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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 grapes are commonly used in a Bordeaux bottle?
Clarify / aerate wine - separate solids
Light - medium and heavy
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
contributes to bouquet

2. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Separate stems from must
Limousin - Burgundy - Allien - Troncais - and Vosges
20% - 40%
cool regions

3. What is the depth of toasting when it is a light toast?
blending
Blended with free run - increases color - tannins - complexity
surface of interior walls
contributes to bouquet

4. What is the major advantage of hand harvesting over mechanical harvesting?
Portugal and Spain
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Solid particles suspended in the must after crushing / pressing
damage to berries is minimal

5. For how many years can compounds be extracted from a barrel?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Carbonic maceration
7 - 10 years
Portugal and Spain

6. What two countries represent at least 70% of cork production?
Portugal and Spain
drying grapes - noble rot
pigment
early racking - early fining - sulfur-dioxide added

7. What is the purpose of racking wine?
10 - 13%
Clarify / aerate wine - separate solids
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Pressing whole cluster

8. What occurs during racking?
pigments - tannins - acidity
22 - 30 degrees C; 72 - 86 F
clarify and aerate
at least a month before harvest

9. What is the preferred temperature range for red wine making?
Chardonnay
72 - 82 degrees F
water evaporates through barrel more than alcohol
non-flavonoid phenols

10. What happens to the sugar concentrations when Botrytis Cinerea occurs?
mold; all kinds of wine spoilage (micro-organism)
Ratio of fructose is greater than glucose
cinnamic acid
cane sugar / grape concentrate

11. What is the length of skin contact in white wines if "long contact" occurs?
bentonite - activated carbon - gelatin - egg whites - PVPP
saccharomyces
up to 24 hours
contributes to bouquet

12. What yeast will remain active at high alcohol levels?
20% - 40%
clears juice from its lees
saccharomyces bayamus
bentonite - activated carbon - gelatin - egg whites - PVPP

13. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
7 - 10 years
slow oxidation; adding oak phenols
Carbonic maceration

14. What are three types of toasting?
surface of interior walls
non-flavonoid phenols
Light - medium and heavy
Free run

15. What fractions of grape weight is in the free run and press run if you are making white wine?
Deep cooling - imposing stress on yeast - adding alcohol
Pressing whole cluster
60% free run; 70% press run
30 -40 years

16. What are the objectives of fining?
pressure level exerted and type of pressure used
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Harvesting under ripe grapes due to viticultural difficulties - like weather

17. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
85 - 90%
bentonite - activated carbon - gelatin - egg whites - PVPP
60% free run; 70% press run
glycerol; methanol; succinic acid; lactic acid;

18. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Citric
contributes to bouquet
Brix (US) - Baum (France) - Oechsle (Germany)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

19. What are the goals of oak aging wine?
10 - 13%
75 - 85%
Total acidity
slow oxidation; adding oak phenols

20. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
varietal flavor - color - and tannin compounds
clarify and aerate
Fruit set - Verasion

21. Define lees.
Solid particles suspended in the must after crushing / pressing
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
acid adjustment
Lactic

22. What is the minimum temp for MLF to occur?
non-flavonoid phenols
mold; all kinds of wine spoilage (micro-organism)
Muscat
17 - 20 degrees C

23. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
pressing whole cluster without destemming or crushing
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
total acidity & ph
9

24. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
enzyamatic - in must before fermentation; chemical - during processing and in bottling
3
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

25. In general - which produces better wine - free run or press run?
Free run
Carbonic maceration
Light - medium and heavy
bentonite - activated carbon - gelatin - egg whites - PVPP

26. What are the two styles of Burgundy barrels?
saccharomyces bayamus
protect against oxidation - protect against microbial spoilage
Traditional and Export
pectins

27. When is the best time of day to hand harvest?
Very early morning until noon
clears juice from its lees
Traditional and Export
30 -40 years

28. What is the main reason for acid deficiency in must?
pigments - tannins - acidity
Reduction of malic acid during ripening period
< 50 degrees F
30 degrees C

29. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
enzyamatic - in must before fermentation; chemical - during processing and in bottling
breaks skin's tissue
batch & continuous

30. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
9
9 - 10 years
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

31. What is the minimum starting temperature for white wine must to start fermentation?
72 - 82 degrees F
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
2mm inside wood's surface
10 - 14 degrees C

32. Cold stabilization removes what acid in must?
7 - 10 years
tartaric
clears juice from its lees
quercus suber

33. What are five different materials used in storage containers?
varietal flavor - color - and tannin compounds
wood - concrete - iron - plastic - stainless steel
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Blended with free run - increases color - tannins - complexity

34. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Separate stems from must
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
chaptalization
10 - 13%

35. What are two types of oxidation that occur in wine making and when do they occur?
More ripe the fruit - less time required for skin contact
30 -40 years
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Harvesting under ripe grapes due to viticultural difficulties - like weather

36. SO2 is added to barrel maintenance in order to protect it against what two agents?
quercus suber
60% free run; 70% press run
mold; all kinds of wine spoilage (micro-organism)
cane sugar / grape concentrate

37. 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
'green' - 'leafy'
20% - 40%
Harvesting under ripe grapes due to viticultural difficulties - like weather

38. What function does a capsule serve?
Very early morning until noon
color & tannin extraction
protect cork from cork borers - improve bottle appearance - brand identity
enzyamatic - in must before fermentation; chemical - during processing and in bottling

39. What are the two ways that late harvest grapes concentrate sugar?
9
beginning of fermentation
drying grapes - noble rot
60% free run; 70% press run

40. What are the primary advantages of a continuous press over batch presses?
color - tannin and body
total acidity & ph
no time in loading & discharging
color & tannin extraction

41. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
Portugal and Spain
pressing whole cluster without destemming or crushing
cool regions

42. What grapes are commonly used in a Burgundy bottle?
Fruit set - Verasion
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
glycerol; methanol; succinic acid; lactic acid;
Citric

43. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
varietal flavor - color - and tannin compounds
enzyamatic - in must before fermentation; chemical - during processing and in bottling
10 - 13%
10 - 14 degrees C

44. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Carbonic maceration
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Limousin - Burgundy - Allien - Troncais - and Vosges
Glucose and Fructose

45. What are the two acidity parameters that are used to describe the acidity of must?
Harvesting under ripe grapes due to viticultural difficulties - like weather
around the time of verasion (when the grapes change colors)
Traditional and Export
total acidity & ph

46. What are five common fining agents used in wine making?
10 - 13%
drying grapes - noble rot
3 - 4mm inside wood's surface
bentonite - activated carbon - gelatin - egg whites - PVPP

47. What is the overall weight composition of grape clusters?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
75% must; 16% skins; 4% seeds - 5% stems
Total acidity
beginning of fermentation

48. What is the importance of humidity in barrel aging above 60% RH?
75 - 85%
cloudiness & settling of particles
Glucose and Fructose
alcohol evaporates through barrel wall more than water

49. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Portugal and Spain
acid adjustment
4 tons per acre
quercus suber

50. What grapes are commonly used in a flute/Alsace bottle?
non-flavonoid phenols
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
oxidation
85 - 90%