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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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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 are the main French oak regions?
mold; all kinds of wine spoilage (micro-organism)
Limousin - Burgundy - Allien - Troncais - and Vosges
Deep cooling - imposing stress on yeast - adding alcohol
Solid particles suspended in the must after crushing / pressing

2. What type of climate zone produces grapes that are high in acid?
Fruit set - Verasion
Hard-veggie or green flavor
cool regions
3

3. What are the three most common still wine bottle shapes used today?
Chardonnay
Bordeaux - Burgundy - and Alsace
contributes to bouquet
Glucose and Fructose

4. What are the five most common grapes used to produce late harvest wines?
inhibits
pigment
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pigments - tannins - acidity

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

6. Theoretically - how many degrees can a fermentation rise during fermentation?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
inhibits
30 degrees C
Solid particles suspended in the must after crushing / pressing

7. What is the oak used in cork production?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
quercus suber
drying grapes - noble rot
cloudiness & settling of particles

8. Alcohol has what impact on yeast growth?
mold; all kinds of wine spoilage (micro-organism)
< 50 degrees F
inhibits
46 -57 degrees F

9. How often should long termed cellar wines be re-corked?
Leuconostoc-oenus
pigments - tannins - acidity
30 -40 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

10. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
acid adjustment
Traditional and Export
quercus suber
color & tannin extraction

11. What is the common name for a fermentation technique that does not require crushing or de-stemming?
tartaric
Ratio of fructose is greater than glucose
Carbonic maceration
OH (hydroxyl); tannins

12. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
concrete - iron
protect cork from cork borers - improve bottle appearance - brand identity
inhibits

13. What are the extracted compounds from oak?
1 - 4 hours
60% free run; 65% press run
non-flavonoid phenols
17 - 20 degrees C

14. What are the four types of skin contact that occur in red wine making?
chemicals or blend with low acid/high ph must
pre-heating grapes or must to enhance low color intensity
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
2mm inside wood's surface

15. 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%)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
clarify and aerate
surface of interior walls

16. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
46 -57 degrees F
Yeast inhibitors - pasteurization - sterile filtration
damage to berries is minimal

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

18. 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
9
OH (hydroxyl); tannins
pectins

19. What is the preferred temperature range for red wine making?
< 50 degrees F
72 - 82 degrees F
slow oxidation; adding oak phenols
Very early morning until noon

20. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
breaks skin's tissue
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
wood - concrete - iron - plastic - stainless steel

21. What are common techniques to reduce the acidity of must?
surplus & deficiency
clears juice from its lees
10 - 14 degrees C
chemicals or blend with low acid/high ph must

22. What yeast will remain active at high alcohol levels?
Muscat
saccharomyces bayamus
overcoming defects - balancing the wine - enhancing complexity
Bordeaux - and Burgundy

23. In what grape is some skin contact almost always used during white wine making?
pre-heating grapes or must to enhance low color intensity
Ratio of fructose is greater than glucose
Hard-veggie or green flavor
Chardonnay

24. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
damage to berries is minimal
Break skins to allow release of juice
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
10 - 13%

25. After the first harvest - how often can the bark be stripped from the oak trees?
Muscat
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
9 - 10 years
color & tannin extraction

26. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Acetic acid
up to 24 hours
Yeast inhibitors - pasteurization - sterile filtration

27. What is the purpose of a lees filter?
higher pressure and more cycles of pressing
pigment
clears juice from its lees
chemicals or blend with low acid/high ph must

28. What polyeric compounds tend to cause colloid coagulation in wine?
beginning of fermentation
75% must; 16% skins; 4% seeds - 5% stems
Separate stems from must
pectins

29. What are the common practices to inhibit MLF?
damage to berries is minimal
early racking - early fining - sulfur-dioxide added
Chateau and Export
3

30. What are the two acidity parameters that are used to describe the acidity of must?
chemicals or blend with low acid/high ph must
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
total acidity & ph

31. What are three kinds of batch presses that have historically been used in wine production?
blending
17 - 20 degrees C
vertical basket - horizontal and bladder press
surface of interior walls

32. What two countries represent at least 70% of cork production?
Reduction of malic acid during ripening period
85 - 90%
Portugal and Spain
clarify and aerate

33. What are the primary advantages of a continuous press over batch presses?
Tartaric and Malic
40 -45 years
Leuconostoc-oenus
no time in loading & discharging

34. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
9 - 10 years
17 - 20 degrees C
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

35. What is the purpose of de-stemming?
drying grapes - noble rot
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
color - tannin and body
Separate stems from must

36. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
surface of interior walls
7 - 10 years
color & tannin extraction

37. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
chemicals or blend with low acid/high ph must
Lactic
slow oxidation; adding oak phenols

38. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
color & tannin extraction
acid adjustment
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

39. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
pre-heating grapes or must to enhance low color intensity
cool regions
no time in loading & discharging

40. When is the best time to add sugar to the must?
beginning of fermentation
slow oxidation; adding oak phenols
surplus & deficiency
around the time of verasion (when the grapes change colors)

41. Sugar addition is also known by what name?
Fruit set - Verasion
vertical basket - horizontal and bladder press
pressing whole cluster without destemming or crushing
chaptalization

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?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
color - tannin and body
tannins
up to 24 hours

43. What group of compounds give wine color?
Brix (US) - Baum (France) - Oechsle (Germany)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cloudiness & settling of particles
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

44. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
20% - 40%
around the time of verasion (when the grapes change colors)
color - tannin and body
early racking - early fining - sulfur-dioxide added

45. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
Separate stems from must
Pressing whole cluster
protect cork from cork borers - improve bottle appearance - brand identity

46. What are the major techniques used for acid correction when it is deficient?
Destemming / crushing followed by press or direct pressing of whole clusters
blending with high acid must & ion exchanging
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
high

47. What is a major by-product of MLF?
Total acidity
slow oxidation; adding oak phenols
water evaporates through barrel more than alcohol
Acetic acid

48. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Very early morning until noon
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
tartaric
glycerol; methanol; succinic acid; lactic acid;

49. Which are more easily extracted during fermentation - pigment or tannins?
Bordeaux - Burgundy - and Alsace
pigment
start at verasion and repeat when necessary
< 50 degrees F

50. Does ripeness of the fruit have any impact on skin contact in white wine?
cloudiness & settling of particles
saccharomyces bayamus
More ripe the fruit - less time required for skin contact
saccharomyces