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Viniculture
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Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
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 three most common still wine bottle shapes used today?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
30 degrees C
Citric
Bordeaux - Burgundy - and Alsace
2. Press run is often used in what ways to enrich a final wine?
Solid particles suspended in the must after crushing / pressing
bentonite - activated carbon - gelatin - egg whites - PVPP
Blended with free run - increases color - tannins - complexity
4 tons per acre
3. Alcohol has what impact on yeast growth?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
batch & continuous
inhibits
acid adjustment
4. What is the purpose of a lees filter?
4 tons per acre
Portugal and Spain
clears juice from its lees
breaks skin's tissue
5. What is the purpose of the crush?
higher pressure and more cycles of pressing
Break skins to allow release of juice
oxidation
Deep cooling - imposing stress on yeast - adding alcohol
6. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
around the time of verasion (when the grapes change colors)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Hard-veggie or green flavor
7. What is the purpose of racking wine?
start at verasion and repeat when necessary
oxidation
Clarify / aerate wine - separate solids
total acidity (concentration of acids)
8. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Traditional and Export
3
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
9
9. What is the desirable bacteria genus for starting MLF in wine?
Ratio of fructose is greater than glucose
Leuconostoc-oenus
Clarify / aerate wine - separate solids
Destemming / crushing followed by press or direct pressing of whole clusters
10. What are the two most common sugars used to increase the sugar content of the must?
protect cork from cork borers - improve bottle appearance - brand identity
cane sugar / grape concentrate
Starting might be difficult and it could stop too soon.
Separate stems from must
11. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
pressure level exerted and type of pressure used
quercus suber
Pressing whole cluster
12. What are five different materials used in storage containers?
17 - 20 degrees C
72 - 82 degrees F
Starting might be difficult and it could stop too soon.
wood - concrete - iron - plastic - stainless steel
13. How often should long termed cellar wines be re-corked?
tannins
breaks skin's tissue
60% free run; 65% press run
30 -40 years
14. What is the overall weight composition of grape clusters?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
varietal flavor - color - and tannin compounds
75% must; 16% skins; 4% seeds - 5% stems
15. 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;
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
overcoming defects - balancing the wine - enhancing complexity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
16. What is a major by-product of MLF?
beginning of fermentation
vanillic acid and ellagic acid
Acetic acid
overcoming defects - balancing the wine - enhancing complexity
17. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
60% free run; 65% press run
Light - medium and heavy
Citric
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
18. Define lees.
Solid particles suspended in the must after crushing / pressing
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Chateau and Export
< 50 degrees F
19. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
non-flavonoid phenols
Citric
Deep cooling - imposing stress on yeast - adding alcohol
20. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
75 - 85%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Destemming / crushing followed by press or direct pressing of whole clusters
21. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
around the time of verasion (when the grapes change colors)
9 - 10 years
damage to berries is minimal
22. Sugar addition is also known by what name?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
72 - 82 degrees F
chaptalization
23. Blending is used in order to achieve what goals?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Light - medium and heavy
overcoming defects - balancing the wine - enhancing complexity
no time in loading & discharging
24. For how many years can compounds be extracted from a barrel?
9 - 10 years
no time in loading & discharging
start at verasion and repeat when necessary
7 - 10 years
25. What are the two key sugars in grapes?
85 - 90%
total acidity (concentration of acids)
Glucose and Fructose
water evaporates through barrel more than alcohol
26. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
blending with high acid must & ion exchanging
clarify and aerate
3 - 4mm inside wood's surface
27. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
85 - 90%
protect against oxidation - protect against microbial spoilage
pigments - tannins - acidity
28. What are common techniques to reduce the acidity of must?
Total acidity
Hard-veggie or green flavor
chemicals or blend with low acid/high ph must
Chardonnay
29. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tartaric
vertical basket - horizontal and bladder press
Destemming / crushing followed by press or direct pressing of whole clusters
30. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
vanillic acid and ellagic acid
protect against oxidation - protect against microbial spoilage
Traditional and Export
Air conditioning
31. In general - which produces better wine - free run or press run?
at least a month before harvest
Free run
Brix (US) - Baum (France) - Oechsle (Germany)
tannins
32. What are five common fining agents used in wine making?
30 -40 years
tannins
bentonite - activated carbon - gelatin - egg whites - PVPP
color - tannin and body
33. In what grape is some skin contact almost always used during white wine making?
tartaric
Ratio of fructose is greater than glucose
blending
Chardonnay
34. Theoretically - how many degrees can a fermentation rise during fermentation?
Pressing whole cluster
75% must; 16% skins; 4% seeds - 5% stems
Solid particles suspended in the must after crushing / pressing
30 degrees C
35. Stabilization is a term used to prevent what from occurring in the bottle?
cool regions
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
1 - 4 hours
cloudiness & settling of particles
36. What two container materials must be lined before they can be used to store wine?
10 - 14 degrees C
concrete - iron
saccharomyces bayamus
Chardonnay
37. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
higher pressure and more cycles of pressing
Fruit set - Verasion
46 -57 degrees F
4 tons per acre
38. What are the five most common grapes used to produce late harvest wines?
tartaric
Citric
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
39. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
color & tannin extraction
Blended with free run - increases color - tannins - complexity
Acetic acid
40. What are the two acidity parameters that are used to describe the acidity of must?
tannins
Reduction of malic acid during ripening period
Free run
total acidity & ph
41. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Solid particles suspended in the must after crushing / pressing
Traditional and Export
surface of interior walls
42. What are three kinds of batch presses that have historically been used in wine production?
cool regions
saccharomyces
Lack of oxygen; lack of nutrition; unviable yeast; low temp
vertical basket - horizontal and bladder press
43. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
Chateau and Export
10 - 14 degrees C
Muscat
44. What is a major advantage and disadvantage to mechanical harvesting?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
< 50 degrees F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
vanillic acid and ellagic acid
45. Titratable acidity is better known by what name?
Chateau and Export
Bordeaux - and Burgundy
OH (hydroxyl); tannins
total acidity (concentration of acids)
46. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
surface of interior walls
Destemming / crushing followed by press or direct pressing of whole clusters
Traditional and Export
47. What are the main French oak regions?
2mm inside wood's surface
Limousin - Burgundy - Allien - Troncais - and Vosges
60% free run; 65% press run
Pressing whole cluster
48. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
tartaric
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
clarify and aerate
49. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Carbonic maceration
tartaric
drying grapes - noble rot
50. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
overcoming defects - balancing the wine - enhancing complexity
9 - 10 years
OH (hydroxyl); tannins
protect against oxidation - protect against microbial spoilage
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