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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. What family of grapes can typically develop bitterness if there is skin contact?
Deep cooling - imposing stress on yeast - adding alcohol
no time in loading & discharging
higher pressure and more cycles of pressing
Muscat

2. What is the purpose of the crush?
blending with high acid must & ion exchanging
4 tons per acre
Portugal and Spain
Break skins to allow release of juice

3. What are the three most common still wine bottle shapes used today?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
protect cork from cork borers - improve bottle appearance - brand identity
at least a month before harvest
Bordeaux - Burgundy - and Alsace

4. What are the common practices to inhibit MLF?
batch & continuous
17 - 20 degrees C
early racking - early fining - sulfur-dioxide added
7 - 10 years

5. After the first harvest - how often can the bark be stripped from the oak trees?
Separate stems from must
cinnamic acid
9 - 10 years
protect cork from cork borers - improve bottle appearance - brand identity

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

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7. In what grape is some skin contact almost always used during white wine making?
Light - medium and heavy
slow oxidation; adding oak phenols
Chardonnay
Free run

8. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
clarify and aerate
contributes to bouquet
damage to berries is minimal

9. What are the extracted compounds from oak?
color - tannin and body
4 tons per acre
Bordeaux - and Burgundy
non-flavonoid phenols

10. What are five common fining agents used in wine making?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Solid particles suspended in the must after crushing / pressing
bentonite - activated carbon - gelatin - egg whites - PVPP
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

11. What are the two ways that late harvest grapes concentrate sugar?
pressing whole cluster without destemming or crushing
drying grapes - noble rot
cool regions
pectins

12. What are three types of toasting?
pigments - tannins - acidity
Light - medium and heavy
varietal flavor - color - and tannin compounds
pigment

13. What is the normal starting temperature for red wine must to start fermentation?
pressing whole cluster without destemming or crushing
Separate stems from must
22 - 30 degrees C; 72 - 86 F
30 degrees C

14. What is the main reason for acid deficiency in must?
Solid particles suspended in the must after crushing / pressing
blending with high acid must & ion exchanging
Reduction of malic acid during ripening period
Separate stems from must

15. What is the length of skin contact in white wines if "long contact" occurs?
Citric
22 - 30 degrees C; 72 - 86 F
protect cork from cork borers - improve bottle appearance - brand identity
up to 24 hours

16. Sugar addition is also known by what name?
start at verasion and repeat when necessary
chaptalization
oxidation
protect against oxidation - protect against microbial spoilage

17. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
cloudiness & settling of particles
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
clarify and aerate
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

18. What is a major by-product of MLF?
batch & continuous
saccharomyces
Acetic acid
Yeast inhibitors - pasteurization - sterile filtration

19. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
higher pressure and more cycles of pressing
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Free run
Air conditioning

20. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
vertical basket - horizontal and bladder press
color & tannin extraction
pressing whole cluster without destemming or crushing
9 - 10 years

21. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
60% free run; 70% press run
start at verasion and repeat when necessary
surplus & deficiency
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

22. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Break skins to allow release of juice
cloudiness & settling of particles
40 -45 years
1 - 4 hours

23. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Chardonnay
batch & continuous
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Reduction of malic acid during ripening period

24. What media conditions control yeast growth?
water evaporates through barrel more than alcohol
10 - 14 degrees C
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
saccharomyces bayamus

25. What is the importance of humidity in barrel aging above 60% RH?
high
acid adjustment
alcohol evaporates through barrel wall more than water
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

26. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
beginning of fermentation
85 - 90%
9

27. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
beginning of fermentation
tannins
Starting might be difficult and it could stop too soon.
overcoming defects - balancing the wine - enhancing complexity

28. In general - which produces better wine - free run or press run?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Free run
wood - concrete - iron - plastic - stainless steel
higher pressure and more cycles of pressing

29. Name three components that are higher in the press run than the free run.
9
pigments - tannins - acidity
Limousin - Burgundy - Allien - Troncais - and Vosges
More ripe the fruit - less time required for skin contact

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

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31. What are the two key sugars in grapes?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Clarify / aerate wine - separate solids
Glucose and Fructose
9 - 10 years

32. What is a major advantage and disadvantage to mechanical harvesting?
alcohol evaporates through barrel wall more than water
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
10 - 13%

33. What is the preferred temperature range for white wine making?
Traditional and Export
46 -57 degrees F
alcohol evaporates through barrel wall more than water
Lack of oxygen; lack of nutrition; unviable yeast; low temp

34. What are two types of oxidation that occur in wine making and when do they occur?
color & tannin extraction
Limousin - Burgundy - Allien - Troncais - and Vosges
Destemming / crushing followed by press or direct pressing of whole clusters
enzyamatic - in must before fermentation; chemical - during processing and in bottling

35. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
30 degrees C
cane sugar / grape concentrate
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

36. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
22 - 30 degrees C; 72 - 86 F
higher pressure and more cycles of pressing
at least a month before harvest

37. If an age able white wine is being produced what impact does skin contact have?
Bordeaux - and Burgundy
Leuconostoc-oenus
pigment
contributes to bouquet

38. What group of compounds give wine color?
cinnamic acid
cane sugar / grape concentrate
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
inhibits

39. What are the two most common sugars used to increase the sugar content of the must?
wood - concrete - iron - plastic - stainless steel
Break skins to allow release of juice
Chateau and Export
cane sugar / grape concentrate

40. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
pectins
Harvesting under ripe grapes due to viticultural difficulties - like weather
Portugal and Spain

41. What function does a capsule serve?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
color & tannin extraction
protect cork from cork borers - improve bottle appearance - brand identity
Free run

42. For how many years can compounds be extracted from a barrel?
7 - 10 years
clears juice from its lees
total acidity (concentration of acids)
pressure level exerted and type of pressure used

43. What are the two major categories into which wine presses are grouped?
batch & continuous
Yeast inhibitors - pasteurization - sterile filtration
inhibits
Blended with free run - increases color - tannins - complexity

44. What grapes are commonly used in a flute/Alsace bottle?
9 - 10 years
water evaporates through barrel more than alcohol
at least a month before harvest
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

45. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
batch & continuous
saccharomyces bayamus
tartaric - malic - citric
Citric

46. 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
pressure level exerted and type of pressure used
85 - 90%
Clarify / aerate wine - separate solids

47. What are the two keys stages of berry development?
Fruit set - Verasion
damage to berries is minimal
Free run
start at verasion and repeat when necessary

48. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Light - medium and heavy
Chateau and Export
60% free run; 70% press run
color & tannin extraction

49. What is the purpose of racking wine?
Starting might be difficult and it could stop too soon.
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Clarify / aerate wine - separate solids
mold; all kinds of wine spoilage (micro-organism)

50. What acid should not be used to correct acid deficiencies if a MLF is planned?
Brix (US) - Baum (France) - Oechsle (Germany)
Citric
Deep cooling - imposing stress on yeast - adding alcohol
30 -40 years

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