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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 a major advantage and disadvantage to mechanical harvesting?
clears juice from its lees
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
enzyamatic - in must before fermentation; chemical - during processing and in bottling

2. What acid should not be used to correct acid deficiencies if a MLF is planned?
Pressing whole cluster
batch & continuous
Citric
vertical basket - horizontal and bladder press

3. What are the two styles of a Bordeaux barrel?
< 50 degrees F
Chateau and Export
cool regions
inhibits

4. What occurs during racking?
clarify and aerate
85 - 90%
overcoming defects - balancing the wine - enhancing complexity
Total acidity

5. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
cane sugar / grape concentrate
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pectins
tannins

6. What fractions of grape weight is in the free run and press run if you are making white wine?
Brix (US) - Baum (France) - Oechsle (Germany)
Very early morning until noon
bentonite - activated carbon - gelatin - egg whites - PVPP
60% free run; 70% press run

7. What are common techniques to reduce the acidity of must?
60% free run; 70% press run
color & tannin extraction
chemicals or blend with low acid/high ph must
high

8. What are the main acids in grapes?
Pressing whole cluster
Tartaric and Malic
Chateau and Export
no time in loading & discharging

9. In general - which produces better wine - free run or press run?
60% free run; 70% press run
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Hard-veggie or green flavor
Free run

10. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
72 - 82 degrees F
Deep cooling - imposing stress on yeast - adding alcohol
2mm inside wood's surface
early racking - early fining - sulfur-dioxide added

11. What are the main French oak regions?
drying grapes - noble rot
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
around the time of verasion (when the grapes change colors)
Limousin - Burgundy - Allien - Troncais - and Vosges

12. What are the five most common grapes used to produce late harvest wines?
tannins
Traditional and Export
water evaporates through barrel more than alcohol
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

13. What type of climate zone produces grapes that are high in acid?
total acidity & ph
pigment
pressure level exerted and type of pressure used
cool regions

14. What term is used to describe the absorption of oxygen that is common in white wine making?
1 - 4 hours
protect against oxidation - protect against microbial spoilage
up to 24 hours
oxidation

15. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
Lack of oxygen; lack of nutrition; unviable yeast; low temp
30 -40 years
color & tannin extraction

16. What happens to the sugar concentrations when Botrytis Cinerea occurs?
clarify and aerate
overcoming defects - balancing the wine - enhancing complexity
Ratio of fructose is greater than glucose
protect against oxidation - protect against microbial spoilage

17. What are the two ways that late harvest grapes concentrate sugar?
Light - medium and heavy
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
75% must; 16% skins; 4% seeds - 5% stems
drying grapes - noble rot

18. What function does a capsule serve?
at least a month before harvest
Lack of oxygen; lack of nutrition; unviable yeast; low temp
4 tons per acre
protect cork from cork borers - improve bottle appearance - brand identity

19. What are the objectives of fining?
glycerol; methanol; succinic acid; lactic acid;
protect cork from cork borers - improve bottle appearance - brand identity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
beginning of fermentation

20. What is the oak used in cork production?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
surplus & deficiency
Muscat
quercus suber

21. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
saccharomyces bayamus

22. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
3 - 4mm inside wood's surface
22 - 30 degrees C; 72 - 86 F
pigments - tannins - acidity

23. What are the common practices to inhibit MLF?
30 degrees C
contributes to bouquet
early racking - early fining - sulfur-dioxide added
acid adjustment

24. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Free run
Lactic
Solid particles suspended in the must after crushing / pressing
9

25. What is the normal starting temperature for red wine must to start fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
alcohol evaporates through barrel wall more than water
color - tannin and body
22 - 30 degrees C; 72 - 86 F

26. Define lees.
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
up to 24 hours
Solid particles suspended in the must after crushing / pressing

27. For how many years can compounds be extracted from a barrel?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
7 - 10 years
Deep cooling - imposing stress on yeast - adding alcohol
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

28. The acidic (sour) taste in wine is most dependent on which acidity paramater?
slow oxidation; adding oak phenols
Total acidity
Tartaric and Malic
beginning of fermentation

29. What is the minimum starting temperature for white wine must to start fermentation?
Light - medium and heavy
blending with high acid must & ion exchanging
10 - 14 degrees C
Chardonnay

30. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
vertical basket - horizontal and bladder press
60% free run; 70% press run
cool regions
3

31. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
75 - 85%
Traditional and Export
around the time of verasion (when the grapes change colors)
vertical basket - horizontal and bladder press

32. What are the two keys stages of berry development?
75% must; 16% skins; 4% seeds - 5% stems
Fruit set - Verasion
clarify and aerate
tannins

33. What is the length of skin contact in white wines if "short contact" occurs?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
concrete - iron
no time in loading & discharging
1 - 4 hours

34. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
vertical basket - horizontal and bladder press
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
tartaric - malic - citric
30 -40 years

35. What is the importance of humidity in barrel aging below 60% RH?
Fruit set - Verasion
at least a month before harvest
drying grapes - noble rot
water evaporates through barrel more than alcohol

36. SO2 is added to barrel maintenance in order to protect it against what two agents?
cane sugar / grape concentrate
mold; all kinds of wine spoilage (micro-organism)
blending with high acid must & ion exchanging
cloudiness & settling of particles

37. Flavors in wine are basically derived from what acid?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cinnamic acid
drying grapes - noble rot
higher pressure and more cycles of pressing

38. What are the two acidity parameters that are used to describe the acidity of must?
pressure level exerted and type of pressure used
total acidity & ph
Hard-veggie or green flavor
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

39. Which are more easily extracted during fermentation - pigment or tannins?
20% - 40%
Blended with free run - increases color - tannins - complexity
pre-heating grapes or must to enhance low color intensity
pigment

40. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Carbonic maceration
pressure level exerted and type of pressure used
7 - 10 years

41. What are the two major categories into which wine presses are grouped?
tartaric - malic - citric
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
batch & continuous
chemicals or blend with low acid/high ph must

42. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
22 - 30 degrees C; 72 - 86 F
7 - 10 years
at least a month before harvest

43. Name three components that are higher in the press run than the free run.
Solid particles suspended in the must after crushing / pressing
pectins
9 - 10 years
pigments - tannins - acidity

44. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
Pressing whole cluster
60% free run; 65% press run
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

45. What is the purpose of a lees filter?
72 - 82 degrees F
< 50 degrees F
1 - 4 hours
clears juice from its lees

46. Wine yeasts generally belongs to what genus of yeast?
protect against oxidation - protect against microbial spoilage
saccharomyces
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Chateau and Export

47. What are five different materials used in storage containers?
Total acidity
wood - concrete - iron - plastic - stainless steel
higher pressure and more cycles of pressing
Bordeaux - and Burgundy

48. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
batch & continuous
drying grapes - noble rot
at least a month before harvest

49. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Starting might be difficult and it could stop too soon.
inhibits
4 tons per acre
22 - 30 degrees C; 72 - 86 F

50. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Deep cooling - imposing stress on yeast - adding alcohol
Free run
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Lactic