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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. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
More ripe the fruit - less time required for skin contact
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
clears juice from its lees

2. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
total acidity (concentration of acids)
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Solid particles suspended in the must after crushing / pressing

3. At what time should irrigation be stopped if dry farming techniques are being used?
< 50 degrees F
at least a month before harvest
Free run
cloudiness & settling of particles

4. What grapes are commonly used in a Burgundy bottle?
blending
water evaporates through barrel more than alcohol
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
saccharomyces

5. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Pressing whole cluster
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Starting might be difficult and it could stop too soon.
75% must; 16% skins; 4% seeds - 5% stems

6. What fraction if grape weight is in the free run and press run if you are making red wine?
22 - 30 degrees C; 72 - 86 F
drying grapes - noble rot
60% free run; 65% press run
More ripe the fruit - less time required for skin contact

7. What are the two types of acidity problems commonly found in wine?
cane sugar / grape concentrate
cloudiness & settling of particles
acid adjustment
surplus & deficiency

8. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
3 - 4mm inside wood's surface
60% free run; 70% press run
cloudiness & settling of particles

9. 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
10 - 13%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

10. After planting - how soon can the first wine cork quality bark be stripped from the tree?
saccharomyces
40 -45 years
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Pressing whole cluster

11. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
oxidation
cloudiness & settling of particles
Air conditioning
9 - 10 years

12. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
Traditional and Export
22 - 30 degrees C; 72 - 86 F
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

13. What group of compounds give wine color?
glycerol; methanol; succinic acid; lactic acid;
saccharomyces
Separate stems from must
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

14. What is the purpose of the crush?
1 - 4 hours
breaks skin's tissue
protect cork from cork borers - improve bottle appearance - brand identity
Break skins to allow release of juice

15. Flavors in wine are basically derived from what acid?
up to 24 hours
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
cinnamic acid
at least a month before harvest

16. In general - which produces better wine - free run or press run?
Free run
Chardonnay
OH (hydroxyl); tannins
Destemming / crushing followed by press or direct pressing of whole clusters

17. 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%
no time in loading & discharging
concrete - iron
Solid particles suspended in the must after crushing / pressing

18. What are three types of toasting?
Starting might be difficult and it could stop too soon.
Light - medium and heavy
46 -57 degrees F
vertical basket - horizontal and bladder press

19. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
protect cork from cork borers - improve bottle appearance - brand identity
Tartaric and Malic
clears juice from its lees
Hard-veggie or green flavor

20. What happens to the sugar concentrations when Botrytis Cinerea occurs?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Ratio of fructose is greater than glucose
pigment
3 - 4mm inside wood's surface

21. What are the objectives of fining?
72 - 82 degrees F
Reduction of malic acid during ripening period
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
no time in loading & discharging

22. What type of climate zone produces grapes that are high in acid?
cool regions
9
beginning of fermentation
75% must; 16% skins; 4% seeds - 5% stems

23. What is the preferred temperature range for white wine making?
46 -57 degrees F
Yeast inhibitors - pasteurization - sterile filtration
30 -40 years
protect against oxidation - protect against microbial spoilage

24. Press run is often used in what ways to enrich a final wine?
mold; all kinds of wine spoilage (micro-organism)
Glucose and Fructose
Blended with free run - increases color - tannins - complexity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

25. Which are more easily extracted during fermentation - pigment or tannins?
clears juice from its lees
pigment
tartaric - malic - citric
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

26. What fractions of grape weight is in the free run and press run if you are making white wine?
1 - 4 hours
60% free run; 70% press run
Glucose and Fructose
blending

27. What media conditions control yeast growth?
bentonite - activated carbon - gelatin - egg whites - PVPP
Brix (US) - Baum (France) - Oechsle (Germany)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

28. What is the preferred temperature range for red wine making?
Limousin - Burgundy - Allien - Troncais - and Vosges
Very early morning until noon
at least a month before harvest
72 - 82 degrees F

29. After the first harvest - how often can the bark be stripped from the oak trees?
Chateau and Export
vanillic acid and ellagic acid
concrete - iron
9 - 10 years

30. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
60% free run; 65% press run
Chardonnay
glycerol; methanol; succinic acid; lactic acid;
Fruit set - Verasion

31. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Free run
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
start at verasion and repeat when necessary

32. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
inhibits
3
saccharomyces
water evaporates through barrel more than alcohol

33. What are three styles of still wine that have at least 1% RS and the range of RS in each?
tartaric
17 - 20 degrees C
Harvesting under ripe grapes due to viticultural difficulties - like weather
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

34. What grapes are commonly used in a Bordeaux bottle?
oxidation
total acidity & ph
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
varietal flavor - color - and tannin compounds

35. What are the primary disadvantages of a continuous press over batch presses?

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36. What is the common name for a fermentation technique that does not require crushing or de-stemming?
17 - 20 degrees C
Carbonic maceration
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Fruit set - Verasion

37. What are the five most common grapes used to produce late harvest wines?
Clarify / aerate wine - separate solids
pigment
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
85 - 90%

38. What are two types of oxidation that occur in wine making and when do they occur?
around the time of verasion (when the grapes change colors)
enzyamatic - in must before fermentation; chemical - during processing and in bottling
1 - 4 hours
glycerol; methanol; succinic acid; lactic acid;

39. Stabilization is a term used to prevent what from occurring in the bottle?
batch & continuous
cloudiness & settling of particles
17 - 20 degrees C
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

40. What are the extracted compounds from oak?
acid adjustment
Traditional and Export
non-flavonoid phenols
total acidity & ph

41. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
saccharomyces bayamus
Lactic
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
cloudiness & settling of particles

42. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Bordeaux - Burgundy - and Alsace
Brix (US) - Baum (France) - Oechsle (Germany)
blending
85 - 90%

43. When is the best time to add sugar to the must?
damage to berries is minimal
Total acidity
beginning of fermentation
chemicals or blend with low acid/high ph must

44. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
75% must; 16% skins; 4% seeds - 5% stems
Bordeaux - and Burgundy
varietal flavor - color - and tannin compounds

45. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
non-flavonoid phenols
9 - 10 years
Reduction of malic acid during ripening period

46. Cold stabilization removes what acid in must?
tartaric
tannins
alcohol evaporates through barrel wall more than water
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

47. What acid should not be used to correct acid deficiencies if a MLF is planned?
water evaporates through barrel more than alcohol
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Leuconostoc-oenus
Citric

48. What are the two most common sugars used to increase the sugar content of the must?
beginning of fermentation
3
cane sugar / grape concentrate
alcohol evaporates through barrel wall more than water

49. What is the normal starting temperature for red wine must to start fermentation?
85 - 90%
Muscat
22 - 30 degrees C; 72 - 86 F
17 - 20 degrees C

50. What are the two styles of a Bordeaux barrel?
around the time of verasion (when the grapes change colors)
Limousin - Burgundy - Allien - Troncais - and Vosges
Chateau and Export
Blended with free run - increases color - tannins - complexity