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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 are 3 methods to control temperature in wine making?
2mm inside wood's surface
Total acidity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
wood - concrete - iron - plastic - stainless steel

2. What are the two styles of Burgundy barrels?
Traditional and Export
varietal flavor - color - and tannin compounds
Muscat
40 -45 years

3. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
1 - 4 hours
75% must; 16% skins; 4% seeds - 5% stems
Starting might be difficult and it could stop too soon.
Break skins to allow release of juice

4. At what time should irrigation be stopped if dry farming techniques are being used?
Brix (US) - Baum (France) - Oechsle (Germany)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
vanillic acid and ellagic acid
at least a month before harvest

5. What are five common fining agents used in wine making?
high
bentonite - activated carbon - gelatin - egg whites - PVPP
Light - medium and heavy
Total acidity

6. What are two types of oxidation that occur in wine making and when do they occur?
Break skins to allow release of juice
tartaric - malic - citric
10 - 13%
enzyamatic - in must before fermentation; chemical - during processing and in bottling

7. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
blending
no time in loading & discharging
up to 24 hours

8. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
Total acidity
Tartaric and Malic
Chardonnay

9. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
overcoming defects - balancing the wine - enhancing complexity
start at verasion and repeat when necessary
chaptalization
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

10. What acid should not be used to correct acid deficiencies if a MLF is planned?
Brix (US) - Baum (France) - Oechsle (Germany)
cloudiness & settling of particles
Citric
saccharomyces

11. What are three styles of still wine that have at least 1% RS and the range of RS in each?
4 tons per acre
color & tannin extraction
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

12. What parameters can be corrected by blending?
Free run
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cloudiness & settling of particles
3 - 4mm inside wood's surface

13. What group of compounds give wine color?
Bordeaux - Burgundy - and Alsace
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blending
40 -45 years

14. What are the objectives of fining?
pressing whole cluster without destemming or crushing
chaptalization
start at verasion and repeat when necessary
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

15. What occurs during racking?
blending
at least a month before harvest
clarify and aerate
concrete - iron

16. How often should long termed cellar wines be re-corked?
30 -40 years
60% free run; 65% press run
Reduction of malic acid during ripening period
Lack of oxygen; lack of nutrition; unviable yeast; low temp

17. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
10 - 14 degrees C
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
beginning of fermentation

18. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
varietal flavor - color - and tannin compounds
pressing whole cluster without destemming or crushing
30 -40 years
contributes to bouquet

19. Unfermented free run makes up what % of total extractable juice?
60% free run; 70% press run
surface of interior walls
Deep cooling - imposing stress on yeast - adding alcohol
75 - 85%

20. What type of climate zone produces grapes that are high in acid?
Separate stems from must
cool regions
85 - 90%
pre-heating grapes or must to enhance low color intensity

21. What are the three most common still wine bottle shapes used today?
4 tons per acre
chaptalization
Bordeaux - Burgundy - and Alsace
Solid particles suspended in the must after crushing / pressing

22. What are the five most common grapes used to produce late harvest wines?
higher pressure and more cycles of pressing
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
3 - 4mm inside wood's surface
early racking - early fining - sulfur-dioxide added

23. What two container materials must be lined before they can be used to store wine?
Harvesting under ripe grapes due to viticultural difficulties - like weather
overcoming defects - balancing the wine - enhancing complexity
Acetic acid
concrete - iron

24. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
surplus & deficiency
overcoming defects - balancing the wine - enhancing complexity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Hard-veggie or green flavor

25. Cold stabilization removes what acid in must?
Yeast inhibitors - pasteurization - sterile filtration
breaks skin's tissue
blending
tartaric

26. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Break skins to allow release of juice
Ratio of fructose is greater than glucose
acid adjustment
drying grapes - noble rot

27. Blending is used in order to achieve what goals?
tartaric - malic - citric
alcohol evaporates through barrel wall more than water
overcoming defects - balancing the wine - enhancing complexity
17 - 20 degrees C

28. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
high
4 tons per acre
glycerol; methanol; succinic acid; lactic acid;

29. When is the best time to add sugar to the must?
beginning of fermentation
pigment
22 - 30 degrees C; 72 - 86 F
Separate stems from must

30. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Light - medium and heavy
Brix (US) - Baum (France) - Oechsle (Germany)
3
tannins

31. What is the preferred temperature range for white wine making?
75% must; 16% skins; 4% seeds - 5% stems
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
46 -57 degrees F
pectins

32. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
chemicals or blend with low acid/high ph must
3 - 4mm inside wood's surface
saccharomyces

33. What are the two keys stages of berry development?
drying grapes - noble rot
Fruit set - Verasion
'green' - 'leafy'
10 - 13%

34. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
breaks skin's tissue
no time in loading & discharging
Solid particles suspended in the must after crushing / pressing
10 - 13%

35. What is the minimum temp for MLF to occur?
Pressing whole cluster
beginning of fermentation
4 tons per acre
17 - 20 degrees C

36. Sugar addition is also known by what name?
damage to berries is minimal
chaptalization
Hard-veggie or green flavor
Pressing whole cluster

37. What is the depth of toasting when it is a light toast?
tartaric
damage to berries is minimal
surface of interior walls
up to 24 hours

38. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Carbonic maceration
no time in loading & discharging
protect cork from cork borers - improve bottle appearance - brand identity

39. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
7 - 10 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
40 -45 years

40. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
quercus suber
Fruit set - Verasion
Lactic
total acidity (concentration of acids)

41. What are three types of toasting?
Light - medium and heavy
9
start at verasion and repeat when necessary
Citric

42. After the first harvest - how often can the bark be stripped from the oak trees?
17 - 20 degrees C
Chateau and Export
clears juice from its lees
9 - 10 years

43. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
OH (hydroxyl); tannins
Tartaric and Malic
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

44. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
75 - 85%
color & tannin extraction
Blended with free run - increases color - tannins - complexity

45. When is the best time of day to hand harvest?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Very early morning until noon
85 - 90%
batch & continuous

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

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47. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
22 - 30 degrees C; 72 - 86 F
Tartaric and Malic
blending

48. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
alcohol evaporates through barrel wall more than water
3
Acetic acid

49. Titratable acidity is better known by what name?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
30 -40 years
total acidity (concentration of acids)
surface of interior walls

50. What are two acids most commonly extracted from oak?
overcoming defects - balancing the wine - enhancing complexity
Ratio of fructose is greater than glucose
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
vanillic acid and ellagic acid