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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 is the desirable bacteria genus for starting MLF in wine?
color - tannin and body
tartaric - malic - citric
inhibits
Leuconostoc-oenus

2. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
oxidation
17 - 20 degrees C

3. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Reduction of malic acid during ripening period
Pressing whole cluster
glycerol; methanol; succinic acid; lactic acid;
color - tannin and body

4. In what grape is some skin contact almost always used during white wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Chardonnay
10 - 14 degrees C
9

5. High acid concentrations in fruit are usually caused by what common occurrence?
around the time of verasion (when the grapes change colors)
Harvesting under ripe grapes due to viticultural difficulties - like weather
acid adjustment
varietal flavor - color - and tannin compounds

6. What occurs during racking?
wood - concrete - iron - plastic - stainless steel
clarify and aerate
Chardonnay
Blended with free run - increases color - tannins - complexity

7. How does the production of late harvest wine differ from normal still wine?
30 degrees C
non-flavonoid phenols
20% - 40%
higher pressure and more cycles of pressing

8. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Separate stems from must
1 - 4 hours
tannins

9. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

10. Wine yeasts generally belongs to what genus of yeast?
overcoming defects - balancing the wine - enhancing complexity
tartaric - malic - citric
saccharomyces
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

11. What acid should not be used to correct acid deficiencies if a MLF is planned?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
higher pressure and more cycles of pressing
Citric
'green' - 'leafy'

12. Blending is used in order to achieve what goals?
Glucose and Fructose
Ratio of fructose is greater than glucose
Starting might be difficult and it could stop too soon.
overcoming defects - balancing the wine - enhancing complexity

13. What grapes are commonly used in a flute/Alsace bottle?
46 -57 degrees F
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
at least a month before harvest
tartaric - malic - citric

14. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
Citric
alcohol evaporates through barrel wall more than water
Separate stems from must

15. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Total acidity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
inhibits
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

16. Alcohol has what impact on yeast growth?
vanillic acid and ellagic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
inhibits
Portugal and Spain

17. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
clarify and aerate
46 -57 degrees F
OH (hydroxyl); tannins
pigments - tannins - acidity

18. What is the main reason for acid deficiency in must?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Reduction of malic acid during ripening period
wood - concrete - iron - plastic - stainless steel
contributes to bouquet

19. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
22 - 30 degrees C; 72 - 86 F
Destemming / crushing followed by press or direct pressing of whole clusters
breaks skin's tissue
vanillic acid and ellagic acid

20. 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
drying grapes - noble rot
Traditional and Export
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

21. How often should long termed cellar wines be re-corked?
overcoming defects - balancing the wine - enhancing complexity
Free run
30 -40 years
around the time of verasion (when the grapes change colors)

22. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Bordeaux - Burgundy - and Alsace
Air conditioning
Leuconostoc-oenus
Solid particles suspended in the must after crushing / pressing

23. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
color - tannin and body
9
Destemming / crushing followed by press or direct pressing of whole clusters
drying grapes - noble rot

24. What is the depth of toasting when it is a light toast?
OH (hydroxyl); tannins
surface of interior walls
cool regions
no time in loading & discharging

25. What are the extracted compounds from oak?
4 tons per acre
saccharomyces
early racking - early fining - sulfur-dioxide added
non-flavonoid phenols

26. What is the best method to reduce the acidity of must?
pectins
oxidation
color & tannin extraction
blending

27. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
tartaric - malic - citric
22 - 30 degrees C; 72 - 86 F
< 50 degrees F
pre-heating grapes or must to enhance low color intensity

28. Theoretically - how many degrees can a fermentation rise during fermentation?
alcohol evaporates through barrel wall more than water
75% must; 16% skins; 4% seeds - 5% stems
30 degrees C
inhibits

29. What are the goals of oak aging wine?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
slow oxidation; adding oak phenols
damage to berries is minimal
quercus suber

30. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
inhibits
Yeast inhibitors - pasteurization - sterile filtration
non-flavonoid phenols

31. What are the two keys stages of berry development?
total acidity (concentration of acids)
7 - 10 years
Fruit set - Verasion
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

32. What is the depth of toasting when it is a heavy toast?

33. What is a major advantage and disadvantage to mechanical harvesting?
tannins
breaks skin's tissue
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Leuconostoc-oenus

34. What are the three most common still wine bottle shapes used today?
no time in loading & discharging
Bordeaux - Burgundy - and Alsace
damage to berries is minimal
Limousin - Burgundy - Allien - Troncais - and Vosges

35. What is the purpose of de-stemming?
2mm inside wood's surface
Separate stems from must
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
wood - concrete - iron - plastic - stainless steel

36. What is the length of skin contact in white wines if "long contact" occurs?
Deep cooling - imposing stress on yeast - adding alcohol
alcohol evaporates through barrel wall more than water
up to 24 hours
Leuconostoc-oenus

37. What is the overall weight composition of grape clusters?
start at verasion and repeat when necessary
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
75% must; 16% skins; 4% seeds - 5% stems
up to 24 hours

38. What is the preferred temperature range for red wine making?
at least a month before harvest
72 - 82 degrees F
Light - medium and heavy
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

39. What are two acids most commonly extracted from oak?
drying grapes - noble rot
Limousin - Burgundy - Allien - Troncais - and Vosges
early racking - early fining - sulfur-dioxide added
vanillic acid and ellagic acid

40. What group of compounds give wine color?
early racking - early fining - sulfur-dioxide added
color & tannin extraction
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

41. What are the objectives of fining?
Separate stems from must
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Very early morning until noon
Brix (US) - Baum (France) - Oechsle (Germany)

42. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
Air conditioning
Reduction of malic acid during ripening period
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

43. What are the two key sugars in grapes?
Solid particles suspended in the must after crushing / pressing
3 - 4mm inside wood's surface
75% must; 16% skins; 4% seeds - 5% stems
Glucose and Fructose

44. Which are more easily extracted during fermentation - pigment or tannins?
10 - 13%
3
Limousin - Burgundy - Allien - Troncais - and Vosges
pigment

45. What are the two styles of Burgundy barrels?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Chardonnay
7 - 10 years
Traditional and Export

46. What function does a capsule serve?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
protect cork from cork borers - improve bottle appearance - brand identity
Clarify / aerate wine - separate solids
Starting might be difficult and it could stop too soon.

47. What fraction if grape weight is in the free run and press run if you are making red wine?
75 - 85%
40 -45 years
60% free run; 65% press run
'green' - 'leafy'

48. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Ratio of fructose is greater than glucose
Acetic acid
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
at least a month before harvest

49. 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.
60% free run; 65% press run
clears juice from its lees
chaptalization

50. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
pressure level exerted and type of pressure used
cool regions
vertical basket - horizontal and bladder press