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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. What type of climate zone produces grapes that are high in acid?
Glucose and Fructose
60% free run; 65% press run
cool regions
saccharomyces bayamus

2. What are the two acidity parameters that are used to describe the acidity of must?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
total acidity & ph
alcohol evaporates through barrel wall more than water
46 -57 degrees F

3. What are three styles of still wine that have at least 1% RS and the range of RS in each?
total acidity & ph
bentonite - activated carbon - gelatin - egg whites - PVPP
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

4. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
22 - 30 degrees C; 72 - 86 F
blending
Citric
Lack of oxygen; lack of nutrition; unviable yeast; low temp

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

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6. What are the extracted compounds from oak?
22 - 30 degrees C; 72 - 86 F
overcoming defects - balancing the wine - enhancing complexity
oxidation
non-flavonoid phenols

7. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
total acidity (concentration of acids)
17 - 20 degrees C
More ripe the fruit - less time required for skin contact

8. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
20% - 40%
Limousin - Burgundy - Allien - Troncais - and Vosges
inhibits

9. When is the best time of day to hand harvest?
Very early morning until noon
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Muscat
cool regions

10. The acidic (sour) taste in wine is most dependent on which acidity paramater?
pigment
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Total acidity
60% free run; 65% press run

11. What happens to the sugar concentrations when Botrytis Cinerea occurs?
total acidity (concentration of acids)
Ratio of fructose is greater than glucose
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Free run

12. Alcohol has what impact on yeast growth?
breaks skin's tissue
85 - 90%
inhibits
contributes to bouquet

13. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
Hard-veggie or green flavor
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
clears juice from its lees

14. What are the names of the main barrel shapes?
60% free run; 70% press run
Pressing whole cluster
Bordeaux - and Burgundy
color & tannin extraction

15. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
wood - concrete - iron - plastic - stainless steel
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
chemicals or blend with low acid/high ph must
blending with high acid must & ion exchanging

16. What are the objectives of fining?
tartaric - malic - citric
Separate stems from must
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
start at verasion and repeat when necessary

17. Does ripeness of the fruit have any impact on skin contact in white wine?
no time in loading & discharging
< 50 degrees F
More ripe the fruit - less time required for skin contact
20% - 40%

18. Name three components that are higher in the press run than the free run.
clears juice from its lees
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Carbonic maceration
pigments - tannins - acidity

19. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Harvesting under ripe grapes due to viticultural difficulties - like weather
no time in loading & discharging
tannins
Deep cooling - imposing stress on yeast - adding alcohol

20. Wine yeasts generally belongs to what genus of yeast?
Destemming / crushing followed by press or direct pressing of whole clusters
saccharomyces
85 - 90%
concrete - iron

21. In what grape is some skin contact almost always used during white wine making?
Destemming / crushing followed by press or direct pressing of whole clusters
Chardonnay
pressing whole cluster without destemming or crushing
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

22. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Ratio of fructose is greater than glucose
acid adjustment
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
at least a month before harvest

23. What is the length of skin contact in white wines if "long contact" occurs?
30 -40 years
up to 24 hours
pre-heating grapes or must to enhance low color intensity
color - tannin and body

24. 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;
cinnamic acid
Clarify / aerate wine - separate solids
10 - 14 degrees C

25. Define lees.
slow oxidation; adding oak phenols
2mm inside wood's surface
Bordeaux - and Burgundy
Solid particles suspended in the must after crushing / pressing

26. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
water evaporates through barrel more than alcohol
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
< 50 degrees F
protect against oxidation - protect against microbial spoilage

27. How often should long termed cellar wines be re-corked?
blending with high acid must & ion exchanging
acid adjustment
30 -40 years
damage to berries is minimal

28. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
Chateau and Export
no time in loading & discharging
blending with high acid must & ion exchanging

29. What is the minimum temp for MLF to occur?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
color & tannin extraction
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
17 - 20 degrees C

30. Sugar addition is also known by what name?
chaptalization
Muscat
early racking - early fining - sulfur-dioxide added
batch & continuous

31. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
chaptalization
Lactic
75 - 85%

32. What are the most common reasons for a stuck fermentation?
acid adjustment
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Air conditioning
Solid particles suspended in the must after crushing / pressing

33. Press run is often used in what ways to enrich a final wine?
pre-heating grapes or must to enhance low color intensity
Blended with free run - increases color - tannins - complexity
tartaric
total acidity & ph

34. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Chateau and Export
Yeast inhibitors - pasteurization - sterile filtration
up to 24 hours
Tartaric and Malic

35. What group of compounds give wine color?
wood - concrete - iron - plastic - stainless steel
tartaric - malic - citric
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
75 - 85%

36. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
clarify and aerate
46 -57 degrees F
pressure level exerted and type of pressure used

37. What media conditions control yeast growth?
bentonite - activated carbon - gelatin - egg whites - PVPP
up to 24 hours
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
inhibits

38. If an age able white wine is being produced what impact does skin contact have?
pigments - tannins - acidity
Starting might be difficult and it could stop too soon.
contributes to bouquet
surface of interior walls

39. What is the minimum starting temperature for white wine must to start fermentation?
wood - concrete - iron - plastic - stainless steel
slow oxidation; adding oak phenols
10 - 14 degrees C
Citric

40. What is a major advantage and disadvantage to mechanical harvesting?
surface of interior walls
color - tannin and body
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Chateau and Export

41. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
beginning of fermentation
Total acidity
75% must; 16% skins; 4% seeds - 5% stems

42. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Separate stems from must
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
60% free run; 65% press run

43. What is the oak used in cork production?
quercus suber
Glucose and Fructose
Total acidity
Free run

44. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
no time in loading & discharging
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
tannins
60% free run; 70% press run

45. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
pectins
pigment
cane sugar / grape concentrate

46. What are two types of oxidation that occur in wine making and when do they occur?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
60% free run; 70% press run
enzyamatic - in must before fermentation; chemical - during processing and in bottling
around the time of verasion (when the grapes change colors)

47. Unfermented free run makes up what % of total extractable juice?
color - tannin and body
75 - 85%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
tartaric - malic - citric

48. What yeast will remain active at high alcohol levels?
concrete - iron
saccharomyces bayamus
Citric
Portugal and Spain

49. What is the length of skin contact in white wines if "short contact" occurs?
9
Bordeaux - and Burgundy
1 - 4 hours
pre-heating grapes or must to enhance low color intensity

50. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
drying grapes - noble rot
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

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