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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 are the five most common grapes used to produce late harvest wines?
Air conditioning
clears juice from its lees
high
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

2. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pectins
75 - 85%

3. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
1 - 4 hours
10 - 14 degrees C
Chateau and Export
start at verasion and repeat when necessary

4. What is the most practical and most frequent method of correcting acidity in wine?
surface of interior walls
acid adjustment
22 - 30 degrees C; 72 - 86 F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

5. What are the two key sugars in grapes?
wood - concrete - iron - plastic - stainless steel
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Glucose and Fructose
60% free run; 70% press run

6. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
Chardonnay
enzyamatic - in must before fermentation; chemical - during processing and in bottling
OH (hydroxyl); tannins

7. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
concrete - iron
Reduction of malic acid during ripening period
alcohol evaporates through barrel wall more than water

8. What is the minimum temp for MLF to occur?
75% must; 16% skins; 4% seeds - 5% stems
17 - 20 degrees C
Solid particles suspended in the must after crushing / pressing
Ratio of fructose is greater than glucose

9. For how many years can compounds be extracted from a barrel?
Carbonic maceration
pectins
7 - 10 years
breaks skin's tissue

10. What are the goals of oak aging wine?
40 -45 years
saccharomyces bayamus
slow oxidation; adding oak phenols
Hard-veggie or green flavor

11. What is the preferred temperature range for white wine making?
Destemming / crushing followed by press or direct pressing of whole clusters
46 -57 degrees F
blending
Break skins to allow release of juice

12. What is the importance of humidity in barrel aging above 60% RH?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
alcohol evaporates through barrel wall more than water
chemicals or blend with low acid/high ph must
Solid particles suspended in the must after crushing / pressing

13. What is a major by-product of MLF?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Lactic
Acetic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

14. What are the four types of skin contact that occur in red wine making?
quercus suber
Citric
Citric
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

15. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
mold; all kinds of wine spoilage (micro-organism)

16. Stabilization is a term used to prevent what from occurring in the bottle?
cool regions
Bordeaux - and Burgundy
cloudiness & settling of particles
slow oxidation; adding oak phenols

17. What is the major advantage of hand harvesting over mechanical harvesting?
clarify and aerate
damage to berries is minimal
Pressing whole cluster
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

18. What grapes are commonly used in a Bordeaux bottle?
start at verasion and repeat when necessary
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
acid adjustment
Break skins to allow release of juice

19. Define lees.
acid adjustment
Solid particles suspended in the must after crushing / pressing
30 -40 years
chemicals or blend with low acid/high ph must

20. What type of climate zone produces grapes that are high in acid?
start at verasion and repeat when necessary
cool regions
Portugal and Spain
higher pressure and more cycles of pressing

21. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
4 tons per acre
10 - 13%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

22. What are the two most common sugars used to increase the sugar content of the must?
mold; all kinds of wine spoilage (micro-organism)
cane sugar / grape concentrate
85 - 90%
Carbonic maceration

23. How does the production of late harvest wine differ from normal still wine?
pectins
Free run
higher pressure and more cycles of pressing
surplus & deficiency

24. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
vanillic acid and ellagic acid
Break skins to allow release of juice
Separate stems from must

25. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
blending
20% - 40%
batch & continuous
60% free run; 70% press run

26. What is the minimum starting temperature for white wine must to start fermentation?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Air conditioning
color - tannin and body
10 - 14 degrees C

27. What are the major techniques used for acid correction when it is deficient?
3
blending with high acid must & ion exchanging
chaptalization
'green' - 'leafy'

28. What are the main acids in grapes?
color - tannin and body
Tartaric and Malic
quercus suber
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

29. Phenolic extraction is greatest at low or high must temperatures?
cool regions
30 degrees C
high
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

30. SO2 is added to barrel maintenance in order to protect it against what two agents?
Chateau and Export
mold; all kinds of wine spoilage (micro-organism)
Citric
'green' - 'leafy'

31. What are the primary disadvantages of a continuous press over batch presses?

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32. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
46 -57 degrees F
start at verasion and repeat when necessary
early racking - early fining - sulfur-dioxide added

33. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
glycerol; methanol; succinic acid; lactic acid;
mold; all kinds of wine spoilage (micro-organism)
vertical basket - horizontal and bladder press

34. What are the two acidity parameters that are used to describe the acidity of must?
Ratio of fructose is greater than glucose
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
7 - 10 years
total acidity & ph

35. What are the two keys stages of berry development?
9 - 10 years
Fruit set - Verasion
blending with high acid must & ion exchanging
pectins

36. What fraction if grape weight is in the free run and press run if you are making red wine?
surplus & deficiency
at least a month before harvest
'green' - 'leafy'
60% free run; 65% press run

37. What fractions of grape weight is in the free run and press run if you are making white wine?
cloudiness & settling of particles
60% free run; 70% press run
Bordeaux - and Burgundy
Citric

38. What is the purpose of a lees filter?
clears juice from its lees
Break skins to allow release of juice
Acetic acid
oxidation

39. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
saccharomyces
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Citric
slow oxidation; adding oak phenols

40. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
water evaporates through barrel more than alcohol
60% free run; 65% press run
varietal flavor - color - and tannin compounds
blending with high acid must & ion exchanging

41. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
30 degrees C
Starting might be difficult and it could stop too soon.
2mm inside wood's surface
Traditional and Export

42. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
Blended with free run - increases color - tannins - complexity
glycerol; methanol; succinic acid; lactic acid;
high

43. 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;
Limousin - Burgundy - Allien - Troncais - and Vosges
pressure level exerted and type of pressure used
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

44. What is the purpose of the crush?
Very early morning until noon
Break skins to allow release of juice
tartaric
around the time of verasion (when the grapes change colors)

45. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
tartaric - malic - citric
drying grapes - noble rot
no time in loading & discharging

46. Wine yeasts generally belongs to what genus of yeast?
10 - 13%
saccharomyces
up to 24 hours
slow oxidation; adding oak phenols

47. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
alcohol evaporates through barrel wall more than water
at least a month before harvest
quercus suber
protect against oxidation - protect against microbial spoilage

48. What is the purpose of de-stemming?
< 50 degrees F
9
Separate stems from must
40 -45 years

49. What occurs during racking?
concrete - iron
mold; all kinds of wine spoilage (micro-organism)
blending with high acid must & ion exchanging
clarify and aerate

50. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Tartaric and Malic
85 - 90%