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Viniculture
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Subject
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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. Define lees.
Ratio of fructose is greater than glucose
Free run
Solid particles suspended in the must after crushing / pressing
10 - 13%
2. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
9 - 10 years
Carbonic maceration
Chardonnay
3. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
pigments - tannins - acidity
cane sugar / grape concentrate
Citric
inhibits
4. What are five common fining agents used in wine making?
start at verasion and repeat when necessary
bentonite - activated carbon - gelatin - egg whites - PVPP
Light - medium and heavy
up to 24 hours
5. What is the purpose of the crush?
pressing whole cluster without destemming or crushing
Break skins to allow release of juice
no time in loading & discharging
glycerol; methanol; succinic acid; lactic acid;
6. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
at least a month before harvest
40 -45 years
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
7. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
Muscat
high
60% free run; 65% press run
8. What are the two styles of a Bordeaux barrel?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
varietal flavor - color - and tannin compounds
Harvesting under ripe grapes due to viticultural difficulties - like weather
Chateau and Export
9. What two countries represent at least 70% of cork production?
tannins
chaptalization
3 - 4mm inside wood's surface
Portugal and Spain
10. What fraction if grape weight is in the free run and press run if you are making red wine?
Reduction of malic acid during ripening period
saccharomyces
60% free run; 65% press run
cinnamic acid
11. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Glucose and Fructose
3 - 4mm inside wood's surface
tartaric - malic - citric
2mm inside wood's surface
12. What are the extracted compounds from oak?
7 - 10 years
non-flavonoid phenols
Bordeaux - Burgundy - and Alsace
surface of interior walls
13. When is the best time of day to hand harvest?
20% - 40%
Yeast inhibitors - pasteurization - sterile filtration
Very early morning until noon
Total acidity
14. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
10 - 13%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
15. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
inhibits
Tartaric and Malic
30 -40 years
16. What are two acids most commonly extracted from oak?
pigments - tannins - acidity
vanillic acid and ellagic acid
no time in loading & discharging
cane sugar / grape concentrate
17. Titratable acidity is better known by what name?
total acidity (concentration of acids)
quercus suber
Carbonic maceration
Clarify / aerate wine - separate solids
18. Unfermented free run makes up what % of total extractable juice?
protect cork from cork borers - improve bottle appearance - brand identity
75 - 85%
vertical basket - horizontal and bladder press
72 - 82 degrees F
19. What are the primary advantages of a continuous press over batch presses?
pre-heating grapes or must to enhance low color intensity
surface of interior walls
2mm inside wood's surface
no time in loading & discharging
20. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Harvesting under ripe grapes due to viticultural difficulties - like weather
pigment
Starting might be difficult and it could stop too soon.
Carbonic maceration
21. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
9 - 10 years
around the time of verasion (when the grapes change colors)
mold; all kinds of wine spoilage (micro-organism)
Pressing whole cluster
22. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
varietal flavor - color - and tannin compounds
Lactic
Fruit set - Verasion
no time in loading & discharging
23. What is the minimum temp for MLF to occur?
Reduction of malic acid during ripening period
Separate stems from must
color & tannin extraction
17 - 20 degrees C
24. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Separate stems from must
no time in loading & discharging
protect against oxidation - protect against microbial spoilage
60% free run; 70% press run
25. What type of climate zone produces grapes that are high in acid?
cool regions
20% - 40%
Reduction of malic acid during ripening period
mold; all kinds of wine spoilage (micro-organism)
26. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
concrete - iron
20% - 40%
Yeast inhibitors - pasteurization - sterile filtration
40 -45 years
27. What is a major by-product of MLF?
75% must; 16% skins; 4% seeds - 5% stems
vertical basket - horizontal and bladder press
Acetic acid
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
28. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
Citric
9 - 10 years
22 - 30 degrees C; 72 - 86 F
29. What are the two key sugars in grapes?
Free run
Glucose and Fructose
start at verasion and repeat when necessary
Air conditioning
30. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
quercus suber
'green' - 'leafy'
surface of interior walls
31. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
clarify and aerate
9 - 10 years
total acidity (concentration of acids)
Destemming / crushing followed by press or direct pressing of whole clusters
32. What is the purpose of a lees filter?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
10 - 13%
clears juice from its lees
1 - 4 hours
33. What is the depth of toasting when it is a heavy toast?
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34. For how many years can compounds be extracted from a barrel?
bentonite - activated carbon - gelatin - egg whites - PVPP
7 - 10 years
10 - 13%
Harvesting under ripe grapes due to viticultural difficulties - like weather
35. SO2 is added to barrel maintenance in order to protect it against what two agents?
Ratio of fructose is greater than glucose
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Free run
mold; all kinds of wine spoilage (micro-organism)
36. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
up to 24 hours
pressure level exerted and type of pressure used
Starting might be difficult and it could stop too soon.
37. What is the minimum starting temperature for white wine must to start fermentation?
Carbonic maceration
30 -40 years
10 - 13%
10 - 14 degrees C
38. What happens to the sugar concentrations when Botrytis Cinerea occurs?
1 - 4 hours
75% must; 16% skins; 4% seeds - 5% stems
concrete - iron
Ratio of fructose is greater than glucose
39. What are the primary disadvantages of a continuous press over batch presses?
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40. What are the two types of acidity problems commonly found in wine?
10 - 13%
high
drying grapes - noble rot
surplus & deficiency
41. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
cinnamic acid
pressing whole cluster without destemming or crushing
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
42. What is the major advantage of hand harvesting over mechanical harvesting?
Carbonic maceration
Portugal and Spain
protect against oxidation - protect against microbial spoilage
damage to berries is minimal
43. Theoretically - how many degrees can a fermentation rise during fermentation?
blending
30 degrees C
tartaric
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
44. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
< 50 degrees F
Lack of oxygen; lack of nutrition; unviable yeast; low temp
tartaric
start at verasion and repeat when necessary
45. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
high
overcoming defects - balancing the wine - enhancing complexity
Hard-veggie or green flavor
wood - concrete - iron - plastic - stainless steel
46. Blending is used in order to achieve what goals?
tartaric - malic - citric
oxidation
overcoming defects - balancing the wine - enhancing complexity
Lactic
47. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
batch & continuous
color & tannin extraction
10 - 13%
20% - 40%
48. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Solid particles suspended in the must after crushing / pressing
pressing whole cluster without destemming or crushing
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
49. What are the two most common sugars used to increase the sugar content of the must?
cool regions
'green' - 'leafy'
Fruit set - Verasion
cane sugar / grape concentrate
50. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
vertical basket - horizontal and bladder press
up to 24 hours
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
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