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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. What term is used to describe the absorption of oxygen that is common in white wine making?
at least a month before harvest
blending
protect against oxidation - protect against microbial spoilage
oxidation

2. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
10 - 14 degrees C
batch & continuous
OH (hydroxyl); tannins
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

3. What are the five most common grapes used to produce late harvest wines?
Separate stems from must
Break skins to allow release of juice
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Lack of oxygen; lack of nutrition; unviable yeast; low temp

4. What is the purpose of the crush?
Brix (US) - Baum (France) - Oechsle (Germany)
Break skins to allow release of juice
Bordeaux - Burgundy - and Alsace
Blended with free run - increases color - tannins - complexity

5. What is the normal starting temperature for red wine must to start fermentation?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
22 - 30 degrees C; 72 - 86 F
beginning of fermentation
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

6. High acid concentrations in fruit are usually caused by what common occurrence?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Harvesting under ripe grapes due to viticultural difficulties - like weather
Bordeaux - Burgundy - and Alsace
cool regions

7. What grapes are commonly used in a Burgundy bottle?
bentonite - activated carbon - gelatin - egg whites - PVPP
4 tons per acre
Limousin - Burgundy - Allien - Troncais - and Vosges
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

8. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
30 degrees C
Clarify / aerate wine - separate solids
start at verasion and repeat when necessary

9. In what grape is some skin contact almost always used during white wine making?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
OH (hydroxyl); tannins
pre-heating grapes or must to enhance low color intensity
Chardonnay

10. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
pigment
2mm inside wood's surface
30 degrees C
protect against oxidation - protect against microbial spoilage

11. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
protect against oxidation - protect against microbial spoilage
9
Limousin - Burgundy - Allien - Troncais - and Vosges

12. What are the two most common sugars used to increase the sugar content of the must?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
cane sugar / grape concentrate
Reduction of malic acid during ripening period
Air conditioning

13. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Deep cooling - imposing stress on yeast - adding alcohol
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Reduction of malic acid during ripening period

14. What fraction if grape weight is in the free run and press run if you are making red wine?
Traditional and Export
60% free run; 65% press run
color & tannin extraction
Yeast inhibitors - pasteurization - sterile filtration

15. Define lees.
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Solid particles suspended in the must after crushing / pressing
9 - 10 years
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

16. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
quercus suber
Hard-veggie or green flavor
Yeast inhibitors - pasteurization - sterile filtration
around the time of verasion (when the grapes change colors)

17. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
color & tannin extraction
alcohol evaporates through barrel wall more than water
beginning of fermentation

18. What are the main acids in grapes?
tannins
saccharomyces
Tartaric and Malic
up to 24 hours

19. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
85 - 90%
around the time of verasion (when the grapes change colors)
cinnamic acid
vanillic acid and ellagic acid

20. What fractions of grape weight is in the free run and press run if you are making white wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
60% free run; 70% press run
Bordeaux - Burgundy - and Alsace
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

21. What occurs during racking?
clarify and aerate
protect cork from cork borers - improve bottle appearance - brand identity
slow oxidation; adding oak phenols
Very early morning until noon

22. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
inhibits
30 degrees C
varietal flavor - color - and tannin compounds
Bordeaux - and Burgundy

23. Theoretically - how many degrees can a fermentation rise during fermentation?
pigment
Lactic
3 - 4mm inside wood's surface
30 degrees C

24. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
wood - concrete - iron - plastic - stainless steel
40 -45 years
Separate stems from must

25. What are the names of the main barrel shapes?
glycerol; methanol; succinic acid; lactic acid;
Bordeaux - and Burgundy
Yeast inhibitors - pasteurization - sterile filtration
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

26. What is a major advantage and disadvantage to mechanical harvesting?
protect cork from cork borers - improve bottle appearance - brand identity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Clarify / aerate wine - separate solids

27. What are the major techniques used for acid correction when it is deficient?
Fruit set - Verasion
Total acidity
tartaric
blending with high acid must & ion exchanging

28. What are five different materials used in storage containers?
Portugal and Spain
wood - concrete - iron - plastic - stainless steel
10 - 14 degrees C
Bordeaux - and Burgundy

29. What is the oak used in cork production?
quercus suber
75 - 85%
pigments - tannins - acidity
Citric

30. Alcohol has what impact on yeast growth?
concrete - iron
breaks skin's tissue
20% - 40%
inhibits

31. For how many years can compounds be extracted from a barrel?
Muscat
mold; all kinds of wine spoilage (micro-organism)
7 - 10 years
vanillic acid and ellagic acid

32. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
vertical basket - horizontal and bladder press
Pressing whole cluster
Citric
46 -57 degrees F

33. After the first harvest - how often can the bark be stripped from the oak trees?
Total acidity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
chaptalization
9 - 10 years

34. What is the preferred temperature range for red wine making?
cloudiness & settling of particles
Bordeaux - and Burgundy
72 - 82 degrees F
Lack of oxygen; lack of nutrition; unviable yeast; low temp

35. Phenolic extraction is greatest at low or high must temperatures?
contributes to bouquet
high
Air conditioning
drying grapes - noble rot

36. What are 3 methods to control temperature in wine making?
22 - 30 degrees C; 72 - 86 F
Glucose and Fructose
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
4 tons per acre

37. What two container materials must be lined before they can be used to store wine?
concrete - iron
Glucose and Fructose
total acidity & ph
saccharomyces bayamus

38. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
7 - 10 years
Reduction of malic acid during ripening period
total acidity & ph

39. What grapes are commonly used in a Bordeaux bottle?
higher pressure and more cycles of pressing
inhibits
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
OH (hydroxyl); tannins

40. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Acetic acid
9
4 tons per acre
Bordeaux - and Burgundy

41. If an age able white wine is being produced what impact does skin contact have?
vertical basket - horizontal and bladder press
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
contributes to bouquet
up to 24 hours

42. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
9
bentonite - activated carbon - gelatin - egg whites - PVPP
Break skins to allow release of juice

43. 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%)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Solid particles suspended in the must after crushing / pressing
More ripe the fruit - less time required for skin contact

44. What are the two ways that late harvest grapes concentrate sugar?
surface of interior walls
4 tons per acre
drying grapes - noble rot
3

45. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
Muscat
Separate stems from must
tannins

46. What is the minimum starting temperature for white wine must to start fermentation?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
blending
Hard-veggie or green flavor
10 - 14 degrees C

47. At what time should irrigation be stopped if dry farming techniques are being used?
around the time of verasion (when the grapes change colors)
at least a month before harvest
75% must; 16% skins; 4% seeds - 5% stems
enzyamatic - in must before fermentation; chemical - during processing and in bottling

48. What is thermo-vinification?
Pressing whole cluster
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
72 - 82 degrees F
pre-heating grapes or must to enhance low color intensity

49. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
overcoming defects - balancing the wine - enhancing complexity
cloudiness & settling of particles
Pressing whole cluster

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

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