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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 is the preferred temperature range for white wine making?
10 - 13%
Ratio of fructose is greater than glucose
46 -57 degrees F
varietal flavor - color - and tannin compounds
2. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
protect cork from cork borers - improve bottle appearance - brand identity
Traditional and Export
Starting might be difficult and it could stop too soon.
< 50 degrees F
3. What are common techniques to reduce the acidity of must?
no time in loading & discharging
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
chemicals or blend with low acid/high ph must
high
4. What is the overall weight composition of grape clusters?
total acidity & ph
Acetic acid
75% must; 16% skins; 4% seeds - 5% stems
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
5. What yeast will remain active at high alcohol levels?
Light - medium and heavy
saccharomyces bayamus
surface of interior walls
cool regions
6. What is the purpose of the crush?
Break skins to allow release of juice
3
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Clarify / aerate wine - separate solids
7. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Ratio of fructose is greater than glucose
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Pressing whole cluster
75 - 85%
8. What is the minimum starting temperature for white wine must to start fermentation?
Pressing whole cluster
10 - 14 degrees C
Lactic
tartaric
9. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
higher pressure and more cycles of pressing
22 - 30 degrees C; 72 - 86 F
color - tannin and body
10. What is the preferred temperature range for red wine making?
blending
72 - 82 degrees F
17 - 20 degrees C
tannins
11. What is thermo-vinification?
Limousin - Burgundy - Allien - Troncais - and Vosges
pre-heating grapes or must to enhance low color intensity
early racking - early fining - sulfur-dioxide added
10 - 14 degrees C
12. What grapes are commonly used in a Bordeaux bottle?
cinnamic acid
inhibits
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Bordeaux - and Burgundy
13. The higher compound levels from the press run are related to what action during the making of the press run?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
concrete - iron
water evaporates through barrel more than alcohol
pressure level exerted and type of pressure used
14. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
3 - 4mm inside wood's surface
damage to berries is minimal
Pressing whole cluster
15. What are the main acids in grapes?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
cloudiness & settling of particles
Tartaric and Malic
tartaric - malic - citric
16. 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
7 - 10 years
saccharomyces
clarify and aerate
17. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
3 - 4mm inside wood's surface
Deep cooling - imposing stress on yeast - adding alcohol
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
water evaporates through barrel more than alcohol
18. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
blending with high acid must & ion exchanging
19. What are the major techniques used for acid correction when it is deficient?
pressing whole cluster without destemming or crushing
bentonite - activated carbon - gelatin - egg whites - PVPP
blending
blending with high acid must & ion exchanging
20. What function does a capsule serve?
pressing whole cluster without destemming or crushing
Reduction of malic acid during ripening period
slow oxidation; adding oak phenols
protect cork from cork borers - improve bottle appearance - brand identity
21. Define lees.
Solid particles suspended in the must after crushing / pressing
cinnamic acid
bentonite - activated carbon - gelatin - egg whites - PVPP
beginning of fermentation
22. What are the main French oak regions?
Very early morning until noon
tartaric - malic - citric
pectins
Limousin - Burgundy - Allien - Troncais - and Vosges
23. What are the primary disadvantages of a continuous press over batch presses?
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24. In what grape is some skin contact almost always used during white wine making?
quercus suber
Chardonnay
Separate stems from must
Citric
25. What is the importance of humidity in barrel aging below 60% RH?
cloudiness & settling of particles
water evaporates through barrel more than alcohol
saccharomyces
4 tons per acre
26. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
around the time of verasion (when the grapes change colors)
color & tannin extraction
wood - concrete - iron - plastic - stainless steel
Very early morning until noon
27. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
start at verasion and repeat when necessary
surplus & deficiency
quercus suber
28. Theoretically - how many degrees can a fermentation rise during fermentation?
wood - concrete - iron - plastic - stainless steel
concrete - iron
30 degrees C
40 -45 years
29. What is the purpose of a lees filter?
Blended with free run - increases color - tannins - complexity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tannins
clears juice from its lees
30. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Solid particles suspended in the must after crushing / pressing
total acidity (concentration of acids)
varietal flavor - color - and tannin compounds
31. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Limousin - Burgundy - Allien - Troncais - and Vosges
< 50 degrees F
vertical basket - horizontal and bladder press
75 - 85%
32. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
around the time of verasion (when the grapes change colors)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
quercus suber
33. 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?
7 - 10 years
total acidity & ph
60% free run; 65% press run
color - tannin and body
34. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
cane sugar / grape concentrate
surface of interior walls
water evaporates through barrel more than alcohol
35. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
2mm inside wood's surface
30 -40 years
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
36. Cold stabilization removes what acid in must?
tartaric
oxidation
total acidity (concentration of acids)
surplus & deficiency
37. What is the oak used in cork production?
tannins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
quercus suber
up to 24 hours
38. In general - which produces better wine - free run or press run?
Free run
Muscat
no time in loading & discharging
early racking - early fining - sulfur-dioxide added
39. What is the desirable bacteria genus for starting MLF in wine?
46 -57 degrees F
Leuconostoc-oenus
oxidation
OH (hydroxyl); tannins
40. Press run is often used in what ways to enrich a final wine?
Fruit set - Verasion
Blended with free run - increases color - tannins - complexity
Carbonic maceration
damage to berries is minimal
41. High acid concentrations in fruit are usually caused by what common occurrence?
drying grapes - noble rot
Harvesting under ripe grapes due to viticultural difficulties - like weather
clarify and aerate
protect against oxidation - protect against microbial spoilage
42. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
mold; all kinds of wine spoilage (micro-organism)
Solid particles suspended in the must after crushing / pressing
Destemming / crushing followed by press or direct pressing of whole clusters
43. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Yeast inhibitors - pasteurization - sterile filtration
pressure level exerted and type of pressure used
no time in loading & discharging
44. What are the common practices to inhibit MLF?
varietal flavor - color - and tannin compounds
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
early racking - early fining - sulfur-dioxide added
Limousin - Burgundy - Allien - Troncais - and Vosges
45. What are the two types of acidity problems commonly found in wine?
saccharomyces
surplus & deficiency
glycerol; methanol; succinic acid; lactic acid;
Total acidity
46. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
tartaric - malic - citric
color - tannin and body
Destemming / crushing followed by press or direct pressing of whole clusters
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
47. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
up to 24 hours
blending
Blended with free run - increases color - tannins - complexity
48. Sugar addition is also known by what name?
beginning of fermentation
chaptalization
clears juice from its lees
Lactic
49. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Yeast inhibitors - pasteurization - sterile filtration
around the time of verasion (when the grapes change colors)
50. What type of climate zone produces grapes that are high in acid?
cool regions
Muscat
pressure level exerted and type of pressure used
10 - 13%
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