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Viniculture
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Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
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 three most common still wine bottle shapes used today?
mold; all kinds of wine spoilage (micro-organism)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Bordeaux - Burgundy - and Alsace
Light - medium and heavy
2. What function does a capsule serve?
varietal flavor - color - and tannin compounds
protect cork from cork borers - improve bottle appearance - brand identity
pressure level exerted and type of pressure used
17 - 20 degrees C
3. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
1 - 4 hours
Separate stems from must
Starting might be difficult and it could stop too soon.
4. Titratable acidity is better known by what name?
quercus suber
total acidity (concentration of acids)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Starting might be difficult and it could stop too soon.
5. Unfermented free run makes up what % of total extractable juice?
start at verasion and repeat when necessary
higher pressure and more cycles of pressing
Bordeaux - and Burgundy
75 - 85%
6. What two countries represent at least 70% of cork production?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
total acidity & ph
cane sugar / grape concentrate
Portugal and Spain
7. How does the production of late harvest wine differ from normal still wine?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
no time in loading & discharging
higher pressure and more cycles of pressing
varietal flavor - color - and tannin compounds
8. What is the depth of toasting when it is a light toast?
Clarify / aerate wine - separate solids
surface of interior walls
cinnamic acid
chemicals or blend with low acid/high ph must
9. Fermented free run is what % of the total wine volume?
saccharomyces bayamus
85 - 90%
Acetic acid
clarify and aerate
10. What is thermo-vinification?
Citric
pre-heating grapes or must to enhance low color intensity
pressure level exerted and type of pressure used
color - tannin and body
11. What are 3 methods to control temperature in wine making?
'green' - 'leafy'
Starting might be difficult and it could stop too soon.
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
3 - 4mm inside wood's surface
12. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
tannins
damage to berries is minimal
3
around the time of verasion (when the grapes change colors)
13. What are two acids most commonly extracted from oak?
pectins
Air conditioning
Harvesting under ripe grapes due to viticultural difficulties - like weather
vanillic acid and ellagic acid
14. Theoretically - how many degrees can a fermentation rise during fermentation?
saccharomyces
Chardonnay
Very early morning until noon
30 degrees C
15. What are the four types of skin contact that occur in red wine making?
early racking - early fining - sulfur-dioxide added
More ripe the fruit - less time required for skin contact
surface of interior walls
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
16. Sugar addition is also known by what name?
mold; all kinds of wine spoilage (micro-organism)
Blended with free run - increases color - tannins - complexity
chaptalization
alcohol evaporates through barrel wall more than water
17. What is the major advantage of hand harvesting over mechanical harvesting?
inhibits
tannins
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
damage to berries is minimal
18. 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
cool regions
tannins
saccharomyces
19. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
3
chaptalization
pressure level exerted and type of pressure used
Air conditioning
20. What is the most practical and most frequent method of correcting acidity in wine?
alcohol evaporates through barrel wall more than water
acid adjustment
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
21. What are the two most common sugars used to increase the sugar content of the must?
72 - 82 degrees F
cane sugar / grape concentrate
cinnamic acid
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
22. What happens to the sugar concentrations when Botrytis Cinerea occurs?
batch & continuous
Ratio of fructose is greater than glucose
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
saccharomyces bayamus
23. What is the purpose of de-stemming?
7 - 10 years
Lactic
Separate stems from must
Glucose and Fructose
24. What is the normal starting temperature for red wine must to start fermentation?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
10 - 13%
protect against oxidation - protect against microbial spoilage
22 - 30 degrees C; 72 - 86 F
25. What two container materials must be lined before they can be used to store wine?
10 - 14 degrees C
concrete - iron
blending
varietal flavor - color - and tannin compounds
26. Blending is used in order to achieve what goals?
Free run
batch & continuous
overcoming defects - balancing the wine - enhancing complexity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
27. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
75% must; 16% skins; 4% seeds - 5% stems
protect against oxidation - protect against microbial spoilage
10 - 14 degrees C
28. What are the two acidity parameters that are used to describe the acidity of must?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Total acidity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
total acidity & ph
29. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Ratio of fructose is greater than glucose
9
2mm inside wood's surface
Destemming / crushing followed by press or direct pressing of whole clusters
30. What are the objectives of fining?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
72 - 82 degrees F
OH (hydroxyl); tannins
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
31. Stabilization is a term used to prevent what from occurring in the bottle?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
total acidity (concentration of acids)
cloudiness & settling of particles
Glucose and Fructose
32. In general - which produces better wine - free run or press run?
breaks skin's tissue
Free run
Very early morning until noon
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
33. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
concrete - iron
Carbonic maceration
Ratio of fructose is greater than glucose
34. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
contributes to bouquet
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
10 - 13%
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
35. What fraction if grape weight is in the free run and press run if you are making red wine?
alcohol evaporates through barrel wall more than water
60% free run; 65% press run
surface of interior walls
Reduction of malic acid during ripening period
36. What are common techniques to reduce the acidity of must?
cloudiness & settling of particles
Destemming / crushing followed by press or direct pressing of whole clusters
pressure level exerted and type of pressure used
chemicals or blend with low acid/high ph must
37. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Pressing whole cluster
Total acidity
beginning of fermentation
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
38. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
mold; all kinds of wine spoilage (micro-organism)
start at verasion and repeat when necessary
vanillic acid and ellagic acid
7 - 10 years
39. Which are more easily extracted during fermentation - pigment or tannins?
3 - 4mm inside wood's surface
enzyamatic - in must before fermentation; chemical - during processing and in bottling
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pigment
40. In what grape is some skin contact almost always used during white wine making?
Chardonnay
75% must; 16% skins; 4% seeds - 5% stems
Deep cooling - imposing stress on yeast - adding alcohol
Carbonic maceration
41. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
surface of interior walls
vanillic acid and ellagic acid
Total acidity
42. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
clears juice from its lees
Lack of oxygen; lack of nutrition; unviable yeast; low temp
high
Pressing whole cluster
43. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Destemming / crushing followed by press or direct pressing of whole clusters
20% - 40%
44. What type of climate zone produces grapes that are high in acid?
40 -45 years
surface of interior walls
85 - 90%
cool regions
45. What are three kinds of batch presses that have historically been used in wine production?
Break skins to allow release of juice
Total acidity
vertical basket - horizontal and bladder press
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
46. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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47. Phenolic extraction is greatest at low or high must temperatures?
high
blending with high acid must & ion exchanging
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
overcoming defects - balancing the wine - enhancing complexity
48. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
2mm inside wood's surface
Leuconostoc-oenus
tannins
49. What group of compounds give wine color?
at least a month before harvest
4 tons per acre
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
beginning of fermentation
50. Does ripeness of the fruit have any impact on skin contact in white wine?
pectins
75 - 85%
at least a month before harvest
More ripe the fruit - less time required for skin contact
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