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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. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
10 - 13%
4 tons per acre
Deep cooling - imposing stress on yeast - adding alcohol
overcoming defects - balancing the wine - enhancing complexity

2. Titratable acidity is better known by what name?
9
Reduction of malic acid during ripening period
bentonite - activated carbon - gelatin - egg whites - PVPP
total acidity (concentration of acids)

3. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
Chateau and Export
concrete - iron
3 - 4mm inside wood's surface

4. What are common techniques to reduce the acidity of must?
blending with high acid must & ion exchanging
cool regions
chemicals or blend with low acid/high ph must
overcoming defects - balancing the wine - enhancing complexity

5. What is a major advantage and disadvantage to mechanical harvesting?
30 degrees C
85 - 90%
Muscat
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

6. How does the production of late harvest wine differ from normal still wine?
Solid particles suspended in the must after crushing / pressing
Bordeaux - and Burgundy
higher pressure and more cycles of pressing
Reduction of malic acid during ripening period

7. Name three components that are higher in the press run than the free run.
contributes to bouquet
pigments - tannins - acidity
saccharomyces
3

8. What are three styles of still wine that have at least 1% RS and the range of RS in each?
17 - 20 degrees C
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
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

9. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
protect against oxidation - protect against microbial spoilage
protect cork from cork borers - improve bottle appearance - brand identity
wood - concrete - iron - plastic - stainless steel
Pressing whole cluster

10. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
pressure level exerted and type of pressure used
water evaporates through barrel more than alcohol
Portugal and Spain

11. The higher compound levels from the press run are related to what action during the making of the press run?
20% - 40%
early racking - early fining - sulfur-dioxide added
pressure level exerted and type of pressure used
varietal flavor - color - and tannin compounds

12. What are three kinds of batch presses that have historically been used in wine production?
blending
20% - 40%
vertical basket - horizontal and bladder press
60% free run; 70% press run

13. What are the primary advantages of a continuous press over batch presses?
Fruit set - Verasion
Yeast inhibitors - pasteurization - sterile filtration
no time in loading & discharging
1 - 4 hours

14. What fraction if grape weight is in the free run and press run if you are making red wine?
clarify and aerate
60% free run; 65% press run
9 - 10 years
pressure level exerted and type of pressure used

15. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
mold; all kinds of wine spoilage (micro-organism)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Lack of oxygen; lack of nutrition; unviable yeast; low temp

16. Stabilization is a term used to prevent what from occurring in the bottle?
< 50 degrees F
mold; all kinds of wine spoilage (micro-organism)
cloudiness & settling of particles
wood - concrete - iron - plastic - stainless steel

17. What is the purpose of a lees filter?
1 - 4 hours
Bordeaux - Burgundy - and Alsace
clears juice from its lees
3

18. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
9
surface of interior walls
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

19. What occurs during racking?
More ripe the fruit - less time required for skin contact
water evaporates through barrel more than alcohol
7 - 10 years
clarify and aerate

20. What are the two acidity parameters that are used to describe the acidity of must?
cinnamic acid
protect cork from cork borers - improve bottle appearance - brand identity
total acidity & ph
varietal flavor - color - and tannin compounds

21. What are the two keys stages of berry development?
Fruit set - Verasion
Clarify / aerate wine - separate solids
breaks skin's tissue
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

22. Alcohol has what impact on yeast growth?
up to 24 hours
inhibits
Air conditioning
30 degrees C

23. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
Chardonnay
46 -57 degrees F
Lack of oxygen; lack of nutrition; unviable yeast; low temp

24. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Ratio of fructose is greater than glucose
pigments - tannins - acidity
around the time of verasion (when the grapes change colors)
9

25. What is the oak used in cork production?
Carbonic maceration
10 - 14 degrees C
quercus suber
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

26. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Ratio of fructose is greater than glucose
varietal flavor - color - and tannin compounds
chaptalization

27. What is the preferred temperature range for white wine making?
Total acidity
Carbonic maceration
46 -57 degrees F
pre-heating grapes or must to enhance low color intensity

28. What type of climate zone produces grapes that are high in acid?
< 50 degrees F
tartaric
Starting might be difficult and it could stop too soon.
cool regions

29. What is the normal starting temperature for red wine must to start fermentation?
Bordeaux - and Burgundy
22 - 30 degrees C; 72 - 86 F
Glucose and Fructose
batch & continuous

30. In what grape is some skin contact almost always used during white wine making?
30 -40 years
cloudiness & settling of particles
Chardonnay
around the time of verasion (when the grapes change colors)

31. What is the overall weight composition of grape clusters?
20% - 40%
10 - 14 degrees C
Break skins to allow release of juice
75% must; 16% skins; 4% seeds - 5% stems

32. What parameters can be corrected by blending?
Clarify / aerate wine - separate solids
Very early morning until noon
Muscat
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

33. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
up to 24 hours
start at verasion and repeat when necessary
Lack of oxygen; lack of nutrition; unviable yeast; low temp

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

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35. Fermented free run is what % of the total wine volume?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
color & tannin extraction
85 - 90%
Light - medium and heavy

36. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
3
pre-heating grapes or must to enhance low color intensity
quercus suber

37. What are two types of oxidation that occur in wine making and when do they occur?
Break skins to allow release of juice
concrete - iron
enzyamatic - in must before fermentation; chemical - during processing and in bottling
no time in loading & discharging

38. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
no time in loading & discharging
protect against oxidation - protect against microbial spoilage
color & tannin extraction
40 -45 years

39. What are the objectives of fining?
22 - 30 degrees C; 72 - 86 F
3 - 4mm inside wood's surface
Leuconostoc-oenus
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

40. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
Traditional and Export
Glucose and Fructose
Tartaric and Malic

41. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
slow oxidation; adding oak phenols
alcohol evaporates through barrel wall more than water
Starting might be difficult and it could stop too soon.
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

42. What are the four types of skin contact that occur in red wine making?
20% - 40%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Reduction of malic acid during ripening period
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

43. What are the two most common sugars used to increase the sugar content of the must?
'green' - 'leafy'
beginning of fermentation
total acidity (concentration of acids)
cane sugar / grape concentrate

44. What are the most common reasons for a stuck fermentation?
Yeast inhibitors - pasteurization - sterile filtration
non-flavonoid phenols
Lack of oxygen; lack of nutrition; unviable yeast; low temp
85 - 90%

45. What are five different materials used in storage containers?
quercus suber
wood - concrete - iron - plastic - stainless steel
mold; all kinds of wine spoilage (micro-organism)
2mm inside wood's surface

46. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
30 degrees C
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Starting might be difficult and it could stop too soon.
Limousin - Burgundy - Allien - Troncais - and Vosges

47. What are the extracted compounds from oak?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
non-flavonoid phenols
pigments - tannins - acidity
drying grapes - noble rot

48. What is the most practical and most frequent method of correcting acidity in wine?
3
acid adjustment
total acidity & ph
2mm inside wood's surface

49. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Citric
concrete - iron
alcohol evaporates through barrel wall more than water

50. Unfermented free run makes up what % of total extractable juice?
total acidity (concentration of acids)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
3
75 - 85%