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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 are the two key sugars in grapes?
Bordeaux - Burgundy - and Alsace
Traditional and Export
Glucose and Fructose
Break skins to allow release of juice

2. What is the purpose of a lees filter?
clears juice from its lees
9
'green' - 'leafy'
40 -45 years

3. Name three components that are higher in the press run than the free run.
total acidity & ph
pigments - tannins - acidity
72 - 82 degrees F
17 - 20 degrees C

4. Titratable acidity is better known by what name?
total acidity (concentration of acids)
Blended with free run - increases color - tannins - complexity
30 degrees C
Brix (US) - Baum (France) - Oechsle (Germany)

5. Sugar addition is also known by what name?
chaptalization
Starting might be difficult and it could stop too soon.
Traditional and Export
OH (hydroxyl); tannins

6. What are the four types of skin contact that occur in red wine making?
breaks skin's tissue
total acidity (concentration of acids)
17 - 20 degrees C
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

7. What fraction if grape weight is in the free run and press run if you are making red wine?
2mm inside wood's surface
60% free run; 65% press run
Starting might be difficult and it could stop too soon.
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

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

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9. What are the two types of acidity problems commonly found in wine?
blending with high acid must & ion exchanging
higher pressure and more cycles of pressing
surplus & deficiency
Fruit set - Verasion

10. What are two acids most commonly extracted from oak?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
no time in loading & discharging
vanillic acid and ellagic acid
total acidity (concentration of acids)

11. What is a major advantage and disadvantage to mechanical harvesting?
concrete - iron
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Hard-veggie or green flavor
Lactic

12. What are the two styles of a Bordeaux barrel?
Chateau and Export
3 - 4mm inside wood's surface
acid adjustment
Limousin - Burgundy - Allien - Troncais - and Vosges

13. What is the purpose of the crush?
alcohol evaporates through barrel wall more than water
Carbonic maceration
Break skins to allow release of juice
Limousin - Burgundy - Allien - Troncais - and Vosges

14. What family of grapes can typically develop bitterness if there is skin contact?
start at verasion and repeat when necessary
Muscat
color - tannin and body
Citric

15. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
chemicals or blend with low acid/high ph must
glycerol; methanol; succinic acid; lactic acid;
46 -57 degrees F
contributes to bouquet

16. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
total acidity (concentration of acids)
22 - 30 degrees C; 72 - 86 F
cloudiness & settling of particles

17. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
More ripe the fruit - less time required for skin contact
Pressing whole cluster
tartaric - malic - citric
Acetic acid

18. What is the length of skin contact in white wines if "long contact" occurs?
< 50 degrees F
up to 24 hours
22 - 30 degrees C; 72 - 86 F
tartaric

19. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Bordeaux - and Burgundy
Acetic acid
batch & continuous
tannins

20. What is the preferred temperature range for white wine making?
Traditional and Export
9
46 -57 degrees F
high

21. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
60% free run; 70% press run
Hard-veggie or green flavor

22. What are five common fining agents used in wine making?
Break skins to allow release of juice
saccharomyces
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
bentonite - activated carbon - gelatin - egg whites - PVPP

23. What is the purpose of de-stemming?
Separate stems from must
acid adjustment
Leuconostoc-oenus
tartaric - malic - citric

24. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
varietal flavor - color - and tannin compounds
bentonite - activated carbon - gelatin - egg whites - PVPP
slow oxidation; adding oak phenols

25. What is the minimum temp for MLF to occur?
17 - 20 degrees C
contributes to bouquet
concrete - iron
Reduction of malic acid during ripening period

26. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
saccharomyces
Fruit set - Verasion
concrete - iron
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

27. When is the best time of day to hand harvest?
Very early morning until noon
Separate stems from must
Air conditioning
slow oxidation; adding oak phenols

28. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Fruit set - Verasion
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
higher pressure and more cycles of pressing

29. Does ripeness of the fruit have any impact on skin contact in white wine?
72 - 82 degrees F
10 - 14 degrees C
More ripe the fruit - less time required for skin contact
tannins

30. How often should long termed cellar wines be re-corked?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pressure level exerted and type of pressure used
30 -40 years
30 degrees C

31. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
cane sugar / grape concentrate
color & tannin extraction
9
Muscat

32. For how many years can compounds be extracted from a barrel?
OH (hydroxyl); tannins
glycerol; methanol; succinic acid; lactic acid;
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
7 - 10 years

33. What parameters can be corrected by blending?
OH (hydroxyl); tannins
wood - concrete - iron - plastic - stainless steel
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

34. What occurs during racking?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
clarify and aerate
clears juice from its lees
tartaric - malic - citric

35. What are the five most common grapes used to produce late harvest wines?
batch & continuous
Tartaric and Malic
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Yeast inhibitors - pasteurization - sterile filtration

36. Flavors in wine are basically derived from what acid?
cinnamic acid
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
pectins
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

37. What are the common practices to inhibit MLF?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
10 - 14 degrees C
vanillic acid and ellagic acid
early racking - early fining - sulfur-dioxide added

38. What grapes are commonly used in a Burgundy bottle?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
saccharomyces bayamus
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Glucose and Fructose

39. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
46 -57 degrees F
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

40. High acid concentrations in fruit are usually caused by what common occurrence?
water evaporates through barrel more than alcohol
Harvesting under ripe grapes due to viticultural difficulties - like weather
drying grapes - noble rot
pigments - tannins - acidity

41. Stabilization is a term used to prevent what from occurring in the bottle?
Reduction of malic acid during ripening period
protect cork from cork borers - improve bottle appearance - brand identity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cloudiness & settling of particles

42. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pigment
Limousin - Burgundy - Allien - Troncais - and Vosges

43. What is the best method to reduce the acidity of must?
blending
4 tons per acre
protect against oxidation - protect against microbial spoilage
enzyamatic - in must before fermentation; chemical - during processing and in bottling

44. Alcohol has what impact on yeast growth?
OH (hydroxyl); tannins
inhibits
Destemming / crushing followed by press or direct pressing of whole clusters
up to 24 hours

45. Blending is used in order to achieve what goals?
bentonite - activated carbon - gelatin - egg whites - PVPP
overcoming defects - balancing the wine - enhancing complexity
Acetic acid
chemicals or blend with low acid/high ph must

46. After planting - how soon can the first wine cork quality bark be stripped from the tree?
cinnamic acid
40 -45 years
60% free run; 70% press run
Bordeaux - Burgundy - and Alsace

47. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
10 - 13%
Solid particles suspended in the must after crushing / pressing
oxidation
Hard-veggie or green flavor

48. What is the most practical and most frequent method of correcting acidity in wine?
10 - 13%
acid adjustment
Air conditioning
blending with high acid must & ion exchanging

49. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
OH (hydroxyl); tannins
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
glycerol; methanol; succinic acid; lactic acid;

50. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
saccharomyces bayamus
early racking - early fining - sulfur-dioxide added
cinnamic acid