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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. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
cool regions
total acidity (concentration of acids)
3
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

2. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
Chardonnay
pigments - tannins - acidity
20% - 40%

3. What are the main French oak regions?
breaks skin's tissue
Pressing whole cluster
Limousin - Burgundy - Allien - Troncais - and Vosges
clears juice from its lees

4. What is thermo-vinification?
alcohol evaporates through barrel wall more than water
Light - medium and heavy
Lactic
pre-heating grapes or must to enhance low color intensity

5. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
3 - 4mm inside wood's surface
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
higher pressure and more cycles of pressing
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

6. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
1 - 4 hours
pressure level exerted and type of pressure used
Chateau and Export
Pressing whole cluster

7. Cold stabilization removes what acid in must?
early racking - early fining - sulfur-dioxide added
Leuconostoc-oenus
Clarify / aerate wine - separate solids
tartaric

8. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
color - tannin and body
7 - 10 years
Acetic acid
OH (hydroxyl); tannins

9. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
30 -40 years
pressure level exerted and type of pressure used
no time in loading & discharging

10. What are the most common reasons for a stuck fermentation?
Acetic acid
7 - 10 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Traditional and Export

11. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
Citric
damage to berries is minimal
Acetic acid

12. What is the preferred temperature range for white wine making?
60% free run; 65% press run
vertical basket - horizontal and bladder press
blending
46 -57 degrees F

13. What is a major advantage and disadvantage to mechanical harvesting?
75 - 85%
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
75% must; 16% skins; 4% seeds - 5% stems
Destemming / crushing followed by press or direct pressing of whole clusters

14. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
85 - 90%
Very early morning until noon
OH (hydroxyl); tannins

15. What are common techniques to reduce the acidity of must?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Blended with free run - increases color - tannins - complexity
Citric
chemicals or blend with low acid/high ph must

16. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
surface of interior walls
46 -57 degrees F
Citric
at least a month before harvest

17. What are the two ways that late harvest grapes concentrate sugar?
high
pectins
drying grapes - noble rot
Fruit set - Verasion

18. What are the two most common sugars used to increase the sugar content of the must?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
protect cork from cork borers - improve bottle appearance - brand identity
cane sugar / grape concentrate
high

19. How often should long termed cellar wines be re-corked?
30 -40 years
9
damage to berries is minimal
85 - 90%

20. What are the common practices to inhibit MLF?
protect cork from cork borers - improve bottle appearance - brand identity
vertical basket - horizontal and bladder press
Acetic acid
early racking - early fining - sulfur-dioxide added

21. What are the names of the main barrel shapes?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Bordeaux - and Burgundy
breaks skin's tissue
9 - 10 years

22. What grapes are commonly used in a flute/Alsace bottle?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
4 tons per acre
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

23. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
30 degrees C
9
at least a month before harvest
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

24. The higher compound levels from the press run are related to what action during the making of the press run?
blending
17 - 20 degrees C
pressure level exerted and type of pressure used
Total acidity

25. What is the main reason for acid deficiency in must?
color - tannin and body
Harvesting under ripe grapes due to viticultural difficulties - like weather
Reduction of malic acid during ripening period
More ripe the fruit - less time required for skin contact

26. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Starting might be difficult and it could stop too soon.
Muscat
Pressing whole cluster

27. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
Chateau and Export
Bordeaux - and Burgundy
overcoming defects - balancing the wine - enhancing complexity

28. After the first harvest - how often can the bark be stripped from the oak trees?
blending
60% free run; 70% press run
Harvesting under ripe grapes due to viticultural difficulties - like weather
9 - 10 years

29. What is the purpose of the crush?
pigment
Lactic
More ripe the fruit - less time required for skin contact
Break skins to allow release of juice

30. What are the two major categories into which wine presses are grouped?
saccharomyces bayamus
batch & continuous
7 - 10 years
Blended with free run - increases color - tannins - complexity

31. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Glucose and Fructose
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
9
Yeast inhibitors - pasteurization - sterile filtration

32. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
60% free run; 70% press run
22 - 30 degrees C; 72 - 86 F
tannins

33. Fermented free run is what % of the total wine volume?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
85 - 90%
quercus suber
pressing whole cluster without destemming or crushing

34. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
75% must; 16% skins; 4% seeds - 5% stems
cloudiness & settling of particles

35. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
Solid particles suspended in the must after crushing / pressing
blending
glycerol; methanol; succinic acid; lactic acid;

36. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
cool regions
Muscat
varietal flavor - color - and tannin compounds
clears juice from its lees

37. What is the major advantage of hand harvesting over mechanical harvesting?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
damage to berries is minimal
Air conditioning

38. What are three kinds of batch presses that have historically been used in wine production?
'green' - 'leafy'
vertical basket - horizontal and bladder press
Leuconostoc-oenus
pigment

39. What occurs during racking?
75% must; 16% skins; 4% seeds - 5% stems
blending with high acid must & ion exchanging
72 - 82 degrees F
clarify and aerate

40. What polyeric compounds tend to cause colloid coagulation in wine?
breaks skin's tissue
75 - 85%
pectins
Destemming / crushing followed by press or direct pressing of whole clusters

41. What fraction if grape weight is in the free run and press run if you are making red wine?
Clarify / aerate wine - separate solids
saccharomyces bayamus
pre-heating grapes or must to enhance low color intensity
60% free run; 65% press run

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

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43. What are the two types of acidity problems commonly found in wine?
mold; all kinds of wine spoilage (micro-organism)
More ripe the fruit - less time required for skin contact
water evaporates through barrel more than alcohol
surplus & deficiency

44. Sugar addition is also known by what name?
chaptalization
glycerol; methanol; succinic acid; lactic acid;
Free run
concrete - iron

45. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
glycerol; methanol; succinic acid; lactic acid;
17 - 20 degrees C
4 tons per acre
total acidity (concentration of acids)

46. After planting - how soon can the first wine cork quality bark be stripped from the tree?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Portugal and Spain
breaks skin's tissue
40 -45 years

47. What is the purpose of a lees filter?
vanillic acid and ellagic acid
Leuconostoc-oenus
breaks skin's tissue
clears juice from its lees

48. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Total acidity
Reduction of malic acid during ripening period
40 -45 years

49. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Citric
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
high
Bordeaux - Burgundy - and Alsace

50. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
up to 24 hours
chaptalization
60% free run; 65% press run