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Viniculture
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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 purpose of racking wine?
Reduction of malic acid during ripening period
protect against oxidation - protect against microbial spoilage
cinnamic acid
Clarify / aerate wine - separate solids
2. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Blended with free run - increases color - tannins - complexity
wood - concrete - iron - plastic - stainless steel
3. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
Citric
pigments - tannins - acidity
9 - 10 years
4. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
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
Brix (US) - Baum (France) - Oechsle (Germany)
17 - 20 degrees C
5. Stabilization is a term used to prevent what from occurring in the bottle?
Bordeaux - Burgundy - and Alsace
overcoming defects - balancing the wine - enhancing complexity
cloudiness & settling of particles
Blended with free run - increases color - tannins - complexity
6. What is the preferred temperature range for white wine making?
4 tons per acre
vertical basket - horizontal and bladder press
46 -57 degrees F
high
7. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
concrete - iron
9
non-flavonoid phenols
pigments - tannins - acidity
8. What are two acids most commonly extracted from oak?
9
non-flavonoid phenols
vanillic acid and ellagic acid
contributes to bouquet
9. What term is used to describe the absorption of oxygen that is common in white wine making?
up to 24 hours
oxidation
Free run
saccharomyces bayamus
10. What are the four types of skin contact that occur in red wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Pressing whole cluster
11. Which are more easily extracted during fermentation - pigment or tannins?
batch & continuous
pigment
overcoming defects - balancing the wine - enhancing complexity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
12. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
30 -40 years
concrete - iron
Acetic acid
13. What is the minimum starting temperature for white wine must to start fermentation?
Citric
10 - 14 degrees C
overcoming defects - balancing the wine - enhancing complexity
Glucose and Fructose
14. What are the objectives of fining?
drying grapes - noble rot
Clarify / aerate wine - separate solids
concrete - iron
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
15. Unfermented free run makes up what % of total extractable juice?
Starting might be difficult and it could stop too soon.
75 - 85%
drying grapes - noble rot
Bordeaux - Burgundy - and Alsace
16. What are the two key sugars in grapes?
Total acidity
Glucose and Fructose
75% must; 16% skins; 4% seeds - 5% stems
30 degrees C
17. What are the two major categories into which wine presses are grouped?
batch & continuous
oxidation
'green' - 'leafy'
75 - 85%
18. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
early racking - early fining - sulfur-dioxide added
30 degrees C
Lactic
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
19. What is the minimum temp for MLF to occur?
Starting might be difficult and it could stop too soon.
17 - 20 degrees C
Free run
up to 24 hours
20. Phenolic extraction is greatest at low or high must temperatures?
10 - 14 degrees C
high
Harvesting under ripe grapes due to viticultural difficulties - like weather
pigment
21. What is the best method to reduce the acidity of must?
pressing whole cluster without destemming or crushing
blending
batch & continuous
Chateau and Export
22. How often should long termed cellar wines be re-corked?
Deep cooling - imposing stress on yeast - adding alcohol
tartaric
saccharomyces bayamus
30 -40 years
23. What type of climate zone produces grapes that are high in acid?
cool regions
Pressing whole cluster
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Traditional and Export
24. What occurs during racking?
pigment
30 degrees C
clarify and aerate
Citric
25. What function does a capsule serve?
Glucose and Fructose
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
protect cork from cork borers - improve bottle appearance - brand identity
More ripe the fruit - less time required for skin contact
26. After planting - how soon can the first wine cork quality bark be stripped from the tree?
alcohol evaporates through barrel wall more than water
Clarify / aerate wine - separate solids
40 -45 years
batch & continuous
27. What is the overall weight composition of grape clusters?
75 - 85%
varietal flavor - color - and tannin compounds
Ratio of fructose is greater than glucose
75% must; 16% skins; 4% seeds - 5% stems
28. What are five common fining agents used in wine making?
color & tannin extraction
blending with high acid must & ion exchanging
bentonite - activated carbon - gelatin - egg whites - PVPP
cool regions
29. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
contributes to bouquet
7 - 10 years
color - tannin and body
Bordeaux - and Burgundy
30. Does ripeness of the fruit have any impact on skin contact in white wine?
40 -45 years
More ripe the fruit - less time required for skin contact
Yeast inhibitors - pasteurization - sterile filtration
pressure level exerted and type of pressure used
31. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
Limousin - Burgundy - Allien - Troncais - and Vosges
overcoming defects - balancing the wine - enhancing complexity
10 - 13%
32. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
high
Fruit set - Verasion
early racking - early fining - sulfur-dioxide added
color & tannin extraction
33. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
9 - 10 years
Hard-veggie or green flavor
20% - 40%
Starting might be difficult and it could stop too soon.
34. What is a major by-product of MLF?
total acidity (concentration of acids)
breaks skin's tissue
Free run
Acetic acid
35. Titratable acidity is better known by what name?
Break skins to allow release of juice
contributes to bouquet
surface of interior walls
total acidity (concentration of acids)
36. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
'green' - 'leafy'
glycerol; methanol; succinic acid; lactic acid;
85 - 90%
37. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
Fruit set - Verasion
surface of interior walls
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
38. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
total acidity (concentration of acids)
Acetic acid
3 - 4mm inside wood's surface
39. What is the common name for a fermentation technique that does not require crushing or de-stemming?
9 - 10 years
Carbonic maceration
cool regions
Leuconostoc-oenus
40. For how many years can compounds be extracted from a barrel?
Hard-veggie or green flavor
7 - 10 years
chaptalization
4 tons per acre
41. What is the purpose of a lees filter?
Chateau and Export
up to 24 hours
non-flavonoid phenols
clears juice from its lees
42. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Limousin - Burgundy - Allien - Troncais - and Vosges
cool regions
40 -45 years
Hard-veggie or green flavor
43. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Separate stems from must
Chardonnay
clarify and aerate
4 tons per acre
44. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
pigments - tannins - acidity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
varietal flavor - color - and tannin compounds
3 - 4mm inside wood's surface
45. When is the best time to add sugar to the must?
around the time of verasion (when the grapes change colors)
beginning of fermentation
pressing whole cluster without destemming or crushing
10 - 14 degrees C
46. What grapes are commonly used in a Bordeaux bottle?
pectins
quercus suber
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
47. What is the length of skin contact in white wines if "short contact" occurs?
Separate stems from must
1 - 4 hours
Solid particles suspended in the must after crushing / pressing
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
48. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
high
Separate stems from must
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
49. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
contributes to bouquet
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
pressure level exerted and type of pressure used
50. What is a major advantage and disadvantage to mechanical harvesting?
3 - 4mm inside wood's surface
oxidation
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
early racking - early fining - sulfur-dioxide added
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