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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 the primary advantages of a continuous press over batch presses?
Break skins to allow release of juice
no time in loading & discharging
More ripe the fruit - less time required for skin contact
Solid particles suspended in the must after crushing / pressing

2. What are the major techniques used for acid correction when it is deficient?
Chardonnay
inhibits
blending with high acid must & ion exchanging
beginning of fermentation

3. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
More ripe the fruit - less time required for skin contact
Destemming / crushing followed by press or direct pressing of whole clusters
overcoming defects - balancing the wine - enhancing complexity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

4. What are the most common reasons for a stuck fermentation?
pre-heating grapes or must to enhance low color intensity
slow oxidation; adding oak phenols
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Lack of oxygen; lack of nutrition; unviable yeast; low temp

5. What term is used to describe the absorption of oxygen that is common in white wine making?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
oxidation
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
30 degrees C

6. 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
Glucose and Fructose
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Blended with free run - increases color - tannins - complexity

7. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
start at verasion and repeat when necessary
9
22 - 30 degrees C; 72 - 86 F
Air conditioning

8. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
Bordeaux - and Burgundy
4 tons per acre
9 - 10 years

9. What is the normal starting temperature for red wine must to start fermentation?
no time in loading & discharging
Very early morning until noon
cloudiness & settling of particles
22 - 30 degrees C; 72 - 86 F

10. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
cool regions
Blended with free run - increases color - tannins - complexity
protect against oxidation - protect against microbial spoilage
17 - 20 degrees C

11. What is the common name for a fermentation technique that does not require crushing or de-stemming?
60% free run; 70% press run
Glucose and Fructose
Carbonic maceration
Bordeaux - and Burgundy

12. Define lees.
Air conditioning
Solid particles suspended in the must after crushing / pressing
10 - 14 degrees C
saccharomyces

13. For how many years can compounds be extracted from a barrel?
7 - 10 years
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
10 - 13%
acid adjustment

14. What are the two types of acidity problems commonly found in wine?
pressing whole cluster without destemming or crushing
'green' - 'leafy'
protect cork from cork borers - improve bottle appearance - brand identity
surplus & deficiency

15. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
Fruit set - Verasion
no time in loading & discharging
Separate stems from must

16. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
blending
higher pressure and more cycles of pressing
tartaric - malic - citric
saccharomyces bayamus

17. At what time should irrigation be stopped if dry farming techniques are being used?
clears juice from its lees
75% must; 16% skins; 4% seeds - 5% stems
Reduction of malic acid during ripening period
at least a month before harvest

18. Which are more easily extracted during fermentation - pigment or tannins?
40 -45 years
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pigment

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

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20. How often should long termed cellar wines be re-corked?
Pressing whole cluster
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
30 -40 years
Carbonic maceration

21. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
40 -45 years

22. What fractions of grape weight is in the free run and press run if you are making white wine?
72 - 82 degrees F
9 - 10 years
60% free run; 70% press run
< 50 degrees F

23. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
85 - 90%
oxidation
slow oxidation; adding oak phenols

24. What is the purpose of a lees filter?
20% - 40%
beginning of fermentation
10 - 13%
clears juice from its lees

25. What is the desirable bacteria genus for starting MLF in wine?
Carbonic maceration
Leuconostoc-oenus
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
water evaporates through barrel more than alcohol

26. What is the purpose of racking wine?
pre-heating grapes or must to enhance low color intensity
Ratio of fructose is greater than glucose
Clarify / aerate wine - separate solids
total acidity (concentration of acids)

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

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28. What group of compounds give wine color?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
breaks skin's tissue
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Citric

29. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
pre-heating grapes or must to enhance low color intensity
no time in loading & discharging
saccharomyces bayamus

30. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Bordeaux - and Burgundy
pressing whole cluster without destemming or crushing
start at verasion and repeat when necessary
up to 24 hours

31. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Glucose and Fructose
Starting might be difficult and it could stop too soon.
tannins
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

32. What are the five most common grapes used to produce late harvest wines?
85 - 90%
Carbonic maceration
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
bentonite - activated carbon - gelatin - egg whites - PVPP

33. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
total acidity & ph
Air conditioning
clarify and aerate
22 - 30 degrees C; 72 - 86 F

34. What are the extracted compounds from oak?
tartaric
Yeast inhibitors - pasteurization - sterile filtration
non-flavonoid phenols
total acidity & ph

35. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
pigments - tannins - acidity
protect cork from cork borers - improve bottle appearance - brand identity
color & tannin extraction

36. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
varietal flavor - color - and tannin compounds
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
cinnamic acid

37. What is thermo-vinification?
breaks skin's tissue
color & tannin extraction
chemicals or blend with low acid/high ph must
pre-heating grapes or must to enhance low color intensity

38. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
72 - 82 degrees F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
20% - 40%
vanillic acid and ellagic acid

39. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
pressure level exerted and type of pressure used
7 - 10 years
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
OH (hydroxyl); tannins

40. What polyeric compounds tend to cause colloid coagulation in wine?
60% free run; 65% press run
pectins
3 - 4mm inside wood's surface
pressure level exerted and type of pressure used

41. What is the preferred temperature range for white wine making?
vertical basket - horizontal and bladder press
46 -57 degrees F
Carbonic maceration
protect against oxidation - protect against microbial spoilage

42. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
Yeast inhibitors - pasteurization - sterile filtration
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pre-heating grapes or must to enhance low color intensity

43. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
'green' - 'leafy'
10 - 14 degrees C
Starting might be difficult and it could stop too soon.
vertical basket - horizontal and bladder press

44. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Clarify / aerate wine - separate solids
chemicals or blend with low acid/high ph must

45. What is the depth of toasting when it is a light toast?
75% must; 16% skins; 4% seeds - 5% stems
surface of interior walls
30 degrees C
Total acidity

46. What grapes are commonly used in a flute/Alsace bottle?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Very early morning until noon
Muscat

47. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
around the time of verasion (when the grapes change colors)
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
20% - 40%
Limousin - Burgundy - Allien - Troncais - and Vosges

48. Theoretically - how many degrees can a fermentation rise during fermentation?
clarify and aerate
drying grapes - noble rot
early racking - early fining - sulfur-dioxide added
30 degrees C

49. Phenolic extraction is greatest at low or high must temperatures?
alcohol evaporates through barrel wall more than water
blending with high acid must & ion exchanging
bentonite - activated carbon - gelatin - egg whites - PVPP
high

50. In what grape is some skin contact almost always used during white wine making?
Chardonnay
Traditional and Export
17 - 20 degrees C
Pressing whole cluster