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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 depth of toasting when it is a heavy toast?

2. Titratable acidity is better known by what name?
glycerol; methanol; succinic acid; lactic acid;
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
total acidity (concentration of acids)

3. The acidic (sour) taste in wine is most dependent on which acidity paramater?
varietal flavor - color - and tannin compounds
Total acidity
Yeast inhibitors - pasteurization - sterile filtration
3 - 4mm inside wood's surface

4. What is a major advantage and disadvantage to mechanical harvesting?
start at verasion and repeat when necessary
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Solid particles suspended in the must after crushing / pressing

5. High acid concentrations in fruit are usually caused by what common occurrence?
Chateau and Export
Harvesting under ripe grapes due to viticultural difficulties - like weather
Fruit set - Verasion
Solid particles suspended in the must after crushing / pressing

6. What type of climate zone produces grapes that are high in acid?
cool regions
10 - 14 degrees C
10 - 13%
72 - 82 degrees F

7. What acid should not be used to correct acid deficiencies if a MLF is planned?
Glucose and Fructose
mold; all kinds of wine spoilage (micro-organism)
Citric
22 - 30 degrees C; 72 - 86 F

8. What grapes are commonly used in a flute/Alsace bottle?
< 50 degrees F
cane sugar / grape concentrate
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Lactic

9. Blending is used in order to achieve what goals?
Ratio of fructose is greater than glucose
30 -40 years
overcoming defects - balancing the wine - enhancing complexity
total acidity (concentration of acids)

10. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
color & tannin extraction
Bordeaux - Burgundy - and Alsace
Limousin - Burgundy - Allien - Troncais - and Vosges
start at verasion and repeat when necessary

11. What are the two types of acidity problems commonly found in wine?
tannins
Lactic
tartaric - malic - citric
surplus & deficiency

12. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
around the time of verasion (when the grapes change colors)
Free run
3 - 4mm inside wood's surface

13. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
wood - concrete - iron - plastic - stainless steel
Destemming / crushing followed by press or direct pressing of whole clusters
alcohol evaporates through barrel wall more than water
OH (hydroxyl); tannins

14. Fermented free run is what % of the total wine volume?
85 - 90%
high
Clarify / aerate wine - separate solids
protect against oxidation - protect against microbial spoilage

15. When is the best time to add sugar to the must?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
beginning of fermentation
damage to berries is minimal
contributes to bouquet

16. What is the length of skin contact in white wines if "short contact" occurs?
tartaric - malic - citric
Destemming / crushing followed by press or direct pressing of whole clusters
Bordeaux - Burgundy - and Alsace
1 - 4 hours

17. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
pressing whole cluster without destemming or crushing
9
Pressing whole cluster
acid adjustment

18. What is the most practical and most frequent method of correcting acidity in wine?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Traditional and Export
acid adjustment
Lack of oxygen; lack of nutrition; unviable yeast; low temp

19. What are the three most common still wine bottle shapes used today?
protect against oxidation - protect against microbial spoilage
overcoming defects - balancing the wine - enhancing complexity
blending
Bordeaux - Burgundy - and Alsace

20. What are the two styles of a Bordeaux barrel?
mold; all kinds of wine spoilage (micro-organism)
Chateau and Export
damage to berries is minimal
vanillic acid and ellagic acid

21. What is the overall weight composition of grape clusters?
9 - 10 years
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
75% must; 16% skins; 4% seeds - 5% stems
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

22. What is the preferred temperature range for white wine making?
46 -57 degrees F
30 -40 years
non-flavonoid phenols
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

23. The higher compound levels from the press run are related to what action during the making of the press run?
cane sugar / grape concentrate
75% must; 16% skins; 4% seeds - 5% stems
pressure level exerted and type of pressure used
pigment

24. What are common techniques to reduce the acidity of must?
cinnamic acid
chemicals or blend with low acid/high ph must
9 - 10 years
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

25. What is the major advantage of hand harvesting over mechanical harvesting?
Break skins to allow release of juice
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
damage to berries is minimal
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

26. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
Air conditioning
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pigments - tannins - acidity

27. What are the common practices to inhibit MLF?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
start at verasion and repeat when necessary
up to 24 hours
early racking - early fining - sulfur-dioxide added

28. What grapes are commonly used in a Bordeaux bottle?
vanillic acid and ellagic acid
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
breaks skin's tissue
pectins

29. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
85 - 90%
Leuconostoc-oenus
pigment

30. What are the primary advantages of a continuous press over batch presses?
2mm inside wood's surface
Acetic acid
no time in loading & discharging
beginning of fermentation

31. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
Fruit set - Verasion
batch & continuous
saccharomyces

32. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
clears juice from its lees
pressing whole cluster without destemming or crushing
85 - 90%

33. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
oxidation
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Limousin - Burgundy - Allien - Troncais - and Vosges
Blended with free run - increases color - tannins - complexity

34. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
72 - 82 degrees F
Total acidity

35. How often should long termed cellar wines be re-corked?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
color & tannin extraction
30 -40 years
tannins

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

37. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Citric
overcoming defects - balancing the wine - enhancing complexity
at least a month before harvest

38. How does the production of late harvest wine differ from normal still wine?
Glucose and Fructose
clears juice from its lees
higher pressure and more cycles of pressing
Yeast inhibitors - pasteurization - sterile filtration

39. Does ripeness of the fruit have any impact on skin contact in white wine?
early racking - early fining - sulfur-dioxide added
Chardonnay
More ripe the fruit - less time required for skin contact
higher pressure and more cycles of pressing

40. What term is used to describe the absorption of oxygen that is common in white wine making?
blending with high acid must & ion exchanging
pre-heating grapes or must to enhance low color intensity
pigments - tannins - acidity
oxidation

41. What are the two keys stages of berry development?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
drying grapes - noble rot
Free run
Fruit set - Verasion

42. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Chateau and Export
Separate stems from must
vertical basket - horizontal and bladder press
Ratio of fructose is greater than glucose

43. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Brix (US) - Baum (France) - Oechsle (Germany)
Destemming / crushing followed by press or direct pressing of whole clusters
Muscat
Citric

44. Which are more easily extracted during fermentation - pigment or tannins?
pigment
17 - 20 degrees C
Separate stems from must
40 -45 years

45. Flavors in wine are basically derived from what acid?
cinnamic acid
46 -57 degrees F
cloudiness & settling of particles
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

46. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
3
Hard-veggie or green flavor
75 - 85%
early racking - early fining - sulfur-dioxide added

47. Alcohol has what impact on yeast growth?
30 degrees C
chemicals or blend with low acid/high ph must
inhibits
60% free run; 65% press run

48. Unfermented free run makes up what % of total extractable juice?
75 - 85%
10 - 13%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Chateau and Export

49. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
60% free run; 70% press run
wood - concrete - iron - plastic - stainless steel
More ripe the fruit - less time required for skin contact
Yeast inhibitors - pasteurization - sterile filtration

50. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
glycerol; methanol; succinic acid; lactic acid;
1 - 4 hours
Carbonic maceration