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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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1. What are the two most common sugars used to increase the sugar content of the must?
'green' - 'leafy'
cane sugar / grape concentrate
Chateau and Export
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

2. What are the two major categories into which wine presses are grouped?
3
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
surface of interior walls
batch & continuous

3. How often should long termed cellar wines be re-corked?
30 -40 years
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
water evaporates through barrel more than alcohol
Total acidity

4. What is the overall weight composition of grape clusters?
drying grapes - noble rot
pressure level exerted and type of pressure used
75% must; 16% skins; 4% seeds - 5% stems
Hard-veggie or green flavor

5. What grapes are commonly used in a Burgundy bottle?
water evaporates through barrel more than alcohol
contributes to bouquet
72 - 82 degrees F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

6. What family of grapes can typically develop bitterness if there is skin contact?
< 50 degrees F
cane sugar / grape concentrate
Yeast inhibitors - pasteurization - sterile filtration
Muscat

7. Cold stabilization removes what acid in must?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
tartaric
22 - 30 degrees C; 72 - 86 F
Acetic acid

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

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9. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
10 - 14 degrees C
Lack of oxygen; lack of nutrition; unviable yeast; low temp
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
higher pressure and more cycles of pressing

10. What is the major advantage of hand harvesting over mechanical harvesting?
batch & continuous
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
damage to berries is minimal
46 -57 degrees F

11. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Solid particles suspended in the must after crushing / pressing
mold; all kinds of wine spoilage (micro-organism)
OH (hydroxyl); tannins
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

12. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
slow oxidation; adding oak phenols
Acetic acid
Bordeaux - Burgundy - and Alsace

13. Does ripeness of the fruit have any impact on skin contact in white wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
More ripe the fruit - less time required for skin contact
protect against oxidation - protect against microbial spoilage
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

14. What are the two styles of a Bordeaux barrel?
Chateau and Export
46 -57 degrees F
start at verasion and repeat when necessary
Leuconostoc-oenus

15. Titratable acidity is better known by what name?
4 tons per acre
total acidity (concentration of acids)
chaptalization
non-flavonoid phenols

16. What are the common practices to inhibit MLF?
clears juice from its lees
early racking - early fining - sulfur-dioxide added
Destemming / crushing followed by press or direct pressing of whole clusters
Glucose and Fructose

17. High acid concentrations in fruit are usually caused by what common occurrence?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Fruit set - Verasion
60% free run; 70% press run
Harvesting under ripe grapes due to viticultural difficulties - like weather

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

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19. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
bentonite - activated carbon - gelatin - egg whites - PVPP
Bordeaux - and Burgundy
glycerol; methanol; succinic acid; lactic acid;

20. What are the goals of oak aging wine?
bentonite - activated carbon - gelatin - egg whites - PVPP
slow oxidation; adding oak phenols
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Clarify / aerate wine - separate solids

21. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
blending
7 - 10 years
Ratio of fructose is greater than glucose
tartaric - malic - citric

22. Theoretically - how many degrees can a fermentation rise during fermentation?
slow oxidation; adding oak phenols
17 - 20 degrees C
around the time of verasion (when the grapes change colors)
30 degrees C

23. If an age able white wine is being produced what impact does skin contact have?
Harvesting under ripe grapes due to viticultural difficulties - like weather
contributes to bouquet
higher pressure and more cycles of pressing
blending with high acid must & ion exchanging

24. In what grape is some skin contact almost always used during white wine making?
Acetic acid
Chardonnay
75% must; 16% skins; 4% seeds - 5% stems
85 - 90%

25. What function does a capsule serve?
Harvesting under ripe grapes due to viticultural difficulties - like weather
breaks skin's tissue
protect cork from cork borers - improve bottle appearance - brand identity
Destemming / crushing followed by press or direct pressing of whole clusters

26. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
beginning of fermentation
breaks skin's tissue
9

27. What is a major advantage and disadvantage to mechanical harvesting?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
chemicals or blend with low acid/high ph must
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
glycerol; methanol; succinic acid; lactic acid;

28. After planting - how soon can the first wine cork quality bark be stripped from the tree?
pigments - tannins - acidity
protect against oxidation - protect against microbial spoilage
Yeast inhibitors - pasteurization - sterile filtration
40 -45 years

29. What is the minimum starting temperature for white wine must to start fermentation?
Light - medium and heavy
10 - 14 degrees C
Muscat
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

30. What is the oak used in cork production?
tannins
protect cork from cork borers - improve bottle appearance - brand identity
clarify and aerate
quercus suber

31. What are three kinds of batch presses that have historically been used in wine production?
More ripe the fruit - less time required for skin contact
3
20% - 40%
vertical basket - horizontal and bladder press

32. The acidic (sour) taste in wine is most dependent on which acidity paramater?
start at verasion and repeat when necessary
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Total acidity
'green' - 'leafy'

33. 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.
Brix (US) - Baum (France) - Oechsle (Germany)
9 - 10 years
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

34. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Clarify / aerate wine - separate solids
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blending

35. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
2mm inside wood's surface
start at verasion and repeat when necessary
17 - 20 degrees C
OH (hydroxyl); tannins

36. What are the main French oak regions?
30 -40 years
Starting might be difficult and it could stop too soon.
Limousin - Burgundy - Allien - Troncais - and Vosges
chemicals or blend with low acid/high ph must

37. Stabilization is a term used to prevent what from occurring in the bottle?
oxidation
1 - 4 hours
17 - 20 degrees C
cloudiness & settling of particles

38. The higher compound levels from the press run are related to what action during the making of the press run?
1 - 4 hours
pressure level exerted and type of pressure used
protect cork from cork borers - improve bottle appearance - brand identity
3 - 4mm inside wood's surface

39. What are two acids most commonly extracted from oak?
40 -45 years
Carbonic maceration
vanillic acid and ellagic acid
blending with high acid must & ion exchanging

40. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
inhibits
10 - 13%

41. What is the importance of humidity in barrel aging above 60% RH?
blending
chaptalization
85 - 90%
alcohol evaporates through barrel wall more than water

42. Phenolic extraction is greatest at low or high must temperatures?
high
blending
beginning of fermentation
Chardonnay

43. What is the depth of toasting when it is a light toast?
1 - 4 hours
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
surface of interior walls

44. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
protect cork from cork borers - improve bottle appearance - brand identity
Citric
Acetic acid

45. What are the main acids in grapes?
Very early morning until noon
Lack of oxygen; lack of nutrition; unviable yeast; low temp
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Tartaric and Malic

46. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
Light - medium and heavy
clears juice from its lees
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

47. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
Free run
Ratio of fructose is greater than glucose
cane sugar / grape concentrate

48. What are the five most common grapes used to produce late harvest wines?
Tartaric and Malic
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
46 -57 degrees F
Portugal and Spain

49. What is the purpose of a lees filter?
clears juice from its lees
mold; all kinds of wine spoilage (micro-organism)
Bordeaux - and Burgundy
acid adjustment

50. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
tartaric
protect against oxidation - protect against microbial spoilage
3 - 4mm inside wood's surface
slow oxidation; adding oak phenols