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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. What parameters can be corrected by blending?
protect against oxidation - protect against microbial spoilage
damage to berries is minimal
9
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

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

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3. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Very early morning until noon
glycerol; methanol; succinic acid; lactic acid;
Starting might be difficult and it could stop too soon.
water evaporates through barrel more than alcohol

4. In general - which produces better wine - free run or press run?
Limousin - Burgundy - Allien - Troncais - and Vosges
Free run
saccharomyces
varietal flavor - color - and tannin compounds

5. What are the two styles of Burgundy barrels?
75 - 85%
Traditional and Export
contributes to bouquet
Air conditioning

6. What is the preferred temperature range for red wine making?
water evaporates through barrel more than alcohol
oxidation
total acidity (concentration of acids)
72 - 82 degrees F

7. What are the common practices to inhibit MLF?
oxidation
pigment
early racking - early fining - sulfur-dioxide added
total acidity (concentration of acids)

8. When is the best time of day to hand harvest?
non-flavonoid phenols
Bordeaux - and Burgundy
Very early morning until noon
Limousin - Burgundy - Allien - Troncais - and Vosges

9. What are the four types of skin contact that occur in red wine making?
color & tannin extraction
no time in loading & discharging
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
wood - concrete - iron - plastic - stainless steel

10. What are the most common reasons for a stuck fermentation?
alcohol evaporates through barrel wall more than water
Lack of oxygen; lack of nutrition; unviable yeast; low temp
10 - 13%
saccharomyces

11. What happens to the sugar concentrations when Botrytis Cinerea occurs?
up to 24 hours
Ratio of fructose is greater than glucose
total acidity (concentration of acids)
slow oxidation; adding oak phenols

12. What is a major advantage and disadvantage to mechanical harvesting?
drying grapes - noble rot
varietal flavor - color - and tannin compounds
acid adjustment
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

13. What are the main French oak regions?
< 50 degrees F
Limousin - Burgundy - Allien - Troncais - and Vosges
oxidation
around the time of verasion (when the grapes change colors)

14. What are 3 methods to control temperature in wine making?
breaks skin's tissue
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
'green' - 'leafy'

15. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
Traditional and Export
9 - 10 years
batch & continuous

16. High acid concentrations in fruit are usually caused by what common occurrence?
10 - 14 degrees C
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Harvesting under ripe grapes due to viticultural difficulties - like weather
Reduction of malic acid during ripening period

17. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
30 degrees C
Yeast inhibitors - pasteurization - sterile filtration
color - tannin and body
Starting might be difficult and it could stop too soon.

18. How does the production of late harvest wine differ from normal still wine?
start at verasion and repeat when necessary
higher pressure and more cycles of pressing
10 - 13%
40 -45 years

19. Flavors in wine are basically derived from what acid?
start at verasion and repeat when necessary
cinnamic acid
'green' - 'leafy'
Air conditioning

20. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
enzyamatic - in must before fermentation; chemical - during processing and in bottling
bentonite - activated carbon - gelatin - egg whites - PVPP
drying grapes - noble rot

21. At what time should irrigation be stopped if dry farming techniques are being used?
Reduction of malic acid during ripening period
85 - 90%
at least a month before harvest
pressing whole cluster without destemming or crushing

22. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
wood - concrete - iron - plastic - stainless steel
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
surface of interior walls
up to 24 hours

23. What is the desirable bacteria genus for starting MLF in wine?
Carbonic maceration
Blended with free run - increases color - tannins - complexity
Very early morning until noon
Leuconostoc-oenus

24. What are the goals of oak aging wine?
Glucose and Fructose
concrete - iron
46 -57 degrees F
slow oxidation; adding oak phenols

25. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
tannins
Deep cooling - imposing stress on yeast - adding alcohol
30 degrees C
Lactic

26. Sugar addition is also known by what name?
oxidation
chaptalization
contributes to bouquet
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

27. What is the normal starting temperature for red wine must to start fermentation?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pigments - tannins - acidity
22 - 30 degrees C; 72 - 86 F
inhibits

28. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
Lack of oxygen; lack of nutrition; unviable yeast; low temp
clarify and aerate
9

29. What are the two acidity parameters that are used to describe the acidity of must?
Bordeaux - and Burgundy
total acidity & ph
breaks skin's tissue
at least a month before harvest

30. What is the preferred temperature range for white wine making?
46 -57 degrees F
Citric
pigment
Very early morning until noon

31. What is the common name for a fermentation technique that does not require crushing or de-stemming?
overcoming defects - balancing the wine - enhancing complexity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Carbonic maceration
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

32. What are two types of oxidation that occur in wine making and when do they occur?
Citric
Ratio of fructose is greater than glucose
blending with high acid must & ion exchanging
enzyamatic - in must before fermentation; chemical - during processing and in bottling

33. What is the purpose of racking wine?
cloudiness & settling of particles
Clarify / aerate wine - separate solids
30 -40 years
damage to berries is minimal

34. What are three types of toasting?
pressure level exerted and type of pressure used
Yeast inhibitors - pasteurization - sterile filtration
Light - medium and heavy
enzyamatic - in must before fermentation; chemical - during processing and in bottling

35. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
vertical basket - horizontal and bladder press
water evaporates through barrel more than alcohol
Harvesting under ripe grapes due to viticultural difficulties - like weather
Citric

36. Blending is used in order to achieve what goals?
Total acidity
overcoming defects - balancing the wine - enhancing complexity
tartaric - malic - citric
color - tannin and body

37. What is the purpose of de-stemming?
Carbonic maceration
Separate stems from must
non-flavonoid phenols
mold; all kinds of wine spoilage (micro-organism)

38. What is the importance of humidity in barrel aging below 60% RH?
cane sugar / grape concentrate
water evaporates through barrel more than alcohol
3
Brix (US) - Baum (France) - Oechsle (Germany)

39. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
total acidity (concentration of acids)
at least a month before harvest
Citric

40. What are the main acids in grapes?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Citric
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Tartaric and Malic

41. What are the primary advantages of a continuous press over batch presses?
tartaric - malic - citric
Break skins to allow release of juice
no time in loading & discharging
cinnamic acid

42. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
higher pressure and more cycles of pressing
enzyamatic - in must before fermentation; chemical - during processing and in bottling
1 - 4 hours

43. What are three kinds of batch presses that have historically been used in wine production?
Chardonnay
Limousin - Burgundy - Allien - Troncais - and Vosges
vertical basket - horizontal and bladder press
total acidity (concentration of acids)

44. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
Solid particles suspended in the must after crushing / pressing
cane sugar / grape concentrate
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

45. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Leuconostoc-oenus
Carbonic maceration
water evaporates through barrel more than alcohol

46. What two countries represent at least 70% of cork production?
Bordeaux - and Burgundy
Portugal and Spain
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
60% free run; 65% press run

47. What is the purpose of a lees filter?
Yeast inhibitors - pasteurization - sterile filtration
slow oxidation; adding oak phenols
vertical basket - horizontal and bladder press
clears juice from its lees

48. 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
2mm inside wood's surface
alcohol evaporates through barrel wall more than water
60% free run; 65% press run

49. What media conditions control yeast growth?
up to 24 hours
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
water evaporates through barrel more than alcohol
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

50. What are the two styles of a Bordeaux barrel?
Ratio of fructose is greater than glucose
2mm inside wood's surface
Chateau and Export
pressure level exerted and type of pressure used