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

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2. What is the normal starting temperature for red wine must to start fermentation?
chaptalization
Harvesting under ripe grapes due to viticultural difficulties - like weather
22 - 30 degrees C; 72 - 86 F
slow oxidation; adding oak phenols

3. What is the purpose of de-stemming?
pressing whole cluster without destemming or crushing
pigment
Separate stems from must
saccharomyces

4. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
mold; all kinds of wine spoilage (micro-organism)
Brix (US) - Baum (France) - Oechsle (Germany)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

5. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
vanillic acid and ellagic acid
20% - 40%
Very early morning until noon
pectins

6. What is the depth of toasting when it is a light toast?
9
surface of interior walls
batch & continuous
bentonite - activated carbon - gelatin - egg whites - PVPP

7. What are five different materials used in storage containers?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
tannins
wood - concrete - iron - plastic - stainless steel
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

8. What is a major by-product of MLF?
bentonite - activated carbon - gelatin - egg whites - PVPP
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Acetic acid
Limousin - Burgundy - Allien - Troncais - and Vosges

9. What are common techniques to reduce the acidity of must?
at least a month before harvest
around the time of verasion (when the grapes change colors)
chemicals or blend with low acid/high ph must
high

10. In what grape is some skin contact almost always used during white wine making?
Chardonnay
pigments - tannins - acidity
acid adjustment
beginning of fermentation

11. What acid should not be used to correct acid deficiencies if a MLF is planned?
22 - 30 degrees C; 72 - 86 F
Deep cooling - imposing stress on yeast - adding alcohol
Citric
acid adjustment

12. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
pressure level exerted and type of pressure used
cane sugar / grape concentrate
Tartaric and Malic

13. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
10 - 14 degrees C
glycerol; methanol; succinic acid; lactic acid;
early racking - early fining - sulfur-dioxide added

14. The acidic (sour) taste in wine is most dependent on which acidity paramater?
protect cork from cork borers - improve bottle appearance - brand identity
Total acidity
batch & continuous
Tartaric and Malic

15. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Yeast inhibitors - pasteurization - sterile filtration
mold; all kinds of wine spoilage (micro-organism)
Pressing whole cluster
3

16. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
glycerol; methanol; succinic acid; lactic acid;
Tartaric and Malic
cane sugar / grape concentrate

17. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
3 - 4mm inside wood's surface
overcoming defects - balancing the wine - enhancing complexity
Starting might be difficult and it could stop too soon.
40 -45 years

18. What is the minimum starting temperature for white wine must to start fermentation?
inhibits
Very early morning until noon
enzyamatic - in must before fermentation; chemical - during processing and in bottling
10 - 14 degrees C

19. Flavors in wine are basically derived from what acid?
blending with high acid must & ion exchanging
Destemming / crushing followed by press or direct pressing of whole clusters
cinnamic acid
pigments - tannins - acidity

20. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
22 - 30 degrees C; 72 - 86 F
Hard-veggie or green flavor
Deep cooling - imposing stress on yeast - adding alcohol
Carbonic maceration

21. When is the best time of day to hand harvest?
Portugal and Spain
varietal flavor - color - and tannin compounds
30 -40 years
Very early morning until noon

22. Which are more easily extracted during fermentation - pigment or tannins?
vertical basket - horizontal and bladder press
pigment
'green' - 'leafy'
water evaporates through barrel more than alcohol

23. What are the primary advantages of a continuous press over batch presses?
Destemming / crushing followed by press or direct pressing of whole clusters
no time in loading & discharging
Leuconostoc-oenus
Carbonic maceration

24. What is the depth of toasting when it is a medium toast?

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25. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Chateau and Export
cane sugar / grape concentrate
total acidity & ph
Carbonic maceration

26. What fractions of grape weight is in the free run and press run if you are making white wine?
20% - 40%
85 - 90%
bentonite - activated carbon - gelatin - egg whites - PVPP
60% free run; 70% press run

27. Wine yeasts generally belongs to what genus of yeast?
Ratio of fructose is greater than glucose
saccharomyces
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pigment

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

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29. 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?
color - tannin and body
tannins
clarify and aerate
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

30. What is the desirable bacteria genus for starting MLF in wine?
early racking - early fining - sulfur-dioxide added
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Leuconostoc-oenus
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

31. What are three styles of still wine that have at least 1% RS and the range of RS in each?
no time in loading & discharging
Chateau and Export
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
vertical basket - horizontal and bladder press

32. What are three kinds of batch presses that have historically been used in wine production?
pigments - tannins - acidity
contributes to bouquet
vertical basket - horizontal and bladder press
Break skins to allow release of juice

33. What are the two keys stages of berry development?
Fruit set - Verasion
varietal flavor - color - and tannin compounds
mold; all kinds of wine spoilage (micro-organism)
enzyamatic - in must before fermentation; chemical - during processing and in bottling

34. What is the most practical and most frequent method of correcting acidity in wine?
60% free run; 65% press run
acid adjustment
vertical basket - horizontal and bladder press
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

35. What are the two styles of Burgundy barrels?
3 - 4mm inside wood's surface
protect against oxidation - protect against microbial spoilage
46 -57 degrees F
Traditional and Export

36. What are the main acids in grapes?
blending
wood - concrete - iron - plastic - stainless steel
tartaric - malic - citric
Tartaric and Malic

37. For how many years can compounds be extracted from a barrel?
Clarify / aerate wine - separate solids
chaptalization
saccharomyces
7 - 10 years

38. Titratable acidity is better known by what name?
quercus suber
total acidity (concentration of acids)
Limousin - Burgundy - Allien - Troncais - and Vosges
40 -45 years

39. What group of compounds give wine color?
clears juice from its lees
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
no time in loading & discharging
1 - 4 hours

40. What are 3 methods to control temperature in wine making?
4 tons per acre
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
up to 24 hours

41. What term is used to describe the absorption of oxygen that is common in white wine making?
pressure level exerted and type of pressure used
oxidation
Citric
22 - 30 degrees C; 72 - 86 F

42. What grapes are commonly used in a flute/Alsace bottle?
higher pressure and more cycles of pressing
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
40 -45 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

43. What is the purpose of a lees filter?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
clears juice from its lees
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
pigments - tannins - acidity

44. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Solid particles suspended in the must after crushing / pressing
Free run
75 - 85%
40 -45 years

45. What are the common practices to inhibit MLF?
Total acidity
30 -40 years
early racking - early fining - sulfur-dioxide added
glycerol; methanol; succinic acid; lactic acid;

46. What are the major techniques used for acid correction when it is deficient?
Traditional and Export
blending with high acid must & ion exchanging
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
cloudiness & settling of particles

47. What are the two styles of a Bordeaux barrel?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Chateau and Export
protect against oxidation - protect against microbial spoilage
Air conditioning

48. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
pigments - tannins - acidity
varietal flavor - color - and tannin compounds
pressing whole cluster without destemming or crushing

49. What is the oak used in cork production?
quercus suber
'green' - 'leafy'
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
damage to berries is minimal

50. What function does a capsule serve?
Chateau and Export
protect cork from cork borers - improve bottle appearance - brand identity
surplus & deficiency
clarify and aerate