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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.
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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. Unfermented free run makes up what % of total extractable juice?
clears juice from its lees
tartaric - malic - citric
75 - 85%
vertical basket - horizontal and bladder press
2. What is a major by-product of MLF?
Fruit set - Verasion
Harvesting under ripe grapes due to viticultural difficulties - like weather
Acetic acid
chaptalization
3. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
higher pressure and more cycles of pressing
color & tannin extraction
Portugal and Spain
4. What is a major advantage and disadvantage to mechanical harvesting?
Break skins to allow release of juice
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Free run
Traditional and Export
5. What is the purpose of racking wine?
Destemming / crushing followed by press or direct pressing of whole clusters
Clarify / aerate wine - separate solids
pigments - tannins - acidity
Yeast inhibitors - pasteurization - sterile filtration
6. What is the purpose of de-stemming?
2mm inside wood's surface
Separate stems from must
Destemming / crushing followed by press or direct pressing of whole clusters
Acetic acid
7. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
30 degrees C
Muscat
higher pressure and more cycles of pressing
8. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
quercus suber
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
7 - 10 years
9. What are the major techniques used for acid correction when it is deficient?
'green' - 'leafy'
surplus & deficiency
blending with high acid must & ion exchanging
Chardonnay
10. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Fruit set - Verasion
1 - 4 hours
surface of interior walls
< 50 degrees F
11. When is the best time to add sugar to the must?
at least a month before harvest
beginning of fermentation
early racking - early fining - sulfur-dioxide added
Leuconostoc-oenus
12. The higher compound levels from the press run are related to what action during the making of the press run?
total acidity (concentration of acids)
pressure level exerted and type of pressure used
OH (hydroxyl); tannins
protect against oxidation - protect against microbial spoilage
13. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
color & tannin extraction
non-flavonoid phenols
high
Citric
14. What are the two ways that late harvest grapes concentrate sugar?
Brix (US) - Baum (France) - Oechsle (Germany)
surface of interior walls
drying grapes - noble rot
Total acidity
15. What is the oak used in cork production?
Clarify / aerate wine - separate solids
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
quercus suber
30 -40 years
16. What is the purpose of the crush?
cool regions
Break skins to allow release of juice
batch & continuous
10 - 14 degrees C
17. What is the purpose of a lees filter?
Leuconostoc-oenus
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
clears juice from its lees
water evaporates through barrel more than alcohol
18. How often should long termed cellar wines be re-corked?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
40 -45 years
30 -40 years
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
19. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
blending with high acid must & ion exchanging
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
9
9 - 10 years
20. What are the two keys stages of berry development?
Fruit set - Verasion
damage to berries is minimal
Break skins to allow release of juice
9
21. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
clears juice from its lees
Starting might be difficult and it could stop too soon.
Fruit set - Verasion
22. Blending is used in order to achieve what goals?
Portugal and Spain
Air conditioning
overcoming defects - balancing the wine - enhancing complexity
blending
23. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
10 - 14 degrees C
Starting might be difficult and it could stop too soon.
24. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
overcoming defects - balancing the wine - enhancing complexity
cinnamic acid
glycerol; methanol; succinic acid; lactic acid;
Carbonic maceration
25. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pressing whole cluster without destemming or crushing
Fruit set - Verasion
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
26. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
beginning of fermentation
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Chardonnay
27. What is the depth of toasting when it is a light toast?
surface of interior walls
alcohol evaporates through barrel wall more than water
75% must; 16% skins; 4% seeds - 5% stems
75 - 85%
28. What media conditions control yeast growth?
cloudiness & settling of particles
pigment
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Traditional and Export
29. Define lees.
Break skins to allow release of juice
75 - 85%
60% free run; 65% press run
Solid particles suspended in the must after crushing / pressing
30. What are the objectives of fining?
Traditional and Export
high
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
31. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
cloudiness & settling of particles
tartaric - malic - citric
Break skins to allow release of juice
OH (hydroxyl); tannins
32. Phenolic extraction is greatest at low or high must temperatures?
chemicals or blend with low acid/high ph must
at least a month before harvest
Tartaric and Malic
high
33. Cold stabilization removes what acid in must?
surface of interior walls
up to 24 hours
tartaric
pressing whole cluster without destemming or crushing
34. What are the main acids in grapes?
Tartaric and Malic
color - tannin and body
higher pressure and more cycles of pressing
enzyamatic - in must before fermentation; chemical - during processing and in bottling
35. Alcohol has what impact on yeast growth?
Citric
pigments - tannins - acidity
inhibits
46 -57 degrees F
36. What grapes are commonly used in a Bordeaux bottle?
3 - 4mm inside wood's surface
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
10 - 14 degrees C
37. What is the preferred temperature range for white wine making?
pre-heating grapes or must to enhance low color intensity
46 -57 degrees F
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Chardonnay
38. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
3
start at verasion and repeat when necessary
46 -57 degrees F
39. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
acid adjustment
Air conditioning
vertical basket - horizontal and bladder press
Ratio of fructose is greater than glucose
40. What are the two acidity parameters that are used to describe the acidity of must?
Lactic
Portugal and Spain
total acidity & ph
Pressing whole cluster
41. In what grape is some skin contact almost always used during white wine making?
Blended with free run - increases color - tannins - complexity
Very early morning until noon
no time in loading & discharging
Chardonnay
42. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
tannins
vanillic acid and ellagic acid
clarify and aerate
43. 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
10 - 13%
drying grapes - noble rot
around the time of verasion (when the grapes change colors)
44. What happens to the sugar concentrations when Botrytis Cinerea occurs?
protect cork from cork borers - improve bottle appearance - brand identity
Ratio of fructose is greater than glucose
cloudiness & settling of particles
surplus & deficiency
45. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Light - medium and heavy
up to 24 hours
varietal flavor - color - and tannin compounds
Deep cooling - imposing stress on yeast - adding alcohol
46. What are five common fining agents used in wine making?
Citric
30 -40 years
tartaric
bentonite - activated carbon - gelatin - egg whites - PVPP
47. How does the production of late harvest wine differ from normal still wine?
Clarify / aerate wine - separate solids
cloudiness & settling of particles
clarify and aerate
higher pressure and more cycles of pressing
48. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
60% free run; 70% press run
49. For how many years can compounds be extracted from a barrel?
< 50 degrees F
quercus suber
Deep cooling - imposing stress on yeast - adding alcohol
7 - 10 years
50. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
'green' - 'leafy'
pigment
85 - 90%
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