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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. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Acetic acid
color & tannin extraction
Fruit set - Verasion

2. Define lees.
Solid particles suspended in the must after crushing / pressing
alcohol evaporates through barrel wall more than water
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
2mm inside wood's surface

3. What are the main acids in grapes?
Citric
pectins
Tartaric and Malic
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

4. What is a major by-product of MLF?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
oxidation
no time in loading & discharging
Acetic acid

5. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
overcoming defects - balancing the wine - enhancing complexity
Tartaric and Malic
blending with high acid must & ion exchanging

6. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
3
bentonite - activated carbon - gelatin - egg whites - PVPP
total acidity & ph

7. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
cloudiness & settling of particles
tartaric - malic - citric
Muscat
7 - 10 years

8. What is the purpose of a lees filter?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
85 - 90%
clears juice from its lees
Brix (US) - Baum (France) - Oechsle (Germany)

9. What are the two styles of a Bordeaux barrel?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Total acidity
1 - 4 hours
Chateau and Export

10. What function does a capsule serve?
mold; all kinds of wine spoilage (micro-organism)
at least a month before harvest
Citric
protect cork from cork borers - improve bottle appearance - brand identity

11. What acid should not be used to correct acid deficiencies if a MLF is planned?
Ratio of fructose is greater than glucose
protect against oxidation - protect against microbial spoilage
water evaporates through barrel more than alcohol
Citric

12. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
1 - 4 hours
early racking - early fining - sulfur-dioxide added
Ratio of fructose is greater than glucose

13. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
Pressing whole cluster
start at verasion and repeat when necessary
varietal flavor - color - and tannin compounds

14. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
9 - 10 years
Destemming / crushing followed by press or direct pressing of whole clusters
early racking - early fining - sulfur-dioxide added
More ripe the fruit - less time required for skin contact

15. What are the extracted compounds from oak?
drying grapes - noble rot
non-flavonoid phenols
Hard-veggie or green flavor
85 - 90%

16. Name three components that are higher in the press run than the free run.
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
enzyamatic - in must before fermentation; chemical - during processing and in bottling
pigments - tannins - acidity
color - tannin and body

17. What are common techniques to reduce the acidity of must?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Carbonic maceration
at least a month before harvest
chemicals or blend with low acid/high ph must

18. What are the five most common grapes used to produce late harvest wines?
Leuconostoc-oenus
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
60% free run; 70% press run
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

19. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
around the time of verasion (when the grapes change colors)
Traditional and Export
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%

20. What is the minimum temp for MLF to occur?
total acidity & ph
tartaric
protect cork from cork borers - improve bottle appearance - brand identity
17 - 20 degrees C

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

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22. What is the depth of toasting when it is a light toast?
blending with high acid must & ion exchanging
surface of interior walls
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

23. What grapes are commonly used in a flute/Alsace bottle?
17 - 20 degrees C
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
cane sugar / grape concentrate
inhibits

24. What fraction if grape weight is in the free run and press run if you are making red wine?
75 - 85%
60% free run; 65% press run
breaks skin's tissue
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

25. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Acetic acid
high
Air conditioning
beginning of fermentation

26. What is the most practical and most frequent method of correcting acidity in wine?
bentonite - activated carbon - gelatin - egg whites - PVPP
OH (hydroxyl); tannins
acid adjustment
total acidity (concentration of acids)

27. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
9
color & tannin extraction
30 -40 years
tannins

28. What is the purpose of the crush?
Break skins to allow release of juice
Harvesting under ripe grapes due to viticultural difficulties - like weather
tartaric - malic - citric
blending

29. What two countries represent at least 70% of cork production?
start at verasion and repeat when necessary
batch & continuous
Blended with free run - increases color - tannins - complexity
Portugal and Spain

30. What are the three most common still wine bottle shapes used today?
Air conditioning
Bordeaux - Burgundy - and Alsace
Muscat
tartaric

31. Unfermented free run makes up what % of total extractable juice?
7 - 10 years
75 - 85%
wood - concrete - iron - plastic - stainless steel
60% free run; 70% press run

32. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
72 - 82 degrees F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Pressing whole cluster
30 degrees C

33. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Citric
Brix (US) - Baum (France) - Oechsle (Germany)
1 - 4 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

34. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Portugal and Spain
1 - 4 hours
3
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

35. What are the most common reasons for a stuck fermentation?
Hard-veggie or green flavor
Lack of oxygen; lack of nutrition; unviable yeast; low temp
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
4 tons per acre

36. What is the overall weight composition of grape clusters?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Lactic
75% must; 16% skins; 4% seeds - 5% stems
vertical basket - horizontal and bladder press

37. What is the minimum starting temperature for white wine must to start fermentation?
mold; all kinds of wine spoilage (micro-organism)
10 - 14 degrees C
oxidation
cane sugar / grape concentrate

38. What is the depth of toasting when it is a heavy toast?

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39. What occurs during racking?
clarify and aerate
10 - 14 degrees C
blending
enzyamatic - in must before fermentation; chemical - during processing and in bottling

40. What yeast will remain active at high alcohol levels?
Fruit set - Verasion
saccharomyces bayamus
Leuconostoc-oenus
around the time of verasion (when the grapes change colors)

41. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
Reduction of malic acid during ripening period
< 50 degrees F
inhibits
color - tannin and body

42. What is a major advantage and disadvantage to mechanical harvesting?
damage to berries is minimal
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
high
drying grapes - noble rot

43. The acidic (sour) taste in wine is most dependent on which acidity paramater?
chaptalization
non-flavonoid phenols
cloudiness & settling of particles
Total acidity

44. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
at least a month before harvest
tartaric - malic - citric
< 50 degrees F
Very early morning until noon

45. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
40 -45 years
Bordeaux - and Burgundy
clears juice from its lees

46. Sugar addition is also known by what name?
75% must; 16% skins; 4% seeds - 5% stems
Lactic
total acidity (concentration of acids)
chaptalization

47. What are the two keys stages of berry development?
breaks skin's tissue
Fruit set - Verasion
30 -40 years
saccharomyces bayamus

48. What is the preferred temperature range for red wine making?
batch & continuous
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Acetic acid
72 - 82 degrees F

49. Flavors in wine are basically derived from what acid?
cloudiness & settling of particles
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
cinnamic acid
Lack of oxygen; lack of nutrition; unviable yeast; low temp

50. What grapes are commonly used in a Bordeaux bottle?
30 -40 years
blending with high acid must & ion exchanging
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
at least a month before harvest