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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. 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.
More ripe the fruit - less time required for skin contact
higher pressure and more cycles of pressing
cloudiness & settling of particles

2. Define lees.
color - tannin and body
Solid particles suspended in the must after crushing / pressing
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
vertical basket - horizontal and bladder press

3. What are the two keys stages of berry development?
Leuconostoc-oenus
Fruit set - Verasion
30 degrees C
chemicals or blend with low acid/high ph must

4. What is the purpose of de-stemming?
surplus & deficiency
Separate stems from must
Free run
9

5. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
surplus & deficiency
Portugal and Spain
OH (hydroxyl); tannins

6. What are 3 methods to control temperature in wine making?
early racking - early fining - sulfur-dioxide added
Lack of oxygen; lack of nutrition; unviable yeast; low temp
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
around the time of verasion (when the grapes change colors)

7. What is the preferred temperature range for red wine making?
early racking - early fining - sulfur-dioxide added
More ripe the fruit - less time required for skin contact
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
72 - 82 degrees F

8. What are the main acids in grapes?
Bordeaux - and Burgundy
9 - 10 years
Tartaric and Malic
Light - medium and heavy

9. 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
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
early racking - early fining - sulfur-dioxide added
Pressing whole cluster

10. 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
60% free run; 70% press run
Harvesting under ripe grapes due to viticultural difficulties - like weather
start at verasion and repeat when necessary

11. What are the two key sugars in grapes?
Glucose and Fructose
Air conditioning
clarify and aerate
high

12. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
cool regions
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
varietal flavor - color - and tannin compounds
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

13. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
at least a month before harvest
overcoming defects - balancing the wine - enhancing complexity
Chardonnay

14. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
vanillic acid and ellagic acid
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Citric
protect against oxidation - protect against microbial spoilage

15. What family of grapes can typically develop bitterness if there is skin contact?
Bordeaux - and Burgundy
Muscat
up to 24 hours
Citric

16. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
< 50 degrees F
'green' - 'leafy'
Yeast inhibitors - pasteurization - sterile filtration

17. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
Free run
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
glycerol; methanol; succinic acid; lactic acid;

18. What media conditions control yeast growth?
at least a month before harvest
22 - 30 degrees C; 72 - 86 F
higher pressure and more cycles of pressing
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

19. What is the minimum temp for MLF to occur?
damage to berries is minimal
mold; all kinds of wine spoilage (micro-organism)
17 - 20 degrees C
Solid particles suspended in the must after crushing / pressing

20. SO2 is added to barrel maintenance in order to protect it against what two agents?
< 50 degrees F
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Limousin - Burgundy - Allien - Troncais - and Vosges
mold; all kinds of wine spoilage (micro-organism)

21. For how many years can compounds be extracted from a barrel?
Free run
7 - 10 years
varietal flavor - color - and tannin compounds
10 - 13%

22. What are the major techniques used for acid correction when it is deficient?
Bordeaux - Burgundy - and Alsace
Limousin - Burgundy - Allien - Troncais - and Vosges
Harvesting under ripe grapes due to viticultural difficulties - like weather
blending with high acid must & ion exchanging

23. When is the best time to add sugar to the must?
60% free run; 70% press run
pressure level exerted and type of pressure used
beginning of fermentation
< 50 degrees F

24. What group of compounds give wine color?
22 - 30 degrees C; 72 - 86 F
clears juice from its lees
contributes to bouquet
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

25. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
Solid particles suspended in the must after crushing / pressing
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
30 -40 years

26. What two countries represent at least 70% of cork production?
slow oxidation; adding oak phenols
Starting might be difficult and it could stop too soon.
color - tannin and body
Portugal and Spain

27. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Yeast inhibitors - pasteurization - sterile filtration
4 tons per acre
contributes to bouquet
pigment

28. Cold stabilization removes what acid in must?
tartaric
4 tons per acre
beginning of fermentation
10 - 13%

29. What are the extracted compounds from oak?
non-flavonoid phenols
3 - 4mm inside wood's surface
tartaric - malic - citric
varietal flavor - color - and tannin compounds

30. Fermented free run is what % of the total wine volume?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
85 - 90%
22 - 30 degrees C; 72 - 86 F
Tartaric and Malic

31. What are the two acidity parameters that are used to describe the acidity of must?
damage to berries is minimal
1 - 4 hours
total acidity & ph
'green' - 'leafy'

32. What is the purpose of the crush?
Deep cooling - imposing stress on yeast - adding alcohol
Harvesting under ripe grapes due to viticultural difficulties - like weather
Break skins to allow release of juice
Muscat

33. What is thermo-vinification?
tartaric
vertical basket - horizontal and bladder press
pre-heating grapes or must to enhance low color intensity
Bordeaux - and Burgundy

34. What is the overall weight composition of grape clusters?
Leuconostoc-oenus
tartaric - malic - citric
75% must; 16% skins; 4% seeds - 5% stems
Brix (US) - Baum (France) - Oechsle (Germany)

35. What fraction if grape weight is in the free run and press run if you are making red wine?
pressing whole cluster without destemming or crushing
Very early morning until noon
Brix (US) - Baum (France) - Oechsle (Germany)
60% free run; 65% press run

36. Alcohol has what impact on yeast growth?
cool regions
inhibits
total acidity (concentration of acids)
10 - 13%

37. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
slow oxidation; adding oak phenols
color & tannin extraction
pressing whole cluster without destemming or crushing
protect against oxidation - protect against microbial spoilage

38. Theoretically - how many degrees can a fermentation rise during fermentation?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
46 -57 degrees F
75% must; 16% skins; 4% seeds - 5% stems
30 degrees C

39. What is the oak used in cork production?
quercus suber
inhibits
Lack of oxygen; lack of nutrition; unviable yeast; low temp
contributes to bouquet

40. What is a major by-product of MLF?
Acetic acid
Bordeaux - Burgundy - and Alsace
46 -57 degrees F
Lack of oxygen; lack of nutrition; unviable yeast; low temp

41. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
30 -40 years
60% free run; 70% press run
start at verasion and repeat when necessary
saccharomyces bayamus

42. What are two types of oxidation that occur in wine making and when do they occur?
clears juice from its lees
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pre-heating grapes or must to enhance low color intensity
enzyamatic - in must before fermentation; chemical - during processing and in bottling

43. After the first harvest - how often can the bark be stripped from the oak trees?
46 -57 degrees F
surplus & deficiency
9 - 10 years
Ratio of fructose is greater than glucose

44. What are common techniques to reduce the acidity of must?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
total acidity (concentration of acids)
chemicals or blend with low acid/high ph must

45. What are the five most common grapes used to produce late harvest wines?
Solid particles suspended in the must after crushing / pressing
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
saccharomyces
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

46. At what time should irrigation be stopped if dry farming techniques are being used?
slow oxidation; adding oak phenols
chaptalization
tartaric - malic - citric
at least a month before harvest

47. In general - which produces better wine - free run or press run?
2mm inside wood's surface
Free run
contributes to bouquet
Citric

48. What is the preferred temperature range for white wine making?
up to 24 hours
46 -57 degrees F
20% - 40%
early racking - early fining - sulfur-dioxide added

49. The acidic (sour) taste in wine is most dependent on which acidity paramater?
60% free run; 65% press run
60% free run; 70% press run
Total acidity
Chardonnay

50. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Destemming / crushing followed by press or direct pressing of whole clusters
Citric
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Ratio of fructose is greater than glucose

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