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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 is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
30 -40 years
oxidation
Tartaric and Malic
Starting might be difficult and it could stop too soon.

2. When is the best time to add sugar to the must?
concrete - iron
beginning of fermentation
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Traditional and Export

3. What acid should not be used to correct acid deficiencies if a MLF is planned?
Lactic
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Citric
bentonite - activated carbon - gelatin - egg whites - PVPP

4. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
oxidation
pressure level exerted and type of pressure used
30 degrees C

5. What fraction if grape weight is in the free run and press run if you are making red wine?
cool regions
concrete - iron
Muscat
60% free run; 65% press run

6. What is the purpose of racking wine?
tartaric - malic - citric
Citric
Solid particles suspended in the must after crushing / pressing
Clarify / aerate wine - separate solids

7. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
tartaric
Starting might be difficult and it could stop too soon.
40 -45 years

8. What are the five most common grapes used to produce late harvest wines?
Blended with free run - increases color - tannins - complexity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Citric

9. Which are more easily extracted during fermentation - pigment or tannins?
Citric
vertical basket - horizontal and bladder press
pigment
Bordeaux - Burgundy - and Alsace

10. In what grape is some skin contact almost always used during white wine making?
Carbonic maceration
Citric
20% - 40%
Chardonnay

11. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
saccharomyces bayamus
OH (hydroxyl); tannins
tannins

12. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Destemming / crushing followed by press or direct pressing of whole clusters
3
chaptalization
contributes to bouquet

13. What are the goals of oak aging wine?
4 tons per acre
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
slow oxidation; adding oak phenols
Chardonnay

14. What are three kinds of batch presses that have historically been used in wine production?
pectins
tannins
vertical basket - horizontal and bladder press
damage to berries is minimal

15. What are the two keys stages of berry development?
beginning of fermentation
7 - 10 years
OH (hydroxyl); tannins
Fruit set - Verasion

16. What is the purpose of the crush?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
drying grapes - noble rot
Break skins to allow release of juice
tannins

17. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Reduction of malic acid during ripening period
Break skins to allow release of juice
damage to berries is minimal

18. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
pectins
surface of interior walls
overcoming defects - balancing the wine - enhancing complexity

19. What is the minimum temp for MLF to occur?
chaptalization
Chardonnay
17 - 20 degrees C
1 - 4 hours

20. What are the two styles of Burgundy barrels?
Chardonnay
Traditional and Export
17 - 20 degrees C
color & tannin extraction

21. What two countries represent at least 70% of cork production?
non-flavonoid phenols
Portugal and Spain
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Starting might be difficult and it could stop too soon.

22. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
cool regions
40 -45 years

23. What polyeric compounds tend to cause colloid coagulation in wine?
cloudiness & settling of particles
60% free run; 65% press run
46 -57 degrees F
pectins

24. What is the depth of toasting when it is a light toast?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
surface of interior walls
high
acid adjustment

25. In general - which produces better wine - free run or press run?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Harvesting under ripe grapes due to viticultural difficulties - like weather
3
Free run

26. What is the purpose of a lees filter?
pre-heating grapes or must to enhance low color intensity
damage to berries is minimal
clears juice from its lees
10 - 13%

27. What are the two types of acidity problems commonly found in wine?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
2mm inside wood's surface
surplus & deficiency
40 -45 years

28. If an age able white wine is being produced what impact does skin contact have?
Muscat
30 degrees C
contributes to bouquet
batch & continuous

29. What are five common fining agents used in wine making?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
color - tannin and body
4 tons per acre
bentonite - activated carbon - gelatin - egg whites - PVPP

30. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pigments - tannins - acidity
pressing whole cluster without destemming or crushing
pigment
chaptalization

31. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
More ripe the fruit - less time required for skin contact
alcohol evaporates through barrel wall more than water
no time in loading & discharging

32. What is the normal starting temperature for red wine must to start fermentation?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
30 -40 years
22 - 30 degrees C; 72 - 86 F
total acidity (concentration of acids)

33. Stabilization is a term used to prevent what from occurring in the bottle?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
cloudiness & settling of particles
75 - 85%
10 - 14 degrees C

34. SO2 is added to barrel maintenance in order to protect it against what two agents?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
alcohol evaporates through barrel wall more than water
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
mold; all kinds of wine spoilage (micro-organism)

35. What grapes are commonly used in a Bordeaux bottle?
75% must; 16% skins; 4% seeds - 5% stems
Citric
Reduction of malic acid during ripening period
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

36. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
tartaric - malic - citric
Lack of oxygen; lack of nutrition; unviable yeast; low temp
pre-heating grapes or must to enhance low color intensity

37. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Destemming / crushing followed by press or direct pressing of whole clusters
Blended with free run - increases color - tannins - complexity
color - tannin and body
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

38. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
cinnamic acid
Yeast inhibitors - pasteurization - sterile filtration
Acetic acid

39. What are five different materials used in storage containers?
Fruit set - Verasion
wood - concrete - iron - plastic - stainless steel
batch & continuous
tartaric - malic - citric

40. What fractions of grape weight is in the free run and press run if you are making white wine?
tartaric
Carbonic maceration
60% free run; 70% press run
saccharomyces

41. What are the objectives of fining?
75% must; 16% skins; 4% seeds - 5% stems
around the time of verasion (when the grapes change colors)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

42. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
Separate stems from must
Break skins to allow release of juice
10 - 14 degrees C

43. What are the two major categories into which wine presses are grouped?
Starting might be difficult and it could stop too soon.
damage to berries is minimal
blending with high acid must & ion exchanging
batch & continuous

44. What are three types of toasting?
85 - 90%
Light - medium and heavy
tartaric
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

45. How often should long termed cellar wines be re-corked?
10 - 14 degrees C
cloudiness & settling of particles
Fruit set - Verasion
30 -40 years

46. What is the oak used in cork production?
high
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Destemming / crushing followed by press or direct pressing of whole clusters
quercus suber

47. What are the main acids in grapes?
alcohol evaporates through barrel wall more than water
Tartaric and Malic
Portugal and Spain
30 degrees C

48. What is the length of skin contact in white wines if "short contact" occurs?
Muscat
Solid particles suspended in the must after crushing / pressing
9 - 10 years
1 - 4 hours

49. The acidic (sour) taste in wine is most dependent on which acidity paramater?
vanillic acid and ellagic acid
22 - 30 degrees C; 72 - 86 F
Total acidity
pigments - tannins - acidity

50. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
20% - 40%
concrete - iron
damage to berries is minimal