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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. Cold stabilization removes what acid in must?
3 - 4mm inside wood's surface
Lack of oxygen; lack of nutrition; unviable yeast; low temp
slow oxidation; adding oak phenols
tartaric

2. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
saccharomyces bayamus
at least a month before harvest
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
varietal flavor - color - and tannin compounds

3. What are the five most common grapes used to produce late harvest wines?
surplus & deficiency
beginning of fermentation
< 50 degrees F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

4. What is the overall weight composition of grape clusters?
total acidity (concentration of acids)
75% must; 16% skins; 4% seeds - 5% stems
9
1 - 4 hours

5. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
start at verasion and repeat when necessary
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
mold; all kinds of wine spoilage (micro-organism)
< 50 degrees F

6. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Air conditioning
color - tannin and body
More ripe the fruit - less time required for skin contact

7. What is the normal starting temperature for red wine must to start fermentation?
varietal flavor - color - and tannin compounds
blending with high acid must & ion exchanging
22 - 30 degrees C; 72 - 86 F
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

8. What are the two major categories into which wine presses are grouped?
Chardonnay
75% must; 16% skins; 4% seeds - 5% stems
early racking - early fining - sulfur-dioxide added
batch & continuous

9. What are the two styles of a Bordeaux barrel?
surface of interior walls
Chateau and Export
Tartaric and Malic
Hard-veggie or green flavor

10. After planting - how soon can the first wine cork quality bark be stripped from the tree?
overcoming defects - balancing the wine - enhancing complexity
40 -45 years
color & tannin extraction
22 - 30 degrees C; 72 - 86 F

11. When is the best time to add sugar to the must?
beginning of fermentation
Reduction of malic acid during ripening period
More ripe the fruit - less time required for skin contact
slow oxidation; adding oak phenols

12. Titratable acidity is better known by what name?
acid adjustment
up to 24 hours
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
total acidity (concentration of acids)

13. What is the desirable bacteria genus for starting MLF in wine?
cane sugar / grape concentrate
Break skins to allow release of juice
Leuconostoc-oenus
Portugal and Spain

14. What are 3 methods to control temperature in wine making?
Ratio of fructose is greater than glucose
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
higher pressure and more cycles of pressing

15. What is the length of skin contact in white wines if "long contact" occurs?
4 tons per acre
'green' - 'leafy'
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
up to 24 hours

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

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17. What are five different materials used in storage containers?
protect cork from cork borers - improve bottle appearance - brand identity
high
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
wood - concrete - iron - plastic - stainless steel

18. The acidic (sour) taste in wine is most dependent on which acidity paramater?
high
beginning of fermentation
10 - 13%
Total acidity

19. What parameters can be corrected by blending?
Reduction of malic acid during ripening period
cinnamic acid
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
20% - 40%

20. What are the most common reasons for a stuck fermentation?
around the time of verasion (when the grapes change colors)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
tannins

21. 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)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
60% free run; 70% press run
Harvesting under ripe grapes due to viticultural difficulties - like weather

22. What is the depth of toasting when it is a light toast?
Carbonic maceration
Fruit set - Verasion
surface of interior walls
quercus suber

23. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
Ratio of fructose is greater than glucose
chaptalization
< 50 degrees F

24. What are five common fining agents used in wine making?
higher pressure and more cycles of pressing
bentonite - activated carbon - gelatin - egg whites - PVPP
Hard-veggie or green flavor
60% free run; 65% press run

25. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Leuconostoc-oenus
Break skins to allow release of juice

26. What is thermo-vinification?
varietal flavor - color - and tannin compounds
pre-heating grapes or must to enhance low color intensity
bentonite - activated carbon - gelatin - egg whites - PVPP
wood - concrete - iron - plastic - stainless steel

27. At what time should irrigation be stopped if dry farming techniques are being used?
blending
at least a month before harvest
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
3 - 4mm inside wood's surface

28. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
blending with high acid must & ion exchanging
'green' - 'leafy'
Lack of oxygen; lack of nutrition; unviable yeast; low temp

29. What are the common practices to inhibit MLF?
cinnamic acid
early racking - early fining - sulfur-dioxide added
Bordeaux - and Burgundy
Traditional and Export

30. Phenolic extraction is greatest at low or high must temperatures?
high
blending with high acid must & ion exchanging
oxidation
tartaric

31. What are the extracted compounds from oak?
contributes to bouquet
Brix (US) - Baum (France) - Oechsle (Germany)
non-flavonoid phenols
Blended with free run - increases color - tannins - complexity

32. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
1 - 4 hours
glycerol; methanol; succinic acid; lactic acid;
Pressing whole cluster
Traditional and Export

33. What is the purpose of the crush?
Break skins to allow release of juice
Bordeaux - Burgundy - and Alsace
tartaric
10 - 13%

34. What two container materials must be lined before they can be used to store wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
concrete - iron
60% free run; 65% press run
< 50 degrees F

35. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Destemming / crushing followed by press or direct pressing of whole clusters
OH (hydroxyl); tannins
3 - 4mm inside wood's surface
pressing whole cluster without destemming or crushing

36. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
early racking - early fining - sulfur-dioxide added
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
OH (hydroxyl); tannins
Total acidity

37. What is the best method to reduce the acidity of must?
Reduction of malic acid during ripening period
blending
7 - 10 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

38. Sugar addition is also known by what name?
chaptalization
higher pressure and more cycles of pressing
Break skins to allow release of juice
cane sugar / grape concentrate

39. What is the preferred temperature range for red wine making?
72 - 82 degrees F
pigments - tannins - acidity
10 - 14 degrees C
tartaric - malic - citric

40. Unfermented free run makes up what % of total extractable juice?
46 -57 degrees F
75 - 85%
up to 24 hours
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

41. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
total acidity & ph
< 50 degrees F
OH (hydroxyl); tannins
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

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
Bordeaux - Burgundy - and Alsace
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Solid particles suspended in the must after crushing / pressing

43. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
no time in loading & discharging
4 tons per acre
vertical basket - horizontal and bladder press

44. What are the two keys stages of berry development?
Fruit set - Verasion
color & tannin extraction
30 -40 years
Ratio of fructose is greater than glucose

45. Stabilization is a term used to prevent what from occurring in the bottle?
tartaric
cloudiness & settling of particles
pectins
OH (hydroxyl); tannins

46. What grapes are commonly used in a Burgundy bottle?
Light - medium and heavy
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Reduction of malic acid during ripening period
Blended with free run - increases color - tannins - complexity

47. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
cool regions
10 - 14 degrees C
10 - 13%
Harvesting under ripe grapes due to viticultural difficulties - like weather

48. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Hard-veggie or green flavor
Citric
Lactic
7 - 10 years

49. Flavors in wine are basically derived from what acid?
Break skins to allow release of juice
Light - medium and heavy
bentonite - activated carbon - gelatin - egg whites - PVPP
cinnamic acid

50. What is the importance of humidity in barrel aging above 60% RH?
high
10 - 13%
alcohol evaporates through barrel wall more than water
varietal flavor - color - and tannin compounds