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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 are the two types of acidity problems commonly found in wine?
surplus & deficiency
Brix (US) - Baum (France) - Oechsle (Germany)
pigment
overcoming defects - balancing the wine - enhancing complexity

2. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
acid adjustment
More ripe the fruit - less time required for skin contact
22 - 30 degrees C; 72 - 86 F

3. How does the production of late harvest wine differ from normal still wine?
More ripe the fruit - less time required for skin contact
Portugal and Spain
30 degrees C
higher pressure and more cycles of pressing

4. What are three types of toasting?
no time in loading & discharging
1 - 4 hours
Light - medium and heavy
Air conditioning

5. 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
batch & continuous
9 - 10 years
saccharomyces bayamus

6. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
17 - 20 degrees C
breaks skin's tissue
surface of interior walls

7. What are 3 methods to control temperature in wine making?
saccharomyces bayamus
30 degrees C
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
4 tons per acre

8. What is thermo-vinification?
Chardonnay
20% - 40%
pre-heating grapes or must to enhance low color intensity
Citric

9. What is the length of skin contact in white wines if "short contact" occurs?
higher pressure and more cycles of pressing
1 - 4 hours
blending
Total acidity

10. Sugar addition is also known by what name?
tartaric - malic - citric
chaptalization
enzyamatic - in must before fermentation; chemical - during processing and in bottling
pectins

11. In general - which produces better wine - free run or press run?
drying grapes - noble rot
clarify and aerate
20% - 40%
Free run

12. Cold stabilization removes what acid in must?
Reduction of malic acid during ripening period
Yeast inhibitors - pasteurization - sterile filtration
46 -57 degrees F
tartaric

13. What are three styles of still wine that have at least 1% RS and the range of RS in each?
'green' - 'leafy'
glycerol; methanol; succinic acid; lactic acid;
pigment
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

14. Wine yeasts generally belongs to what genus of yeast?
Limousin - Burgundy - Allien - Troncais - and Vosges
saccharomyces
higher pressure and more cycles of pressing
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

15. What is a major by-product of MLF?
glycerol; methanol; succinic acid; lactic acid;
85 - 90%
Acetic acid
Muscat

16. What fraction if grape weight is in the free run and press run if you are making red wine?
beginning of fermentation
60% free run; 65% press run
40 -45 years
Total acidity

17. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Lactic
Portugal and Spain

18. What are the two styles of a Bordeaux barrel?
85 - 90%
tartaric - malic - citric
Chateau and Export
tartaric

19. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
Lactic
Lack of oxygen; lack of nutrition; unviable yeast; low temp
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

20. What two container materials must be lined before they can be used to store wine?
46 -57 degrees F
Break skins to allow release of juice
concrete - iron
Hard-veggie or green flavor

21. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
9
glycerol; methanol; succinic acid; lactic acid;
total acidity & ph
cane sugar / grape concentrate

22. Which are more easily extracted during fermentation - pigment or tannins?
Yeast inhibitors - pasteurization - sterile filtration
Light - medium and heavy
Starting might be difficult and it could stop too soon.
pigment

23. What is the oak used in cork production?
color - tannin and body
Light - medium and heavy
high
quercus suber

24. What media conditions control yeast growth?
< 50 degrees F
10 - 14 degrees C
protect cork from cork borers - improve bottle appearance - brand identity
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

25. What are the main acids in grapes?
22 - 30 degrees C; 72 - 86 F
60% free run; 65% press run
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Tartaric and Malic

26. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
More ripe the fruit - less time required for skin contact
vertical basket - horizontal and bladder press
protect against oxidation - protect against microbial spoilage
concrete - iron

27. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
protect against oxidation - protect against microbial spoilage
overcoming defects - balancing the wine - enhancing complexity
OH (hydroxyl); tannins
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

28. Flavors in wine are basically derived from what acid?
60% free run; 65% press run
72 - 82 degrees F
OH (hydroxyl); tannins
cinnamic acid

29. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
high
Deep cooling - imposing stress on yeast - adding alcohol
7 - 10 years

30. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Deep cooling - imposing stress on yeast - adding alcohol
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
2mm inside wood's surface
breaks skin's tissue

31. How often should long termed cellar wines be re-corked?
30 -40 years
1 - 4 hours
pressing whole cluster without destemming or crushing
Bordeaux - Burgundy - and Alsace

32. What are three kinds of batch presses that have historically been used in wine production?
blending with high acid must & ion exchanging
Total acidity
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
vertical basket - horizontal and bladder press

33. What occurs during racking?
clarify and aerate
OH (hydroxyl); tannins
quercus suber
1 - 4 hours

34. What are the two keys stages of berry development?
high
Fruit set - Verasion
chaptalization
clears juice from its lees

35. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
Deep cooling - imposing stress on yeast - adding alcohol
color - tannin and body
enzyamatic - in must before fermentation; chemical - during processing and in bottling

36. What is the minimum temp for MLF to occur?
17 - 20 degrees C
Pressing whole cluster
4 tons per acre
20% - 40%

37. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
cool regions
blending with high acid must & ion exchanging
tannins
saccharomyces bayamus

38. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
slow oxidation; adding oak phenols
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Hard-veggie or green flavor

39. What are the major techniques used for acid correction when it is deficient?
slow oxidation; adding oak phenols
blending with high acid must & ion exchanging
oxidation
Yeast inhibitors - pasteurization - sterile filtration

40. What is the importance of humidity in barrel aging below 60% RH?
Blended with free run - increases color - tannins - complexity
water evaporates through barrel more than alcohol
Deep cooling - imposing stress on yeast - adding alcohol
7 - 10 years

41. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Bordeaux - Burgundy - and Alsace
< 50 degrees F
tartaric
wood - concrete - iron - plastic - stainless steel

42. 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
Free run
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Yeast inhibitors - pasteurization - sterile filtration

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

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44. What are the two key sugars in grapes?
Citric
up to 24 hours
Glucose and Fructose
quercus suber

45. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
40 -45 years
early racking - early fining - sulfur-dioxide added
Limousin - Burgundy - Allien - Troncais - and Vosges

46. High acid concentrations in fruit are usually caused by what common occurrence?
Yeast inhibitors - pasteurization - sterile filtration
Brix (US) - Baum (France) - Oechsle (Germany)
Harvesting under ripe grapes due to viticultural difficulties - like weather
OH (hydroxyl); tannins

47. What is the preferred temperature range for white wine making?
Hard-veggie or green flavor
46 -57 degrees F
varietal flavor - color - and tannin compounds
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

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

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49. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
60% free run; 70% press run
1 - 4 hours
10 - 13%
quercus suber

50. Define lees.
pigments - tannins - acidity
total acidity (concentration of acids)
quercus suber
Solid particles suspended in the must after crushing / pressing