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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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1. What are the main acids in grapes?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Tartaric and Malic
Destemming / crushing followed by press or direct pressing of whole clusters

2. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
cane sugar / grape concentrate
acid adjustment
OH (hydroxyl); tannins
start at verasion and repeat when necessary

3. What are the objectives of fining?
9 - 10 years
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

4. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
22 - 30 degrees C; 72 - 86 F
acid adjustment
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

5. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pre-heating grapes or must to enhance low color intensity
Hard-veggie or green flavor
Citric

6. How often should long termed cellar wines be re-corked?
7 - 10 years
3
30 -40 years
slow oxidation; adding oak phenols

7. 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)
Ratio of fructose is greater than glucose
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
vertical basket - horizontal and bladder press

8. What is the importance of humidity in barrel aging above 60% RH?
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
More ripe the fruit - less time required for skin contact
75 - 85%

9. What are three types of toasting?
Separate stems from must
blending with high acid must & ion exchanging
Light - medium and heavy
pigments - tannins - acidity

10. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Blended with free run - increases color - tannins - complexity
vertical basket - horizontal and bladder press
varietal flavor - color - and tannin compounds
3 - 4mm inside wood's surface

11. What are the goals of oak aging wine?
early racking - early fining - sulfur-dioxide added
bentonite - activated carbon - gelatin - egg whites - PVPP
start at verasion and repeat when necessary
slow oxidation; adding oak phenols

12. What are the four types of skin contact that occur in red wine making?
More ripe the fruit - less time required for skin contact
pressure level exerted and type of pressure used
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
vanillic acid and ellagic acid

13. What is a major by-product of MLF?
Separate stems from must
Harvesting under ripe grapes due to viticultural difficulties - like weather
Acetic acid
Traditional and Export

14. Cold stabilization removes what acid in must?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
75% must; 16% skins; 4% seeds - 5% stems
tartaric
75 - 85%

15. What two container materials must be lined before they can be used to store wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
< 50 degrees F
bentonite - activated carbon - gelatin - egg whites - PVPP
concrete - iron

16. What are the two key sugars in grapes?
Glucose and Fructose
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
color - tannin and body
batch & continuous

17. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
blending
vanillic acid and ellagic acid
Air conditioning
3 - 4mm inside wood's surface

18. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
pectins
3
'green' - 'leafy'
vertical basket - horizontal and bladder press

19. What are common techniques to reduce the acidity of must?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
water evaporates through barrel more than alcohol
Traditional and Export
chemicals or blend with low acid/high ph must

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

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21. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
60% free run; 65% press run
Carbonic maceration
water evaporates through barrel more than alcohol

22. What are the two most common sugars used to increase the sugar content of the must?
blending
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
tartaric - malic - citric
cane sugar / grape concentrate

23. Titratable acidity is better known by what name?
85 - 90%
total acidity (concentration of acids)
beginning of fermentation
75 - 85%

24. What grapes are commonly used in a Burgundy bottle?
Bordeaux - and Burgundy
9 - 10 years
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
early racking - early fining - sulfur-dioxide added

25. What are the most common reasons for a stuck fermentation?
40 -45 years
9
Lack of oxygen; lack of nutrition; unviable yeast; low temp
bentonite - activated carbon - gelatin - egg whites - PVPP

26. What is the overall weight composition of grape clusters?
color - tannin and body
inhibits
75% must; 16% skins; 4% seeds - 5% stems
Ratio of fructose is greater than glucose

27. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
pressure level exerted and type of pressure used
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lactic
Solid particles suspended in the must after crushing / pressing

28. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
up to 24 hours
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Blended with free run - increases color - tannins - complexity

29. What are the two styles of Burgundy barrels?
85 - 90%
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Traditional and Export
pre-heating grapes or must to enhance low color intensity

30. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
60% free run; 65% press run
surplus & deficiency
concrete - iron

31. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
batch & continuous
pressing whole cluster without destemming or crushing
enzyamatic - in must before fermentation; chemical - during processing and in bottling
damage to berries is minimal

32. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Very early morning until noon
1 - 4 hours
Traditional and Export
Yeast inhibitors - pasteurization - sterile filtration

33. After planting - how soon can the first wine cork quality bark be stripped from the tree?
20% - 40%
damage to berries is minimal
Tartaric and Malic
40 -45 years

34. Press run is often used in what ways to enrich a final wine?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Blended with free run - increases color - tannins - complexity
Leuconostoc-oenus
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

35. Wine yeasts generally belongs to what genus of yeast?
varietal flavor - color - and tannin compounds
saccharomyces
Bordeaux - and Burgundy
concrete - iron

36. What is the purpose of racking wine?
Chateau and Export
oxidation
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Clarify / aerate wine - separate solids

37. What is a major advantage and disadvantage to mechanical harvesting?
at least a month before harvest
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Chardonnay
alcohol evaporates through barrel wall more than water

38. In what grape is some skin contact almost always used during white wine making?
9
cinnamic acid
Chardonnay
60% free run; 70% press run

39. What are the primary disadvantages of a continuous press over batch presses?

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40. Unfermented free run makes up what % of total extractable juice?
glycerol; methanol; succinic acid; lactic acid;
75 - 85%
Bordeaux - Burgundy - and Alsace
cane sugar / grape concentrate

41. What is the best method to reduce the acidity of must?
mold; all kinds of wine spoilage (micro-organism)
blending
pigments - tannins - acidity
acid adjustment

42. What is the preferred temperature range for red wine making?
wood - concrete - iron - plastic - stainless steel
Traditional and Export
no time in loading & discharging
72 - 82 degrees F

43. What group of compounds give wine color?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
9
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Starting might be difficult and it could stop too soon.

44. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Muscat
Deep cooling - imposing stress on yeast - adding alcohol
blending
85 - 90%

45. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Lactic
Bordeaux - and Burgundy
10 - 13%
20% - 40%

46. What are two acids most commonly extracted from oak?
drying grapes - noble rot
10 - 13%
vanillic acid and ellagic acid
Air conditioning

47. What is the purpose of a lees filter?
early racking - early fining - sulfur-dioxide added
OH (hydroxyl); tannins
clears juice from its lees
cane sugar / grape concentrate

48. What is the purpose of the crush?
30 -40 years
Break skins to allow release of juice
Hard-veggie or green flavor
OH (hydroxyl); tannins

49. What function does a capsule serve?
10 - 13%
protect cork from cork borers - improve bottle appearance - brand identity
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
water evaporates through barrel more than alcohol

50. What is the main reason for acid deficiency in must?
beginning of fermentation
Reduction of malic acid during ripening period
Citric
blending