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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 depth of toasting when it is a heavy toast?

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2. What are the common practices to inhibit MLF?
vanillic acid and ellagic acid
early racking - early fining - sulfur-dioxide added
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Leuconostoc-oenus

3. What is the oak used in cork production?
Carbonic maceration
Fruit set - Verasion
drying grapes - noble rot
quercus suber

4. What are 3 methods to control temperature in wine making?
Starting might be difficult and it could stop too soon.
around the time of verasion (when the grapes change colors)
mold; all kinds of wine spoilage (micro-organism)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

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

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6. 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%
up to 24 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
More ripe the fruit - less time required for skin contact

7. Fermented free run is what % of the total wine volume?
Light - medium and heavy
mold; all kinds of wine spoilage (micro-organism)
9 - 10 years
85 - 90%

8. The acidic (sour) taste in wine is most dependent on which acidity paramater?
pressing whole cluster without destemming or crushing
tartaric
Total acidity
Solid particles suspended in the must after crushing / pressing

9. What are the two major categories into which wine presses are grouped?
batch & continuous
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
varietal flavor - color - and tannin compounds
Air conditioning

10. What is the main reason for acid deficiency in must?
alcohol evaporates through barrel wall more than water
Reduction of malic acid during ripening period
3
Muscat

11. What are the two key sugars in grapes?
Bordeaux - Burgundy - and Alsace
saccharomyces
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Glucose and Fructose

12. What is a major by-product of MLF?
3 - 4mm inside wood's surface
Acetic acid
total acidity & ph
Separate stems from must

13. What is the depth of toasting when it is a light toast?
slow oxidation; adding oak phenols
tannins
surface of interior walls
pigment

14. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
contributes to bouquet
OH (hydroxyl); tannins

15. After the first harvest - how often can the bark be stripped from the oak trees?
chemicals or blend with low acid/high ph must
9 - 10 years
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
batch & continuous

16. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
wood - concrete - iron - plastic - stainless steel
60% free run; 65% press run

17. For how many years can compounds be extracted from a barrel?
Solid particles suspended in the must after crushing / pressing
pectins
7 - 10 years
60% free run; 65% press run

18. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Acetic acid
Brix (US) - Baum (France) - Oechsle (Germany)
total acidity (concentration of acids)
around the time of verasion (when the grapes change colors)

19. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
17 - 20 degrees C
Break skins to allow release of juice
Chateau and Export

20. Alcohol has what impact on yeast growth?
inhibits
85 - 90%
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
60% free run; 65% press run

21. What is the minimum temp for MLF to occur?
surface of interior walls
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
17 - 20 degrees C
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

22. What is the preferred temperature range for white wine making?
vanillic acid and ellagic acid
46 -57 degrees F
Chateau and Export
around the time of verasion (when the grapes change colors)

23. Wine yeasts generally belongs to what genus of yeast?
chemicals or blend with low acid/high ph must
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
saccharomyces
46 -57 degrees F

24. What are the major techniques used for acid correction when it is deficient?
22 - 30 degrees C; 72 - 86 F
Very early morning until noon
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
blending with high acid must & ion exchanging

25. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
start at verasion and repeat when necessary
Lack of oxygen; lack of nutrition; unviable yeast; low temp

26. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
chaptalization
10 - 13%
at least a month before harvest
saccharomyces

27. What polyeric compounds tend to cause colloid coagulation in wine?
saccharomyces bayamus
at least a month before harvest
pectins
vanillic acid and ellagic acid

28. What two container materials must be lined before they can be used to store wine?
tartaric - malic - citric
20% - 40%
concrete - iron
Harvesting under ripe grapes due to viticultural difficulties - like weather

29. What are the extracted compounds from oak?
non-flavonoid phenols
OH (hydroxyl); tannins
Lack of oxygen; lack of nutrition; unviable yeast; low temp
high

30. Theoretically - how many degrees can a fermentation rise during fermentation?
Leuconostoc-oenus
30 degrees C
tartaric - malic - citric
slow oxidation; adding oak phenols

31. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
OH (hydroxyl); tannins
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
at least a month before harvest
acid adjustment

32. What are the two acidity parameters that are used to describe the acidity of must?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cloudiness & settling of particles
total acidity & ph

33. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
glycerol; methanol; succinic acid; lactic acid;
7 - 10 years
Lactic

34. What are the goals of oak aging wine?
breaks skin's tissue
alcohol evaporates through barrel wall more than water
Clarify / aerate wine - separate solids
slow oxidation; adding oak phenols

35. In what grape is some skin contact almost always used during white wine making?
protect against oxidation - protect against microbial spoilage
Chardonnay
10 - 14 degrees C
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

36. What is the purpose of a lees filter?
clears juice from its lees
tartaric - malic - citric
Bordeaux - Burgundy - and Alsace
protect against oxidation - protect against microbial spoilage

37. What are the two ways that late harvest grapes concentrate sugar?
bentonite - activated carbon - gelatin - egg whites - PVPP
pigment
overcoming defects - balancing the wine - enhancing complexity
drying grapes - noble rot

38. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Tartaric and Malic
around the time of verasion (when the grapes change colors)
pressing whole cluster without destemming or crushing
4 tons per acre

39. Does ripeness of the fruit have any impact on skin contact in white wine?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
9 - 10 years
More ripe the fruit - less time required for skin contact
Clarify / aerate wine - separate solids

40. How often should long termed cellar wines be re-corked?
Destemming / crushing followed by press or direct pressing of whole clusters
Chateau and Export
30 -40 years
overcoming defects - balancing the wine - enhancing complexity

41. What fraction if grape weight is in the free run and press run if you are making red wine?
start at verasion and repeat when necessary
60% free run; 65% press run
Free run
tartaric

42. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
17 - 20 degrees C
1 - 4 hours
Hard-veggie or green flavor
Solid particles suspended in the must after crushing / pressing

43. What are common techniques to reduce the acidity of must?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
chemicals or blend with low acid/high ph must
no time in loading & discharging
9 - 10 years

44. What are three styles of still wine that have at least 1% RS and the range of RS in each?
alcohol evaporates through barrel wall more than water
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
clarify and aerate
OH (hydroxyl); tannins

45. What acid should not be used to correct acid deficiencies if a MLF is planned?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Citric
high
wood - concrete - iron - plastic - stainless steel

46. High acid concentrations in fruit are usually caused by what common occurrence?
Bordeaux - and Burgundy
30 -40 years
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Harvesting under ripe grapes due to viticultural difficulties - like weather

47. Flavors in wine are basically derived from what acid?
cinnamic acid
breaks skin's tissue
40 -45 years
pigment

48. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
3 - 4mm inside wood's surface
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Reduction of malic acid during ripening period
Yeast inhibitors - pasteurization - sterile filtration

49. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tartaric
Light - medium and heavy

50. What is the preferred temperature range for red wine making?
around the time of verasion (when the grapes change colors)
pressure level exerted and type of pressure used
contributes to bouquet
72 - 82 degrees F