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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. What family of grapes can typically develop bitterness if there is skin contact?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Ratio of fructose is greater than glucose
chaptalization
Muscat

2. What are the two styles of a Bordeaux barrel?
30 -40 years
slow oxidation; adding oak phenols
Chateau and Export
'green' - 'leafy'

3. What yeast will remain active at high alcohol levels?
Chardonnay
20% - 40%
vertical basket - horizontal and bladder press
saccharomyces bayamus

4. What is the preferred temperature range for red wine making?
72 - 82 degrees F
damage to berries is minimal
mold; all kinds of wine spoilage (micro-organism)
Glucose and Fructose

5. High acid concentrations in fruit are usually caused by what common occurrence?
Blended with free run - increases color - tannins - complexity
surface of interior walls
Separate stems from must
Harvesting under ripe grapes due to viticultural difficulties - like weather

6. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Citric
10 - 13%
Air conditioning

7. If an age able white wine is being produced what impact does skin contact have?
cane sugar / grape concentrate
3 - 4mm inside wood's surface
contributes to bouquet
Brix (US) - Baum (France) - Oechsle (Germany)

8. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
pigments - tannins - acidity
22 - 30 degrees C; 72 - 86 F
enzyamatic - in must before fermentation; chemical - during processing and in bottling

9. What polyeric compounds tend to cause colloid coagulation in wine?
tannins
4 tons per acre
mold; all kinds of wine spoilage (micro-organism)
pectins

10. Stabilization is a term used to prevent what from occurring in the bottle?
saccharomyces bayamus
higher pressure and more cycles of pressing
cloudiness & settling of particles
Traditional and Export

11. At what time should irrigation be stopped if dry farming techniques are being used?
Bordeaux - Burgundy - and Alsace
cloudiness & settling of particles
60% free run; 65% press run
at least a month before harvest

12. What term is used to describe the absorption of oxygen that is common in white wine making?
1 - 4 hours
mold; all kinds of wine spoilage (micro-organism)
total acidity (concentration of acids)
oxidation

13. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Free run
around the time of verasion (when the grapes change colors)
OH (hydroxyl); tannins
clarify and aerate

14. 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%
protect cork from cork borers - improve bottle appearance - brand identity
Traditional and Export
Break skins to allow release of juice

15. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
pressing whole cluster without destemming or crushing
Chateau and Export
30 -40 years
Citric

16. What is the purpose of the crush?
10 - 14 degrees C
Break skins to allow release of juice
Citric
75 - 85%

17. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Starting might be difficult and it could stop too soon.
2mm inside wood's surface
pectins

18. Does ripeness of the fruit have any impact on skin contact in white wine?
< 50 degrees F
start at verasion and repeat when necessary
More ripe the fruit - less time required for skin contact
Harvesting under ripe grapes due to viticultural difficulties - like weather

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

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20. What are the five most common grapes used to produce late harvest wines?
tannins
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
17 - 20 degrees C
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

21. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
Blended with free run - increases color - tannins - complexity
Harvesting under ripe grapes due to viticultural difficulties - like weather
no time in loading & discharging

22. Blending is used in order to achieve what goals?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Lactic
overcoming defects - balancing the wine - enhancing complexity
30 -40 years

23. What is the overall weight composition of grape clusters?
damage to berries is minimal
Lactic
non-flavonoid phenols
75% must; 16% skins; 4% seeds - 5% stems

24. What is the purpose of de-stemming?
7 - 10 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Muscat
Separate stems from must

25. What are the two most common sugars used to increase the sugar content of the must?
tartaric - malic - citric
cane sugar / grape concentrate
60% free run; 65% press run
Leuconostoc-oenus

26. What are the four types of skin contact that occur in red wine making?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
protect against oxidation - protect against microbial spoilage

27. What are the three most common still wine bottle shapes used today?
vertical basket - horizontal and bladder press
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Bordeaux - Burgundy - and Alsace
46 -57 degrees F

28. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
pre-heating grapes or must to enhance low color intensity
72 - 82 degrees F
color & tannin extraction

29. What are the common practices to inhibit MLF?
surplus & deficiency
alcohol evaporates through barrel wall more than water
early racking - early fining - sulfur-dioxide added
Traditional and Export

30. What grapes are commonly used in a flute/Alsace bottle?
color - tannin and body
Yeast inhibitors - pasteurization - sterile filtration
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

31. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
slow oxidation; adding oak phenols
color & tannin extraction
Chardonnay

32. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
Hard-veggie or green flavor
start at verasion and repeat when necessary
Lack of oxygen; lack of nutrition; unviable yeast; low temp

33. What is the common name for a fermentation technique that does not require crushing or de-stemming?
start at verasion and repeat when necessary
Traditional and Export
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Carbonic maceration

34. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
Chardonnay
9
< 50 degrees F

35. 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 and body
vanillic acid and ellagic acid
saccharomyces bayamus

36. How does the production of late harvest wine differ from normal still wine?
22 - 30 degrees C; 72 - 86 F
Brix (US) - Baum (France) - Oechsle (Germany)
higher pressure and more cycles of pressing
Portugal and Spain

37. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Hard-veggie or green flavor
pectins
start at verasion and repeat when necessary
20% - 40%

38. What is the importance of humidity in barrel aging above 60% RH?
bentonite - activated carbon - gelatin - egg whites - PVPP
surplus & deficiency
alcohol evaporates through barrel wall more than water
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

39. What function does a capsule serve?
pre-heating grapes or must to enhance low color intensity
Solid particles suspended in the must after crushing / pressing
protect cork from cork borers - improve bottle appearance - brand identity
higher pressure and more cycles of pressing

40. Fermented free run is what % of the total wine volume?
85 - 90%
total acidity (concentration of acids)
pre-heating grapes or must to enhance low color intensity
75% must; 16% skins; 4% seeds - 5% stems

41. What type of climate zone produces grapes that are high in acid?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
color & tannin extraction
cool regions
Glucose and Fructose

42. What media conditions control yeast growth?
surface of interior walls
Free run
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)

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

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44. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
glycerol; methanol; succinic acid; lactic acid;
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
color & tannin extraction
start at verasion and repeat when necessary

45. What are three kinds of batch presses that have historically been used in wine production?
Muscat
vertical basket - horizontal and bladder press
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
enzyamatic - in must before fermentation; chemical - during processing and in bottling

46. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
blending
Lactic
4 tons per acre

47. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Bordeaux - Burgundy - and Alsace
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
blending
blending with high acid must & ion exchanging

48. What fractions of grape weight is in the free run and press run if you are making white wine?
color & tannin extraction
60% free run; 70% press run
Limousin - Burgundy - Allien - Troncais - and Vosges
surplus & deficiency

49. What is the major advantage of hand harvesting over mechanical harvesting?
up to 24 hours
Solid particles suspended in the must after crushing / pressing
damage to berries is minimal
22 - 30 degrees C; 72 - 86 F

50. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
chaptalization
Leuconostoc-oenus
batch & continuous
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage