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Viniculture
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Study First
Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
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 by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
mold; all kinds of wine spoilage (micro-organism)
clears juice from its lees
tartaric
2. What are the common practices to inhibit MLF?
oxidation
blending
protect cork from cork borers - improve bottle appearance - brand identity
early racking - early fining - sulfur-dioxide added
3. When is the best time to add sugar to the must?
beginning of fermentation
< 50 degrees F
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
40 -45 years
4. Titratable acidity is better known by what name?
surface of interior walls
9
total acidity (concentration of acids)
Limousin - Burgundy - Allien - Troncais - and Vosges
5. Does ripeness of the fruit have any impact on skin contact in white wine?
Fruit set - Verasion
Clarify / aerate wine - separate solids
More ripe the fruit - less time required for skin contact
Citric
6. Wine yeasts generally belongs to what genus of yeast?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
OH (hydroxyl); tannins
water evaporates through barrel more than alcohol
saccharomyces
7. Name three components that are higher in the press run than the free run.
Limousin - Burgundy - Allien - Troncais - and Vosges
Muscat
pigments - tannins - acidity
7 - 10 years
8. What is the preferred temperature range for white wine making?
46 -57 degrees F
Muscat
Leuconostoc-oenus
varietal flavor - color - and tannin compounds
9. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
OH (hydroxyl); tannins
pressing whole cluster without destemming or crushing
vertical basket - horizontal and bladder press
10. Theoretically - how many degrees can a fermentation rise during fermentation?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
30 degrees C
Clarify / aerate wine - separate solids
Reduction of malic acid during ripening period
11. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
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)
damage to berries is minimal
OH (hydroxyl); tannins
12. What are the primary disadvantages of a continuous press over batch presses?
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13. What is a major by-product of MLF?
Acetic acid
clarify and aerate
Separate stems from must
9
14. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
oxidation
4 tons per acre
Brix (US) - Baum (France) - Oechsle (Germany)
Carbonic maceration
15. What grapes are commonly used in a Bordeaux bottle?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Starting might be difficult and it could stop too soon.
Ratio of fructose is greater than glucose
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
16. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
Brix (US) - Baum (France) - Oechsle (Germany)
Total acidity
Lactic
17. What are the main acids in grapes?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Tartaric and Malic
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
surplus & deficiency
18. What are the two styles of a Bordeaux barrel?
Chateau and Export
varietal flavor - color - and tannin compounds
batch & continuous
non-flavonoid phenols
19. At what time should irrigation be stopped if dry farming techniques are being used?
Muscat
surface of interior walls
at least a month before harvest
Total acidity
20. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Traditional and Export
inhibits
Hard-veggie or green flavor
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
21. What are two types of oxidation that occur in wine making and when do they occur?
protect cork from cork borers - improve bottle appearance - brand identity
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
46 -57 degrees F
22. SO2 is added to barrel maintenance in order to protect it against what two agents?
surface of interior walls
clarify and aerate
saccharomyces bayamus
mold; all kinds of wine spoilage (micro-organism)
23. What term is used to describe the absorption of oxygen that is common in white wine making?
10 - 13%
total acidity & ph
beginning of fermentation
oxidation
24. What parameters can be corrected by blending?
Very early morning until noon
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
total acidity & ph
25. What are 3 methods to control temperature in wine making?
46 -57 degrees F
Bordeaux - Burgundy - and Alsace
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
26. For how many years can compounds be extracted from a barrel?
Bordeaux - and Burgundy
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
7 - 10 years
cinnamic acid
27. After the first harvest - how often can the bark be stripped from the oak trees?
around the time of verasion (when the grapes change colors)
9 - 10 years
blending with high acid must & ion exchanging
20% - 40%
28. Which are more easily extracted during fermentation - pigment or tannins?
quercus suber
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
breaks skin's tissue
pigment
29. Phenolic extraction is greatest at low or high must temperatures?
46 -57 degrees F
Chardonnay
high
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
30. What is the minimum temp for MLF to occur?
quercus suber
Lack of oxygen; lack of nutrition; unviable yeast; low temp
17 - 20 degrees C
batch & continuous
31. What are the two styles of Burgundy barrels?
pigments - tannins - acidity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
surface of interior walls
Traditional and Export
32. What is the depth of toasting when it is a medium toast?
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33. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Air conditioning
Ratio of fructose is greater than glucose
slow oxidation; adding oak phenols
Brix (US) - Baum (France) - Oechsle (Germany)
34. What is the main reason for acid deficiency in must?
no time in loading & discharging
Reduction of malic acid during ripening period
Pressing whole cluster
2mm inside wood's surface
35. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
cloudiness & settling of particles
10 - 13%
9
higher pressure and more cycles of pressing
36. What two countries represent at least 70% of cork production?
Clarify / aerate wine - separate solids
Portugal and Spain
pigments - tannins - acidity
Tartaric and Malic
37. What is the overall weight composition of grape clusters?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
beginning of fermentation
75% must; 16% skins; 4% seeds - 5% stems
Deep cooling - imposing stress on yeast - adding alcohol
38. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
up to 24 hours
'green' - 'leafy'
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
tartaric - malic - citric
39. What is the depth of toasting when it is a heavy toast?
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40. What are the two ways that late harvest grapes concentrate sugar?
non-flavonoid phenols
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
protect against oxidation - protect against microbial spoilage
drying grapes - noble rot
41. What is thermo-vinification?
beginning of fermentation
quercus suber
pre-heating grapes or must to enhance low color intensity
2mm inside wood's surface
42. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
pectins
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
color - tannin and body
43. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
cinnamic acid
varietal flavor - color - and tannin compounds
around the time of verasion (when the grapes change colors)
inhibits
44. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Total acidity
Citric
total acidity (concentration of acids)
45. What two container materials must be lined before they can be used to store wine?
concrete - iron
total acidity & ph
60% free run; 70% press run
Destemming / crushing followed by press or direct pressing of whole clusters
46. Press run is often used in what ways to enrich a final wine?
3
Blended with free run - increases color - tannins - complexity
batch & continuous
Bordeaux - and Burgundy
47. Unfermented free run makes up what % of total extractable juice?
protect against oxidation - protect against microbial spoilage
75 - 85%
Air conditioning
85 - 90%
48. What are the objectives of fining?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
9 - 10 years
Free run
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
49. What are the four types of skin contact that occur in red wine making?
quercus suber
9
early racking - early fining - sulfur-dioxide added
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
50. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Pressing whole cluster
pressing whole cluster without destemming or crushing
85 - 90%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
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