexity
Bordeaux - and Burgundy

16. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
75 - 85%
Hard-veggie or green flavor
varietal flavor - color - and tannin compounds
overcoming defects - balancing the wine - enhancing complexity

17. What are the common practices to inhibit MLF?
oxidation
beginning of fermentation
Yeast inhibitors - pasteurization - sterile filtration
early racking - early fining - sulfur-dioxide added

18. What is thermo-vinification?
Traditional and Export
pigment
glycerol; methanol; succinic acid; lactic acid;
pre-heating grapes or must to enhance low color intensity

19. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
10 - 13%
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30 degrees C

20. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
alcohol evaporates through barrel wall more than water
blending
at least a month before harvest

21. Name three components that are higher in the press run than the free run.
drying grapes - noble rot
around the time of verasion (when the grapes change colors)
pigments - tannins - acidity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

22. What are three styles of still wine that have at least 1% RS and the range of RS in each?
40 -45 years
Air conditioning
at least a month before harvest
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

23. What is the normal starting temperature for red wine must to start fermentation?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Reduction of malic acid during ripening period
22 - 30 degrees C; 72 - 86 F
alcohol evaporates through barrel wall more than water

24. What is the purpose of a lees filter?
clears juice from its lees
75% must; 16% skins; 4% seeds - 5% stems
breaks skin's tissue
blending with high acid must & ion exchanging

25. What is the most practical and most frequent method of correcting acidity in wine?
chaptalization
pressure level exerted and type of pressure used
acid adjustment
pressing whole cluster without destemming or crushing

26. What are the major techniques used for acid correction when it is deficient?
Brix (US) - Baum (France) - Oechsle (Germany)
pectins
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
blending with high acid must & ion exchanging

27. What are five common fining agents used in wine making?
Carbonic maceration
total acidity & ph
Separate stems from must
bentonite - activated carbon - gelatin - egg whites - PVPP

28. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
non-flavonoid phenols
OH (hydroxyl); tannins
Separate stems from must
Bordeaux - Burgundy - and Alsace

29. What are two acids most commonly extracted from oak?
higher pressure and more cycles of pressing
vanillic acid and ellagic acid
Brix (US) - Baum (France) - Oechsle (Germany)
up to 24 hours

30. Phenolic extraction is greatest at low or high must temperatures?
high
varietal flavor - color - and tannin compounds
acid adjustment
enzyamatic - in must before fermentation; chemical - during processing and in bottling

31. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
Chardonnay
Muscat
Harvesting under ripe grapes due to viticultural difficulties - like weather

32. What grapes are commonly used in a Bordeaux bottle?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Total acidity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
concrete - iron

33. Stabilization is a term used to prevent what from occurring in the bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cloudiness & settling of particles
Blended with free run - increases color - tannins - complexity
Air conditioning

34. 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
wood - concrete - iron - plastic - stainless steel
contributes to bouquet
46 -57 degrees F

35. What are the two types of acidity problems commonly found in wine?
saccharomyces
Citric
surplus & deficiency
Air conditioning

36. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
60% free run; 65% press run
blending

37. What are the two keys stages of berry development?
damage to berries is minimal
Lack of oxygen; lack of nutrition; unviable yeast; low temp
protect against oxidation - protect against microbial spoilage
Fruit set - Verasion

38. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Light - medium and heavy
tartaric - malic - citric
Chateau and Export
Carbonic maceration

39. What are the two most common sugars used to increase the sugar content of the must?
clears juice from its lees
Yeast inhibitors - pasteurization - sterile filtration
cane sugar / grape concentrate
pigment

40. What is the overall weight composition of grape clusters?
Air conditioning
10 - 13%
22 - 30 degrees C; 72 - 86 F
75% must; 16% skins; 4% seeds - 5% stems

41. Wine yeasts generally belongs to what genus of yeast?
start at verasion and repeat when necessary
saccharomyces
around the time of verasion (when the grapes change colors)
pigment

42. Does ripeness of the fruit have any impact on skin contact in white wine?
Reduction of malic acid during ripening period
pressure level exerted and type of pressure used
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
More ripe the fruit - less time required for skin contact

43. Unfermented free run makes up what % of total extractable juice?
Acetic acid
pressing whole cluster without destemming or crushing
75 - 85%
Chardonnay

44. Titratable acidity is better known by what name?
total acidity (concentration of acids)
More ripe the fruit - less time required for skin contact
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cool regions

45. What are the two key sugars in grapes?
85 - 90%
1 - 4 hours
Glucose and Fructose
protect against oxidation - protect against microbial spoilage

46. What is the importance of humidity in barrel aging above 60% RH?
surface of interior walls
chaptalization
Very early morning until noon
alcohol evaporates through barrel wall more than water

47. What are common techniques to reduce the acidity of must?
mold; all kinds of wine spoilage (micro-organism)
non-flavonoid phenols
Yeast inhibitors - pasteurization - sterile filtration
chemicals or blend with low acid/high ph must

48. What is the preferred temperature range for red wine making?
color - tannin and body
Glucose and Fructose
Very early morning until noon
72 - 82 degrees F

49. What is the main reason for acid deficiency in must?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Citric
Reduction of malic acid during ripening period
protect against oxidation - protect against microbial spoilage

50. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
4 tons per acre
mold; all kinds of wine spoilage (micro-organism)
Free run
glycerol; methanol; succinic acid; lactic acid;