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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. Alcohol has what impact on yeast growth?
Reduction of malic acid during ripening period
non-flavonoid phenols
chemicals or blend with low acid/high ph must
inhibits

2. What is the normal starting temperature for red wine must to start fermentation?
pressure level exerted and type of pressure used
Solid particles suspended in the must after crushing / pressing
surface of interior walls
22 - 30 degrees C; 72 - 86 F

3. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
overcoming defects - balancing the wine - enhancing complexity
60% free run; 65% press run

4. In general - which produces better wine - free run or press run?
damage to berries is minimal
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
drying grapes - noble rot
Free run

5. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
1 - 4 hours
saccharomyces bayamus
More ripe the fruit - less time required for skin contact

6. In what grape is some skin contact almost always used during white wine making?
drying grapes - noble rot
tartaric
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Chardonnay

7. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
60% free run; 65% press run
'green' - 'leafy'
More ripe the fruit - less time required for skin contact

8. What are five common fining agents used in wine making?
75% must; 16% skins; 4% seeds - 5% stems
cinnamic acid
bentonite - activated carbon - gelatin - egg whites - PVPP
Muscat

9. What are the two styles of Burgundy barrels?
Traditional and Export
saccharomyces bayamus
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
40 -45 years

10. What are the common practices to inhibit MLF?
Destemming / crushing followed by press or direct pressing of whole clusters
early racking - early fining - sulfur-dioxide added
cloudiness & settling of particles
60% free run; 70% press run

11. Theoretically - how many degrees can a fermentation rise during fermentation?
Lactic
Total acidity
30 degrees C
concrete - iron

12. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
Total acidity
Starting might be difficult and it could stop too soon.
75% must; 16% skins; 4% seeds - 5% stems

13. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
no time in loading & discharging
Separate stems from must
46 -57 degrees F

14. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
20% - 40%
blending with high acid must & ion exchanging
Light - medium and heavy

15. What fraction if grape weight is in the free run and press run if you are making red wine?
tartaric
overcoming defects - balancing the wine - enhancing complexity
slow oxidation; adding oak phenols
60% free run; 65% press run

16. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
water evaporates through barrel more than alcohol
Citric
Very early morning until noon

17. Unfermented free run makes up what % of total extractable juice?
cloudiness & settling of particles
pre-heating grapes or must to enhance low color intensity
color & tannin extraction
75 - 85%

18. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
contributes to bouquet
mold; all kinds of wine spoilage (micro-organism)
Portugal and Spain

19. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
10 - 14 degrees C
Break skins to allow release of juice
higher pressure and more cycles of pressing

20. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
blending
surface of interior walls
Hard-veggie or green flavor
bentonite - activated carbon - gelatin - egg whites - PVPP

21. Press run is often used in what ways to enrich a final wine?
72 - 82 degrees F
Hard-veggie or green flavor
Blended with free run - increases color - tannins - complexity
Acetic acid

22. What occurs during racking?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
85 - 90%
clarify and aerate
pressing whole cluster without destemming or crushing

23. What function does a capsule serve?
60% free run; 70% press run
at least a month before harvest
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
protect cork from cork borers - improve bottle appearance - brand identity

24. What grapes are commonly used in a Bordeaux bottle?
around the time of verasion (when the grapes change colors)
Free run
Deep cooling - imposing stress on yeast - adding alcohol
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

25. Blending is used in order to achieve what goals?
pigment
overcoming defects - balancing the wine - enhancing complexity
total acidity & ph
cloudiness & settling of particles

26. What are two types of oxidation that occur in wine making and when do they occur?
Tartaric and Malic
water evaporates through barrel more than alcohol
enzyamatic - in must before fermentation; chemical - during processing and in bottling
9

27. What term is used to describe the absorption of oxygen that is common in white wine making?
mold; all kinds of wine spoilage (micro-organism)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
oxidation
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

28. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
Lactic
More ripe the fruit - less time required for skin contact
22 - 30 degrees C; 72 - 86 F

29. How often should long termed cellar wines be re-corked?
Traditional and Export
protect cork from cork borers - improve bottle appearance - brand identity
30 -40 years
More ripe the fruit - less time required for skin contact

30. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Leuconostoc-oenus
10 - 14 degrees C
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
20% - 40%

31. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
beginning of fermentation
saccharomyces bayamus
More ripe the fruit - less time required for skin contact

32. When is the best time to add sugar to the must?
beginning of fermentation
Lactic
Limousin - Burgundy - Allien - Troncais - and Vosges
Total acidity

33. What are the two acidity parameters that are used to describe the acidity of must?
1 - 4 hours
total acidity & ph
Very early morning until noon
pressure level exerted and type of pressure used

34. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
'green' - 'leafy'
saccharomyces
high

35. What is the purpose of the crush?
Break skins to allow release of juice
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
oxidation
3 - 4mm inside wood's surface

36. What is thermo-vinification?
Glucose and Fructose
slow oxidation; adding oak phenols
pre-heating grapes or must to enhance low color intensity
pressure level exerted and type of pressure used

37. What are the two types of acidity problems commonly found in wine?
Lactic
surplus & deficiency
Solid particles suspended in the must after crushing / pressing
Citric

38. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
total acidity & ph
wood - concrete - iron - plastic - stainless steel
concrete - iron

39. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
Blended with free run - increases color - tannins - complexity
chemicals or blend with low acid/high ph must
Chardonnay

40. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
high
Bordeaux - Burgundy - and Alsace
2mm inside wood's surface

41. What are common techniques to reduce the acidity of must?
protect against oxidation - protect against microbial spoilage
22 - 30 degrees C; 72 - 86 F
chemicals or blend with low acid/high ph must
Glucose and Fructose

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

43. What is the overall weight composition of grape clusters?
Light - medium and heavy
Separate stems from must
9 - 10 years
75% must; 16% skins; 4% seeds - 5% stems

44. What is the common name for a fermentation technique that does not require crushing or de-stemming?
chaptalization
20% - 40%
Light - medium and heavy
Carbonic maceration

45. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Starting might be difficult and it could stop too soon.
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Clarify / aerate wine - separate solids
Lactic

46. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
protect against oxidation - protect against microbial spoilage
Destemming / crushing followed by press or direct pressing of whole clusters
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

47. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Brix (US) - Baum (France) - Oechsle (Germany)
pressing whole cluster without destemming or crushing
Portugal and Spain
tannins

48. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
total acidity & ph
clears juice from its lees
Carbonic maceration
OH (hydroxyl); tannins

49. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
30 -40 years
varietal flavor - color - and tannin compounds
cloudiness & settling of particles
Solid particles suspended in the must after crushing / pressing

50. What are the objectives of fining?
high
10 - 13%
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
color - tannin and body