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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. What are the primary advantages of a continuous press over batch presses?
cloudiness & settling of particles
Fruit set - Verasion
breaks skin's tissue
no time in loading & discharging

2. Blending is used in order to achieve what goals?
clarify and aerate
3
Bordeaux - Burgundy - and Alsace
overcoming defects - balancing the wine - enhancing complexity

3. Does ripeness of the fruit have any impact on skin contact in white wine?
surface of interior walls
oxidation
More ripe the fruit - less time required for skin contact
damage to berries is minimal

4. What are three types of toasting?
'green' - 'leafy'
enzyamatic - in must before fermentation; chemical - during processing and in bottling
75% must; 16% skins; 4% seeds - 5% stems
Light - medium and heavy

5. What is a major by-product of MLF?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
3 - 4mm inside wood's surface
Leuconostoc-oenus
Acetic acid

6. What family of grapes can typically develop bitterness if there is skin contact?
30 -40 years
Muscat
chemicals or blend with low acid/high ph must
2mm inside wood's surface

7. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
46 -57 degrees F
60% free run; 70% press run
concrete - iron

8. What fraction if grape weight is in the free run and press run if you are making red wine?
total acidity (concentration of acids)
60% free run; 65% press run
75% must; 16% skins; 4% seeds - 5% stems
22 - 30 degrees C; 72 - 86 F

9. What polyeric compounds tend to cause colloid coagulation in wine?
4 tons per acre
inhibits
pectins
chemicals or blend with low acid/high ph must

10. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
slow oxidation; adding oak phenols
start at verasion and repeat when necessary
clears juice from its lees
around the time of verasion (when the grapes change colors)

11. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
at least a month before harvest
Very early morning until noon
total acidity & ph

12. What is the length of skin contact in white wines if "long contact" occurs?
Carbonic maceration
up to 24 hours
high
Chardonnay

13. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Muscat
60% free run; 65% press run

14. Cold stabilization removes what acid in must?
wood - concrete - iron - plastic - stainless steel
Very early morning until noon
tartaric
30 degrees C

15. What is the preferred temperature range for red wine making?
contributes to bouquet
40 -45 years
blending with high acid must & ion exchanging
72 - 82 degrees F

16. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Portugal and Spain
glycerol; methanol; succinic acid; lactic acid;
water evaporates through barrel more than alcohol
pressing whole cluster without destemming or crushing

17. What are three kinds of batch presses that have historically been used in wine production?
Deep cooling - imposing stress on yeast - adding alcohol
vertical basket - horizontal and bladder press
pressing whole cluster without destemming or crushing
cool regions

18. What are the two keys stages of berry development?
Solid particles suspended in the must after crushing / pressing
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Fruit set - Verasion
40 -45 years

19. What are 3 methods to control temperature in wine making?
Fruit set - Verasion
Hard-veggie or green flavor
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

20. What occurs during racking?
clarify and aerate
beginning of fermentation
high
at least a month before harvest

21. Titratable acidity is better known by what name?
overcoming defects - balancing the wine - enhancing complexity
varietal flavor - color - and tannin compounds
total acidity (concentration of acids)
85 - 90%

22. What parameters can be corrected by blending?
85 - 90%
Free run
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Clarify / aerate wine - separate solids

23. What fractions of grape weight is in the free run and press run if you are making white wine?
slow oxidation; adding oak phenols
60% free run; 70% press run
40 -45 years
clarify and aerate

24. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
85 - 90%
high

25. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
clarify and aerate
Brix (US) - Baum (France) - Oechsle (Germany)
early racking - early fining - sulfur-dioxide added
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

26. Press run is often used in what ways to enrich a final wine?
10 - 13%
Blended with free run - increases color - tannins - complexity
saccharomyces
Fruit set - Verasion

27. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
pigment
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Very early morning until noon

28. What are the two types of acidity problems commonly found in wine?
Separate stems from must
chaptalization
surplus & deficiency
Glucose and Fructose

29. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
concrete - iron
30 -40 years
40 -45 years

30. Flavors in wine are basically derived from what acid?
Light - medium and heavy
up to 24 hours
cinnamic acid
Limousin - Burgundy - Allien - Troncais - and Vosges

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

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32. What acid should not be used to correct acid deficiencies if a MLF is planned?
85 - 90%
Citric
contributes to bouquet
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

33. What are the most common reasons for a stuck fermentation?
overcoming defects - balancing the wine - enhancing complexity
color & tannin extraction
mold; all kinds of wine spoilage (micro-organism)
Lack of oxygen; lack of nutrition; unviable yeast; low temp

34. What are the extracted compounds from oak?
Ratio of fructose is greater than glucose
2mm inside wood's surface
acid adjustment
non-flavonoid phenols

35. Phenolic extraction is greatest at low or high must temperatures?
slow oxidation; adding oak phenols
high
Tartaric and Malic
bentonite - activated carbon - gelatin - egg whites - PVPP

36. How often should long termed cellar wines be re-corked?
Separate stems from must
10 - 14 degrees C
Pressing whole cluster
30 -40 years

37. In general - which produces better wine - free run or press run?
blending with high acid must & ion exchanging
Free run
surplus & deficiency
3 - 4mm inside wood's surface

38. When is the best time of day to hand harvest?
Very early morning until noon
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
up to 24 hours
Yeast inhibitors - pasteurization - sterile filtration

39. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
75 - 85%
Bordeaux - and Burgundy
Pressing whole cluster

40. Define lees.
Solid particles suspended in the must after crushing / pressing
clarify and aerate
tartaric
drying grapes - noble rot

41. What are the two styles of a Bordeaux barrel?
total acidity (concentration of acids)
Chateau and Export
Traditional and Export
concrete - iron

42. What is a major advantage and disadvantage to mechanical harvesting?
contributes to bouquet
Carbonic maceration
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
slow oxidation; adding oak phenols

43. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
7 - 10 years
22 - 30 degrees C; 72 - 86 F
4 tons per acre
slow oxidation; adding oak phenols

44. What grapes are commonly used in a Bordeaux bottle?
concrete - iron
3 - 4mm inside wood's surface
3
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

45. What is the most practical and most frequent method of correcting acidity in wine?
tannins
no time in loading & discharging
surface of interior walls
acid adjustment

46. When is the best time to add sugar to the must?
saccharomyces
< 50 degrees F
beginning of fermentation
'green' - 'leafy'

47. What is the oak used in cork production?
clears juice from its lees
quercus suber
10 - 13%
damage to berries is minimal

48. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
alcohol evaporates through barrel wall more than water
20% - 40%
pressure level exerted and type of pressure used
Yeast inhibitors - pasteurization - sterile filtration

49. Alcohol has what impact on yeast growth?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
concrete - iron
inhibits

50. At what time should irrigation be stopped if dry farming techniques are being used?
around the time of verasion (when the grapes change colors)
total acidity & ph
at least a month before harvest
non-flavonoid phenols