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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 is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Solid particles suspended in the must after crushing / pressing
46 -57 degrees F
Brix (US) - Baum (France) - Oechsle (Germany)

2. What is the length of skin contact in white wines if "long contact" occurs?
Separate stems from must
Light - medium and heavy
Ratio of fructose is greater than glucose
up to 24 hours

3. Fermented free run is what % of the total wine volume?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
85 - 90%
Break skins to allow release of juice
mold; all kinds of wine spoilage (micro-organism)

4. Name three components that are higher in the press run than the free run.
cool regions
pigments - tannins - acidity
pressing whole cluster without destemming or crushing
blending with high acid must & ion exchanging

5. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
glycerol; methanol; succinic acid; lactic acid;
Reduction of malic acid during ripening period
30 degrees C

6. For how many years can compounds be extracted from a barrel?
7 - 10 years
60% free run; 65% press run
water evaporates through barrel more than alcohol
60% free run; 70% press run

7. What are three kinds of batch presses that have historically been used in wine production?
varietal flavor - color - and tannin compounds
no time in loading & discharging
vertical basket - horizontal and bladder press
saccharomyces bayamus

8. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
46 -57 degrees F
saccharomyces
early racking - early fining - sulfur-dioxide added

9. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
total acidity & ph
Portugal and Spain
protect against oxidation - protect against microbial spoilage

10. When is the best time to add sugar to the must?
water evaporates through barrel more than alcohol
overcoming defects - balancing the wine - enhancing complexity
beginning of fermentation
drying grapes - noble rot

11. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
75 - 85%
30 -40 years

12. Theoretically - how many degrees can a fermentation rise during fermentation?
4 tons per acre
overcoming defects - balancing the wine - enhancing complexity
30 degrees C
pectins

13. What are two types of oxidation that occur in wine making and when do they occur?
oxidation
Leuconostoc-oenus
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
enzyamatic - in must before fermentation; chemical - during processing and in bottling

14. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
cool regions
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
OH (hydroxyl); tannins

15. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
clears juice from its lees
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)

16. What are the two styles of Burgundy barrels?
color - tannin and body
72 - 82 degrees F
Traditional and Export
Limousin - Burgundy - Allien - Troncais - and Vosges

17. Unfermented free run makes up what % of total extractable juice?
'green' - 'leafy'
total acidity & ph
75 - 85%
protect cork from cork borers - improve bottle appearance - brand identity

18. What is the purpose of de-stemming?
Separate stems from must
40 -45 years
clears juice from its lees
total acidity (concentration of acids)

19. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
9
slow oxidation; adding oak phenols
Pressing whole cluster

20. Which are more easily extracted during fermentation - pigment or tannins?
protect against oxidation - protect against microbial spoilage
wood - concrete - iron - plastic - stainless steel
pigment
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

21. What are the primary advantages of a continuous press over batch presses?
pectins
total acidity & ph
no time in loading & discharging
saccharomyces

22. Cold stabilization removes what acid in must?
46 -57 degrees F
chaptalization
9
tartaric

23. What is the best method to reduce the acidity of must?
72 - 82 degrees F
blending
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
40 -45 years

24. What grapes are commonly used in a Burgundy bottle?
total acidity & ph
75% must; 16% skins; 4% seeds - 5% stems
tannins
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

25. What two container materials must be lined before they can be used to store wine?
Solid particles suspended in the must after crushing / pressing
blending
72 - 82 degrees F
concrete - iron

26. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
40 -45 years

27. What is the purpose of a lees filter?
clears juice from its lees
water evaporates through barrel more than alcohol
Tartaric and Malic
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

28. What is the normal starting temperature for red wine must to start fermentation?
pressing whole cluster without destemming or crushing
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
22 - 30 degrees C; 72 - 86 F
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

29. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
total acidity (concentration of acids)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Deep cooling - imposing stress on yeast - adding alcohol

30. What are the two most common sugars used to increase the sugar content of the must?
total acidity & ph
chaptalization
oxidation
cane sugar / grape concentrate

31. In what grape is some skin contact almost always used during white wine making?
pigment
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Chardonnay
chemicals or blend with low acid/high ph must

32. What are three styles of still wine that have at least 1% RS and the range of RS in each?
surface of interior walls
Bordeaux - and Burgundy
total acidity & ph
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

33. What is a major by-product of MLF?
Acetic acid
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
75 - 85%
chemicals or blend with low acid/high ph must

34. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
drying grapes - noble rot
blending with high acid must & ion exchanging
pectins

35. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
Hard-veggie or green flavor
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
cane sugar / grape concentrate

36. When is the best time of day to hand harvest?
72 - 82 degrees F
Very early morning until noon
Acetic acid
Blended with free run - increases color - tannins - complexity

37. What grapes are commonly used in a flute/Alsace bottle?
glycerol; methanol; succinic acid; lactic acid;
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

38. What is thermo-vinification?
batch & continuous
pre-heating grapes or must to enhance low color intensity
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
surface of interior walls

39. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
10 - 14 degrees C
20% - 40%
concrete - iron
Citric

40. After planting - how soon can the first wine cork quality bark be stripped from the tree?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Pressing whole cluster
40 -45 years
total acidity (concentration of acids)

41. If an age able white wine is being produced what impact does skin contact have?
75 - 85%
protect cork from cork borers - improve bottle appearance - brand identity
contributes to bouquet
cinnamic acid

42. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Total acidity
3
Brix (US) - Baum (France) - Oechsle (Germany)

43. Define lees.
cane sugar / grape concentrate
Solid particles suspended in the must after crushing / pressing
clarify and aerate
'green' - 'leafy'

44. What is the minimum temp for MLF to occur?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
17 - 20 degrees C
pressing whole cluster without destemming or crushing
Very early morning until noon

45. What are the common practices to inhibit MLF?
30 -40 years
early racking - early fining - sulfur-dioxide added
cloudiness & settling of particles
oxidation

46. What fraction if grape weight is in the free run and press run if you are making red wine?
vanillic acid and ellagic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
pressure level exerted and type of pressure used
60% free run; 65% press run

47. What are the two major categories into which wine presses are grouped?
breaks skin's tissue
4 tons per acre
Traditional and Export
batch & continuous

48. What is the preferred temperature range for red wine making?
2mm inside wood's surface
Leuconostoc-oenus
72 - 82 degrees F
tannins

49. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
blending with high acid must & ion exchanging
clears juice from its lees
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

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

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