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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 is the importance of humidity in barrel aging above 60% RH?
drying grapes - noble rot
alcohol evaporates through barrel wall more than water
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Lactic

2. Sugar addition is also known by what name?
color & tannin extraction
chaptalization
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
30 degrees C

3. What function does a capsule serve?
9
surplus & deficiency
protect cork from cork borers - improve bottle appearance - brand identity
17 - 20 degrees C

4. How often should long termed cellar wines be re-corked?
20% - 40%
enzyamatic - in must before fermentation; chemical - during processing and in bottling
30 -40 years
10 - 13%

5. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
40 -45 years
10 - 14 degrees C
Brix (US) - Baum (France) - Oechsle (Germany)
chemicals or blend with low acid/high ph must

6. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Starting might be difficult and it could stop too soon.
9 - 10 years
total acidity (concentration of acids)
around the time of verasion (when the grapes change colors)

7. The higher compound levels from the press run are related to what action during the making of the press run?
glycerol; methanol; succinic acid; lactic acid;
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pressure level exerted and type of pressure used
color & tannin extraction

8. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
alcohol evaporates through barrel wall more than water
Starting might be difficult and it could stop too soon.
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

9. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Tartaric and Malic
10 - 13%

10. What are 3 methods to control temperature in wine making?
inhibits
4 tons per acre
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

11. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
around the time of verasion (when the grapes change colors)
Carbonic maceration
Lactic

12. What is the preferred temperature range for white wine making?
46 -57 degrees F
Air conditioning
chaptalization
Hard-veggie or green flavor

13. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Hard-veggie or green flavor
4 tons per acre
chaptalization
Glucose and Fructose

14. What is the length of skin contact in white wines if "short contact" occurs?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
3 - 4mm inside wood's surface
blending
1 - 4 hours

15. If an age able white wine is being produced what impact does skin contact have?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
glycerol; methanol; succinic acid; lactic acid;
contributes to bouquet
non-flavonoid phenols

16. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
clarify and aerate
clears juice from its lees
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

17. What is the importance of humidity in barrel aging below 60% RH?
quercus suber
water evaporates through barrel more than alcohol
7 - 10 years
17 - 20 degrees C

18. What grapes are commonly used in a Bordeaux bottle?
9 - 10 years
40 -45 years
OH (hydroxyl); tannins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

19. At what time should irrigation be stopped if dry farming techniques are being used?
Bordeaux - Burgundy - and Alsace
contributes to bouquet
at least a month before harvest
overcoming defects - balancing the wine - enhancing complexity

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

21. What is the depth of toasting when it is a light toast?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Chardonnay
Citric
surface of interior walls

22. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
9
chaptalization
varietal flavor - color - and tannin compounds

23. Phenolic extraction is greatest at low or high must temperatures?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
high
'green' - 'leafy'
slow oxidation; adding oak phenols

24. Blending is used in order to achieve what goals?
Pressing whole cluster
blending
overcoming defects - balancing the wine - enhancing complexity
2mm inside wood's surface

25. In general - which produces better wine - free run or press run?
wood - concrete - iron - plastic - stainless steel
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Free run
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

26. What are three types of toasting?
4 tons per acre
Light - medium and heavy
pressing whole cluster without destemming or crushing
Hard-veggie or green flavor

27. What acid should not be used to correct acid deficiencies if a MLF is planned?
Tartaric and Malic
Break skins to allow release of juice
Solid particles suspended in the must after crushing / pressing
Citric

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

29. Unfermented free run makes up what % of total extractable juice?
Reduction of malic acid during ripening period
75 - 85%
high
Total acidity

30. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
color - tannin and body
Air conditioning
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Traditional and Export

31. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
blending
OH (hydroxyl); tannins
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

32. What are the two most common sugars used to increase the sugar content of the must?
oxidation
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
saccharomyces
cane sugar / grape concentrate

33. Wine yeasts generally belongs to what genus of yeast?
Portugal and Spain
saccharomyces
pressing whole cluster without destemming or crushing
75 - 85%

34. What are the two ways that late harvest grapes concentrate sugar?
clarify and aerate
pressing whole cluster without destemming or crushing
non-flavonoid phenols
drying grapes - noble rot

35. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
acid adjustment
17 - 20 degrees C
color & tannin extraction
clears juice from its lees

36. What are two acids most commonly extracted from oak?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
75% must; 16% skins; 4% seeds - 5% stems
Air conditioning
vanillic acid and ellagic acid

37. What is the overall weight composition of grape clusters?
total acidity & ph
vertical basket - horizontal and bladder press
2mm inside wood's surface
75% must; 16% skins; 4% seeds - 5% stems

38. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
72 - 82 degrees F
Pressing whole cluster
Harvesting under ripe grapes due to viticultural difficulties - like weather
Fruit set - Verasion

39. What are two types of oxidation that occur in wine making and when do they occur?
oxidation
contributes to bouquet
water evaporates through barrel more than alcohol
enzyamatic - in must before fermentation; chemical - during processing and in bottling

40. What media conditions control yeast growth?
pectins
'green' - 'leafy'
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
contributes to bouquet

41. When is the best time of day to hand harvest?
mold; all kinds of wine spoilage (micro-organism)
Very early morning until noon
7 - 10 years
oxidation

42. What two countries represent at least 70% of cork production?
2mm inside wood's surface
Portugal and Spain
batch & continuous
blending

43. What are the common practices to inhibit MLF?
Muscat
enzyamatic - in must before fermentation; chemical - during processing and in bottling
early racking - early fining - sulfur-dioxide added
Total acidity

44. What are the two types of acidity problems commonly found in wine?
22 - 30 degrees C; 72 - 86 F
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
surplus & deficiency
Solid particles suspended in the must after crushing / pressing

45. What are the goals of oak aging wine?
saccharomyces
2mm inside wood's surface
early racking - early fining - sulfur-dioxide added
slow oxidation; adding oak phenols

46. What are the two major categories into which wine presses are grouped?
40 -45 years
at least a month before harvest
batch & continuous
no time in loading & discharging

47. What parameters can be corrected by blending?
color & tannin extraction
Portugal and Spain
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

48. What is the preferred temperature range for red wine making?
oxidation
60% free run; 65% press run
pre-heating grapes or must to enhance low color intensity
72 - 82 degrees F

49. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
concrete - iron
cane sugar / grape concentrate
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

50. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Leuconostoc-oenus
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
saccharomyces bayamus
2mm inside wood's surface