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Viniculture
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Subject
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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 grapes are commonly used in a Burgundy bottle?
Citric
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Harvesting under ripe grapes due to viticultural difficulties - like weather
2. What is the depth of toasting when it is a light toast?
wood - concrete - iron - plastic - stainless steel
surface of interior walls
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
3. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
30 -40 years
blending
vanillic acid and ellagic acid
4. What are three types of toasting?
concrete - iron
Light - medium and heavy
surplus & deficiency
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
5. What are the two styles of Burgundy barrels?
cloudiness & settling of particles
Traditional and Export
Pressing whole cluster
clears juice from its lees
6. In general - which produces better wine - free run or press run?
damage to berries is minimal
Free run
concrete - iron
3
7. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
30 degrees C
9
pressure level exerted and type of pressure used
Brix (US) - Baum (France) - Oechsle (Germany)
8. What is the minimum starting temperature for white wine must to start fermentation?
oxidation
10 - 14 degrees C
7 - 10 years
protect against oxidation - protect against microbial spoilage
9. What occurs during racking?
clears juice from its lees
More ripe the fruit - less time required for skin contact
at least a month before harvest
clarify and aerate
10. What are 3 methods to control temperature in wine making?
1 - 4 hours
Muscat
protect cork from cork borers - improve bottle appearance - brand identity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
11. What is the normal starting temperature for red wine must to start fermentation?
color & tannin extraction
blending with high acid must & ion exchanging
22 - 30 degrees C; 72 - 86 F
Muscat
12. 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
cane sugar / grape concentrate
Chateau and Export
Ratio of fructose is greater than glucose
13. What is the purpose of the crush?
3 - 4mm inside wood's surface
46 -57 degrees F
Break skins to allow release of juice
4 tons per acre
14. What happens to the sugar concentrations when Botrytis Cinerea occurs?
around the time of verasion (when the grapes change colors)
clears juice from its lees
Break skins to allow release of juice
Ratio of fructose is greater than glucose
15. What is the oak used in cork production?
quercus suber
60% free run; 65% press run
85 - 90%
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
16. What is the purpose of racking wine?
Break skins to allow release of juice
2mm inside wood's surface
protect against oxidation - protect against microbial spoilage
Clarify / aerate wine - separate solids
17. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
Glucose and Fructose
tartaric - malic - citric
Lack of oxygen; lack of nutrition; unviable yeast; low temp
18. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Separate stems from must
saccharomyces bayamus
quercus suber
Pressing whole cluster
19. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
clears juice from its lees
acid adjustment
OH (hydroxyl); tannins
20. What are the extracted compounds from oak?
non-flavonoid phenols
'green' - 'leafy'
cool regions
alcohol evaporates through barrel wall more than water
21. What are the main acids in grapes?
Tartaric and Malic
Lack of oxygen; lack of nutrition; unviable yeast; low temp
concrete - iron
46 -57 degrees F
22. What are the five most common grapes used to produce late harvest wines?
Blended with free run - increases color - tannins - complexity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
23. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
beginning of fermentation
Bordeaux - Burgundy - and Alsace
30 -40 years
24. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
early racking - early fining - sulfur-dioxide added
Citric
Muscat
25. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
9
3
10 - 14 degrees C
26. Theoretically - how many degrees can a fermentation rise during fermentation?
clarify and aerate
cane sugar / grape concentrate
30 degrees C
60% free run; 70% press run
27. Alcohol has what impact on yeast growth?
inhibits
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
cinnamic acid
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
28. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
protect cork from cork borers - improve bottle appearance - brand identity
glycerol; methanol; succinic acid; lactic acid;
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Total acidity
29. When is the best time to add sugar to the must?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
acid adjustment
beginning of fermentation
Solid particles suspended in the must after crushing / pressing
30. Wine yeasts generally belongs to what genus of yeast?
early racking - early fining - sulfur-dioxide added
Clarify / aerate wine - separate solids
quercus suber
saccharomyces
31. What grapes are commonly used in a flute/Alsace bottle?
pressure level exerted and type of pressure used
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
wood - concrete - iron - plastic - stainless steel
Citric
32. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
7 - 10 years
Clarify / aerate wine - separate solids
Bordeaux - and Burgundy
33. What are two types of oxidation that occur in wine making and when do they occur?
varietal flavor - color - and tannin compounds
enzyamatic - in must before fermentation; chemical - during processing and in bottling
vertical basket - horizontal and bladder press
around the time of verasion (when the grapes change colors)
34. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Deep cooling - imposing stress on yeast - adding alcohol
10 - 13%
35. 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
Fruit set - Verasion
non-flavonoid phenols
36. Stabilization is a term used to prevent what from occurring in the bottle?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
drying grapes - noble rot
cloudiness & settling of particles
around the time of verasion (when the grapes change colors)
37. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
9 - 10 years
Free run
saccharomyces
38. What is the main reason for acid deficiency in must?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Reduction of malic acid during ripening period
concrete - iron
9 - 10 years
39. What are two acids most commonly extracted from oak?
acid adjustment
vanillic acid and ellagic acid
Glucose and Fructose
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
40. What are the two key sugars in grapes?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
no time in loading & discharging
Glucose and Fructose
color - tannin and body
41. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
varietal flavor - color - and tannin compounds
color - tannin and body
30 degrees C
42. What is the preferred temperature range for red wine making?
75% must; 16% skins; 4% seeds - 5% stems
drying grapes - noble rot
72 - 82 degrees F
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
43. What are the primary advantages of a continuous press over batch presses?
Chateau and Export
75% must; 16% skins; 4% seeds - 5% stems
no time in loading & discharging
blending
44. Titratable acidity is better known by what name?
total acidity (concentration of acids)
Chateau and Export
Leuconostoc-oenus
30 degrees C
45. What yeast will remain active at high alcohol levels?
7 - 10 years
saccharomyces bayamus
saccharomyces
pre-heating grapes or must to enhance low color intensity
46. What are five different materials used in storage containers?
color & tannin extraction
Limousin - Burgundy - Allien - Troncais - and Vosges
wood - concrete - iron - plastic - stainless steel
Pressing whole cluster
47. What is the overall weight composition of grape clusters?
start at verasion and repeat when necessary
Light - medium and heavy
Harvesting under ripe grapes due to viticultural difficulties - like weather
75% must; 16% skins; 4% seeds - 5% stems
48. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
cloudiness & settling of particles
pressing whole cluster without destemming or crushing
30 degrees C
clarify and aerate
49. The higher compound levels from the press run are related to what action during the making of the press run?
cloudiness & settling of particles
Bordeaux - Burgundy - and Alsace
pressure level exerted and type of pressure used
protect against oxidation - protect against microbial spoilage
50. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Reduction of malic acid during ripening period
46 -57 degrees F
Bordeaux - and Burgundy
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