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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 acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Pressing whole cluster
beginning of fermentation
Lactic
acid adjustment

2. What is the oak used in cork production?
Bordeaux - Burgundy - and Alsace
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
pigment
quercus suber

3. Sugar addition is also known by what name?
saccharomyces
Portugal and Spain
chaptalization
Ratio of fructose is greater than glucose

4. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
blending
inhibits
up to 24 hours
color & tannin extraction

5. What is the desirable bacteria genus for starting MLF in wine?
Bordeaux - and Burgundy
Leuconostoc-oenus
60% free run; 65% press run
contributes to bouquet

6. What is the preferred temperature range for red wine making?
blending with high acid must & ion exchanging
17 - 20 degrees C
30 -40 years
72 - 82 degrees F

7. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Break skins to allow release of juice
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
blending

8. What are the common practices to inhibit MLF?
chaptalization
early racking - early fining - sulfur-dioxide added
< 50 degrees F
contributes to bouquet

9. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
75 - 85%
Destemming / crushing followed by press or direct pressing of whole clusters
cinnamic acid

10. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
quercus suber
clarify and aerate
1 - 4 hours

11. What are three kinds of batch presses that have historically been used in wine production?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Muscat
vertical basket - horizontal and bladder press
batch & continuous

12. Titratable acidity is better known by what name?
Yeast inhibitors - pasteurization - sterile filtration
high
mold; all kinds of wine spoilage (micro-organism)
total acidity (concentration of acids)

13. What are the major techniques used for acid correction when it is deficient?
Lactic
Chateau and Export
blending with high acid must & ion exchanging
Brix (US) - Baum (France) - Oechsle (Germany)

14. What fraction if grape weight is in the free run and press run if you are making red wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
60% free run; 65% press run
protect cork from cork borers - improve bottle appearance - brand identity
60% free run; 70% press run

15. After the first harvest - how often can the bark be stripped from the oak trees?
Glucose and Fructose
Lack of oxygen; lack of nutrition; unviable yeast; low temp
9 - 10 years
Fruit set - Verasion

16. What are the five most common grapes used to produce late harvest wines?
clarify and aerate
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
cool regions
Glucose and Fructose

17. SO2 is added to barrel maintenance in order to protect it against what two agents?
tartaric
2mm inside wood's surface
overcoming defects - balancing the wine - enhancing complexity
mold; all kinds of wine spoilage (micro-organism)

18. High acid concentrations in fruit are usually caused by what common occurrence?
oxidation
Harvesting under ripe grapes due to viticultural difficulties - like weather
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Ratio of fructose is greater than glucose

19. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Glucose and Fructose
protect against oxidation - protect against microbial spoilage

20. What are the two styles of a Bordeaux barrel?
Lactic
Total acidity
vanillic acid and ellagic acid
Chateau and Export

21. Cold stabilization removes what acid in must?
water evaporates through barrel more than alcohol
20% - 40%
tartaric
75 - 85%

22. 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
Brix (US) - Baum (France) - Oechsle (Germany)
OH (hydroxyl); tannins
'green' - 'leafy'

23. What is the overall weight composition of grape clusters?
higher pressure and more cycles of pressing
pigment
non-flavonoid phenols
75% must; 16% skins; 4% seeds - 5% stems

24. What polyeric compounds tend to cause colloid coagulation in wine?
'green' - 'leafy'
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
varietal flavor - color - and tannin compounds
pectins

25. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
cloudiness & settling of particles
Bordeaux - Burgundy - and Alsace
30 -40 years

26. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
Reduction of malic acid during ripening period
Limousin - Burgundy - Allien - Troncais - and Vosges
75 - 85%

27. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
surface of interior walls
pressing whole cluster without destemming or crushing
Tartaric and Malic

28. What are the two styles of Burgundy barrels?
75 - 85%
Traditional and Export
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
85 - 90%

29. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
pigments - tannins - acidity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
water evaporates through barrel more than alcohol

30. In general - which produces better wine - free run or press run?
Starting might be difficult and it could stop too soon.
17 - 20 degrees C
breaks skin's tissue
Free run

31. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
beginning of fermentation
enzyamatic - in must before fermentation; chemical - during processing and in bottling
tannins

32. What term is used to describe the absorption of oxygen that is common in white wine making?
More ripe the fruit - less time required for skin contact
Very early morning until noon
< 50 degrees F
oxidation

33. What parameters can be corrected by blending?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pectins
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Solid particles suspended in the must after crushing / pressing

34. What is a major advantage and disadvantage to mechanical harvesting?
22 - 30 degrees C; 72 - 86 F
saccharomyces bayamus
high
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

35. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
beginning of fermentation
40 -45 years
Starting might be difficult and it could stop too soon.
9

36. What is thermo-vinification?
alcohol evaporates through barrel wall more than water
tartaric
water evaporates through barrel more than alcohol
pre-heating grapes or must to enhance low color intensity

37. What is the depth of toasting when it is a heavy toast?

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38. Define lees.
cloudiness & settling of particles
acid adjustment
bentonite - activated carbon - gelatin - egg whites - PVPP
Solid particles suspended in the must after crushing / pressing

39. What are five common fining agents used in wine making?
Total acidity
bentonite - activated carbon - gelatin - egg whites - PVPP
cinnamic acid
acid adjustment

40. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
non-flavonoid phenols
4 tons per acre
Acetic acid
mold; all kinds of wine spoilage (micro-organism)

41. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
cane sugar / grape concentrate
Fruit set - Verasion
Free run

42. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
contributes to bouquet
Separate stems from must
Leuconostoc-oenus

43. What is the length of skin contact in white wines if "short contact" occurs?
cool regions
1 - 4 hours
varietal flavor - color - and tannin compounds
Light - medium and heavy

44. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
20% - 40%
no time in loading & discharging
10 - 14 degrees C

45. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
clears juice from its lees
saccharomyces bayamus
around the time of verasion (when the grapes change colors)
Leuconostoc-oenus

46. What media conditions control yeast growth?
72 - 82 degrees F
17 - 20 degrees C
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

47. What are the four types of skin contact that occur in red wine making?
'green' - 'leafy'
cloudiness & settling of particles
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

48. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
tartaric
total acidity (concentration of acids)
saccharomyces

49. What are five different materials used in storage containers?
breaks skin's tissue
75% must; 16% skins; 4% seeds - 5% stems
quercus suber
wood - concrete - iron - plastic - stainless steel

50. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
Muscat
alcohol evaporates through barrel wall more than water
cool regions