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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. How often should long termed cellar wines be re-corked?
saccharomyces bayamus
up to 24 hours
30 -40 years
85 - 90%

2. What are 3 methods to control temperature in wine making?
'green' - 'leafy'
Limousin - Burgundy - Allien - Troncais - and Vosges
water evaporates through barrel more than alcohol
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

3. What is the overall weight composition of grape clusters?
protect against oxidation - protect against microbial spoilage
Very early morning until noon
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
75% must; 16% skins; 4% seeds - 5% stems

4. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
Separate stems from must
concrete - iron
protect against oxidation - protect against microbial spoilage

5. What are the main acids in grapes?
Tartaric and Malic
clears juice from its lees
batch & continuous
75 - 85%

6. Stabilization is a term used to prevent what from occurring in the bottle?
water evaporates through barrel more than alcohol
Free run
cloudiness & settling of particles
Brix (US) - Baum (France) - Oechsle (Germany)

7. What are the most common reasons for a stuck fermentation?
acid adjustment
Lack of oxygen; lack of nutrition; unviable yeast; low temp
damage to berries is minimal
early racking - early fining - sulfur-dioxide added

8. What are the two key sugars in grapes?
Lactic
Deep cooling - imposing stress on yeast - adding alcohol
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Glucose and Fructose

9. What are three types of toasting?
Light - medium and heavy
slow oxidation; adding oak phenols
blending with high acid must & ion exchanging
Bordeaux - Burgundy - and Alsace

10. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
blending with high acid must & ion exchanging
10 - 13%
75% must; 16% skins; 4% seeds - 5% stems
tannins

11. The acidic (sour) taste in wine is most dependent on which acidity paramater?
inhibits
Total acidity
higher pressure and more cycles of pressing
75% must; 16% skins; 4% seeds - 5% stems

12. Unfermented free run makes up what % of total extractable juice?
Bordeaux - Burgundy - and Alsace
3
chaptalization
75 - 85%

13. What is a major by-product of MLF?
Brix (US) - Baum (France) - Oechsle (Germany)
Acetic acid
Harvesting under ripe grapes due to viticultural difficulties - like weather
85 - 90%

14. What occurs during racking?
85 - 90%
Separate stems from must
clarify and aerate
surface of interior walls

15. What is the importance of humidity in barrel aging above 60% RH?
tartaric - malic - citric
chaptalization
alcohol evaporates through barrel wall more than water
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

16. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
surface of interior walls
60% free run; 65% press run
2mm inside wood's surface

17. What are the extracted compounds from oak?
glycerol; methanol; succinic acid; lactic acid;
Deep cooling - imposing stress on yeast - adding alcohol
non-flavonoid phenols
17 - 20 degrees C

18. What yeast will remain active at high alcohol levels?
no time in loading & discharging
9
concrete - iron
saccharomyces bayamus

19. Sugar addition is also known by what name?
surplus & deficiency
Leuconostoc-oenus
chaptalization
Bordeaux - Burgundy - and Alsace

20. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Citric
40 -45 years
Carbonic maceration
Deep cooling - imposing stress on yeast - adding alcohol

21. Alcohol has what impact on yeast growth?
inhibits
around the time of verasion (when the grapes change colors)
higher pressure and more cycles of pressing
quercus suber

22. 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?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
around the time of verasion (when the grapes change colors)
surface of interior walls
color - tannin and body

23. What is the minimum temp for MLF to occur?
9
enzyamatic - in must before fermentation; chemical - during processing and in bottling
clarify and aerate
17 - 20 degrees C

24. What is the purpose of de-stemming?
72 - 82 degrees F
Separate stems from must
'green' - 'leafy'
Hard-veggie or green flavor

25. What function does a capsule serve?
Blended with free run - increases color - tannins - complexity
Clarify / aerate wine - separate solids
Leuconostoc-oenus
protect cork from cork borers - improve bottle appearance - brand identity

26. In general - which produces better wine - free run or press run?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
40 -45 years
72 - 82 degrees F
Free run

27. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
chemicals or blend with low acid/high ph must

28. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
pigment
surface of interior walls
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
4 tons per acre

29. What two container materials must be lined before they can be used to store wine?
alcohol evaporates through barrel wall more than water
concrete - iron
non-flavonoid phenols
9 - 10 years

30. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cinnamic acid
Carbonic maceration

31. Cold stabilization removes what acid in must?
tartaric
Starting might be difficult and it could stop too soon.
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

32. What grapes are commonly used in a Burgundy bottle?
3
color - tannin and body
varietal flavor - color - and tannin compounds
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

33. What grapes are commonly used in a flute/Alsace bottle?
Traditional and Export
clarify and aerate
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

34. What is the most practical and most frequent method of correcting acidity in wine?
early racking - early fining - sulfur-dioxide added
batch & continuous
acid adjustment
pigment

35. When is the best time to add sugar to the must?
'green' - 'leafy'
batch & continuous
beginning of fermentation
75% must; 16% skins; 4% seeds - 5% stems

36. What are the goals of oak aging wine?
chaptalization
slow oxidation; adding oak phenols
Brix (US) - Baum (France) - Oechsle (Germany)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

37. Does ripeness of the fruit have any impact on skin contact in white wine?
drying grapes - noble rot
More ripe the fruit - less time required for skin contact
chaptalization
water evaporates through barrel more than alcohol

38. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
vanillic acid and ellagic acid
protect against oxidation - protect against microbial spoilage
pigment

39. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
mold; all kinds of wine spoilage (micro-organism)
Deep cooling - imposing stress on yeast - adding alcohol
Lack of oxygen; lack of nutrition; unviable yeast; low temp

40. Which are more easily extracted during fermentation - pigment or tannins?
pigment
85 - 90%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
color & tannin extraction

41. When is the best time of day to hand harvest?
Very early morning until noon
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
contributes to bouquet
Tartaric and Malic

42. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
saccharomyces
glycerol; methanol; succinic acid; lactic acid;
Solid particles suspended in the must after crushing / pressing
alcohol evaporates through barrel wall more than water

43. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
batch & continuous
17 - 20 degrees C

44. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
cloudiness & settling of particles
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
60% free run; 65% press run

45. After the first harvest - how often can the bark be stripped from the oak trees?
Hard-veggie or green flavor
Portugal and Spain
9 - 10 years
concrete - iron

46. 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
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pressure level exerted and type of pressure used
Hard-veggie or green flavor

47. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Reduction of malic acid during ripening period
Portugal and Spain
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
breaks skin's tissue

48. Blending is used in order to achieve what goals?
Air conditioning
saccharomyces
overcoming defects - balancing the wine - enhancing complexity
20% - 40%

49. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
20% - 40%
pre-heating grapes or must to enhance low color intensity
Bordeaux - and Burgundy

50. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
water evaporates through barrel more than alcohol
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
46 -57 degrees F
saccharomyces