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Viniculture
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Subject
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industries
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
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 happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
total acidity (concentration of acids)
4 tons per acre
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
2. What is the minimum temp for MLF to occur?
17 - 20 degrees C
More ripe the fruit - less time required for skin contact
batch & continuous
Deep cooling - imposing stress on yeast - adding alcohol
3. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
cinnamic 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)
surplus & deficiency
4. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
Chardonnay
pressure level exerted and type of pressure used
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
5. What are 3 methods to control temperature in wine making?
Muscat
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Free run
6. What is the oak used in cork production?
at least a month before harvest
Yeast inhibitors - pasteurization - sterile filtration
damage to berries is minimal
quercus suber
7. What two countries represent at least 70% of cork production?
Destemming / crushing followed by press or direct pressing of whole clusters
Portugal and Spain
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
tartaric - malic - citric
8. What media conditions control yeast growth?
9 - 10 years
75% must; 16% skins; 4% seeds - 5% stems
More ripe the fruit - less time required for skin contact
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
9. What grapes are commonly used in a flute/Alsace bottle?
Blended with free run - increases color - tannins - complexity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Hard-veggie or green flavor
Ratio of fructose is greater than glucose
10. What is the purpose of a lees filter?
Pressing whole cluster
pectins
Fruit set - Verasion
clears juice from its lees
11. Alcohol has what impact on yeast growth?
high
start at verasion and repeat when necessary
quercus suber
inhibits
12. How does the production of late harvest wine differ from normal still wine?
clears juice from its lees
higher pressure and more cycles of pressing
chemicals or blend with low acid/high ph must
tartaric
13. What are three types of toasting?
9 - 10 years
drying grapes - noble rot
Yeast inhibitors - pasteurization - sterile filtration
Light - medium and heavy
14. Flavors in wine are basically derived from what acid?
2mm inside wood's surface
cinnamic acid
Destemming / crushing followed by press or direct pressing of whole clusters
75% must; 16% skins; 4% seeds - 5% stems
15. What are the extracted compounds from oak?
Citric
Chateau and Export
Muscat
non-flavonoid phenols
16. After planting - how soon can the first wine cork quality bark be stripped from the tree?
breaks skin's tissue
40 -45 years
surplus & deficiency
pigments - tannins - acidity
17. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
22 - 30 degrees C; 72 - 86 F
75 - 85%
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
18. What are the major techniques used for acid correction when it is deficient?
Tartaric and Malic
Yeast inhibitors - pasteurization - sterile filtration
blending with high acid must & ion exchanging
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
19. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Free run
Ratio of fructose is greater than glucose
blending
Total acidity
20. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
around the time of verasion (when the grapes change colors)
Acetic acid
Chateau and Export
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
21. What are the two most common sugars used to increase the sugar content of the must?
surplus & deficiency
10 - 14 degrees C
pigment
cane sugar / grape concentrate
22. What are the three most common still wine bottle shapes used today?
Total acidity
Leuconostoc-oenus
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Bordeaux - Burgundy - and Alsace
23. Unfermented free run makes up what % of total extractable juice?
pigment
75 - 85%
cool regions
Solid particles suspended in the must after crushing / pressing
24. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
contributes to bouquet
Chardonnay
Deep cooling - imposing stress on yeast - adding alcohol
25. What are the objectives of fining?
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
cane sugar / grape concentrate
chemicals or blend with low acid/high ph must
26. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
clarify and aerate
Pressing whole cluster
damage to berries is minimal
Yeast inhibitors - pasteurization - sterile filtration
27. 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
7 - 10 years
75% must; 16% skins; 4% seeds - 5% stems
pigments - tannins - acidity
28. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Blended with free run - increases color - tannins - complexity
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
29. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
10 - 13%
inhibits
pigments - tannins - acidity
30. What are the four types of skin contact that occur in red wine making?
slow oxidation; adding oak phenols
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
22 - 30 degrees C; 72 - 86 F
Tartaric and Malic
31. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
cool regions
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
85 - 90%
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
32. Phenolic extraction is greatest at low or high must temperatures?
high
Muscat
beginning of fermentation
10 - 13%
33. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
40 -45 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Very early morning until noon
34. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
Portugal and Spain
< 50 degrees F
blending
35. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
9 - 10 years
blending with high acid must & ion exchanging
pressing whole cluster without destemming or crushing
36. Wine yeasts generally belongs to what genus of yeast?
vanillic acid and ellagic acid
Light - medium and heavy
saccharomyces
at least a month before harvest
37. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
17 - 20 degrees C
surplus & deficiency
non-flavonoid phenols
Air conditioning
38. What is a major by-product of MLF?
9
Acetic acid
72 - 82 degrees F
varietal flavor - color - and tannin compounds
39. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
Break skins to allow release of juice
1 - 4 hours
color - tannin and body
Separate stems from must
40. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
at least a month before harvest
Pressing whole cluster
20% - 40%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
41. What is the preferred temperature range for red wine making?
72 - 82 degrees F
85 - 90%
oxidation
contributes to bouquet
42. What are two acids most commonly extracted from oak?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Chateau and Export
vanillic acid and ellagic acid
varietal flavor - color - and tannin compounds
43. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
Portugal and Spain
saccharomyces bayamus
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
44. What is the depth of toasting when it is a medium toast?
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45. High acid concentrations in fruit are usually caused by what common occurrence?
oxidation
Harvesting under ripe grapes due to viticultural difficulties - like weather
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
22 - 30 degrees C; 72 - 86 F
46. Does ripeness of the fruit have any impact on skin contact in white wine?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
40 -45 years
More ripe the fruit - less time required for skin contact
no time in loading & discharging
47. When is the best time to add sugar to the must?
oxidation
batch & continuous
inhibits
beginning of fermentation
48. What grapes are commonly used in a Burgundy bottle?
wood - concrete - iron - plastic - stainless steel
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
beginning of fermentation
Lactic
49. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
bentonite - activated carbon - gelatin - egg whites - PVPP
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
cane sugar / grape concentrate
50. What acid should not be used to correct acid deficiencies if a MLF is planned?
Limousin - Burgundy - Allien - Troncais - and Vosges
chemicals or blend with low acid/high ph must
Citric
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
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