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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. What are three types of toasting?
4 tons per acre
varietal flavor - color - and tannin compounds
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Light - medium and heavy

2. What fractions of grape weight is in the free run and press run if you are making white wine?
drying grapes - noble rot
saccharomyces
contributes to bouquet
60% free run; 70% press run

3. What are the two major categories into which wine presses are grouped?
batch & continuous
Total acidity
blending
vanillic acid and ellagic acid

4. The acidic (sour) taste in wine is most dependent on which acidity paramater?
More ripe the fruit - less time required for skin contact
surplus & deficiency
OH (hydroxyl); tannins
Total acidity

5. What is the overall weight composition of grape clusters?
30 degrees C
75% must; 16% skins; 4% seeds - 5% stems
Solid particles suspended in the must after crushing / pressing
batch & continuous

6. What are five common fining agents used in wine making?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
bentonite - activated carbon - gelatin - egg whites - PVPP
color & tannin extraction
Blended with free run - increases color - tannins - complexity

7. Phenolic extraction is greatest at low or high must temperatures?
Ratio of fructose is greater than glucose
high
color - tannin and body
vanillic acid and ellagic acid

8. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
surplus & deficiency
4 tons per acre
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Chardonnay

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

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10. What polyeric compounds tend to cause colloid coagulation in wine?
Traditional and Export
Leuconostoc-oenus
pressing whole cluster without destemming or crushing
pectins

11. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
beginning of fermentation
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
surface of interior walls

12. What is the purpose of de-stemming?
Tartaric and Malic
< 50 degrees F
Separate stems from must
cool regions

13. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
pigments - tannins - acidity
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Yeast inhibitors - pasteurization - sterile filtration

14. What are the two styles of Burgundy barrels?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Pressing whole cluster
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Traditional and Export

15. What are the four types of skin contact that occur in red wine making?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
4 tons per acre
Starting might be difficult and it could stop too soon.

16. What are the two most common sugars used to increase the sugar content of the must?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
higher pressure and more cycles of pressing
Limousin - Burgundy - Allien - Troncais - and Vosges
cane sugar / grape concentrate

17. What is the length of skin contact in white wines if "long contact" occurs?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
up to 24 hours
Free run
total acidity (concentration of acids)

18. Fermented free run is what % of the total wine volume?
85 - 90%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
9 - 10 years
Total acidity

19. What are the names of the main barrel shapes?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Ratio of fructose is greater than glucose
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Bordeaux - and Burgundy

20. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
up to 24 hours
vanillic acid and ellagic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Carbonic maceration

21. What is a major advantage and disadvantage to mechanical harvesting?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
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
Hard-veggie or green flavor

22. Flavors in wine are basically derived from what acid?
Ratio of fructose is greater than glucose
mold; all kinds of wine spoilage (micro-organism)
cinnamic acid
pressing whole cluster without destemming or crushing

23. What occurs during racking?
2mm inside wood's surface
clarify and aerate
tannins
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

24. What are the two types of acidity problems commonly found in wine?
saccharomyces bayamus
Yeast inhibitors - pasteurization - sterile filtration
surplus & deficiency
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

25. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
breaks skin's tissue
quercus suber
up to 24 hours
9

26. After the first harvest - how often can the bark be stripped from the oak trees?
clarify and aerate
9 - 10 years
Brix (US) - Baum (France) - Oechsle (Germany)
beginning of fermentation

27. What is the purpose of the crush?
Solid particles suspended in the must after crushing / pressing
mold; all kinds of wine spoilage (micro-organism)
Break skins to allow release of juice
concrete - iron

28. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Destemming / crushing followed by press or direct pressing of whole clusters
Separate stems from must

29. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
85 - 90%
protect against oxidation - protect against microbial spoilage
46 -57 degrees F
vanillic acid and ellagic acid

30. How often should long termed cellar wines be re-corked?
Carbonic maceration
30 -40 years
Limousin - Burgundy - Allien - Troncais - and Vosges
Leuconostoc-oenus

31. What are two acids most commonly extracted from oak?
contributes to bouquet
total acidity (concentration of acids)
vanillic acid and ellagic acid
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

32. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
cloudiness & settling of particles
46 -57 degrees F
Deep cooling - imposing stress on yeast - adding alcohol
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

33. What are the main acids in grapes?
chemicals or blend with low acid/high ph must
Tartaric and Malic
Lactic
20% - 40%

34. What is the importance of humidity in barrel aging above 60% RH?
'green' - 'leafy'
Total acidity
color & tannin extraction
alcohol evaporates through barrel wall more than water

35. Alcohol has what impact on yeast growth?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Total acidity
inhibits
Tartaric and Malic

36. What two countries represent at least 70% of cork production?
saccharomyces
75 - 85%
overcoming defects - balancing the wine - enhancing complexity
Portugal and Spain

37. What is the preferred temperature range for white wine making?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
pigment
4 tons per acre
46 -57 degrees F

38. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
75% must; 16% skins; 4% seeds - 5% stems
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

39. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
3
mold; all kinds of wine spoilage (micro-organism)
pressing whole cluster without destemming or crushing

40. What is thermo-vinification?
2mm inside wood's surface
surplus & deficiency
start at verasion and repeat when necessary
pre-heating grapes or must to enhance low color intensity

41. What grapes are commonly used in a Bordeaux bottle?
glycerol; methanol; succinic acid; lactic acid;
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Yeast inhibitors - pasteurization - sterile filtration
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

42. What parameters can be corrected by blending?
no time in loading & discharging
Starting might be difficult and it could stop too soon.
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
damage to berries is minimal

43. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Leuconostoc-oenus
color - tannin and body
pre-heating grapes or must to enhance low color intensity
Air conditioning

44. What is the importance of humidity in barrel aging below 60% RH?
beginning of fermentation
water evaporates through barrel more than alcohol
clears juice from its lees
tartaric - malic - citric

45. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
75 - 85%
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
vertical basket - horizontal and bladder press

46. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
75 - 85%
drying grapes - noble rot
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

47. Does ripeness of the fruit have any impact on skin contact in white wine?
Citric
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
More ripe the fruit - less time required for skin contact
Lack of oxygen; lack of nutrition; unviable yeast; low temp

48. What family of grapes can typically develop bitterness if there is skin contact?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Muscat
Clarify / aerate wine - separate solids
total acidity & ph

49. What is a major by-product of MLF?
Bordeaux - Burgundy - and Alsace
72 - 82 degrees F
Acetic acid
Muscat

50. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
'green' - 'leafy'
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
tartaric - malic - citric