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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 the purpose of de-stemming?
Separate stems from must
water evaporates through barrel more than alcohol
bentonite - activated carbon - gelatin - egg whites - PVPP
Blended with free run - increases color - tannins - complexity

2. What are the two major categories into which wine presses are grouped?
17 - 20 degrees C
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
batch & continuous

3. Name three components that are higher in the press run than the free run.
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
pigments - tannins - acidity
Ratio of fructose is greater than glucose
'green' - 'leafy'

4. What is a major advantage and disadvantage to mechanical harvesting?
Deep cooling - imposing stress on yeast - adding alcohol
Total acidity
pressure level exerted and type of pressure used
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

5. SO2 is added to barrel maintenance in order to protect it against what two agents?
Free run
chemicals or blend with low acid/high ph must
mold; all kinds of wine spoilage (micro-organism)
40 -45 years

6. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
20% - 40%
72 - 82 degrees F
Deep cooling - imposing stress on yeast - adding alcohol
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

7. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
pre-heating grapes or must to enhance low color intensity
Traditional and Export
water evaporates through barrel more than alcohol
Starting might be difficult and it could stop too soon.

8. What is the most practical and most frequent method of correcting acidity in wine?
beginning of fermentation
Tartaric and Malic
acid adjustment
Fruit set - Verasion

9. What are the common practices to inhibit MLF?
slow oxidation; adding oak phenols
early racking - early fining - sulfur-dioxide added
Ratio of fructose is greater than glucose
concrete - iron

10. What acid should not be used to correct acid deficiencies if a MLF is planned?
30 degrees C
Citric
oxidation
Hard-veggie or green flavor

11. Press run is often used in what ways to enrich a final wine?
Portugal and Spain
Blended with free run - increases color - tannins - complexity
mold; all kinds of wine spoilage (micro-organism)
breaks skin's tissue

12. What is the purpose of racking wine?
40 -45 years
Clarify / aerate wine - separate solids
< 50 degrees F
Hard-veggie or green flavor

13. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
mold; all kinds of wine spoilage (micro-organism)
saccharomyces
Fruit set - Verasion
Air conditioning

14. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Air conditioning
10 - 13%
9
chaptalization

15. What occurs during racking?
clarify and aerate
beginning of fermentation
drying grapes - noble rot
60% free run; 70% press run

16. How does the production of late harvest wine differ from normal still wine?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
higher pressure and more cycles of pressing
surface of interior walls

17. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Reduction of malic acid during ripening period
17 - 20 degrees C
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

18. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Chateau and Export
Hard-veggie or green flavor
pressure level exerted and type of pressure used
Bordeaux - and Burgundy

19. If an age able white wine is being produced what impact does skin contact have?
7 - 10 years
30 degrees C
inhibits
contributes to bouquet

20. What two countries represent at least 70% of cork production?
Portugal and Spain
Chateau and Export
Light - medium and heavy
acid adjustment

21. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
color - tannin and body
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Lactic
Carbonic maceration

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

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23. What is the overall weight composition of grape clusters?
9
75% must; 16% skins; 4% seeds - 5% stems
20% - 40%
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

24. What is the purpose of a lees filter?
3 - 4mm inside wood's surface
pre-heating grapes or must to enhance low color intensity
inhibits
clears juice from its lees

25. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
mold; all kinds of wine spoilage (micro-organism)
Air conditioning
75% must; 16% skins; 4% seeds - 5% stems

26. When is the best time to add sugar to the must?
beginning of fermentation
oxidation
total acidity (concentration of acids)
60% free run; 70% press run

27. What group of compounds give wine color?
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)
Muscat
Bordeaux - Burgundy - and Alsace

28. What are five common fining agents used in wine making?
60% free run; 70% press run
7 - 10 years
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
bentonite - activated carbon - gelatin - egg whites - PVPP

29. The acidic (sour) taste in wine is most dependent on which acidity paramater?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Bordeaux - Burgundy - and Alsace
Total acidity
saccharomyces bayamus

30. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Very early morning until noon
Glucose and Fructose
tannins

31. What are the extracted compounds from oak?
Break skins to allow release of juice
glycerol; methanol; succinic acid; lactic acid;
Chardonnay
non-flavonoid phenols

32. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
Hard-veggie or green flavor
drying grapes - noble rot
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

33. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
around the time of verasion (when the grapes change colors)
Citric
beginning of fermentation

34. What is the length of skin contact in white wines if "long contact" occurs?
Glucose and Fructose
up to 24 hours
tartaric - malic - citric
Free run

35. Which are more easily extracted during fermentation - pigment or tannins?
total acidity (concentration of acids)
Reduction of malic acid during ripening period
pigment
wood - concrete - iron - plastic - stainless steel

36. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
beginning of fermentation
85 - 90%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

37. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Break skins to allow release of juice
Carbonic maceration
at least a month before harvest
total acidity & ph

38. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
batch & continuous
tartaric - malic - citric
10 - 13%
3

39. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
protect against oxidation - protect against microbial spoilage
1 - 4 hours
water evaporates through barrel more than alcohol

40. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Blended with free run - increases color - tannins - complexity
OH (hydroxyl); tannins
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
blending with high acid must & ion exchanging

41. Theoretically - how many degrees can a fermentation rise during fermentation?
up to 24 hours
Chateau and Export
30 degrees C
start at verasion and repeat when necessary

42. What are common techniques to reduce the acidity of must?
pigment
Leuconostoc-oenus
chemicals or blend with low acid/high ph must
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

43. What is the best method to reduce the acidity of must?
no time in loading & discharging
blending
Total acidity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

44. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
pressing whole cluster without destemming or crushing
start at verasion and repeat when necessary
Chardonnay

45. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
60% free run; 70% press run
20% - 40%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
beginning of fermentation

46. What are three styles of still wine that have at least 1% RS and the range of RS in each?
9
Light - medium and heavy
Bordeaux - Burgundy - and Alsace
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

47. What are five different materials used in storage containers?
Ratio of fructose is greater than glucose
Blended with free run - increases color - tannins - complexity
1 - 4 hours
wood - concrete - iron - plastic - stainless steel

48. What is the preferred temperature range for red wine making?
2mm inside wood's surface
enzyamatic - in must before fermentation; chemical - during processing and in bottling
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
72 - 82 degrees F

49. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
10 - 13%
Citric
4 tons per acre
Acetic acid

50. In what grape is some skin contact almost always used during white wine making?
3 - 4mm inside wood's surface
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Free run
Chardonnay