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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. Sugar addition is also known by what name?
oxidation
chaptalization
1 - 4 hours
Break skins to allow release of juice

2. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
no time in loading & discharging
Leuconostoc-oenus
total acidity (concentration of acids)
protect against oxidation - protect against microbial spoilage

3. Alcohol has what impact on yeast growth?
inhibits
slow oxidation; adding oak phenols
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Bordeaux - and Burgundy

4. The higher compound levels from the press run are related to what action during the making of the press run?
Traditional and Export
pressure level exerted and type of pressure used
More ripe the fruit - less time required for skin contact
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

5. What are the goals of oak aging wine?
22 - 30 degrees C; 72 - 86 F
tartaric
Reduction of malic acid during ripening period
slow oxidation; adding oak phenols

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

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7. Blending is used in order to achieve what goals?
3 - 4mm inside wood's surface
overcoming defects - balancing the wine - enhancing complexity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
30 degrees C

8. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
pressing whole cluster without destemming or crushing
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
1 - 4 hours
color - tannin and body

9. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
22 - 30 degrees C; 72 - 86 F
Lactic
Starting might be difficult and it could stop too soon.

10. After planting - how soon can the first wine cork quality bark be stripped from the tree?
7 - 10 years
40 -45 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
pressure level exerted and type of pressure used

11. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Yeast inhibitors - pasteurization - sterile filtration
Bordeaux - and Burgundy
Light - medium and heavy
Pressing whole cluster

12. What are five common fining agents used in wine making?
Reduction of malic acid during ripening period
bentonite - activated carbon - gelatin - egg whites - PVPP
85 - 90%
Citric

13. What polyeric compounds tend to cause colloid coagulation in wine?
7 - 10 years
high
pectins
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

14. SO2 is added to barrel maintenance in order to protect it against what two agents?
Clarify / aerate wine - separate solids
mold; all kinds of wine spoilage (micro-organism)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

15. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
Bordeaux - and Burgundy
saccharomyces bayamus
Light - medium and heavy

16. What are the two acidity parameters that are used to describe the acidity of must?
batch & continuous
total acidity & ph
blending with high acid must & ion exchanging
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

17. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
10 - 14 degrees C
40 -45 years
Destemming / crushing followed by press or direct pressing of whole clusters

18. After the first harvest - how often can the bark be stripped from the oak trees?
Carbonic maceration
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
9 - 10 years
60% free run; 65% press run

19. What are three styles of still wine that have at least 1% RS and the range of RS in each?
pre-heating grapes or must to enhance low color intensity
Break skins to allow release of juice
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
damage to berries is minimal

20. What are two acids most commonly extracted from oak?
cane sugar / grape concentrate
vanillic acid and ellagic acid
cloudiness & settling of particles
Fruit set - Verasion

21. What are five different materials used in storage containers?
Chardonnay
wood - concrete - iron - plastic - stainless steel
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Citric

22. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
batch & continuous
start at verasion and repeat when necessary
tannins
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

23. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
9
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pectins

24. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Traditional and Export
drying grapes - noble rot

25. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
46 -57 degrees F
pressure level exerted and type of pressure used
higher pressure and more cycles of pressing

26. Stabilization is a term used to prevent what from occurring in the bottle?
Bordeaux - Burgundy - and Alsace
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
cloudiness & settling of particles
alcohol evaporates through barrel wall more than water

27. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
contributes to bouquet
Break skins to allow release of juice
pigments - tannins - acidity

28. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Bordeaux - and Burgundy
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
3 - 4mm inside wood's surface

29. For how many years can compounds be extracted from a barrel?
Air conditioning
Destemming / crushing followed by press or direct pressing of whole clusters
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
7 - 10 years

30. What are the four types of skin contact that occur in red wine making?
wood - concrete - iron - plastic - stainless steel
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pressing whole cluster without destemming or crushing

31. Fermented free run is what % of the total wine volume?
75% must; 16% skins; 4% seeds - 5% stems
85 - 90%
'green' - 'leafy'
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

32. What are the two ways that late harvest grapes concentrate sugar?
7 - 10 years
total acidity & ph
drying grapes - noble rot
Starting might be difficult and it could stop too soon.

33. What are three types of toasting?
high
Harvesting under ripe grapes due to viticultural difficulties - like weather
color & tannin extraction
Light - medium and heavy

34. What is the depth of toasting when it is a light toast?
surface of interior walls
< 50 degrees F
slow oxidation; adding oak phenols
85 - 90%

35. What is the minimum starting temperature for white wine must to start fermentation?
early racking - early fining - sulfur-dioxide added
Blended with free run - increases color - tannins - complexity
10 - 14 degrees C
Bordeaux - and Burgundy

36. What are the three most common still wine bottle shapes used today?
More ripe the fruit - less time required for skin contact
water evaporates through barrel more than alcohol
Bordeaux - Burgundy - and Alsace
Limousin - Burgundy - Allien - Troncais - and Vosges

37. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
Deep cooling - imposing stress on yeast - adding alcohol
total acidity (concentration of acids)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

38. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
surface of interior walls
1 - 4 hours
20% - 40%
pectins

39. How does the production of late harvest wine differ from normal still wine?
Blended with free run - increases color - tannins - complexity
higher pressure and more cycles of pressing
drying grapes - noble rot
75 - 85%

40. What is the purpose of de-stemming?
Acetic acid
around the time of verasion (when the grapes change colors)
< 50 degrees F
Separate stems from must

41. What are the two most common sugars used to increase the sugar content of the must?
color - tannin and body
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cane sugar / grape concentrate
damage to berries is minimal

42. In general - which produces better wine - free run or press run?
beginning of fermentation
4 tons per acre
Free run
water evaporates through barrel more than alcohol

43. What parameters can be corrected by blending?
Deep cooling - imposing stress on yeast - adding alcohol
72 - 82 degrees F
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

44. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Bordeaux - and Burgundy
30 -40 years
no time in loading & discharging

45. What are common techniques to reduce the acidity of must?
Total acidity
Fruit set - Verasion
chemicals or blend with low acid/high ph must
Light - medium and heavy

46. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Portugal and Spain
surplus & deficiency
Starting might be difficult and it could stop too soon.
around the time of verasion (when the grapes change colors)

47. What grapes are commonly used in a flute/Alsace bottle?
chemicals or blend with low acid/high ph must
3 - 4mm inside wood's surface
Total acidity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

48. What are the two key sugars in grapes?
40 -45 years
4 tons per acre
blending
Glucose and Fructose

49. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Hard-veggie or green flavor
40 -45 years
pre-heating grapes or must to enhance low color intensity

50. What is the main reason for acid deficiency in must?
7 - 10 years
total acidity & ph
Reduction of malic acid during ripening period
slow oxidation; adding oak phenols