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Viniculture
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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 four types of skin contact that occur in red wine making?
blending
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Carbonic maceration
Brix (US) - Baum (France) - Oechsle (Germany)
2. What is the importance of humidity in barrel aging below 60% RH?
at least a month before harvest
cool regions
water evaporates through barrel more than alcohol
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
3. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Leuconostoc-oenus
Separate stems from must
higher pressure and more cycles of pressing
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
4. What are the two acidity parameters that are used to describe the acidity of must?
cane sugar / grape concentrate
Hard-veggie or green flavor
Carbonic maceration
total acidity & ph
5. What are the five most common grapes used to produce late harvest wines?
up to 24 hours
30 -40 years
< 50 degrees F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
6. Sugar addition is also known by what name?
chaptalization
pigment
Traditional and Export
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
7. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
clears juice from its lees
breaks skin's tissue
8. What are the three most common still wine bottle shapes used today?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
damage to berries is minimal
Bordeaux - Burgundy - and Alsace
4 tons per acre
9. What are common techniques to reduce the acidity of must?
total acidity & ph
oxidation
color & tannin extraction
chemicals or blend with low acid/high ph must
10. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Deep cooling - imposing stress on yeast - adding alcohol
total acidity & ph
beginning of fermentation
11. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
10 - 14 degrees C
4 tons per acre
Blended with free run - increases color - tannins - complexity
12. What is the purpose of a lees filter?
60% free run; 65% press run
Reduction of malic acid during ripening period
pigment
clears juice from its lees
13. Unfermented free run makes up what % of total extractable juice?
Pressing whole cluster
high
75 - 85%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
14. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
total acidity (concentration of acids)
Citric
22 - 30 degrees C; 72 - 86 F
Muscat
15. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Very early morning until noon
surface of interior walls
around the time of verasion (when the grapes change colors)
16. What are the two major categories into which wine presses are grouped?
batch & continuous
Light - medium and heavy
color - tannin and body
glycerol; methanol; succinic acid; lactic acid;
17. Define lees.
batch & continuous
Solid particles suspended in the must after crushing / pressing
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Total acidity
18. How often should long termed cellar wines be re-corked?
around the time of verasion (when the grapes change colors)
30 -40 years
Hard-veggie or green flavor
contributes to bouquet
19. What are the names of the main barrel shapes?
clarify and aerate
Bordeaux - and Burgundy
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Harvesting under ripe grapes due to viticultural difficulties - like weather
20. What are 3 methods to control temperature in wine making?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Pressing whole cluster
20% - 40%
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
21. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
protect against oxidation - protect against microbial spoilage
OH (hydroxyl); tannins
2mm inside wood's surface
Muscat
22. What are three types of toasting?
Bordeaux - Burgundy - and Alsace
vanillic acid and ellagic acid
Separate stems from must
Light - medium and heavy
23. In what grape is some skin contact almost always used during white wine making?
Chardonnay
blending
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
24. What are the common practices to inhibit MLF?
vanillic acid and ellagic acid
early racking - early fining - sulfur-dioxide added
Carbonic maceration
total acidity (concentration of acids)
25. Alcohol has what impact on yeast growth?
22 - 30 degrees C; 72 - 86 F
higher pressure and more cycles of pressing
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
inhibits
26. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
quercus suber
Total acidity
inhibits
27. What are the two styles of Burgundy barrels?
start at verasion and repeat when necessary
Traditional and Export
75% must; 16% skins; 4% seeds - 5% stems
Chateau and Export
28. Which are more easily extracted during fermentation - pigment or tannins?
'green' - 'leafy'
Clarify / aerate wine - separate solids
pigment
water evaporates through barrel more than alcohol
29. What is the overall weight composition of grape clusters?
Bordeaux - and Burgundy
75% must; 16% skins; 4% seeds - 5% stems
drying grapes - noble rot
10 - 13%
30. What grapes are commonly used in a Burgundy bottle?
pectins
Glucose and Fructose
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
40 -45 years
31. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
color - tannin and body
pre-heating grapes or must to enhance low color intensity
Muscat
Hard-veggie or green flavor
32. What are the two most common sugars used to increase the sugar content of the must?
Harvesting under ripe grapes due to viticultural difficulties - like weather
pectins
cane sugar / grape concentrate
Pressing whole cluster
33. What is the major advantage of hand harvesting over mechanical harvesting?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
10 - 14 degrees C
early racking - early fining - sulfur-dioxide added
damage to berries is minimal
34. In general - which produces better wine - free run or press run?
tartaric
40 -45 years
chaptalization
Free run
35. What are three kinds of batch presses that have historically been used in wine production?
OH (hydroxyl); tannins
vanillic acid and ellagic acid
Citric
vertical basket - horizontal and bladder press
36. Cold stabilization removes what acid in must?
Clarify / aerate wine - separate solids
color - tannin and body
beginning of fermentation
tartaric
37. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
color - tannin and body
at least a month before harvest
38. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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39. After the first harvest - how often can the bark be stripped from the oak trees?
30 -40 years
9 - 10 years
non-flavonoid phenols
saccharomyces
40. Fermented free run is what % of the total wine volume?
Hard-veggie or green flavor
Brix (US) - Baum (France) - Oechsle (Germany)
85 - 90%
OH (hydroxyl); tannins
41. What is the depth of toasting when it is a light toast?
early racking - early fining - sulfur-dioxide added
surface of interior walls
Chateau and Export
Lactic
42. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
'green' - 'leafy'
3 - 4mm inside wood's surface
Fruit set - Verasion
20% - 40%
43. What is the best method to reduce the acidity of must?
chaptalization
4 tons per acre
blending
'green' - 'leafy'
44. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Limousin - Burgundy - Allien - Troncais - and Vosges
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
vanillic acid and ellagic acid
Total acidity
45. Press run is often used in what ways to enrich a final wine?
9 - 10 years
pressing whole cluster without destemming or crushing
Blended with free run - increases color - tannins - complexity
color & tannin extraction
46. What are the goals of oak aging wine?
Separate stems from must
slow oxidation; adding oak phenols
Clarify / aerate wine - separate solids
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
47. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
9 - 10 years
9
75% must; 16% skins; 4% seeds - 5% stems
48. Titratable acidity is better known by what name?
beginning of fermentation
total acidity (concentration of acids)
tartaric - malic - citric
early racking - early fining - sulfur-dioxide added
49. What group of compounds give wine color?
Chardonnay
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
oxidation
60% free run; 65% press run
50. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
Separate stems from must
Citric
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
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