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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. After planting - how soon can the first wine cork quality bark be stripped from the tree?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
40 -45 years
damage to berries is minimal
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

2. What are the names of the main barrel shapes?
breaks skin's tissue
Bordeaux - and Burgundy
Light - medium and heavy
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

3. What is the depth of toasting when it is a heavy toast?

4. What is the best method to reduce the acidity of must?
More ripe the fruit - less time required for skin contact
60% free run; 70% press run
Pressing whole cluster
blending

5. What are the two styles of Burgundy barrels?
clarify and aerate
pressing whole cluster without destemming or crushing
at least a month before harvest
Traditional and Export

6. High acid concentrations in fruit are usually caused by what common occurrence?
10 - 14 degrees C
Harvesting under ripe grapes due to viticultural difficulties - like weather
pigment
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

7. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Reduction of malic acid during ripening period
Destemming / crushing followed by press or direct pressing of whole clusters
40 -45 years
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

8. What is the minimum starting temperature for white wine must to start fermentation?
overcoming defects - balancing the wine - enhancing complexity
Deep cooling - imposing stress on yeast - adding alcohol
10 - 14 degrees C
Citric

9. If an age able white wine is being produced what impact does skin contact have?
10 - 13%
surface of interior walls
contributes to bouquet
Bordeaux - and Burgundy

10. How does the production of late harvest wine differ from normal still wine?
around the time of verasion (when the grapes change colors)
Citric
higher pressure and more cycles of pressing
protect cork from cork borers - improve bottle appearance - brand identity

11. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Citric
More ripe the fruit - less time required for skin contact
pectins
tartaric - malic - citric

12. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
Tartaric and Malic
cane sugar / grape concentrate
vertical basket - horizontal and bladder press

13. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Starting might be difficult and it could stop too soon.
quercus suber
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
3

14. What are the two key sugars in grapes?
Carbonic maceration
varietal flavor - color - and tannin compounds
Glucose and Fructose
concrete - iron

15. What are 3 methods to control temperature in wine making?
Free run
contributes to bouquet
around the time of verasion (when the grapes change colors)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

16. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Reduction of malic acid during ripening period
Lack of oxygen; lack of nutrition; unviable yeast; low temp
46 -57 degrees F

17. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

18. What is the purpose of de-stemming?
Separate stems from must
OH (hydroxyl); tannins
batch & continuous
drying grapes - noble rot

19. Which are more easily extracted during fermentation - pigment or tannins?
pigment
breaks skin's tissue
pigments - tannins - acidity
More ripe the fruit - less time required for skin contact

20. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
30 -40 years
start at verasion and repeat when necessary
72 - 82 degrees F
Deep cooling - imposing stress on yeast - adding alcohol

21. What is the importance of humidity in barrel aging above 60% RH?
wood - concrete - iron - plastic - stainless steel
Ratio of fructose is greater than glucose
acid adjustment
alcohol evaporates through barrel wall more than water

22. What is the common name for a fermentation technique that does not require crushing or de-stemming?
drying grapes - noble rot
batch & continuous
75 - 85%
Carbonic maceration

23. SO2 is added to barrel maintenance in order to protect it against what two agents?
17 - 20 degrees C
Leuconostoc-oenus
mold; all kinds of wine spoilage (micro-organism)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

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

25. Fermented free run is what % of the total wine volume?
Reduction of malic acid during ripening period
blending with high acid must & ion exchanging
Limousin - Burgundy - Allien - Troncais - and Vosges
85 - 90%

26. What group of compounds give wine color?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
tartaric
Portugal and Spain
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

27. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
cinnamic acid
4 tons per acre
Break skins to allow release of juice

28. Wine yeasts generally belongs to what genus of yeast?
Separate stems from must
start at verasion and repeat when necessary
saccharomyces
Citric

29. What is the purpose of the crush?
Break skins to allow release of juice
pigment
46 -57 degrees F
Tartaric and Malic

30. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Light - medium and heavy
60% free run; 65% press run

31. What are common techniques to reduce the acidity of must?
Limousin - Burgundy - Allien - Troncais - and Vosges
beginning of fermentation
chemicals or blend with low acid/high ph must
1 - 4 hours

32. What is the preferred temperature range for red wine making?
Yeast inhibitors - pasteurization - sterile filtration
72 - 82 degrees F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
tannins

33. What occurs during racking?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
drying grapes - noble rot
clarify and aerate
tannins

34. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
pectins
Portugal and Spain
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Yeast inhibitors - pasteurization - sterile filtration

35. What two countries represent at least 70% of cork production?
Portugal and Spain
< 50 degrees F
Reduction of malic acid during ripening period
beginning of fermentation

36. What are the five most common grapes used to produce late harvest wines?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
cloudiness & settling of particles
drying grapes - noble rot
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

37. What are three kinds of batch presses that have historically been used in wine production?
Reduction of malic acid during ripening period
vertical basket - horizontal and bladder press
Clarify / aerate wine - separate solids
Lactic

38. What are the four types of skin contact that occur in red wine making?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
total acidity (concentration of acids)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

39. Sugar addition is also known by what name?
chaptalization
Solid particles suspended in the must after crushing / pressing
drying grapes - noble rot
20% - 40%

40. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
30 degrees C
Destemming / crushing followed by press or direct pressing of whole clusters
30 -40 years
acid adjustment

41. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
drying grapes - noble rot
mold; all kinds of wine spoilage (micro-organism)
varietal flavor - color - and tannin compounds

42. After the first harvest - how often can the bark be stripped from the oak trees?
cane sugar / grape concentrate
Break skins to allow release of juice
saccharomyces
9 - 10 years

43. What are the most common reasons for a stuck fermentation?
7 - 10 years
Muscat
Lack of oxygen; lack of nutrition; unviable yeast; low temp
enzyamatic - in must before fermentation; chemical - during processing and in bottling

44. What is a major by-product of MLF?
Deep cooling - imposing stress on yeast - adding alcohol
Acetic acid
acid adjustment
vertical basket - horizontal and bladder press

45. In general - which produces better wine - free run or press run?
slow oxidation; adding oak phenols
alcohol evaporates through barrel wall more than water
17 - 20 degrees C
Free run

46. What fractions of grape weight is in the free run and press run if you are making white wine?
Muscat
Citric
pressing whole cluster without destemming or crushing
60% free run; 70% press run

47. What term is used to describe the absorption of oxygen that is common in white wine making?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Bordeaux - Burgundy - and Alsace
early racking - early fining - sulfur-dioxide added
oxidation

48. What grapes are commonly used in a Bordeaux bottle?
Blended with free run - increases color - tannins - complexity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
3
blending with high acid must & ion exchanging

49. What are two acids most commonly extracted from oak?
Separate stems from must
vanillic acid and ellagic acid
Destemming / crushing followed by press or direct pressing of whole clusters
More ripe the fruit - less time required for skin contact

50. What is the purpose of a lees filter?
Destemming / crushing followed by press or direct pressing of whole clusters
clears juice from its lees
total acidity (concentration of acids)
pigment