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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 two key sugars in grapes?
no time in loading & discharging
Air conditioning
Glucose and Fructose
surface of interior walls

2. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
around the time of verasion (when the grapes change colors)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
7 - 10 years

3. What is the preferred temperature range for red wine making?
Hard-veggie or green flavor
Blended with free run - increases color - tannins - complexity
high
72 - 82 degrees F

4. What are the names of the main barrel shapes?
high
Tartaric and Malic
saccharomyces
Bordeaux - and Burgundy

5. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
protect against oxidation - protect against microbial spoilage
60% free run; 70% press run
non-flavonoid phenols

6. What are three types of toasting?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
oxidation
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Light - medium and heavy

7. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
overcoming defects - balancing the wine - enhancing complexity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
inhibits

8. What are common techniques to reduce the acidity of must?
Citric
Citric
chemicals or blend with low acid/high ph must
non-flavonoid phenols

9. What two container materials must be lined before they can be used to store wine?
chaptalization
Yeast inhibitors - pasteurization - sterile filtration
7 - 10 years
concrete - iron

10. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
chemicals or blend with low acid/high ph must
2mm inside wood's surface
Muscat
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

11. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
higher pressure and more cycles of pressing
enzyamatic - in must before fermentation; chemical - during processing and in bottling
tannins

12. What are five different materials used in storage containers?
30 -40 years
3
wood - concrete - iron - plastic - stainless steel
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

13. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Clarify / aerate wine - separate solids
2mm inside wood's surface
vanillic acid and ellagic acid

14. What is the preferred temperature range for white wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
46 -57 degrees F
breaks skin's tissue
72 - 82 degrees F

15. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
60% free run; 65% press run
Lactic
Ratio of fructose is greater than glucose
surplus & deficiency

16. What fraction if grape weight is in the free run and press run if you are making red wine?
72 - 82 degrees F
60% free run; 65% press run
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
saccharomyces

17. What are the two styles of Burgundy barrels?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Traditional and Export
Free run
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

18. What are two acids most commonly extracted from oak?
non-flavonoid phenols
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
vanillic acid and ellagic acid
30 degrees C

19. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
saccharomyces bayamus
Citric
cool regions

20. What parameters can be corrected by blending?
Air conditioning
overcoming defects - balancing the wine - enhancing complexity
clarify and aerate
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

21. Fermented free run is what % of the total wine volume?
glycerol; methanol; succinic acid; lactic acid;
85 - 90%
surplus & deficiency
Destemming / crushing followed by press or direct pressing of whole clusters

22. What is the desirable bacteria genus for starting MLF in wine?
40 -45 years
72 - 82 degrees F
Leuconostoc-oenus
color & tannin extraction

23. What occurs during racking?
clarify and aerate
Blended with free run - increases color - tannins - complexity
total acidity & ph
color & tannin extraction

24. What is the minimum starting temperature for white wine must to start fermentation?
Light - medium and heavy
10 - 14 degrees C
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
concrete - iron

25. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
Chardonnay
Tartaric and Malic
More ripe the fruit - less time required for skin contact

26. What are the two ways that late harvest grapes concentrate sugar?
around the time of verasion (when the grapes change colors)
22 - 30 degrees C; 72 - 86 F
total acidity & ph
drying grapes - noble rot

27. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
22 - 30 degrees C; 72 - 86 F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Destemming / crushing followed by press or direct pressing of whole clusters
Pressing whole cluster

28. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
3
Chateau and Export
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
< 50 degrees F

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

30. What term is used to describe the absorption of oxygen that is common in white wine making?
damage to berries is minimal
'green' - 'leafy'
oxidation
protect cork from cork borers - improve bottle appearance - brand identity

31. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
cane sugar / grape concentrate
Brix (US) - Baum (France) - Oechsle (Germany)
OH (hydroxyl); tannins

32. What group of compounds give wine color?
beginning of fermentation
alcohol evaporates through barrel wall more than water
Break skins to allow release of juice
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

33. Does ripeness of the fruit have any impact on skin contact in white wine?
tannins
chaptalization
85 - 90%
More ripe the fruit - less time required for skin contact

34. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
85 - 90%
OH (hydroxyl); tannins
Bordeaux - and Burgundy

35. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
batch & continuous
overcoming defects - balancing the wine - enhancing complexity
start at verasion and repeat when necessary
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

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

37. What are two types of oxidation that occur in wine making and when do they occur?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cool regions
30 -40 years

38. What is the length of skin contact in white wines if "short contact" occurs?
Chateau and Export
1 - 4 hours
around the time of verasion (when the grapes change colors)
< 50 degrees F

39. What are five common fining agents used in wine making?
Acetic acid
bentonite - activated carbon - gelatin - egg whites - PVPP
pre-heating grapes or must to enhance low color intensity
total acidity & ph

40. What is the oak used in cork production?
cloudiness & settling of particles
Carbonic maceration
slow oxidation; adding oak phenols
quercus suber

41. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Glucose and Fructose
Carbonic maceration
Harvesting under ripe grapes due to viticultural difficulties - like weather
Very early morning until noon

42. What is the purpose of a lees filter?
Bordeaux - and Burgundy
clears juice from its lees
Break skins to allow release of juice
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

43. Titratable acidity is better known by what name?
total acidity (concentration of acids)
60% free run; 65% press run
clears juice from its lees
Pressing whole cluster

44. What is the major advantage of hand harvesting over mechanical harvesting?
Chardonnay
Break skins to allow release of juice
drying grapes - noble rot
damage to berries is minimal

45. 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
< 50 degrees F
Citric
concrete - iron

46. What two countries represent at least 70% of cork production?
Portugal and Spain
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
tartaric - malic - citric
Lactic

47. The higher compound levels from the press run are related to what action during the making of the press run?
pigments - tannins - acidity
pressure level exerted and type of pressure used
vertical basket - horizontal and bladder press
10 - 13%

48. Sugar addition is also known by what name?
concrete - iron
Harvesting under ripe grapes due to viticultural difficulties - like weather
chaptalization
3

49. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
total acidity & ph
OH (hydroxyl); tannins
4 tons per acre

50. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
7 - 10 years
higher pressure and more cycles of pressing
Hard-veggie or green flavor
batch & continuous