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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. What two countries represent at least 70% of cork production?
Reduction of malic acid during ripening period
< 50 degrees F
Portugal and Spain
75 - 85%

2. 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.
Solid particles suspended in the must after crushing / pressing
40 -45 years
Total acidity

3. Wine yeasts generally belongs to what genus of yeast?
Carbonic maceration
Harvesting under ripe grapes due to viticultural difficulties - like weather
saccharomyces
Acetic acid

4. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
cool regions
alcohol evaporates through barrel wall more than water
inhibits

5. What grapes are commonly used in a Burgundy bottle?
30 degrees C
chaptalization
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
3

6. What are the common practices to inhibit MLF?
non-flavonoid phenols
cinnamic acid
early racking - early fining - sulfur-dioxide added
72 - 82 degrees F

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

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8. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Glucose and Fructose
Total acidity
drying grapes - noble rot
Acetic acid

9. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
Destemming / crushing followed by press or direct pressing of whole clusters
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
blending

10. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
high
total acidity (concentration of acids)
Destemming / crushing followed by press or direct pressing of whole clusters
Very early morning until noon

11. In what grape is some skin contact almost always used during white wine making?
Chardonnay
9 - 10 years
glycerol; methanol; succinic acid; lactic acid;
drying grapes - noble rot

12. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
20% - 40%
total acidity (concentration of acids)

13. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
early racking - early fining - sulfur-dioxide added
start at verasion and repeat when necessary
Brix (US) - Baum (France) - Oechsle (Germany)
high

14. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Leuconostoc-oenus
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
color & tannin extraction

15. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Limousin - Burgundy - Allien - Troncais - and Vosges
22 - 30 degrees C; 72 - 86 F
Pressing whole cluster

16. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
non-flavonoid phenols
60% free run; 65% press run

17. For how many years can compounds be extracted from a barrel?
7 - 10 years
46 -57 degrees F
bentonite - activated carbon - gelatin - egg whites - PVPP
Break skins to allow release of juice

18. What are the names of the main barrel shapes?
Starting might be difficult and it could stop too soon.
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Lactic
Bordeaux - and Burgundy

19. What are the two major categories into which wine presses are grouped?
clears juice from its lees
overcoming defects - balancing the wine - enhancing complexity
batch & continuous
tartaric - malic - citric

20. What grapes are commonly used in a Bordeaux bottle?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Deep cooling - imposing stress on yeast - adding alcohol
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

21. What are 3 methods to control temperature in wine making?
tannins
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
acid adjustment
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

22. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
cane sugar / grape concentrate
breaks skin's tissue
protect against oxidation - protect against microbial spoilage
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

23. What are five different materials used in storage containers?
Clarify / aerate wine - separate solids
oxidation
cool regions
wood - concrete - iron - plastic - stainless steel

24. What is the most practical and most frequent method of correcting acidity in wine?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
vertical basket - horizontal and bladder press
acid adjustment
Traditional and Export

25. What are the extracted compounds from oak?
3
non-flavonoid phenols
total acidity (concentration of acids)
at least a month before harvest

26. Cold stabilization removes what acid in must?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Fruit set - Verasion
blending with high acid must & ion exchanging
tartaric

27. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Carbonic maceration
9
pressure level exerted and type of pressure used
wood - concrete - iron - plastic - stainless steel

28. How does the production of late harvest wine differ from normal still wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
higher pressure and more cycles of pressing
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
chaptalization

29. What is the purpose of a lees filter?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
chaptalization
clears juice from its lees
bentonite - activated carbon - gelatin - egg whites - PVPP

30. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
surface of interior walls
tartaric - malic - citric
early racking - early fining - sulfur-dioxide added
85 - 90%

31. What occurs during racking?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Glucose and Fructose
Acetic acid
clarify and aerate

32. What is the purpose of racking wine?
vertical basket - horizontal and bladder press
Clarify / aerate wine - separate solids
non-flavonoid phenols
3 - 4mm inside wood's surface

33. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
Chateau and Export
color - tannin and body
Ratio of fructose is greater than glucose

34. What type of climate zone produces grapes that are high in acid?
OH (hydroxyl); tannins
cool regions
Lactic
at least a month before harvest

35. What is the minimum temp for MLF to occur?
1 - 4 hours
alcohol evaporates through barrel wall more than water
17 - 20 degrees C
up to 24 hours

36. Name three components that are higher in the press run than the free run.
color & tannin extraction
pigments - tannins - acidity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
total acidity (concentration of acids)

37. At what time should irrigation be stopped if dry farming techniques are being used?
glycerol; methanol; succinic acid; lactic acid;
concrete - iron
overcoming defects - balancing the wine - enhancing complexity
at least a month before harvest

38. What is the preferred temperature range for white wine making?
46 -57 degrees F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Glucose and Fructose
pre-heating grapes or must to enhance low color intensity

39. What are the two styles of Burgundy barrels?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
More ripe the fruit - less time required for skin contact
Traditional and Export
Carbonic maceration

40. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
alcohol evaporates through barrel wall more than water
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Reduction of malic acid during ripening period
10 - 13%

41. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
Air conditioning
9
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

42. What are two acids most commonly extracted from oak?
water evaporates through barrel more than alcohol
60% free run; 70% press run
inhibits
vanillic acid and ellagic acid

43. What is the depth of toasting when it is a light toast?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
surface of interior walls
vertical basket - horizontal and bladder press
up to 24 hours

44. How often should long termed cellar wines be re-corked?
Leuconostoc-oenus
30 -40 years
Fruit set - Verasion
protect cork from cork borers - improve bottle appearance - brand identity

45. What is the length of skin contact in white wines if "long contact" occurs?
Chardonnay
Portugal and Spain
beginning of fermentation
up to 24 hours

46. What is the common name for a fermentation technique that does not require crushing or de-stemming?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Citric
Carbonic maceration
Leuconostoc-oenus

47. 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?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
surplus & deficiency
3
color - tannin and body

48. What is the oak used in cork production?
overcoming defects - balancing the wine - enhancing complexity
22 - 30 degrees C; 72 - 86 F
20% - 40%
quercus suber

49. What family of grapes can typically develop bitterness if there is skin contact?
Total acidity
cinnamic acid
Muscat
Portugal and Spain

50. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
vanillic acid and ellagic acid
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Fruit set - Verasion
Lactic