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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 the minimum temp for MLF to occur?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
17 - 20 degrees C
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
10 - 13%

2. What are the five most common grapes used to produce late harvest wines?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
7 - 10 years
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
concrete - iron

3. Unfermented free run makes up what % of total extractable juice?
at least a month before harvest
blending with high acid must & ion exchanging
75 - 85%
around the time of verasion (when the grapes change colors)

4. What is the overall weight composition of grape clusters?
alcohol evaporates through barrel wall more than water
pre-heating grapes or must to enhance low color intensity
saccharomyces
75% must; 16% skins; 4% seeds - 5% stems

5. What are two acids most commonly extracted from oak?
surface of interior walls
9 - 10 years
higher pressure and more cycles of pressing
vanillic acid and ellagic acid

6. After the first harvest - how often can the bark be stripped from the oak trees?
Citric
30 degrees C
Leuconostoc-oenus
9 - 10 years

7. What are the two major categories into which wine presses are grouped?
75% must; 16% skins; 4% seeds - 5% stems
cane sugar / grape concentrate
batch & continuous
start at verasion and repeat when necessary

8. How often should long termed cellar wines be re-corked?
quercus suber
color & tannin extraction
oxidation
30 -40 years

9. What are three types of toasting?
saccharomyces bayamus
Light - medium and heavy
color - tannin and body
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

10. Wine yeasts generally belongs to what genus of yeast?
clears juice from its lees
17 - 20 degrees C
Light - medium and heavy
saccharomyces

11. What polyeric compounds tend to cause colloid coagulation in wine?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pectins
Harvesting under ripe grapes due to viticultural difficulties - like weather
clears juice from its lees

12. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
'green' - 'leafy'
higher pressure and more cycles of pressing

13. What is the preferred temperature range for red wine making?
chaptalization
acid adjustment
72 - 82 degrees F
1 - 4 hours

14. What occurs during racking?
clarify and aerate
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
85 - 90%
< 50 degrees F

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

16. What grapes are commonly used in a flute/Alsace bottle?
'green' - 'leafy'
water evaporates through barrel more than alcohol
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Air conditioning

17. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
Bordeaux - and Burgundy
30 -40 years
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

18. What are the four types of skin contact that occur in red wine making?
Air conditioning
around the time of verasion (when the grapes change colors)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pigments - tannins - acidity

19. What are the two acidity parameters that are used to describe the acidity of must?
saccharomyces bayamus
protect cork from cork borers - improve bottle appearance - brand identity
22 - 30 degrees C; 72 - 86 F
total acidity & ph

20. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
pigment
9
72 - 82 degrees F

21. What function does a capsule serve?
up to 24 hours
Total acidity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
protect cork from cork borers - improve bottle appearance - brand identity

22. What family of grapes can typically develop bitterness if there is skin contact?
acid adjustment
no time in loading & discharging
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Muscat

23. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
9 - 10 years
Hard-veggie or green flavor
85 - 90%
OH (hydroxyl); tannins

24. Phenolic extraction is greatest at low or high must temperatures?
high
pressure level exerted and type of pressure used
around the time of verasion (when the grapes change colors)
4 tons per acre

25. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
batch & continuous
3 - 4mm inside wood's surface
Break skins to allow release of juice
glycerol; methanol; succinic acid; lactic acid;

26. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
blending with high acid must & ion exchanging
7 - 10 years
cloudiness & settling of particles

27. What is the best method to reduce the acidity of must?
17 - 20 degrees C
acid adjustment
Glucose and Fructose
blending

28. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Break skins to allow release of juice
Light - medium and heavy
batch & continuous
pressing whole cluster without destemming or crushing

29. What is thermo-vinification?
Separate stems from must
85 - 90%
tartaric - malic - citric
pre-heating grapes or must to enhance low color intensity

30. What type of climate zone produces grapes that are high in acid?
contributes to bouquet
Light - medium and heavy
cool regions
Yeast inhibitors - pasteurization - sterile filtration

31. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Glucose and Fructose
Destemming / crushing followed by press or direct pressing of whole clusters
protect cork from cork borers - improve bottle appearance - brand identity
Limousin - Burgundy - Allien - Troncais - and Vosges

32. What are the main acids in grapes?
Tartaric and Malic
Chardonnay
Break skins to allow release of juice
glycerol; methanol; succinic acid; lactic acid;

33. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
60% free run; 65% press run
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

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

35. How does the production of late harvest wine differ from normal still wine?
Lactic
vanillic acid and ellagic acid
75 - 85%
higher pressure and more cycles of pressing

36. SO2 is added to barrel maintenance in order to protect it against what two agents?
saccharomyces
30 -40 years
Traditional and Export
mold; all kinds of wine spoilage (micro-organism)

37. When is the best time to add sugar to the must?
total acidity (concentration of acids)
4 tons per acre
beginning of fermentation
Citric

38. Which are more easily extracted during fermentation - pigment or tannins?
2mm inside wood's surface
Citric
pre-heating grapes or must to enhance low color intensity
pigment

39. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
30 degrees C
chaptalization
Solid particles suspended in the must after crushing / pressing

40. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Deep cooling - imposing stress on yeast - adding alcohol
Citric
Lack of oxygen; lack of nutrition; unviable yeast; low temp

41. The acidic (sour) taste in wine is most dependent on which acidity paramater?
< 50 degrees F
Total acidity
wood - concrete - iron - plastic - stainless steel
beginning of fermentation

42. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
60% free run; 70% press run
tartaric - malic - citric
Deep cooling - imposing stress on yeast - adding alcohol
Hard-veggie or green flavor

43. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
pre-heating grapes or must to enhance low color intensity
60% free run; 70% press run
Lactic

44. What is the main reason for acid deficiency in must?
vertical basket - horizontal and bladder press
Destemming / crushing followed by press or direct pressing of whole clusters
Reduction of malic acid during ripening period
water evaporates through barrel more than alcohol

45. What is the depth of toasting when it is a light toast?
46 -57 degrees F
surface of interior walls
Chateau and Export
alcohol evaporates through barrel wall more than water

46. What is the most practical and most frequent method of correcting acidity in wine?
breaks skin's tissue
acid adjustment
alcohol evaporates through barrel wall more than water
Reduction of malic acid during ripening period

47. What are the major techniques used for acid correction when it is deficient?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Reduction of malic acid during ripening period
early racking - early fining - sulfur-dioxide added
blending with high acid must & ion exchanging

48. Titratable acidity is better known by what name?
Citric
Free run
total acidity (concentration of acids)
around the time of verasion (when the grapes change colors)

49. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
60% free run; 70% press run
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
acid adjustment

50. What are the two key sugars in grapes?
Glucose and Fructose
wood - concrete - iron - plastic - stainless steel
clears juice from its lees
3 - 4mm inside wood's surface