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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 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)
batch & continuous
acid adjustment
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

2. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
blending with high acid must & ion exchanging
Glucose and Fructose
glycerol; methanol; succinic acid; lactic acid;
color & tannin extraction

3. What is the best method to reduce the acidity of must?
color - tannin and body
blending
Leuconostoc-oenus
total acidity & ph

4. What is the overall weight composition of grape clusters?
pressure level exerted and type of pressure used
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
75% must; 16% skins; 4% seeds - 5% stems
breaks skin's tissue

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

6. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
% 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
breaks skin's tissue

7. What are the major techniques used for acid correction when it is deficient?
Separate stems from must
Chardonnay
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
blending with high acid must & ion exchanging

8. What are the two styles of a Bordeaux barrel?
Chateau and Export
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
chemicals or blend with low acid/high ph must
around the time of verasion (when the grapes change colors)

9. 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
Lactic
Blended with free run - increases color - tannins - complexity
color - tannin and body

10. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
blending with high acid must & ion exchanging
Tartaric and Malic
3
protect against oxidation - protect against microbial spoilage

11. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Citric
tannins
quercus suber

12. What are the five most common grapes used to produce late harvest wines?
blending with high acid must & ion exchanging
pressing whole cluster without destemming or crushing
blending
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

13. What occurs during racking?
blending with high acid must & ion exchanging
surface of interior walls
Harvesting under ripe grapes due to viticultural difficulties - like weather
clarify and aerate

14. What are the two types of acidity problems commonly found in wine?
Clarify / aerate wine - separate solids
1 - 4 hours
glycerol; methanol; succinic acid; lactic acid;
surplus & deficiency

15. What are the two styles of Burgundy barrels?
around the time of verasion (when the grapes change colors)
Traditional and Export
Chardonnay
varietal flavor - color - and tannin compounds

16. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
tartaric - malic - citric
40 -45 years
2mm inside wood's surface

17. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
Starting might be difficult and it could stop too soon.
pigment
pigments - tannins - acidity

18. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
3
damage to berries is minimal
Citric
22 - 30 degrees C; 72 - 86 F

19. What are the most common reasons for a stuck fermentation?
protect against oxidation - protect against microbial spoilage
Lack of oxygen; lack of nutrition; unviable yeast; low temp
total acidity (concentration of acids)
More ripe the fruit - less time required for skin contact

20. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
Lactic
surface of interior walls
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

21. What are the two most common sugars used to increase the sugar content of the must?
'green' - 'leafy'
clears juice from its lees
cane sugar / grape concentrate
surplus & deficiency

22. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
'green' - 'leafy'
at least a month before harvest
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

23. What is the normal starting temperature for red wine must to start fermentation?
saccharomyces
60% free run; 70% press run
22 - 30 degrees C; 72 - 86 F
slow oxidation; adding oak phenols

24. What are common techniques to reduce the acidity of must?
Destemming / crushing followed by press or direct pressing of whole clusters
chemicals or blend with low acid/high ph must
pressure level exerted and type of pressure used
enzyamatic - in must before fermentation; chemical - during processing and in bottling

25. What are five common fining agents used in wine making?
75% must; 16% skins; 4% seeds - 5% stems
Lack of oxygen; lack of nutrition; unviable yeast; low temp
bentonite - activated carbon - gelatin - egg whites - PVPP
Fruit set - Verasion

26. What is the purpose of de-stemming?
Brix (US) - Baum (France) - Oechsle (Germany)
at least a month before harvest
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Separate stems from must

27. What are the extracted compounds from oak?
breaks skin's tissue
20% - 40%
non-flavonoid phenols
drying grapes - noble rot

28. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
30 degrees C
17 - 20 degrees C
slow oxidation; adding oak phenols

29. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
chaptalization
Brix (US) - Baum (France) - Oechsle (Germany)
oxidation
pre-heating grapes or must to enhance low color intensity

30. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
30 -40 years
17 - 20 degrees C
10 - 14 degrees C

31. Blending is used in order to achieve what goals?
More ripe the fruit - less time required for skin contact
Lactic
overcoming defects - balancing the wine - enhancing complexity
higher pressure and more cycles of pressing

32. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
20% - 40%
10 - 14 degrees C
pressing whole cluster without destemming or crushing
enzyamatic - in must before fermentation; chemical - during processing and in bottling

33. What is the minimum temp for MLF to occur?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
vanillic acid and ellagic acid
75 - 85%
17 - 20 degrees C

34. What are the two ways that late harvest grapes concentrate sugar?
Hard-veggie or green flavor
drying grapes - noble rot
blending
at least a month before harvest

35. What are the objectives of fining?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
saccharomyces bayamus

36. What type of climate zone produces grapes that are high in acid?
Clarify / aerate wine - separate solids
cool regions
water evaporates through barrel more than alcohol
batch & continuous

37. The higher compound levels from the press run are related to what action during the making of the press run?
60% free run; 70% press run
3 - 4mm inside wood's surface
pressure level exerted and type of pressure used
cinnamic acid

38. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
75% must; 16% skins; 4% seeds - 5% stems
contributes to bouquet
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
protect against oxidation - protect against microbial spoilage

39. What acid should not be used to correct acid deficiencies if a MLF is planned?
Separate stems from must
Citric
'green' - 'leafy'
72 - 82 degrees F

40. What is the oak used in cork production?
quercus suber
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
up to 24 hours
pectins

41. Theoretically - how many degrees can a fermentation rise during fermentation?
mold; all kinds of wine spoilage (micro-organism)
30 degrees C
Glucose and Fructose
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

42. When is the best time to add sugar to the must?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
beginning of fermentation
Lactic
Blended with free run - increases color - tannins - complexity

43. What is the purpose of a lees filter?
clears juice from its lees
Carbonic maceration
saccharomyces
Deep cooling - imposing stress on yeast - adding alcohol

44. What are three types of toasting?
Light - medium and heavy
Starting might be difficult and it could stop too soon.
Deep cooling - imposing stress on yeast - adding alcohol
20% - 40%

45. What is the major advantage of hand harvesting over mechanical harvesting?
Fruit set - Verasion
surface of interior walls
< 50 degrees F
damage to berries is minimal

46. What yeast will remain active at high alcohol levels?
pectins
saccharomyces bayamus
surplus & deficiency
Air conditioning

47. 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
breaks skin's tissue
at least a month before harvest
Blended with free run - increases color - tannins - complexity

48. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Clarify / aerate wine - separate solids
blending

49. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pectins

50. What two countries represent at least 70% of cork production?
tartaric
no time in loading & discharging
Portugal and Spain
Harvesting under ripe grapes due to viticultural difficulties - like weather