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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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1. The higher compound levels from the press run are related to what action during the making of the press run?
surplus & deficiency
protect against oxidation - protect against microbial spoilage
pressure level exerted and type of pressure used
alcohol evaporates through barrel wall more than water

2. Wine yeasts generally belongs to what genus of yeast?
vertical basket - horizontal and bladder press
saccharomyces
beginning of fermentation
pre-heating grapes or must to enhance low color intensity

3. What polyeric compounds tend to cause colloid coagulation in wine?
varietal flavor - color - and tannin compounds
pigment
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pectins

4. What is the overall weight composition of grape clusters?
Tartaric and Malic
75% must; 16% skins; 4% seeds - 5% stems
total acidity & ph
start at verasion and repeat when necessary

5. How does the production of late harvest wine differ from normal still wine?
9 - 10 years
higher pressure and more cycles of pressing
Chateau and Export
no time in loading & discharging

6. What are the two ways that late harvest grapes concentrate sugar?
Destemming / crushing followed by press or direct pressing of whole clusters
Chateau and Export
at least a month before harvest
drying grapes - noble rot

7. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Ratio of fructose is greater than glucose
breaks skin's tissue
protect against oxidation - protect against microbial spoilage

8. What term is used to describe the absorption of oxygen that is common in white wine making?
9
oxidation
Citric
batch & continuous

9. 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?
color - tannin and body
total acidity & ph
1 - 4 hours
46 -57 degrees F

10. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Deep cooling - imposing stress on yeast - adding alcohol
7 - 10 years
mold; all kinds of wine spoilage (micro-organism)

11. What is a major by-product of MLF?
inhibits
Acetic acid
Total acidity
4 tons per acre

12. What is the purpose of the crush?
glycerol; methanol; succinic acid; lactic acid;
Blended with free run - increases color - tannins - complexity
Break skins to allow release of juice
4 tons per acre

13. Press run is often used in what ways to enrich a final wine?
85 - 90%
start at verasion and repeat when necessary
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Blended with free run - increases color - tannins - complexity

14. What is thermo-vinification?
tannins
chaptalization
pre-heating grapes or must to enhance low color intensity
Citric

15. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
cinnamic acid
40 -45 years
pre-heating grapes or must to enhance low color intensity
Starting might be difficult and it could stop too soon.

16. Fermented free run is what % of the total wine volume?
early racking - early fining - sulfur-dioxide added
85 - 90%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
pressing whole cluster without destemming or crushing

17. What is the preferred temperature range for red wine making?
Total acidity
More ripe the fruit - less time required for skin contact
72 - 82 degrees F
Air conditioning

18. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
60% free run; 70% press run
7 - 10 years
Starting might be difficult and it could stop too soon.

19. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
cinnamic acid
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
30 degrees C

20. What grapes are commonly used in a Bordeaux bottle?
surplus & deficiency
Harvesting under ripe grapes due to viticultural difficulties - like weather
Blended with free run - increases color - tannins - complexity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

21. What are the two keys stages of berry development?
beginning of fermentation
pressing whole cluster without destemming or crushing
vanillic acid and ellagic acid
Fruit set - Verasion

22. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
varietal flavor - color - and tannin compounds
9
75 - 85%
early racking - early fining - sulfur-dioxide added

23. 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)
46 -57 degrees F
varietal flavor - color - and tannin compounds
Break skins to allow release of juice

24. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
total acidity & ph
Lactic
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

25. What is the main reason for acid deficiency in must?
Leuconostoc-oenus
Reduction of malic acid during ripening period
total acidity (concentration of acids)
10 - 14 degrees C

26. What is the purpose of de-stemming?
OH (hydroxyl); tannins
Separate stems from must
total acidity & ph
pectins

27. What is the length of skin contact in white wines if "long contact" occurs?
Limousin - Burgundy - Allien - Troncais - and Vosges
tartaric
up to 24 hours
water evaporates through barrel more than alcohol

28. Unfermented free run makes up what % of total extractable juice?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
mold; all kinds of wine spoilage (micro-organism)
75 - 85%
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

29. How often should long termed cellar wines be re-corked?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
non-flavonoid phenols
varietal flavor - color - and tannin compounds
30 -40 years

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

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31. What are two acids most commonly extracted from oak?
75 - 85%
vanillic acid and ellagic acid
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
protect against oxidation - protect against microbial spoilage

32. Blending is used in order to achieve what goals?
around the time of verasion (when the grapes change colors)
3 - 4mm inside wood's surface
cloudiness & settling of particles
overcoming defects - balancing the wine - enhancing complexity

33. What are two types of oxidation that occur in wine making and when do they occur?
Leuconostoc-oenus
enzyamatic - in must before fermentation; chemical - during processing and in bottling
blending
wood - concrete - iron - plastic - stainless steel

34. What is the normal starting temperature for red wine must to start fermentation?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
22 - 30 degrees C; 72 - 86 F
Yeast inhibitors - pasteurization - sterile filtration
oxidation

35. What are the primary disadvantages of a continuous press over batch presses?

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36. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
17 - 20 degrees C
OH (hydroxyl); tannins
1 - 4 hours
saccharomyces bayamus

37. Define lees.
Ratio of fructose is greater than glucose
Clarify / aerate wine - separate solids
Solid particles suspended in the must after crushing / pressing
17 - 20 degrees C

38. What are three types of toasting?
Reduction of malic acid during ripening period
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Light - medium and heavy
Free run

39. What yeast will remain active at high alcohol levels?
Acetic acid
batch & continuous
saccharomyces bayamus
20% - 40%

40. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
contributes to bouquet
Traditional and Export
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Glucose and Fructose

41. What are the two styles of a Bordeaux barrel?
Chateau and Export
20% - 40%
Bordeaux - Burgundy - and Alsace
pre-heating grapes or must to enhance low color intensity

42. What are the primary advantages of a continuous press over batch presses?
color & tannin extraction
high
no time in loading & discharging
Limousin - Burgundy - Allien - Troncais - and Vosges

43. When is the best time of day to hand harvest?
Acetic acid
10 - 14 degrees C
damage to berries is minimal
Very early morning until noon

44. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
inhibits
protect against oxidation - protect against microbial spoilage
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

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

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46. What are 3 methods to control temperature in wine making?
Chateau and Export
Leuconostoc-oenus
1 - 4 hours
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

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
Ratio of fructose is greater than glucose
Bordeaux - and Burgundy
10 - 14 degrees C

48. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
22 - 30 degrees C; 72 - 86 F
water evaporates through barrel more than alcohol
3
pigments - tannins - acidity

49. What are the two key sugars in grapes?
Glucose and Fructose
cloudiness & settling of particles
1 - 4 hours
clarify and aerate

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

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