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Viniculture
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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 yeast will remain active at high alcohol levels?
overcoming defects - balancing the wine - enhancing complexity
saccharomyces bayamus
22 - 30 degrees C; 72 - 86 F
Portugal and Spain
2. What is the oak used in cork production?
quercus suber
glycerol; methanol; succinic acid; lactic acid;
alcohol evaporates through barrel wall more than water
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
3. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
pressing whole cluster without destemming or crushing
cinnamic acid
chemicals or blend with low acid/high ph must
4. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
46 -57 degrees F
9 - 10 years
pectins
9
5. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
blending with high acid must & ion exchanging
beginning of fermentation
glycerol; methanol; succinic acid; lactic acid;
6. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
cool regions
Brix (US) - Baum (France) - Oechsle (Germany)
bentonite - activated carbon - gelatin - egg whites - PVPP
7. What type of climate zone produces grapes that are high in acid?
Harvesting under ripe grapes due to viticultural difficulties - like weather
cool regions
quercus suber
Solid particles suspended in the must after crushing / pressing
8. What is the desirable bacteria genus for starting MLF in wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Leuconostoc-oenus
up to 24 hours
oxidation
9. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
Light - medium and heavy
varietal flavor - color - and tannin compounds
Lack of oxygen; lack of nutrition; unviable yeast; low temp
10. What fractions of grape weight is in the free run and press run if you are making white wine?
pigment
60% free run; 70% press run
start at verasion and repeat when necessary
Carbonic maceration
11. What is a major by-product of MLF?
total acidity & ph
pigments - tannins - acidity
Acetic acid
17 - 20 degrees C
12. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
72 - 82 degrees F
Light - medium and heavy
Brix (US) - Baum (France) - Oechsle (Germany)
pigment
13. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
85 - 90%
Deep cooling - imposing stress on yeast - adding alcohol
Air conditioning
14. What are the major techniques used for acid correction when it is deficient?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
blending with high acid must & ion exchanging
Citric
vertical basket - horizontal and bladder press
15. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
30 degrees C
Lack of oxygen; lack of nutrition; unviable yeast; low temp
tartaric - malic - citric
alcohol evaporates through barrel wall more than water
16. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Acetic acid
Clarify / aerate wine - separate solids
chemicals or blend with low acid/high ph must
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
17. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
color & tannin extraction
Harvesting under ripe grapes due to viticultural difficulties - like weather
9 - 10 years
18. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Bordeaux - Burgundy - and Alsace
high
Leuconostoc-oenus
Deep cooling - imposing stress on yeast - adding alcohol
19. What are three types of toasting?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
up to 24 hours
Light - medium and heavy
oxidation
20. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Very early morning until noon
Limousin - Burgundy - Allien - Troncais - and Vosges
Destemming / crushing followed by press or direct pressing of whole clusters
varietal flavor - color - and tannin compounds
21. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
75% must; 16% skins; 4% seeds - 5% stems
Free run
cloudiness & settling of particles
22. What are common techniques to reduce the acidity of must?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
chemicals or blend with low acid/high ph must
saccharomyces
Brix (US) - Baum (France) - Oechsle (Germany)
23. What parameters can be corrected by blending?
OH (hydroxyl); tannins
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Brix (US) - Baum (France) - Oechsle (Germany)
saccharomyces
24. What are five common fining agents used in wine making?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
pressing whole cluster without destemming or crushing
bentonite - activated carbon - gelatin - egg whites - PVPP
Portugal and Spain
25. What are the primary disadvantages of a continuous press over batch presses?
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26. What group of compounds give wine color?
Limousin - Burgundy - Allien - Troncais - and Vosges
high
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Light - medium and heavy
27. What is the depth of toasting when it is a light toast?
chaptalization
Pressing whole cluster
Citric
surface of interior walls
28. What are the two types of acidity problems commonly found in wine?
mold; all kinds of wine spoilage (micro-organism)
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
surplus & deficiency
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
29. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
Solid particles suspended in the must after crushing / pressing
9
Tartaric and Malic
30. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
wood - concrete - iron - plastic - stainless steel
glycerol; methanol; succinic acid; lactic acid;
Muscat
31. In general - which produces better wine - free run or press run?
10 - 13%
Free run
saccharomyces bayamus
Leuconostoc-oenus
32. 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?
30 degrees C
4 tons per acre
Traditional and Export
color - tannin and body
33. What is the length of skin contact in white wines if "short contact" occurs?
Separate stems from must
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
surface of interior walls
1 - 4 hours
34. Phenolic extraction is greatest at low or high must temperatures?
saccharomyces bayamus
high
batch & continuous
Tartaric and Malic
35. What are the two key sugars in grapes?
Total acidity
saccharomyces
Glucose and Fructose
10 - 14 degrees C
36. What is the purpose of the crush?
Deep cooling - imposing stress on yeast - adding alcohol
Total acidity
72 - 82 degrees F
Break skins to allow release of juice
37. What are the five most common grapes used to produce late harvest wines?
Chardonnay
tartaric - malic - citric
saccharomyces
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
38. What are the two acidity parameters that are used to describe the acidity of must?
non-flavonoid phenols
total acidity & ph
Fruit set - Verasion
quercus suber
39. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
vertical basket - horizontal and bladder press
10 - 13%
85 - 90%
start at verasion and repeat when necessary
40. What is the importance of humidity in barrel aging above 60% RH?
17 - 20 degrees C
at least a month before harvest
alcohol evaporates through barrel wall more than water
3 - 4mm inside wood's surface
41. Name three components that are higher in the press run than the free run.
Free run
pigments - tannins - acidity
damage to berries is minimal
< 50 degrees F
42. Fermented free run is what % of the total wine volume?
water evaporates through barrel more than alcohol
85 - 90%
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Harvesting under ripe grapes due to viticultural difficulties - like weather
43. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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44. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
< 50 degrees F
Bordeaux - and Burgundy
'green' - 'leafy'
45. What is the purpose of de-stemming?
Fruit set - Verasion
Hard-veggie or green flavor
slow oxidation; adding oak phenols
Separate stems from must
46. What are the two styles of a Bordeaux barrel?
batch & continuous
9 - 10 years
Chateau and Export
Citric
47. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
85 - 90%
clears juice from its lees
More ripe the fruit - less time required for skin contact
Pressing whole cluster
48. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
2mm inside wood's surface
around the time of verasion (when the grapes change colors)
Ratio of fructose is greater than glucose
Solid particles suspended in the must after crushing / pressing
49. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
saccharomyces
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
damage to berries is minimal
50. What acid should not be used to correct acid deficiencies if a MLF is planned?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Citric
chaptalization
batch & continuous
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