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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 best method to reduce the acidity of must?
blending
46 -57 degrees F
Deep cooling - imposing stress on yeast - adding alcohol
Air conditioning

2. Unfermented free run makes up what % of total extractable juice?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
7 - 10 years
pectins
75 - 85%

3. 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?
vertical basket - horizontal and bladder press
color - tannin and body
Free run
Light - medium and heavy

4. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Chateau and Export
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
clears juice from its lees
9

5. What is the major advantage of hand harvesting over mechanical harvesting?
20% - 40%
concrete - iron
cloudiness & settling of particles
damage to berries is minimal

6. What are the major techniques used for acid correction when it is deficient?
pressure level exerted and type of pressure used
Chateau and Export
Muscat
blending with high acid must & ion exchanging

7. In general - which produces better wine - free run or press run?
Free run
Very early morning until noon
4 tons per acre
damage to berries is minimal

8. What are the main French oak regions?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Limousin - Burgundy - Allien - Troncais - and Vosges
60% free run; 65% press run
Harvesting under ripe grapes due to viticultural difficulties - like weather

9. The higher compound levels from the press run are related to what action during the making of the press run?
3
breaks skin's tissue
75% must; 16% skins; 4% seeds - 5% stems
pressure level exerted and type of pressure used

10. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
clears juice from its lees
< 50 degrees F
Very early morning until noon

11. What is the preferred temperature range for red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Free run
72 - 82 degrees F
Air conditioning

12. Phenolic extraction is greatest at low or high must temperatures?
high
10 - 13%
tannins
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

13. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
glycerol; methanol; succinic acid; lactic acid;
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
75% must; 16% skins; 4% seeds - 5% stems
Destemming / crushing followed by press or direct pressing of whole clusters

14. What yeast will remain active at high alcohol levels?
Ratio of fructose is greater than glucose
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
chaptalization
saccharomyces bayamus

15. Name three components that are higher in the press run than the free run.
Total acidity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Starting might be difficult and it could stop too soon.
pigments - tannins - acidity

16. What are 3 methods to control temperature in wine making?
Portugal and Spain
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Total acidity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

17. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
More ripe the fruit - less time required for skin contact
10 - 13%
Destemming / crushing followed by press or direct pressing of whole clusters

18. What are the primary advantages of a continuous press over batch presses?
pigment
damage to berries is minimal
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
no time in loading & discharging

19. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
More ripe the fruit - less time required for skin contact
Chateau and Export
Bordeaux - and Burgundy
4 tons per acre

20. Cold stabilization removes what acid in must?
tartaric
tartaric - malic - citric
Tartaric and Malic
mold; all kinds of wine spoilage (micro-organism)

21. Press run is often used in what ways to enrich a final wine?
pre-heating grapes or must to enhance low color intensity
saccharomyces bayamus
Blended with free run - increases color - tannins - complexity
around the time of verasion (when the grapes change colors)

22. What occurs during racking?
inhibits
clarify and aerate
quercus suber
Bordeaux - and Burgundy

23. What happens to the sugar concentrations when Botrytis Cinerea occurs?
3
Yeast inhibitors - pasteurization - sterile filtration
Portugal and Spain
Ratio of fructose is greater than glucose

24. After planting - how soon can the first wine cork quality bark be stripped from the tree?
non-flavonoid phenols
40 -45 years
concrete - iron
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

25. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Deep cooling - imposing stress on yeast - adding alcohol
Chateau and Export
OH (hydroxyl); tannins
chaptalization

26. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
blending with high acid must & ion exchanging
color & tannin extraction
non-flavonoid phenols
Citric

27. What are three types of toasting?
Bordeaux - and Burgundy
Light - medium and heavy
4 tons per acre
enzyamatic - in must before fermentation; chemical - during processing and in bottling

28. What are the main acids in grapes?
20% - 40%
Tartaric and Malic
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
surface of interior walls

29. What is the importance of humidity in barrel aging below 60% RH?
Fruit set - Verasion
total acidity & ph
< 50 degrees F
water evaporates through barrel more than alcohol

30. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
protect cork from cork borers - improve bottle appearance - brand identity
tartaric

31. What are the most common reasons for a stuck fermentation?
Hard-veggie or green flavor
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
slow oxidation; adding oak phenols

32. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
total acidity & ph
Reduction of malic acid during ripening period
Break skins to allow release of juice

33. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
beginning of fermentation
inhibits
Air conditioning

34. Blending is used in order to achieve what goals?
cool regions
cane sugar / grape concentrate
overcoming defects - balancing the wine - enhancing complexity
concrete - iron

35. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
Starting might be difficult and it could stop too soon.
Citric
blending

36. What are five different materials used in storage containers?
20% - 40%
Citric
wood - concrete - iron - plastic - stainless steel
pressure level exerted and type of pressure used

37. What are the two styles of Burgundy barrels?
alcohol evaporates through barrel wall more than water
Citric
Break skins to allow release of juice
Traditional and Export

38. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
tannins
Break skins to allow release of juice
7 - 10 years
3

39. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
< 50 degrees F
color & tannin extraction
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pectins

40. What is the main reason for acid deficiency in must?
wood - concrete - iron - plastic - stainless steel
overcoming defects - balancing the wine - enhancing complexity
Reduction of malic acid during ripening period
damage to berries is minimal

41. What is the depth of toasting when it is a light toast?
Break skins to allow release of juice
surface of interior walls
7 - 10 years
around the time of verasion (when the grapes change colors)

42. What are five common fining agents used in wine making?
blending with high acid must & ion exchanging
< 50 degrees F
bentonite - activated carbon - gelatin - egg whites - PVPP
Ratio of fructose is greater than glucose

43. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
no time in loading & discharging
1 - 4 hours
Chardonnay

44. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
blending with high acid must & ion exchanging
< 50 degrees F
glycerol; methanol; succinic acid; lactic acid;
start at verasion and repeat when necessary

45. What is the purpose of the crush?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Break skins to allow release of juice
no time in loading & discharging
4 tons per acre

46. Sugar addition is also known by what name?
10 - 14 degrees C
Reduction of malic acid during ripening period
chaptalization
non-flavonoid phenols

47. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Acetic acid
cool regions
Air conditioning
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

48. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
slow oxidation; adding oak phenols
Tartaric and Malic

49. What acid should not be used to correct acid deficiencies if a MLF is planned?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
alcohol evaporates through barrel wall more than water
7 - 10 years
Citric

50. What media conditions control yeast growth?
overcoming defects - balancing the wine - enhancing complexity
cinnamic acid
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)