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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
mold; all kinds of wine spoilage (micro-organism)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Acetic acid

2. When is the best time of day to hand harvest?
Clarify / aerate wine - separate solids
Very early morning until noon
Destemming / crushing followed by press or direct pressing of whole clusters
75% must; 16% skins; 4% seeds - 5% stems

3. What are the two major categories into which wine presses are grouped?
batch & continuous
saccharomyces bayamus
cane sugar / grape concentrate
OH (hydroxyl); tannins

4. What are three styles of still wine that have at least 1% RS and the range of RS in each?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
wood - concrete - iron - plastic - stainless steel
early racking - early fining - sulfur-dioxide added

5. What are the major techniques used for acid correction when it is deficient?
17 - 20 degrees C
40 -45 years
OH (hydroxyl); tannins
blending with high acid must & ion exchanging

6. What are the common practices to inhibit MLF?
up to 24 hours
pigments - tannins - acidity
saccharomyces bayamus
early racking - early fining - sulfur-dioxide added

7. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
75 - 85%
cloudiness & settling of particles
alcohol evaporates through barrel wall more than water

8. What is a major advantage and disadvantage to mechanical harvesting?
total acidity & ph
60% free run; 65% press run
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
up to 24 hours

9. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
22 - 30 degrees C; 72 - 86 F
color - tannin and body
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

10. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
no time in loading & discharging
tannins
protect cork from cork borers - improve bottle appearance - brand identity
Blended with free run - increases color - tannins - complexity

11. What is the normal starting temperature for red wine must to start fermentation?
Glucose and Fructose
saccharomyces bayamus
vertical basket - horizontal and bladder press
22 - 30 degrees C; 72 - 86 F

12. What is the main reason for acid deficiency in must?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Bordeaux - Burgundy - and Alsace
Reduction of malic acid during ripening period
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

13. What is the minimum starting temperature for white wine must to start fermentation?
alcohol evaporates through barrel wall more than water
22 - 30 degrees C; 72 - 86 F
10 - 14 degrees C
Light - medium and heavy

14. What is the best method to reduce the acidity of must?
blending
pectins
Hard-veggie or green flavor
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

15. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
up to 24 hours
pressing whole cluster without destemming or crushing
cloudiness & settling of particles

16. What polyeric compounds tend to cause colloid coagulation in wine?
surplus & deficiency
Citric
pectins
no time in loading & discharging

17. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Muscat
2mm inside wood's surface
Carbonic maceration
10 - 13%

18. What are the goals of oak aging wine?
oxidation
inhibits
slow oxidation; adding oak phenols
Citric

19. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
9 - 10 years
1 - 4 hours
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

20. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
Muscat
Harvesting under ripe grapes due to viticultural difficulties - like weather
Traditional and Export

21. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
acid adjustment
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
chemicals or blend with low acid/high ph must

22. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
varietal flavor - color - and tannin compounds
chemicals or blend with low acid/high ph must
Lactic

23. Alcohol has what impact on yeast growth?
high
inhibits
Break skins to allow release of juice
start at verasion and repeat when necessary

24. What are the main acids in grapes?
color & tannin extraction
Destemming / crushing followed by press or direct pressing of whole clusters
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Tartaric and Malic

25. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
around the time of verasion (when the grapes change colors)
breaks skin's tissue
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

26. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
protect cork from cork borers - improve bottle appearance - brand identity
pressing whole cluster without destemming or crushing
85 - 90%

27. What occurs during racking?
Hard-veggie or green flavor
color - tannin and body
at least a month before harvest
clarify and aerate

28. What are the two acidity parameters that are used to describe the acidity of must?
Bordeaux - and Burgundy
total acidity & ph
Reduction of malic acid during ripening period
damage to berries is minimal

29. What is the minimum temp for MLF to occur?
alcohol evaporates through barrel wall more than water
saccharomyces
17 - 20 degrees C
60% free run; 65% press run

30. Cold stabilization removes what acid in must?
high
vertical basket - horizontal and bladder press
tartaric
surface of interior walls

31. What yeast will remain active at high alcohol levels?
60% free run; 65% press run
saccharomyces bayamus
concrete - iron
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

32. What is the desirable bacteria genus for starting MLF in wine?
Bordeaux - Burgundy - and Alsace
Leuconostoc-oenus
Total acidity
30 -40 years

33. What are the two ways that late harvest grapes concentrate sugar?
surplus & deficiency
inhibits
drying grapes - noble rot
1 - 4 hours

34. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
clarify and aerate
oxidation
water evaporates through barrel more than alcohol

35. After the first harvest - how often can the bark be stripped from the oak trees?
alcohol evaporates through barrel wall more than water
46 -57 degrees F
blending
9 - 10 years

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

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37. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
bentonite - activated carbon - gelatin - egg whites - PVPP
60% free run; 70% press run
Tartaric and Malic

38. What is the preferred temperature range for red wine making?
breaks skin's tissue
saccharomyces
tartaric - malic - citric
72 - 82 degrees F

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

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40. What are the objectives of fining?
early racking - early fining - sulfur-dioxide added
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
60% free run; 65% press run
cane sugar / grape concentrate

41. Unfermented free run makes up what % of total extractable juice?
75 - 85%
Solid particles suspended in the must after crushing / pressing
saccharomyces bayamus
protect cork from cork borers - improve bottle appearance - brand identity

42. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Bordeaux - Burgundy - and Alsace
< 50 degrees F
10 - 14 degrees C
4 tons per acre

43. What are three types of toasting?
pressure level exerted and type of pressure used
Bordeaux - and Burgundy
Traditional and Export
Light - medium and heavy

44. What are two acids most commonly extracted from oak?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
vanillic acid and ellagic acid
clarify and aerate
Acetic acid

45. What fraction if grape weight is in the free run and press run if you are making red wine?
saccharomyces bayamus
Break skins to allow release of juice
Free run
60% free run; 65% press run

46. What two countries represent at least 70% of cork production?
Portugal and Spain
'green' - 'leafy'
tartaric - malic - citric
60% free run; 70% press run

47. 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)
46 -57 degrees F
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Fruit set - Verasion

48. What is a major by-product of MLF?
2mm inside wood's surface
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Acetic acid
Carbonic maceration

49. What is the length of skin contact in white wines if "short contact" occurs?
concrete - iron
Yeast inhibitors - pasteurization - sterile filtration
1 - 4 hours
pigment

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

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