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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 primary advantages of a continuous press over batch presses?
no time in loading & discharging
overcoming defects - balancing the wine - enhancing complexity
damage to berries is minimal
Total acidity

2. What are the five most common grapes used to produce late harvest wines?
concrete - iron
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
inhibits
Separate stems from must

3. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Separate stems from must
Deep cooling - imposing stress on yeast - adding alcohol
4 tons per acre
20% - 40%

4. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
3 - 4mm inside wood's surface
Tartaric and Malic
water evaporates through barrel more than alcohol

5. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Bordeaux - and Burgundy
Separate stems from must
protect against oxidation - protect against microbial spoilage
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

6. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
total acidity (concentration of acids)
Hard-veggie or green flavor
clarify and aerate
saccharomyces bayamus

7. How does the production of late harvest wine differ from normal still wine?
cinnamic acid
higher pressure and more cycles of pressing
pressing whole cluster without destemming or crushing
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

8. What are the main acids in grapes?
Tartaric and Malic
Bordeaux - and Burgundy
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lack of oxygen; lack of nutrition; unviable yeast; low temp

9. What is the purpose of de-stemming?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
1 - 4 hours
Separate stems from must
saccharomyces

10. 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
cloudiness & settling of particles
Citric
up to 24 hours

11. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
total acidity (concentration of acids)
color - tannin and body

12. What are the two most common sugars used to increase the sugar content of the must?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
total acidity & ph
cane sugar / grape concentrate
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

13. What is the importance of humidity in barrel aging below 60% RH?
protect cork from cork borers - improve bottle appearance - brand identity
water evaporates through barrel more than alcohol
1 - 4 hours
30 -40 years

14. What is the purpose of the crush?
overcoming defects - balancing the wine - enhancing complexity
mold; all kinds of wine spoilage (micro-organism)
Break skins to allow release of juice
Light - medium and heavy

15. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
cane sugar / grape concentrate
3 - 4mm inside wood's surface
pigments - tannins - acidity
start at verasion and repeat when necessary

16. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
total acidity (concentration of acids)
Air conditioning
pigment

17. What is the purpose of racking wine?
non-flavonoid phenols
1 - 4 hours
Clarify / aerate wine - separate solids
clears juice from its lees

18. What is the length of skin contact in white wines if "short contact" occurs?
bentonite - activated carbon - gelatin - egg whites - PVPP
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
1 - 4 hours
up to 24 hours

19. SO2 is added to barrel maintenance in order to protect it against what two agents?
Solid particles suspended in the must after crushing / pressing
mold; all kinds of wine spoilage (micro-organism)
alcohol evaporates through barrel wall more than water
cane sugar / grape concentrate

20. What fraction if grape weight is in the free run and press run if you are making red wine?
contributes to bouquet
60% free run; 65% press run
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
surplus & deficiency

21. Stabilization is a term used to prevent what from occurring in the bottle?
72 - 82 degrees F
vertical basket - horizontal and bladder press
cloudiness & settling of particles
9 - 10 years

22. Blending is used in order to achieve what goals?
Light - medium and heavy
overcoming defects - balancing the wine - enhancing complexity
clarify and aerate
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

23. What is the oak used in cork production?
clarify and aerate
quercus suber
high
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

24. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
60% free run; 65% press run
high
9
contributes to bouquet

25. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
pigment
10 - 13%
around the time of verasion (when the grapes change colors)
contributes to bouquet

26. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
mold; all kinds of wine spoilage (micro-organism)
Hard-veggie or green flavor
46 -57 degrees F
tartaric - malic - citric

27. What grapes are commonly used in a Burgundy bottle?
cane sugar / grape concentrate
< 50 degrees F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Chardonnay

28. What are the most common reasons for a stuck fermentation?
OH (hydroxyl); tannins
Lack of oxygen; lack of nutrition; unviable yeast; low temp
tannins
clarify and aerate

29. What two countries represent at least 70% of cork production?
pressing whole cluster without destemming or crushing
Portugal and Spain
Chateau and Export
40 -45 years

30. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
varietal flavor - color - and tannin compounds
color - tannin and body
75% must; 16% skins; 4% seeds - 5% stems

31. What are five common fining agents used in wine making?
Fruit set - Verasion
bentonite - activated carbon - gelatin - egg whites - PVPP
overcoming defects - balancing the wine - enhancing complexity
'green' - 'leafy'

32. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Yeast inhibitors - pasteurization - sterile filtration
Destemming / crushing followed by press or direct pressing of whole clusters
Lactic
vertical basket - horizontal and bladder press

33. What are the two ways that late harvest grapes concentrate sugar?
around the time of verasion (when the grapes change colors)
Chardonnay
Acetic acid
drying grapes - noble rot

34. In what grape is some skin contact almost always used during white wine making?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Air conditioning
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Chardonnay

35. What is the preferred temperature range for red wine making?
Ratio of fructose is greater than glucose
higher pressure and more cycles of pressing
72 - 82 degrees F
enzyamatic - in must before fermentation; chemical - during processing and in bottling

36. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
20% - 40%
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
75 - 85%
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

37. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
Break skins to allow release of juice
high
up to 24 hours

38. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
cool regions
drying grapes - noble rot
22 - 30 degrees C; 72 - 86 F

39. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
< 50 degrees F
9 - 10 years
pre-heating grapes or must to enhance low color intensity

40. What is a major by-product of MLF?
bentonite - activated carbon - gelatin - egg whites - PVPP
Acetic acid
3 - 4mm inside wood's surface
1 - 4 hours

41. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
clarify and aerate
breaks skin's tissue
glycerol; methanol; succinic acid; lactic acid;
pre-heating grapes or must to enhance low color intensity

42. What type of climate zone produces grapes that are high in acid?
Chateau and Export
quercus suber
cool regions
tartaric

43. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
inhibits
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
3 - 4mm inside wood's surface

44. The higher compound levels from the press run are related to what action during the making of the press run?
20% - 40%
Clarify / aerate wine - separate solids
pressure level exerted and type of pressure used
40 -45 years

45. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Reduction of malic acid during ripening period
9 - 10 years
wood - concrete - iron - plastic - stainless steel
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

46. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
chaptalization
'green' - 'leafy'
pigments - tannins - acidity

47. What are the two types of acidity problems commonly found in wine?
varietal flavor - color - and tannin compounds
surplus & deficiency
Bordeaux - and Burgundy
cinnamic acid

48. What is the minimum starting temperature for white wine must to start fermentation?
cool regions
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
60% free run; 65% press run
10 - 14 degrees C

49. What is the major advantage of hand harvesting over mechanical harvesting?
drying grapes - noble rot
damage to berries is minimal
4 tons per acre
oxidation

50. Fermented free run is what % of the total wine volume?
< 50 degrees F
varietal flavor - color - and tannin compounds
2mm inside wood's surface
85 - 90%