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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. SO2 is added to barrel maintenance in order to protect it against what two agents?
Citric
breaks skin's tissue
Hard-veggie or green flavor
mold; all kinds of wine spoilage (micro-organism)

2. Sugar addition is also known by what name?
up to 24 hours
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
chaptalization
pressing whole cluster without destemming or crushing

3. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Chardonnay
Chateau and Export
pressing whole cluster without destemming or crushing
Separate stems from must

4. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
10 - 13%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

5. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
46 -57 degrees F
cinnamic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

6. What are the most common reasons for a stuck fermentation?
Starting might be difficult and it could stop too soon.
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
pressing whole cluster without destemming or crushing
Lack of oxygen; lack of nutrition; unviable yeast; low temp

7. What is the normal starting temperature for red wine must to start fermentation?
cool regions
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
22 - 30 degrees C; 72 - 86 F
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

8. Alcohol has what impact on yeast growth?
40 -45 years
oxidation
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
inhibits

9. What is the minimum starting temperature for white wine must to start fermentation?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pre-heating grapes or must to enhance low color intensity
10 - 14 degrees C
inhibits

10. What is the length of skin contact in white wines if "short contact" occurs?
85 - 90%
Chateau and Export
no time in loading & discharging
1 - 4 hours

11. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
water evaporates through barrel more than alcohol
cool regions
Harvesting under ripe grapes due to viticultural difficulties - like weather

12. What are the primary advantages of a continuous press over batch presses?
tartaric - malic - citric
60% free run; 65% press run
no time in loading & discharging
1 - 4 hours

13. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
pre-heating grapes or must to enhance low color intensity
vertical basket - horizontal and bladder press
tannins

14. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
OH (hydroxyl); tannins
tannins
early racking - early fining - sulfur-dioxide added
3

15. What is the most practical and most frequent method of correcting acidity in wine?
pigments - tannins - acidity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
acid adjustment

16. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
saccharomyces bayamus
Citric
2mm inside wood's surface

17. What are the two key sugars in grapes?
Limousin - Burgundy - Allien - Troncais - and Vosges
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Glucose and Fructose
early racking - early fining - sulfur-dioxide added

18. How often should long termed cellar wines be re-corked?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
40 -45 years
Very early morning until noon
30 -40 years

19. What are five common fining agents used in wine making?
pressing whole cluster without destemming or crushing
Harvesting under ripe grapes due to viticultural difficulties - like weather
bentonite - activated carbon - gelatin - egg whites - PVPP
'green' - 'leafy'

20. What is the preferred temperature range for white wine making?
Total acidity
Acetic acid
46 -57 degrees F
Citric

21. If an age able white wine is being produced what impact does skin contact have?
batch & continuous
blending with high acid must & ion exchanging
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
contributes to bouquet

22. Wine yeasts generally belongs to what genus of yeast?
Air conditioning
up to 24 hours
7 - 10 years
saccharomyces

23. What yeast will remain active at high alcohol levels?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
saccharomyces bayamus
no time in loading & discharging

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

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25. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
chaptalization
20% - 40%
tannins

26. How does the production of late harvest wine differ from normal still wine?
high
Air conditioning
Light - medium and heavy
higher pressure and more cycles of pressing

27. What parameters can be corrected by blending?
total acidity (concentration of acids)
clarify and aerate
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pigment

28. What is the purpose of de-stemming?
pressure level exerted and type of pressure used
4 tons per acre
< 50 degrees F
Separate stems from must

29. Cold stabilization removes what acid in must?
total acidity & ph
Glucose and Fructose
tartaric
overcoming defects - balancing the wine - enhancing complexity

30. What acid should not be used to correct acid deficiencies if a MLF is planned?
Leuconostoc-oenus
saccharomyces
start at verasion and repeat when necessary
Citric

31. What two countries represent at least 70% of cork production?
1 - 4 hours
no time in loading & discharging
pectins
Portugal and Spain

32. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Hard-veggie or green flavor
glycerol; methanol; succinic acid; lactic acid;
wood - concrete - iron - plastic - stainless steel
Leuconostoc-oenus

33. What are the common practices to inhibit MLF?
up to 24 hours
early racking - early fining - sulfur-dioxide added
Muscat
Reduction of malic acid during ripening period

34. What fractions of grape weight is in the free run and press run if you are making white wine?
75% must; 16% skins; 4% seeds - 5% stems
Brix (US) - Baum (France) - Oechsle (Germany)
60% free run; 70% press run
protect against oxidation - protect against microbial spoilage

35. When is the best time of day to hand harvest?
Leuconostoc-oenus
Very early morning until noon
Break skins to allow release of juice
pectins

36. What are the two keys stages of berry development?
Fruit set - Verasion
water evaporates through barrel more than alcohol
Destemming / crushing followed by press or direct pressing of whole clusters
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

37. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
10 - 14 degrees C
30 -40 years
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

38. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Bordeaux - and Burgundy
Brix (US) - Baum (France) - Oechsle (Germany)
Carbonic maceration
total acidity & ph

39. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Fruit set - Verasion
varietal flavor - color - and tannin compounds
3 - 4mm inside wood's surface
Air conditioning

40. 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
Portugal and Spain
Glucose and Fructose
contributes to bouquet

41. Blending is used in order to achieve what goals?
Bordeaux - and Burgundy
Destemming / crushing followed by press or direct pressing of whole clusters
overcoming defects - balancing the wine - enhancing complexity
drying grapes - noble rot

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

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43. What occurs during racking?
9 - 10 years
clarify and aerate
inhibits
Ratio of fructose is greater than glucose

44. What family of grapes can typically develop bitterness if there is skin contact?
oxidation
clarify and aerate
Muscat
75 - 85%

45. What are the objectives of fining?
17 - 20 degrees C
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
concrete - iron
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

46. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
Yeast inhibitors - pasteurization - sterile filtration
color & tannin extraction
Light - medium and heavy

47. Unfermented free run makes up what % of total extractable juice?
saccharomyces
75 - 85%
Deep cooling - imposing stress on yeast - adding alcohol
7 - 10 years

48. What is the major advantage of hand harvesting over mechanical harvesting?
saccharomyces bayamus
pressure level exerted and type of pressure used
Light - medium and heavy
damage to berries is minimal

49. What function does a capsule serve?
9 - 10 years
protect cork from cork borers - improve bottle appearance - brand identity
color & tannin extraction
Bordeaux - Burgundy - and Alsace

50. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
around the time of verasion (when the grapes change colors)
Yeast inhibitors - pasteurization - sterile filtration
pigments - tannins - acidity
More ripe the fruit - less time required for skin contact