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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 is the common method of controlling the fermentation temperature when barrel fermentation is employed?
chaptalization
Air conditioning
Yeast inhibitors - pasteurization - sterile filtration
around the time of verasion (when the grapes change colors)

2. What is a major advantage and disadvantage to mechanical harvesting?
Destemming / crushing followed by press or direct pressing of whole clusters
total acidity (concentration of acids)
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
saccharomyces bayamus

3. Define lees.
water evaporates through barrel more than alcohol
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Solid particles suspended in the must after crushing / pressing
pressing whole cluster without destemming or crushing

4. What group of compounds give wine color?
Free run
beginning of fermentation
2mm inside wood's surface
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

5. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Tartaric and Malic
Acetic acid
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Brix (US) - Baum (France) - Oechsle (Germany)

6. What is the depth of toasting when it is a heavy toast?

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7. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Acetic acid
10 - 13%
start at verasion and repeat when necessary
Break skins to allow release of juice

8. What are common techniques to reduce the acidity of must?
beginning of fermentation
vanillic acid and ellagic acid
chemicals or blend with low acid/high ph must
30 -40 years

9. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
saccharomyces bayamus
Deep cooling - imposing stress on yeast - adding alcohol
9 - 10 years

10. What are three types of toasting?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Light - medium and heavy
Citric
Pressing whole cluster

11. What is the minimum temp for MLF to occur?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
17 - 20 degrees C
Fruit set - Verasion

12. What are the goals of oak aging wine?
breaks skin's tissue
Glucose and Fructose
slow oxidation; adding oak phenols
Chateau and Export

13. High acid concentrations in fruit are usually caused by what common occurrence?
Hard-veggie or green flavor
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
85 - 90%
Harvesting under ripe grapes due to viticultural difficulties - like weather

14. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
contributes to bouquet
alcohol evaporates through barrel wall more than water
Traditional and Export

15. What are 3 methods to control temperature in wine making?
overcoming defects - balancing the wine - enhancing complexity
non-flavonoid phenols
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Traditional and Export

16. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Fruit set - Verasion
around the time of verasion (when the grapes change colors)
4 tons per acre
water evaporates through barrel more than alcohol

17. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
glycerol; methanol; succinic acid; lactic acid;
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
breaks skin's tissue

18. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
cloudiness & settling of particles
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Tartaric and Malic

19. What is the purpose of the crush?
7 - 10 years
up to 24 hours
Break skins to allow release of juice
Lactic

20. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
vertical basket - horizontal and bladder press
OH (hydroxyl); tannins
9

21. Sugar addition is also known by what name?
Ratio of fructose is greater than glucose
Bordeaux - and Burgundy
chaptalization
Blended with free run - increases color - tannins - complexity

22. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Chardonnay
OH (hydroxyl); tannins
bentonite - activated carbon - gelatin - egg whites - PVPP
high

23. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
75 - 85%
9 - 10 years
protect cork from cork borers - improve bottle appearance - brand identity

24. When is the best time of day to hand harvest?
protect cork from cork borers - improve bottle appearance - brand identity
Very early morning until noon
Glucose and Fructose
Starting might be difficult and it could stop too soon.

25. Unfermented free run makes up what % of total extractable juice?
water evaporates through barrel more than alcohol
vertical basket - horizontal and bladder press
slow oxidation; adding oak phenols
75 - 85%

26. What acid should not be used to correct acid deficiencies if a MLF is planned?
Traditional and Export
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
30 -40 years
Citric

27. Fermented free run is what % of the total wine volume?
Fruit set - Verasion
85 - 90%
total acidity & ph
Tartaric and Malic

28. Cold stabilization removes what acid in must?
color - tannin and body
vertical basket - horizontal and bladder press
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tartaric

29. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
clarify and aerate
Acetic acid
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

30. What function does a capsule serve?
Chateau and Export
Deep cooling - imposing stress on yeast - adding alcohol
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
protect cork from cork borers - improve bottle appearance - brand identity

31. What are five different materials used in storage containers?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
wood - concrete - iron - plastic - stainless steel
cinnamic acid
Very early morning until noon

32. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
pigment
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
varietal flavor - color - and tannin compounds
vanillic acid and ellagic acid

33. What is the purpose of a lees filter?
surplus & deficiency
60% free run; 65% press run
blending
clears juice from its lees

34. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Very early morning until noon
chaptalization
color & tannin extraction
Total acidity

35. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
surface of interior walls
clears juice from its lees
10 - 13%

36. What is the overall weight composition of grape clusters?
batch & continuous
75% must; 16% skins; 4% seeds - 5% stems
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Light - medium and heavy

37. For how many years can compounds be extracted from a barrel?
Acetic acid
7 - 10 years
Yeast inhibitors - pasteurization - sterile filtration
enzyamatic - in must before fermentation; chemical - during processing and in bottling

38. What is the preferred temperature range for white wine making?
46 -57 degrees F
Air conditioning
Muscat
Glucose and Fructose

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

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40. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
color - tannin and body
saccharomyces
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
9

41. What are the main French oak regions?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Limousin - Burgundy - Allien - Troncais - and Vosges
glycerol; methanol; succinic acid; lactic acid;
9

42. After the first harvest - how often can the bark be stripped from the oak trees?
higher pressure and more cycles of pressing
9 - 10 years
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
More ripe the fruit - less time required for skin contact

43. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
varietal flavor - color - and tannin compounds
1 - 4 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

44. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Fruit set - Verasion
clears juice from its lees
85 - 90%

45. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
Chardonnay
Pressing whole cluster
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

46. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Hard-veggie or green flavor
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
10 - 14 degrees C
Brix (US) - Baum (France) - Oechsle (Germany)

47. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
chemicals or blend with low acid/high ph must
72 - 82 degrees F
Muscat

48. What is the desirable bacteria genus for starting MLF in wine?
saccharomyces bayamus
4 tons per acre
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Leuconostoc-oenus

49. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
drying grapes - noble rot
22 - 30 degrees C; 72 - 86 F

50. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Ratio of fructose is greater than glucose
Lactic