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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 yeast will remain active at high alcohol levels?
blending
protect cork from cork borers - improve bottle appearance - brand identity
4 tons per acre
saccharomyces bayamus

2. What are the goals of oak aging wine?
total acidity & ph
slow oxidation; adding oak phenols
vertical basket - horizontal and bladder press
cane sugar / grape concentrate

3. What are five different materials used in storage containers?
pigments - tannins - acidity
wood - concrete - iron - plastic - stainless steel
Chateau and Export
10 - 14 degrees C

4. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
damage to berries is minimal
Air conditioning

5. After planting - how soon can the first wine cork quality bark be stripped from the tree?
bentonite - activated carbon - gelatin - egg whites - PVPP
Bordeaux - and Burgundy
contributes to bouquet
40 -45 years

6. In what grape is some skin contact almost always used during white wine making?
clears juice from its lees
saccharomyces
Chardonnay
Brix (US) - Baum (France) - Oechsle (Germany)

7. What is the preferred temperature range for white wine making?
46 -57 degrees F
oxidation
glycerol; methanol; succinic acid; lactic acid;
7 - 10 years

8. What are 3 methods to control temperature in wine making?
Blended with free run - increases color - tannins - complexity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
surplus & deficiency
3

9. What group of compounds give wine color?
Citric
Blended with free run - increases color - tannins - complexity
total acidity (concentration of acids)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

10. What is the best method to reduce the acidity of must?
30 degrees C
Citric
blending
9

11. What grapes are commonly used in a flute/Alsace bottle?
early racking - early fining - sulfur-dioxide added
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Break skins to allow release of juice
85 - 90%

12. Alcohol has what impact on yeast growth?
breaks skin's tissue
22 - 30 degrees C; 72 - 86 F
inhibits
9 - 10 years

13. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
cool regions
Leuconostoc-oenus
high

14. When is the best time of day to hand harvest?
Bordeaux - Burgundy - and Alsace
9
85 - 90%
Very early morning until noon

15. What are three kinds of batch presses that have historically been used in wine production?
2mm inside wood's surface
9 - 10 years
vertical basket - horizontal and bladder press
30 degrees C

16. What is the depth of toasting when it is a light toast?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
surface of interior walls
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
drying grapes - noble rot

17. What is the major advantage of hand harvesting over mechanical harvesting?
75 - 85%
blending
damage to berries is minimal
Pressing whole cluster

18. What is the minimum temp for MLF to occur?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
10 - 14 degrees C
color - tannin and body
17 - 20 degrees C

19. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
Hard-veggie or green flavor
blending with high acid must & ion exchanging
pigments - tannins - acidity

20. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
2mm inside wood's surface
vertical basket - horizontal and bladder press
saccharomyces bayamus

21. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
10 - 14 degrees C
Yeast inhibitors - pasteurization - sterile filtration
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

22. What is the purpose of de-stemming?
at least a month before harvest
Limousin - Burgundy - Allien - Troncais - and Vosges
Separate stems from must
alcohol evaporates through barrel wall more than water

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

24. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
Deep cooling - imposing stress on yeast - adding alcohol
Carbonic maceration
water evaporates through barrel more than alcohol

25. What is the importance of humidity in barrel aging below 60% RH?
60% free run; 65% press run
72 - 82 degrees F
water evaporates through barrel more than alcohol
wood - concrete - iron - plastic - stainless steel

26. What polyeric compounds tend to cause colloid coagulation in wine?
9
tartaric
tannins
pectins

27. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
high
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Brix (US) - Baum (France) - Oechsle (Germany)

28. What function does a capsule serve?
high
10 - 14 degrees C
protect cork from cork borers - improve bottle appearance - brand identity
Portugal and Spain

29. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Citric
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Citric
pigment

30. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
no time in loading & discharging
Blended with free run - increases color - tannins - complexity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Traditional and Export

31. What is the desirable bacteria genus for starting MLF in wine?
breaks skin's tissue
non-flavonoid phenols
Leuconostoc-oenus
concrete - iron

32. What are the most common reasons for a stuck fermentation?
Hard-veggie or green flavor
oxidation
Lack of oxygen; lack of nutrition; unviable yeast; low temp
total acidity & ph

33. High acid concentrations in fruit are usually caused by what common occurrence?
color & tannin extraction
enzyamatic - in must before fermentation; chemical - during processing and in bottling
around the time of verasion (when the grapes change colors)
Harvesting under ripe grapes due to viticultural difficulties - like weather

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

35. Define lees.
3
Solid particles suspended in the must after crushing / pressing
pectins
Total acidity

36. What is the most practical and most frequent method of correcting acidity in wine?
Break skins to allow release of juice
Tartaric and Malic
< 50 degrees F
acid adjustment

37. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
pigment
cloudiness & settling of particles
early racking - early fining - sulfur-dioxide added
around the time of verasion (when the grapes change colors)

38. What term is used to describe the absorption of oxygen that is common in white wine making?
pressure level exerted and type of pressure used
75% must; 16% skins; 4% seeds - 5% stems
22 - 30 degrees C; 72 - 86 F
oxidation

39. When is the best time to add sugar to the must?
85 - 90%
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
beginning of fermentation
tartaric

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

41. What is a major by-product of MLF?
30 degrees C
total acidity (concentration of acids)
Acetic acid
bentonite - activated carbon - gelatin - egg whites - PVPP

42. Fermented free run is what % of the total wine volume?
drying grapes - noble rot
Hard-veggie or green flavor
85 - 90%
clears juice from its lees

43. The higher compound levels from the press run are related to what action during the making of the press run?
'green' - 'leafy'
oxidation
pressure level exerted and type of pressure used
overcoming defects - balancing the wine - enhancing complexity

44. What are the three most common still wine bottle shapes used today?
'green' - 'leafy'
clears juice from its lees
Bordeaux - Burgundy - and Alsace
up to 24 hours

45. What are the four types of skin contact that occur in red wine making?
clears juice from its lees
no time in loading & discharging
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Chardonnay

46. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
pressure level exerted and type of pressure used
1 - 4 hours

47. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Blended with free run - increases color - tannins - complexity
9
vanillic acid and ellagic acid
drying grapes - noble rot

48. How does the production of late harvest wine differ from normal still wine?
75% must; 16% skins; 4% seeds - 5% stems
higher pressure and more cycles of pressing
10 - 14 degrees C
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

49. SO2 is added to barrel maintenance in order to protect it against what two agents?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
mold; all kinds of wine spoilage (micro-organism)
saccharomyces bayamus
1 - 4 hours

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