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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 does the production of late harvest wine differ from normal still wine?
up to 24 hours
Very early morning until noon
Solid particles suspended in the must after crushing / pressing
higher pressure and more cycles of pressing

2. What fractions of grape weight is in the free run and press run if you are making white wine?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
quercus suber
Yeast inhibitors - pasteurization - sterile filtration
60% free run; 70% press run

3. Name three components that are higher in the press run than the free run.
non-flavonoid phenols
pigments - tannins - acidity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
75 - 85%

4. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
tartaric - malic - citric
at least a month before harvest
cinnamic acid

5. What acid should not be used to correct acid deficiencies if a MLF is planned?
Chateau and Export
Citric
clears juice from its lees
Pressing whole cluster

6. For how many years can compounds be extracted from a barrel?
Break skins to allow release of juice
cinnamic acid
7 - 10 years
4 tons per acre

7. What polyeric compounds tend to cause colloid coagulation in wine?
3
pectins
mold; all kinds of wine spoilage (micro-organism)
4 tons per acre

8. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
7 - 10 years
pigment
'green' - 'leafy'

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

10. What are the names of the main barrel shapes?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Chateau and Export
Bordeaux - and Burgundy
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

11. Stabilization is a term used to prevent what from occurring in the bottle?
Starting might be difficult and it could stop too soon.
cloudiness & settling of particles
Tartaric and Malic
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

12. What two container materials must be lined before they can be used to store wine?
concrete - iron
Traditional and Export
Lack of oxygen; lack of nutrition; unviable yeast; low temp
higher pressure and more cycles of pressing

13. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
high
color & tannin extraction
Reduction of malic acid during ripening period
Hard-veggie or green flavor

14. What is the length of skin contact in white wines if "short contact" occurs?
3 - 4mm inside wood's surface
1 - 4 hours
40 -45 years
tannins

15. At what time should irrigation be stopped if dry farming techniques are being used?
breaks skin's tissue
color & tannin extraction
water evaporates through barrel more than alcohol
at least a month before harvest

16. What are the extracted compounds from oak?
Glucose and Fructose
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
blending with high acid must & ion exchanging
non-flavonoid phenols

17. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Blended with free run - increases color - tannins - complexity
OH (hydroxyl); tannins
blending
Citric

18. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
total acidity & ph
30 -40 years
glycerol; methanol; succinic acid; lactic acid;
Separate stems from must

19. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
high
Light - medium and heavy
'green' - 'leafy'

20. What are the two major categories into which wine presses are grouped?
surface of interior walls
blending
Carbonic maceration
batch & continuous

21. What is the oak used in cork production?
4 tons per acre
Hard-veggie or green flavor
quercus suber
Chardonnay

22. What is the importance of humidity in barrel aging above 60% RH?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
9 - 10 years
start at verasion and repeat when necessary
alcohol evaporates through barrel wall more than water

23. Wine yeasts generally belongs to what genus of yeast?
blending with high acid must & ion exchanging
saccharomyces
Carbonic maceration
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

24. Phenolic extraction is greatest at low or high must temperatures?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
color - tannin and body
high
Harvesting under ripe grapes due to viticultural difficulties - like weather

25. What are three types of toasting?
Light - medium and heavy
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
4 tons per acre
early racking - early fining - sulfur-dioxide added

26. What group of compounds give wine color?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Hard-veggie or green flavor
46 -57 degrees F
breaks skin's tissue

27. What type of climate zone produces grapes that are high in acid?
cool regions
around the time of verasion (when the grapes change colors)
OH (hydroxyl); tannins
high

28. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
at least a month before harvest
higher pressure and more cycles of pressing
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Reduction of malic acid during ripening period

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

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30. Define lees.
Solid particles suspended in the must after crushing / pressing
cane sugar / grape concentrate
early racking - early fining - sulfur-dioxide added
no time in loading & discharging

31. Flavors in wine are basically derived from what acid?
Brix (US) - Baum (France) - Oechsle (Germany)
cinnamic acid
Traditional and Export
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

32. What is the main reason for acid deficiency in must?
vertical basket - horizontal and bladder press
9
Reduction of malic acid during ripening period
protect against oxidation - protect against microbial spoilage

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

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34. What media conditions control yeast growth?
Yeast inhibitors - pasteurization - sterile filtration
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Deep cooling - imposing stress on yeast - adding alcohol
acid adjustment

35. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
10 - 13%
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
3
10 - 14 degrees C

36. What are the most common reasons for a stuck fermentation?
20% - 40%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
2mm inside wood's surface

37. What is the purpose of de-stemming?
46 -57 degrees F
tartaric
Separate stems from must
up to 24 hours

38. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Deep cooling - imposing stress on yeast - adding alcohol
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
2mm inside wood's surface
9

39. What are two types of oxidation that occur in wine making and when do they occur?
30 degrees C
damage to berries is minimal
Bordeaux - Burgundy - and Alsace
enzyamatic - in must before fermentation; chemical - during processing and in bottling

40. What grapes are commonly used in a Burgundy bottle?
Ratio of fructose is greater than glucose
breaks skin's tissue
Air conditioning
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

41. What grapes are commonly used in a Bordeaux bottle?
72 - 82 degrees F
Citric
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
surplus & deficiency

42. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
Ratio of fructose is greater than glucose
9 - 10 years
early racking - early fining - sulfur-dioxide added

43. SO2 is added to barrel maintenance in order to protect it against what two agents?
Ratio of fructose is greater than glucose
cane sugar / grape concentrate
mold; all kinds of wine spoilage (micro-organism)
pressing whole cluster without destemming or crushing

44. Alcohol has what impact on yeast growth?
Yeast inhibitors - pasteurization - sterile filtration
inhibits
batch & continuous
total acidity & ph

45. What are the two keys stages of berry development?
Fruit set - Verasion
pectins
3
saccharomyces bayamus

46. What is the best method to reduce the acidity of must?
Yeast inhibitors - pasteurization - sterile filtration
2mm inside wood's surface
up to 24 hours
blending

47. What is the preferred temperature range for white wine making?
Hard-veggie or green flavor
46 -57 degrees F
Lactic
wood - concrete - iron - plastic - stainless steel

48. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
batch & continuous
Lactic
Acetic acid
pectins

49. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
clarify and aerate
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
around the time of verasion (when the grapes change colors)
Hard-veggie or green flavor

50. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Solid particles suspended in the must after crushing / pressing
start at verasion and repeat when necessary
water evaporates through barrel more than alcohol