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Viniculture
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Subject
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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 two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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2. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
vanillic acid and ellagic acid
More ripe the fruit - less time required for skin contact
60% free run; 70% press run
3. Which are more easily extracted during fermentation - pigment or tannins?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
vanillic acid and ellagic acid
pigment
Bordeaux - Burgundy - and Alsace
4. What function does a capsule serve?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Fruit set - Verasion
72 - 82 degrees F
protect cork from cork borers - improve bottle appearance - brand identity
5. How does the production of late harvest wine differ from normal still wine?
tannins
17 - 20 degrees C
Deep cooling - imposing stress on yeast - adding alcohol
higher pressure and more cycles of pressing
6. When is the best time of day to hand harvest?
10 - 13%
cloudiness & settling of particles
10 - 14 degrees C
Very early morning until noon
7. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
Very early morning until noon
early racking - early fining - sulfur-dioxide added
water evaporates through barrel more than alcohol
8. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
cane sugar / grape concentrate
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
tartaric - malic - citric
Hard-veggie or green flavor
9. What polyeric compounds tend to cause colloid coagulation in wine?
blending
pectins
saccharomyces
saccharomyces bayamus
10. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
Hard-veggie or green flavor
tartaric - malic - citric
drying grapes - noble rot
11. In what grape is some skin contact almost always used during white wine making?
Harvesting under ripe grapes due to viticultural difficulties - like weather
around the time of verasion (when the grapes change colors)
pressure level exerted and type of pressure used
Chardonnay
12. What type of climate zone produces grapes that are high in acid?
Citric
Destemming / crushing followed by press or direct pressing of whole clusters
cool regions
wood - concrete - iron - plastic - stainless steel
13. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
damage to berries is minimal
drying grapes - noble rot
14. What is the depth of toasting when it is a heavy toast?
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15. What are the three most common still wine bottle shapes used today?
at least a month before harvest
vanillic acid and ellagic acid
'green' - 'leafy'
Bordeaux - Burgundy - and Alsace
16. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
pigments - tannins - acidity
color & tannin extraction
beginning of fermentation
Total acidity
17. Press run is often used in what ways to enrich a final wine?
30 -40 years
oxidation
Blended with free run - increases color - tannins - complexity
10 - 13%
18. What media conditions control yeast growth?
60% free run; 70% press run
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
cane sugar / grape concentrate
7 - 10 years
19. Flavors in wine are basically derived from what acid?
Air conditioning
cinnamic acid
72 - 82 degrees F
tartaric - malic - citric
20. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Ratio of fructose is greater than glucose
vanillic acid and ellagic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
bentonite - activated carbon - gelatin - egg whites - PVPP
21. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
3 - 4mm inside wood's surface
total acidity & ph
OH (hydroxyl); tannins
pressing whole cluster without destemming or crushing
22. What is thermo-vinification?
contributes to bouquet
pre-heating grapes or must to enhance low color intensity
Chardonnay
Free run
23. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
overcoming defects - balancing the wine - enhancing complexity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
9
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
24. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
tannins
Bordeaux - Burgundy - and Alsace
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
25. What parameters can be corrected by blending?
OH (hydroxyl); tannins
color & tannin extraction
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
3 - 4mm inside wood's surface
26. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
pectins
10 - 13%
at least a month before harvest
Hard-veggie or green flavor
27. What two countries represent at least 70% of cork production?
Starting might be difficult and it could stop too soon.
cane sugar / grape concentrate
Blended with free run - increases color - tannins - complexity
Portugal and Spain
28. What happens to the sugar concentrations when Botrytis Cinerea occurs?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
22 - 30 degrees C; 72 - 86 F
Carbonic maceration
Ratio of fructose is greater than glucose
29. Alcohol has what impact on yeast growth?
Light - medium and heavy
inhibits
75% must; 16% skins; 4% seeds - 5% stems
vanillic acid and ellagic acid
30. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
quercus suber
Starting might be difficult and it could stop too soon.
contributes to bouquet
31. Stabilization is a term used to prevent what from occurring in the bottle?
blending
cloudiness & settling of particles
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Clarify / aerate wine - separate solids
32. What are the two key sugars in grapes?
protect against oxidation - protect against microbial spoilage
saccharomyces bayamus
Glucose and Fructose
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
33. When is the best time to add sugar to the must?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
beginning of fermentation
concrete - iron
10 - 14 degrees C
34. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
Blended with free run - increases color - tannins - complexity
Harvesting under ripe grapes due to viticultural difficulties - like weather
OH (hydroxyl); tannins
35. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
clarify and aerate
overcoming defects - balancing the wine - enhancing complexity
36. What is the overall weight composition of grape clusters?
total acidity & ph
75% must; 16% skins; 4% seeds - 5% stems
protect against oxidation - protect against microbial spoilage
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
37. What is the normal starting temperature for red wine must to start fermentation?
tartaric
22 - 30 degrees C; 72 - 86 F
early racking - early fining - sulfur-dioxide added
pigments - tannins - acidity
38. For how many years can compounds be extracted from a barrel?
Hard-veggie or green flavor
7 - 10 years
contributes to bouquet
60% free run; 70% press run
39. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
saccharomyces bayamus
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
60% free run; 65% press run
10 - 13%
40. What are 3 methods to control temperature in wine making?
saccharomyces bayamus
inhibits
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
17 - 20 degrees C
41. What yeast will remain active at high alcohol levels?
beginning of fermentation
saccharomyces bayamus
pigments - tannins - acidity
Bordeaux - and Burgundy
42. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Separate stems from must
Solid particles suspended in the must after crushing / pressing
inhibits
43. Sugar addition is also known by what name?
chaptalization
Traditional and Export
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pigments - tannins - acidity
44. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
2mm inside wood's surface
3
blending with high acid must & ion exchanging
45. What is the preferred temperature range for white wine making?
'green' - 'leafy'
non-flavonoid phenols
batch & continuous
46 -57 degrees F
46. What are the names of the main barrel shapes?
up to 24 hours
Bordeaux - and Burgundy
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30 -40 years
47. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
9
acid adjustment
10 - 13%
20% - 40%
48. What is the best method to reduce the acidity of must?
blending
around the time of verasion (when the grapes change colors)
chemicals or blend with low acid/high ph must
Lactic
49. What grapes are commonly used in a flute/Alsace bottle?
46 -57 degrees F
Yeast inhibitors - pasteurization - sterile filtration
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
non-flavonoid phenols
50. Define lees.
Bordeaux - and Burgundy
surplus & deficiency
Solid particles suspended in the must after crushing / pressing
around the time of verasion (when the grapes change colors)
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