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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. How often should long termed cellar wines be re-corked?
Portugal and Spain
20% - 40%
30 -40 years
3 - 4mm inside wood's surface

2. What are the two key sugars in grapes?
40 -45 years
blending with high acid must & ion exchanging
Glucose and Fructose
tannins

3. What fraction if grape weight is in the free run and press run if you are making red wine?
9
blending with high acid must & ion exchanging
60% free run; 65% press run
pressing whole cluster without destemming or crushing

4. What two container materials must be lined before they can be used to store wine?
Light - medium and heavy
cool regions
concrete - iron
saccharomyces bayamus

5. What type of climate zone produces grapes that are high in acid?
9
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Lactic
cool regions

6. What are the primary advantages of a continuous press over batch presses?
glycerol; methanol; succinic acid; lactic acid;
no time in loading & discharging
blending with high acid must & ion exchanging
blending

7. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
alcohol evaporates through barrel wall more than water
vanillic acid and ellagic acid
clears juice from its lees

8. Name three components that are higher in the press run than the free run.
vanillic acid and ellagic acid
7 - 10 years
Limousin - Burgundy - Allien - Troncais - and Vosges
pigments - tannins - acidity

9. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
Air conditioning
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
46 -57 degrees F

10. Sugar addition is also known by what name?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
chaptalization
20% - 40%
oxidation

11. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
total acidity & ph
Chardonnay
high

12. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
alcohol evaporates through barrel wall more than water
7 - 10 years
glycerol; methanol; succinic acid; lactic acid;
Break skins to allow release of juice

13. Wine yeasts generally belongs to what genus of yeast?
tannins
saccharomyces
Citric
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

14. What are the five most common grapes used to produce late harvest wines?
protect cork from cork borers - improve bottle appearance - brand identity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
3 - 4mm inside wood's surface
alcohol evaporates through barrel wall more than water

15. What is the purpose of de-stemming?
Separate stems from must
Total acidity
Bordeaux - Burgundy - and Alsace
9

16. What two countries represent at least 70% of cork production?
Traditional and Export
contributes to bouquet
Fruit set - Verasion
Portugal and Spain

17. What are the two styles of Burgundy barrels?
chemicals or blend with low acid/high ph must
Traditional and Export
non-flavonoid phenols
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

18. The higher compound levels from the press run are related to what action during the making of the press run?
protect cork from cork borers - improve bottle appearance - brand identity
surplus & deficiency
60% free run; 70% press run
pressure level exerted and type of pressure used

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

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20. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
color & tannin extraction
protect against oxidation - protect against microbial spoilage
no time in loading & discharging
Hard-veggie or green flavor

21. What are two acids most commonly extracted from oak?
17 - 20 degrees C
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Ratio of fructose is greater than glucose
vanillic acid and ellagic acid

22. What is the common name for a fermentation technique that does not require crushing or de-stemming?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Leuconostoc-oenus
surface of interior walls
Carbonic maceration

23. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Lactic
Glucose and Fructose
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
4 tons per acre

24. What are the two acidity parameters that are used to describe the acidity of must?
alcohol evaporates through barrel wall more than water
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
total acidity & ph
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

25. The acidic (sour) taste in wine is most dependent on which acidity paramater?
breaks skin's tissue
Total acidity
bentonite - activated carbon - gelatin - egg whites - PVPP
beginning of fermentation

26. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
Fruit set - Verasion
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Ratio of fructose is greater than glucose

27. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
3 - 4mm inside wood's surface
tartaric
cloudiness & settling of particles

28. What are the common practices to inhibit MLF?
10 - 14 degrees C
early racking - early fining - sulfur-dioxide added
Light - medium and heavy
protect against oxidation - protect against microbial spoilage

29. What group of compounds give wine color?
Pressing whole cluster
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
total acidity (concentration of acids)
75% must; 16% skins; 4% seeds - 5% stems

30. What are the main French oak regions?
acid adjustment
Limousin - Burgundy - Allien - Troncais - and Vosges
tannins
More ripe the fruit - less time required for skin contact

31. What are the goals of oak aging wine?
Bordeaux - and Burgundy
saccharomyces bayamus
Break skins to allow release of juice
slow oxidation; adding oak phenols

32. 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)
< 50 degrees F
Destemming / crushing followed by press or direct pressing of whole clusters
chemicals or blend with low acid/high ph must

33. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
Muscat
75 - 85%
high

34. What is the purpose of a lees filter?
clears juice from its lees
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Acetic acid
tartaric - malic - citric

35. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Chardonnay
pre-heating grapes or must to enhance low color intensity
Deep cooling - imposing stress on yeast - adding alcohol
varietal flavor - color - and tannin compounds

36. Phenolic extraction is greatest at low or high must temperatures?
protect against oxidation - protect against microbial spoilage
batch & continuous
high
water evaporates through barrel more than alcohol

37. Cold stabilization removes what acid in must?
non-flavonoid phenols
total acidity (concentration of acids)
at least a month before harvest
tartaric

38. What is the importance of humidity in barrel aging above 60% RH?
72 - 82 degrees F
7 - 10 years
alcohol evaporates through barrel wall more than water
75 - 85%

39. What are the three most common still wine bottle shapes used today?
7 - 10 years
Bordeaux - Burgundy - and Alsace
17 - 20 degrees C
Air conditioning

40. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
cinnamic acid
Leuconostoc-oenus
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
around the time of verasion (when the grapes change colors)

41. Titratable acidity is better known by what name?
total acidity (concentration of acids)
Portugal and Spain
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
protect against oxidation - protect against microbial spoilage

42. At what time should irrigation be stopped if dry farming techniques are being used?
Destemming / crushing followed by press or direct pressing of whole clusters
Blended with free run - increases color - tannins - complexity
at least a month before harvest
Fruit set - Verasion

43. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
acid adjustment
saccharomyces
Break skins to allow release of juice
Lactic

44. What is the purpose of the crush?
saccharomyces bayamus
pigments - tannins - acidity
oxidation
Break skins to allow release of juice

45. What is a major by-product of MLF?
20% - 40%
22 - 30 degrees C; 72 - 86 F
glycerol; methanol; succinic acid; lactic acid;
Acetic acid

46. What is the depth of toasting when it is a light toast?
blending with high acid must & ion exchanging
pressure level exerted and type of pressure used
surface of interior walls
protect cork from cork borers - improve bottle appearance - brand identity

47. What parameters can be corrected by blending?
Bordeaux - and Burgundy
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
contributes to bouquet

48. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
Blended with free run - increases color - tannins - complexity
Limousin - Burgundy - Allien - Troncais - and Vosges
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

49. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
60% free run; 65% press run
quercus suber

50. What is the main reason for acid deficiency in must?
'green' - 'leafy'
17 - 20 degrees C
Reduction of malic acid during ripening period
9 - 10 years