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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 yeast will remain active at high alcohol levels?
saccharomyces bayamus
75 - 85%
Chardonnay
water evaporates through barrel more than alcohol

2. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
higher pressure and more cycles of pressing
at least a month before harvest
Pressing whole cluster

3. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
cool regions
OH (hydroxyl); tannins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

4. What grapes are commonly used in a Burgundy bottle?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Brix (US) - Baum (France) - Oechsle (Germany)
start at verasion and repeat when necessary
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

5. What two countries represent at least 70% of cork production?
Hard-veggie or green flavor
Portugal and Spain
7 - 10 years
saccharomyces

6. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
30 degrees C
20% - 40%
Bordeaux - and Burgundy
cane sugar / grape concentrate

7. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
higher pressure and more cycles of pressing
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
clarify and aerate

8. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
Blended with free run - increases color - tannins - complexity
Reduction of malic acid during ripening period
enzyamatic - in must before fermentation; chemical - during processing and in bottling

9. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
varietal flavor - color - and tannin compounds
3
breaks skin's tissue
Brix (US) - Baum (France) - Oechsle (Germany)

10. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
Citric
Leuconostoc-oenus
9

11. What grapes are commonly used in a flute/Alsace bottle?
46 -57 degrees F
2mm inside wood's surface
Bordeaux - Burgundy - and Alsace
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

12. What is the desirable bacteria genus for starting MLF in wine?
Light - medium and heavy
breaks skin's tissue
Leuconostoc-oenus
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

13. What are the main acids in grapes?
Light - medium and heavy
Tartaric and Malic
water evaporates through barrel more than alcohol
at least a month before harvest

14. Sugar addition is also known by what name?
water evaporates through barrel more than alcohol
chaptalization
total acidity & ph
Bordeaux - Burgundy - and Alsace

15. What is the overall weight composition of grape clusters?
wood - concrete - iron - plastic - stainless steel
17 - 20 degrees C
75% must; 16% skins; 4% seeds - 5% stems
3 - 4mm inside wood's surface

16. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
4 tons per acre
Light - medium and heavy
Reduction of malic acid during ripening period
< 50 degrees F

17. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
Muscat
batch & continuous
Acetic acid

18. What is the purpose of a lees filter?
75 - 85%
Very early morning until noon
vanillic acid and ellagic acid
clears juice from its lees

19. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
non-flavonoid phenols
Muscat
Destemming / crushing followed by press or direct pressing of whole clusters
Chateau and Export

20. What is the importance of humidity in barrel aging above 60% RH?
quercus suber
40 -45 years
Pressing whole cluster
alcohol evaporates through barrel wall more than water

21. What are five different materials used in storage containers?
Separate stems from must
total acidity & ph
tannins
wood - concrete - iron - plastic - stainless steel

22. What two container materials must be lined before they can be used to store wine?
around the time of verasion (when the grapes change colors)
Portugal and Spain
concrete - iron
blending with high acid must & ion exchanging

23. What are two types of oxidation that occur in wine making and when do they occur?
oxidation
around the time of verasion (when the grapes change colors)
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
enzyamatic - in must before fermentation; chemical - during processing and in bottling

24. What parameters can be corrected by blending?
Brix (US) - Baum (France) - Oechsle (Germany)
pigments - tannins - acidity
blending with high acid must & ion exchanging
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

25. What family of grapes can typically develop bitterness if there is skin contact?
60% free run; 70% press run
contributes to bouquet
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Muscat

26. What are the common practices to inhibit MLF?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
early racking - early fining - sulfur-dioxide added
Reduction of malic acid during ripening period
saccharomyces

27. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Free run
40 -45 years

28. What is the most practical and most frequent method of correcting acidity in wine?
Chardonnay
acid adjustment
Brix (US) - Baum (France) - Oechsle (Germany)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

29. Phenolic extraction is greatest at low or high must temperatures?
high
30 degrees C
Deep cooling - imposing stress on yeast - adding alcohol
up to 24 hours

30. What is the length of skin contact in white wines if "short contact" occurs?
color - tannin and body
damage to berries is minimal
inhibits
1 - 4 hours

31. What is the best method to reduce the acidity of must?
oxidation
blending
75% must; 16% skins; 4% seeds - 5% stems
'green' - 'leafy'

32. What are the names of the main barrel shapes?
85 - 90%
Hard-veggie or green flavor
early racking - early fining - sulfur-dioxide added
Bordeaux - and Burgundy

33. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
3 - 4mm inside wood's surface
chemicals or blend with low acid/high ph must
batch & continuous

34. What is the oak used in cork production?
quercus suber
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
alcohol evaporates through barrel wall more than water
pre-heating grapes or must to enhance low color intensity

35. What is the common name for a fermentation technique that does not require crushing or de-stemming?
pigment
damage to berries is minimal
Carbonic maceration
contributes to bouquet

36. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Chardonnay
Bordeaux - and Burgundy
protect against oxidation - protect against microbial spoilage

37. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
85 - 90%
color & tannin extraction
tartaric - malic - citric
Hard-veggie or green flavor

38. What occurs during racking?
Air conditioning
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Pressing whole cluster
clarify and aerate

39. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Free run
Lactic
Ratio of fructose is greater than glucose
bentonite - activated carbon - gelatin - egg whites - PVPP

40. What is a major by-product of MLF?
Limousin - Burgundy - Allien - Troncais - and Vosges
Total acidity
non-flavonoid phenols
Acetic acid

41. Which are more easily extracted during fermentation - pigment or tannins?
Lactic
pigment
9
vertical basket - horizontal and bladder press

42. What are five common fining agents used in wine making?
Glucose and Fructose
vertical basket - horizontal and bladder press
clarify and aerate
bentonite - activated carbon - gelatin - egg whites - PVPP

43. What group of compounds give wine color?
Reduction of malic acid during ripening period
vanillic acid and ellagic acid
60% free run; 65% press run
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

44. SO2 is added to barrel maintenance in order to protect it against what two agents?
Acetic acid
Very early morning until noon
mold; all kinds of wine spoilage (micro-organism)
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

45. What grapes are commonly used in a Bordeaux bottle?
Destemming / crushing followed by press or direct pressing of whole clusters
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Citric
glycerol; methanol; succinic acid; lactic acid;

46. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
3
Very early morning until noon

47. When is the best time of day to hand harvest?
Very early morning until noon
Traditional and Export
Starting might be difficult and it could stop too soon.
Limousin - Burgundy - Allien - Troncais - and Vosges

48. What are the two styles of Burgundy barrels?
Hard-veggie or green flavor
Traditional and Export
Pressing whole cluster
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

49. After planting - how soon can the first wine cork quality bark be stripped from the tree?
tannins
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
10 - 13%
40 -45 years

50. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
around the time of verasion (when the grapes change colors)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
85 - 90%