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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 by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
75 - 85%
Deep cooling - imposing stress on yeast - adding alcohol
glycerol; methanol; succinic acid; lactic acid;
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

2. What is the minimum temp for MLF to occur?
concrete - iron
quercus suber
17 - 20 degrees C
9

3. What are the two key sugars in grapes?
Glucose and Fructose
Traditional and Export
Blended with free run - increases color - tannins - complexity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

4. What are the primary advantages of a continuous press over batch presses?
10 - 13%
no time in loading & discharging
higher pressure and more cycles of pressing
pectins

5. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
Free run
Harvesting under ripe grapes due to viticultural difficulties - like weather
pigment

6. How does the production of late harvest wine differ from normal still wine?
pectins
higher pressure and more cycles of pressing
saccharomyces
cloudiness & settling of particles

7. What parameters can be corrected by blending?
pectins
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Harvesting under ripe grapes due to viticultural difficulties - like weather
Lack of oxygen; lack of nutrition; unviable yeast; low temp

8. What is a major by-product of MLF?
20% - 40%
4 tons per acre
Acetic acid
7 - 10 years

9. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Reduction of malic acid during ripening period
higher pressure and more cycles of pressing
mold; all kinds of wine spoilage (micro-organism)
tannins

10. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
no time in loading & discharging
3 - 4mm inside wood's surface
30 -40 years

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

12. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
46 -57 degrees F
enzyamatic - in must before fermentation; chemical - during processing and in bottling
overcoming defects - balancing the wine - enhancing complexity

13. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
Fruit set - Verasion
color & tannin extraction
beginning of fermentation

14. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
overcoming defects - balancing the wine - enhancing complexity
Fruit set - Verasion

15. What are common techniques to reduce the acidity of must?
clears juice from its lees
Glucose and Fructose
chemicals or blend with low acid/high ph must
75% must; 16% skins; 4% seeds - 5% stems

16. What are the two acidity parameters that are used to describe the acidity of must?
'green' - 'leafy'
total acidity & ph
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
breaks skin's tissue

17. Sugar addition is also known by what name?
75 - 85%
Destemming / crushing followed by press or direct pressing of whole clusters
wood - concrete - iron - plastic - stainless steel
chaptalization

18. What fractions of grape weight is in the free run and press run if you are making white wine?
total acidity & ph
7 - 10 years
60% free run; 70% press run
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

19. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
pre-heating grapes or must to enhance low color intensity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
chaptalization
cane sugar / grape concentrate

20. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
clears juice from its lees
4 tons per acre
Blended with free run - increases color - tannins - complexity
Hard-veggie or green flavor

21. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Clarify / aerate wine - separate solids
drying grapes - noble rot
3
vanillic acid and ellagic acid

22. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
Total acidity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Reduction of malic acid during ripening period

23. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
total acidity & ph
slow oxidation; adding oak phenols
85 - 90%
Air conditioning

24. When is the best time of day to hand harvest?
Light - medium and heavy
Very early morning until noon
1 - 4 hours
pressure level exerted and type of pressure used

25. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
tannins
75% must; 16% skins; 4% seeds - 5% stems
17 - 20 degrees C
20% - 40%

26. What is the best method to reduce the acidity of must?
blending
up to 24 hours
10 - 13%
total acidity (concentration of acids)

27. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
72 - 82 degrees F
Break skins to allow release of juice
4 tons per acre
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

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.
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
10 - 14 degrees C
color & tannin extraction

29. What is the oak used in cork production?
cloudiness & settling of particles
9 - 10 years
quercus suber
inhibits

30. In what grape is some skin contact almost always used during white wine making?
surplus & deficiency
Break skins to allow release of juice
Chardonnay
tannins

31. What are the two ways that late harvest grapes concentrate sugar?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
drying grapes - noble rot
total acidity & ph
chaptalization

32. Theoretically - how many degrees can a fermentation rise during fermentation?
cinnamic acid
Pressing whole cluster
at least a month before harvest
30 degrees C

33. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
early racking - early fining - sulfur-dioxide added
Break skins to allow release of juice
saccharomyces bayamus

34. What are the two most common sugars used to increase the sugar content of the must?
vertical basket - horizontal and bladder press
wood - concrete - iron - plastic - stainless steel
cane sugar / grape concentrate
More ripe the fruit - less time required for skin contact

35. What are the two styles of a Bordeaux barrel?
Chateau and Export
Glucose and Fructose
Chardonnay
60% free run; 65% press run

36. Define lees.
pectins
Solid particles suspended in the must after crushing / pressing
pigments - tannins - acidity
'green' - 'leafy'

37. For how many years can compounds be extracted from a barrel?
water evaporates through barrel more than alcohol
7 - 10 years
color - tannin and body
1 - 4 hours

38. After planting - how soon can the first wine cork quality bark be stripped from the tree?
up to 24 hours
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
contributes to bouquet
40 -45 years

39. What is the purpose of the crush?
Break skins to allow release of juice
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
vertical basket - horizontal and bladder press

40. Flavors in wine are basically derived from what acid?
Traditional and Export
up to 24 hours
cinnamic acid
Leuconostoc-oenus

41. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
7 - 10 years
Starting might be difficult and it could stop too soon.

42. What is the depth of toasting when it is a light toast?
10 - 13%
surface of interior walls
early racking - early fining - sulfur-dioxide added
Lactic

43. What is the main reason for acid deficiency in must?
clears juice from its lees
contributes to bouquet
Reduction of malic acid during ripening period
60% free run; 65% press run

44. What grapes are commonly used in a Bordeaux bottle?
acid adjustment
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Limousin - Burgundy - Allien - Troncais - and Vosges
3 - 4mm inside wood's surface

45. Unfermented free run makes up what % of total extractable juice?
saccharomyces
Air conditioning
75 - 85%
4 tons per acre

46. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
clears juice from its lees
Destemming / crushing followed by press or direct pressing of whole clusters
2mm inside wood's surface
clarify and aerate

47. What acid should not be used to correct acid deficiencies if a MLF is planned?
cool regions
Citric
1 - 4 hours
Bordeaux - and Burgundy

48. The higher compound levels from the press run are related to what action during the making of the press run?
at least a month before harvest
< 50 degrees F
pressure level exerted and type of pressure used
Limousin - Burgundy - Allien - Troncais - and Vosges

49. Blending is used in order to achieve what goals?
60% free run; 65% press run
overcoming defects - balancing the wine - enhancing complexity
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
40 -45 years

50. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
Lack of oxygen; lack of nutrition; unviable yeast; low temp
bentonite - activated carbon - gelatin - egg whites - PVPP
Deep cooling - imposing stress on yeast - adding alcohol