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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. Theoretically - how many degrees can a fermentation rise during fermentation?
4 tons per acre
9
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
30 degrees C

2. Alcohol has what impact on yeast growth?
Blended with free run - increases color - tannins - complexity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Chardonnay
inhibits

3. What are the two key sugars in grapes?
Deep cooling - imposing stress on yeast - adding alcohol
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Glucose and Fructose
color - tannin and body

4. What polyeric compounds tend to cause colloid coagulation in wine?
10 - 14 degrees C
pectins
tannins
tartaric - malic - citric

5. What are common techniques to reduce the acidity of must?
blending with high acid must & ion exchanging
Separate stems from must
chemicals or blend with low acid/high ph must
30 -40 years

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

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7. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
pigments - tannins - acidity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
clarify and aerate
blending

8. What is the length of skin contact in white wines if "long contact" occurs?
Yeast inhibitors - pasteurization - sterile filtration
oxidation
up to 24 hours
10 - 14 degrees C

9. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
contributes to bouquet
OH (hydroxyl); tannins
pressing whole cluster without destemming or crushing
quercus suber

10. Flavors in wine are basically derived from what acid?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
cinnamic acid
46 -57 degrees F
vanillic acid and ellagic acid

11. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
color & tannin extraction
breaks skin's tissue
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

12. What are the primary advantages of a continuous press over batch presses?
60% free run; 70% press run
40 -45 years
no time in loading & discharging
clears juice from its lees

13. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Destemming / crushing followed by press or direct pressing of whole clusters
Chardonnay
10 - 13%
10 - 14 degrees C

14. What is the purpose of a lees filter?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
3
clears juice from its lees

15. What are the two acidity parameters that are used to describe the acidity of must?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
total acidity & ph
Bordeaux - Burgundy - and Alsace
Traditional and Export

16. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
pressure level exerted and type of pressure used
9 - 10 years
Tartaric and Malic

17. What are the goals of oak aging wine?
non-flavonoid phenols
slow oxidation; adding oak phenols
chaptalization
Total acidity

18. What is the preferred temperature range for white wine making?
saccharomyces
Air conditioning
vanillic acid and ellagic acid
46 -57 degrees F

19. What are the two major categories into which wine presses are grouped?
protect cork from cork borers - improve bottle appearance - brand identity
cloudiness & settling of particles
vanillic acid and ellagic acid
batch & continuous

20. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
Chardonnay
Pressing whole cluster
Brix (US) - Baum (France) - Oechsle (Germany)

21. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
color & tannin extraction
85 - 90%
Lack of oxygen; lack of nutrition; unviable yeast; low temp

22. In general - which produces better wine - free run or press run?
slow oxidation; adding oak phenols
OH (hydroxyl); tannins
Free run
blending

23. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
acid adjustment
Light - medium and heavy
start at verasion and repeat when necessary
9

24. What parameters can be corrected by blending?
Deep cooling - imposing stress on yeast - adding alcohol
cloudiness & settling of particles
Citric
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

25. What yeast will remain active at high alcohol levels?
slow oxidation; adding oak phenols
saccharomyces bayamus
clarify and aerate
Yeast inhibitors - pasteurization - sterile filtration

26. What are five different materials used in storage containers?
Bordeaux - and Burgundy
wood - concrete - iron - plastic - stainless steel
bentonite - activated carbon - gelatin - egg whites - PVPP
Blended with free run - increases color - tannins - complexity

27. What occurs during racking?
Fruit set - Verasion
4 tons per acre
clarify and aerate
72 - 82 degrees F

28. What is thermo-vinification?
around the time of verasion (when the grapes change colors)
high
Solid particles suspended in the must after crushing / pressing
pre-heating grapes or must to enhance low color intensity

29. What fraction if grape weight is in the free run and press run if you are making red wine?
Chateau and Export
Tartaric and Malic
7 - 10 years
60% free run; 65% press run

30. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
vertical basket - horizontal and bladder press
bentonite - activated carbon - gelatin - egg whites - PVPP
3 - 4mm inside wood's surface

31. What is the desirable bacteria genus for starting MLF in wine?
surface of interior walls
Leuconostoc-oenus
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Pressing whole cluster

32. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
batch & continuous
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pre-heating grapes or must to enhance low color intensity

33. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
Very early morning until noon
concrete - iron
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

34. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
color & tannin extraction
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
9 - 10 years

35. What are the major techniques used for acid correction when it is deficient?
Lactic
blending with high acid must & ion exchanging
Limousin - Burgundy - Allien - Troncais - and Vosges
non-flavonoid phenols

36. What is the purpose of the crush?
1 - 4 hours
drying grapes - noble rot
Break skins to allow release of juice
Solid particles suspended in the must after crushing / pressing

37. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
30 degrees C
Reduction of malic acid during ripening period
Fruit set - Verasion

38. What function does a capsule serve?
saccharomyces bayamus
protect cork from cork borers - improve bottle appearance - brand identity
tartaric
Break skins to allow release of juice

39. What is the overall weight composition of grape clusters?
Traditional and Export
batch & continuous
Bordeaux - and Burgundy
75% must; 16% skins; 4% seeds - 5% stems

40. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
wood - concrete - iron - plastic - stainless steel
early racking - early fining - sulfur-dioxide added
60% free run; 70% press run

41. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
at least a month before harvest
1 - 4 hours
75% must; 16% skins; 4% seeds - 5% stems

42. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
breaks skin's tissue
72 - 82 degrees F
tannins
Chateau and Export

43. How does the production of late harvest wine differ from normal still wine?
water evaporates through barrel more than alcohol
Air conditioning
Glucose and Fructose
higher pressure and more cycles of pressing

44. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
high
Ratio of fructose is greater than glucose
3
inhibits

45. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
chemicals or blend with low acid/high ph must
around the time of verasion (when the grapes change colors)
Yeast inhibitors - pasteurization - sterile filtration

46. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
pigment
breaks skin's tissue
40 -45 years

47. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
beginning of fermentation
Deep cooling - imposing stress on yeast - adding alcohol
85 - 90%
Harvesting under ripe grapes due to viticultural difficulties - like weather

48. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
Bordeaux - Burgundy - and Alsace
Carbonic maceration
Tartaric and Malic

49. When is the best time to add sugar to the must?
Muscat
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
beginning of fermentation
vanillic acid and ellagic acid

50. What is the importance of humidity in barrel aging above 60% RH?
acid adjustment
around the time of verasion (when the grapes change colors)
water evaporates through barrel more than alcohol
alcohol evaporates through barrel wall more than water