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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Ratio of fructose is greater than glucose
Carbonic maceration

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

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3. Alcohol has what impact on yeast growth?
Portugal and Spain
inhibits
breaks skin's tissue
Chardonnay

4. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Separate stems from must
saccharomyces bayamus
3

5. What grapes are commonly used in a Bordeaux bottle?
up to 24 hours
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Bordeaux - Burgundy - and Alsace
Yeast inhibitors - pasteurization - sterile filtration

6. What are the main French oak regions?
around the time of verasion (when the grapes change colors)
Limousin - Burgundy - Allien - Troncais - and Vosges
Destemming / crushing followed by press or direct pressing of whole clusters
More ripe the fruit - less time required for skin contact

7. What are the most common reasons for a stuck fermentation?
4 tons per acre
Leuconostoc-oenus
Lack of oxygen; lack of nutrition; unviable yeast; low temp
22 - 30 degrees C; 72 - 86 F

8. What group of compounds give wine color?
9
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
wood - concrete - iron - plastic - stainless steel
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

9. What are the primary advantages of a continuous press over batch presses?
inhibits
no time in loading & discharging
60% free run; 65% press run
total acidity & ph

10. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
tannins
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

11. What is the main reason for acid deficiency in must?
tartaric - malic - citric
46 -57 degrees F
start at verasion and repeat when necessary
Reduction of malic acid during ripening period

12. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Solid particles suspended in the must after crushing / pressing
varietal flavor - color - and tannin compounds
cane sugar / grape concentrate

13. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
< 50 degrees F
early racking - early fining - sulfur-dioxide added
Citric

14. 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)
Fruit set - Verasion
Lactic
higher pressure and more cycles of pressing

15. 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
high
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
concrete - iron

16. What is the importance of humidity in barrel aging below 60% RH?
contributes to bouquet
Light - medium and heavy
water evaporates through barrel more than alcohol
acid adjustment

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

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18. Phenolic extraction is greatest at low or high must temperatures?
mold; all kinds of wine spoilage (micro-organism)
high
30 degrees C
Ratio of fructose is greater than glucose

19. What fraction if grape weight is in the free run and press run if you are making red wine?
vertical basket - horizontal and bladder press
60% free run; 65% press run
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
< 50 degrees F

20. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
color & tannin extraction
Air conditioning
damage to berries is minimal
Portugal and Spain

21. What are the two most common sugars used to increase the sugar content of the must?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
cane sugar / grape concentrate
Hard-veggie or green flavor
water evaporates through barrel more than alcohol

22. Does ripeness of the fruit have any impact on skin contact in white wine?
Hard-veggie or green flavor
OH (hydroxyl); tannins
cloudiness & settling of particles
More ripe the fruit - less time required for skin contact

23. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Portugal and Spain
Fruit set - Verasion
glycerol; methanol; succinic acid; lactic acid;
total acidity & ph

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

25. What are the objectives of fining?
inhibits
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pressing whole cluster without destemming or crushing
breaks skin's tissue

26. What function does a capsule serve?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
tartaric - malic - citric
protect cork from cork borers - improve bottle appearance - brand identity

27. What fractions of grape weight is in the free run and press run if you are making white wine?
20% - 40%
60% free run; 70% press run
higher pressure and more cycles of pressing
Glucose and Fructose

28. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
Solid particles suspended in the must after crushing / pressing
high
Tartaric and Malic

29. What is the preferred temperature range for red wine making?
72 - 82 degrees F
around the time of verasion (when the grapes change colors)
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Tartaric and Malic

30. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Solid particles suspended in the must after crushing / pressing
Muscat
clears juice from its lees

31. At what time should irrigation be stopped if dry farming techniques are being used?
Light - medium and heavy
cool regions
wood - concrete - iron - plastic - stainless steel
at least a month before harvest

32. What is the purpose of racking wine?
beginning of fermentation
Clarify / aerate wine - separate solids
Very early morning until noon
Free run

33. What are the five most common grapes used to produce late harvest wines?
cloudiness & settling of particles
concrete - iron
pigments - tannins - acidity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

34. What parameters can be corrected by blending?
46 -57 degrees F
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

35. What is a major advantage and disadvantage to mechanical harvesting?
water evaporates through barrel more than alcohol
Destemming / crushing followed by press or direct pressing of whole clusters
Pressing whole cluster
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

36. Cold stabilization removes what acid in must?
Destemming / crushing followed by press or direct pressing of whole clusters
tartaric
Separate stems from must
protect cork from cork borers - improve bottle appearance - brand identity

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

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38. What is the common name for a fermentation technique that does not require crushing or de-stemming?
7 - 10 years
Solid particles suspended in the must after crushing / pressing
Carbonic maceration
enzyamatic - in must before fermentation; chemical - during processing and in bottling

39. SO2 is added to barrel maintenance in order to protect it against what two agents?
oxidation
Bordeaux - and Burgundy
mold; all kinds of wine spoilage (micro-organism)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

40. What are the two styles of a Bordeaux barrel?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Chateau and Export
Citric
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

41. What are the two styles of Burgundy barrels?
OH (hydroxyl); tannins
Traditional and Export
chaptalization
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

42. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
17 - 20 degrees C
non-flavonoid phenols
Ratio of fructose is greater than glucose
Brix (US) - Baum (France) - Oechsle (Germany)

43. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
tannins
Fruit set - Verasion

44. What is the oak used in cork production?
quercus suber
pressing whole cluster without destemming or crushing
non-flavonoid phenols
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

45. What is the purpose of a lees filter?
cloudiness & settling of particles
clears juice from its lees
Acetic acid
Lack of oxygen; lack of nutrition; unviable yeast; low temp

46. What is the best method to reduce the acidity of must?
blending
85 - 90%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Bordeaux - and Burgundy

47. What is the length of skin contact in white wines if "short contact" occurs?
higher pressure and more cycles of pressing
contributes to bouquet
1 - 4 hours
Citric

48. Flavors in wine are basically derived from what acid?
vanillic acid and ellagic acid
cinnamic acid
Citric
pressing whole cluster without destemming or crushing

49. Stabilization is a term used to prevent what from occurring in the bottle?
Portugal and Spain
oxidation
protect cork from cork borers - improve bottle appearance - brand identity
cloudiness & settling of particles

50. What is the desirable bacteria genus for starting MLF in wine?
OH (hydroxyl); tannins
drying grapes - noble rot
Leuconostoc-oenus
overcoming defects - balancing the wine - enhancing complexity

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