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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 acid should not be used to correct acid deficiencies if a MLF is planned?
Tartaric and Malic
Citric
water evaporates through barrel more than alcohol
total acidity (concentration of acids)

2. How often should long termed cellar wines be re-corked?
30 -40 years
Tartaric and Malic
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
total acidity & ph

3. In what grape is some skin contact almost always used during white wine making?
Chardonnay
total acidity & ph
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
color - tannin and body

4. Define lees.
inhibits
Solid particles suspended in the must after crushing / pressing
protect against oxidation - protect against microbial spoilage
non-flavonoid phenols

5. What are the main French oak regions?
Free run
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
quercus suber
Limousin - Burgundy - Allien - Troncais - and Vosges

6. What is a major advantage and disadvantage to mechanical harvesting?
Acetic acid
2mm inside wood's surface
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
tannins

7. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
chaptalization
20% - 40%
Light - medium and heavy

8. What group of compounds give wine color?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Very early morning until noon
color & tannin extraction
Break skins to allow release of juice

9. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
22 - 30 degrees C; 72 - 86 F
< 50 degrees F

10. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
Separate stems from must
vertical basket - horizontal and bladder press
Fruit set - Verasion

11. What is the minimum starting temperature for white wine must to start fermentation?
wood - concrete - iron - plastic - stainless steel
10 - 14 degrees C
Ratio of fructose is greater than glucose
75 - 85%

12. What is the purpose of de-stemming?
Separate stems from must
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Carbonic maceration
60% free run; 65% press run

13. Cold stabilization removes what acid in must?
tartaric
Brix (US) - Baum (France) - Oechsle (Germany)
batch & continuous
Tartaric and Malic

14. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
overcoming defects - balancing the wine - enhancing complexity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
early racking - early fining - sulfur-dioxide added

15. What are the two major categories into which wine presses are grouped?
4 tons per acre
batch & continuous
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Ratio of fructose is greater than glucose

16. Flavors in wine are basically derived from what acid?
cinnamic acid
Citric
Harvesting under ripe grapes due to viticultural difficulties - like weather
pressure level exerted and type of pressure used

17. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
Hard-veggie or green flavor
cane sugar / grape concentrate
Carbonic maceration

18. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Yeast inhibitors - pasteurization - sterile filtration
inhibits
tartaric - malic - citric
Carbonic maceration

19. What family of grapes can typically develop bitterness if there is skin contact?
9 - 10 years
color - tannin and body
Muscat
bentonite - activated carbon - gelatin - egg whites - PVPP

20. Wine yeasts generally belongs to what genus of yeast?
vanillic acid and ellagic acid
varietal flavor - color - and tannin compounds
cloudiness & settling of particles
saccharomyces

21. When is the best time of day to hand harvest?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
no time in loading & discharging
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Very early morning until noon

22. When is the best time to add sugar to the must?
cloudiness & settling of particles
tannins
beginning of fermentation
alcohol evaporates through barrel wall more than water

23. What is the minimum temp for MLF to occur?
chemicals or blend with low acid/high ph must
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
early racking - early fining - sulfur-dioxide added
17 - 20 degrees C

24. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
30 -40 years
Separate stems from must
Air conditioning

25. What are the two key sugars in grapes?
Glucose and Fructose
mold; all kinds of wine spoilage (micro-organism)
75 - 85%
vanillic acid and ellagic acid

26. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Lactic
alcohol evaporates through barrel wall more than water
total acidity & ph

27. What is the preferred temperature range for white wine making?
46 -57 degrees F
9 - 10 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Air conditioning

28. What is a major by-product of MLF?
Acetic acid
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Tartaric and Malic
chaptalization

29. At what time should irrigation be stopped if dry farming techniques are being used?
surface of interior walls
protect against oxidation - protect against microbial spoilage
at least a month before harvest
Air conditioning

30. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Bordeaux - and Burgundy
pressing whole cluster without destemming or crushing
Citric
clarify and aerate

31. What are three types of toasting?
high
overcoming defects - balancing the wine - enhancing complexity
Light - medium and heavy
cinnamic acid

32. What are the goals of oak aging wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Muscat
slow oxidation; adding oak phenols
'green' - 'leafy'

33. What is the purpose of racking wine?
vanillic acid and ellagic acid
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Clarify / aerate wine - separate solids
2mm inside wood's surface

34. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Yeast inhibitors - pasteurization - sterile filtration
Free run
varietal flavor - color - and tannin compounds

35. Alcohol has what impact on yeast growth?
total acidity (concentration of acids)
Tartaric and Malic
inhibits
higher pressure and more cycles of pressing

36. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
7 - 10 years
Glucose and Fructose
10 - 13%
enzyamatic - in must before fermentation; chemical - during processing and in bottling

37. What grapes are commonly used in a flute/Alsace bottle?
OH (hydroxyl); tannins
Separate stems from must
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
85 - 90%

38. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
85 - 90%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
surface of interior walls
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

39. What are five common fining agents used in wine making?
start at verasion and repeat when necessary
75% must; 16% skins; 4% seeds - 5% stems
Free run
bentonite - activated carbon - gelatin - egg whites - PVPP

40. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
saccharomyces bayamus

41. Press run is often used in what ways to enrich a final wine?
Bordeaux - Burgundy - and Alsace
75 - 85%
Destemming / crushing followed by press or direct pressing of whole clusters
Blended with free run - increases color - tannins - complexity

42. What is the preferred temperature range for red wine making?
Deep cooling - imposing stress on yeast - adding alcohol
high
72 - 82 degrees F
Reduction of malic acid during ripening period

43. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
color & tannin extraction
cloudiness & settling of particles

44. What type of climate zone produces grapes that are high in acid?
10 - 13%
pre-heating grapes or must to enhance low color intensity
cool regions
Bordeaux - and Burgundy

45. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
Citric
Destemming / crushing followed by press or direct pressing of whole clusters
mold; all kinds of wine spoilage (micro-organism)

46. SO2 is added to barrel maintenance in order to protect it against what two agents?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
vanillic acid and ellagic acid
mold; all kinds of wine spoilage (micro-organism)
Glucose and Fructose

47. Phenolic extraction is greatest at low or high must temperatures?
Brix (US) - Baum (France) - Oechsle (Germany)
acid adjustment
high
Traditional and Export

48. What is the depth of toasting when it is a light toast?
surface of interior walls
Yeast inhibitors - pasteurization - sterile filtration
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Hard-veggie or green flavor

49. What function does a capsule serve?
start at verasion and repeat when necessary
Lactic
46 -57 degrees F
protect cork from cork borers - improve bottle appearance - brand identity

50. What is the normal starting temperature for red wine must to start fermentation?
Limousin - Burgundy - Allien - Troncais - and Vosges
22 - 30 degrees C; 72 - 86 F
saccharomyces bayamus
'green' - 'leafy'