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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. Wine yeasts generally belongs to what genus of yeast?
'green' - 'leafy'
75% must; 16% skins; 4% seeds - 5% stems
total acidity & ph
saccharomyces

2. What is the minimum starting temperature for white wine must to start fermentation?
Clarify / aerate wine - separate solids
10 - 14 degrees C
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
overcoming defects - balancing the wine - enhancing complexity

3. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
total acidity (concentration of acids)
Very early morning until noon
higher pressure and more cycles of pressing

4. 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)
Chateau and Export
enzyamatic - in must before fermentation; chemical - during processing and in bottling
pectins

5. What are the most common reasons for a stuck fermentation?
Citric
Lack of oxygen; lack of nutrition; unviable yeast; low temp
inhibits
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

6. What are two acids most commonly extracted from oak?
Yeast inhibitors - pasteurization - sterile filtration
chemicals or blend with low acid/high ph must
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
vanillic acid and ellagic acid

7. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
total acidity (concentration of acids)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pigment
Citric

8. Fermented free run is what % of the total wine volume?
85 - 90%
Brix (US) - Baum (France) - Oechsle (Germany)
cool regions
Bordeaux - Burgundy - and Alsace

9. What grapes are commonly used in a flute/Alsace bottle?
saccharomyces
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
alcohol evaporates through barrel wall more than water

10. What fraction if grape weight is in the free run and press run if you are making red wine?
17 - 20 degrees C
60% free run; 65% press run
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
varietal flavor - color - and tannin compounds

11. What are the two ways that late harvest grapes concentrate sugar?
17 - 20 degrees C
1 - 4 hours
clears juice from its lees
drying grapes - noble rot

12. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
vanillic acid and ellagic acid
blending with high acid must & ion exchanging
Tartaric and Malic

13. What are the main French oak regions?
cool regions
Limousin - Burgundy - Allien - Troncais - and Vosges
Hard-veggie or green flavor
7 - 10 years

14. Stabilization is a term used to prevent what from occurring in the bottle?
Starting might be difficult and it could stop too soon.
tartaric - malic - citric
pre-heating grapes or must to enhance low color intensity
cloudiness & settling of particles

15. At what time should irrigation be stopped if dry farming techniques are being used?
Chardonnay
Traditional and Export
beginning of fermentation
at least a month before harvest

16. Blending is used in order to achieve what goals?
non-flavonoid phenols
Citric
overcoming defects - balancing the wine - enhancing complexity
9 - 10 years

17. What is the preferred temperature range for white wine making?
3
pressing whole cluster without destemming or crushing
46 -57 degrees F
22 - 30 degrees C; 72 - 86 F

18. Flavors in wine are basically derived from what acid?
pectins
cinnamic acid
protect cork from cork borers - improve bottle appearance - brand identity
46 -57 degrees F

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

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20. What grapes are commonly used in a Bordeaux bottle?
contributes to bouquet
glycerol; methanol; succinic acid; lactic acid;
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Citric

21. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
Clarify / aerate wine - separate solids
75% must; 16% skins; 4% seeds - 5% stems
60% free run; 70% press run

22. What are the two keys stages of berry development?
'green' - 'leafy'
protect against oxidation - protect against microbial spoilage
Fruit set - Verasion
pigment

23. What are the common practices to inhibit MLF?
60% free run; 70% press run
early racking - early fining - sulfur-dioxide added
surplus & deficiency
Muscat

24. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
Break skins to allow release of juice
pre-heating grapes or must to enhance low color intensity
total acidity & ph

25. What two container materials must be lined before they can be used to store wine?
no time in loading & discharging
concrete - iron
Muscat
Air conditioning

26. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
7 - 10 years
60% free run; 70% press run
2mm inside wood's surface

27. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
40 -45 years
72 - 82 degrees F
Lactic
Starting might be difficult and it could stop too soon.

28. What are the goals of oak aging wine?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pectins
85 - 90%
slow oxidation; adding oak phenols

29. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
cool regions
Starting might be difficult and it could stop too soon.
Destemming / crushing followed by press or direct pressing of whole clusters
saccharomyces

30. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
contributes to bouquet
tartaric - malic - citric
cane sugar / grape concentrate
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

31. What are five common fining agents used in wine making?
Light - medium and heavy
overcoming defects - balancing the wine - enhancing complexity
2mm inside wood's surface
bentonite - activated carbon - gelatin - egg whites - PVPP

32. What is the overall weight composition of grape clusters?
color & tannin extraction
surface of interior walls
tartaric
75% must; 16% skins; 4% seeds - 5% stems

33. SO2 is added to barrel maintenance in order to protect it against what two agents?
cane sugar / grape concentrate
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Chardonnay
mold; all kinds of wine spoilage (micro-organism)

34. What is the best method to reduce the acidity of must?
blending
Traditional and Export
Muscat
non-flavonoid phenols

35. For how many years can compounds be extracted from a barrel?
water evaporates through barrel more than alcohol
75% must; 16% skins; 4% seeds - 5% stems
Limousin - Burgundy - Allien - Troncais - and Vosges
7 - 10 years

36. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Bordeaux - and Burgundy
Hard-veggie or green flavor
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Muscat

37. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
46 -57 degrees F
Air conditioning
Pressing whole cluster
protect cork from cork borers - improve bottle appearance - brand identity

38. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
Pressing whole cluster
saccharomyces
higher pressure and more cycles of pressing

39. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Brix (US) - Baum (France) - Oechsle (Germany)
Air conditioning
Total acidity
breaks skin's tissue

40. What group of compounds give wine color?
total acidity & ph
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
'green' - 'leafy'
Clarify / aerate wine - separate solids

41. What happens to the sugar concentrations when Botrytis Cinerea occurs?
acid adjustment
early racking - early fining - sulfur-dioxide added
Ratio of fructose is greater than glucose
10 - 13%

42. What are the extracted compounds from oak?
Solid particles suspended in the must after crushing / pressing
non-flavonoid phenols
Portugal and Spain
overcoming defects - balancing the wine - enhancing complexity

43. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Brix (US) - Baum (France) - Oechsle (Germany)
Hard-veggie or green flavor
Total acidity

44. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
up to 24 hours
Yeast inhibitors - pasteurization - sterile filtration
chaptalization
9

45. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
protect against oxidation - protect against microbial spoilage
damage to berries is minimal
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
OH (hydroxyl); tannins

46. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
protect against oxidation - protect against microbial spoilage
tartaric
46 -57 degrees F

47. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
60% free run; 70% press run
Chardonnay
4 tons per acre

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

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49. What media conditions control yeast growth?
85 - 90%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
slow oxidation; adding oak phenols
saccharomyces

50. Theoretically - how many degrees can a fermentation rise during fermentation?
Fruit set - Verasion
Portugal and Spain
30 degrees C
Blended with free run - increases color - tannins - complexity