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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 is the minimum temp for MLF to occur?
17 - 20 degrees C
Glucose and Fructose
up to 24 hours
7 - 10 years

2. What group of compounds give wine color?
at least a month before harvest
Starting might be difficult and it could stop too soon.
46 -57 degrees F
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

3. What is the oak used in cork production?
1 - 4 hours
quercus suber
Break skins to allow release of juice
10 - 14 degrees C

4. What are the five most common grapes used to produce late harvest wines?
chemicals or blend with low acid/high ph must
pigments - tannins - acidity
Hard-veggie or green flavor
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

5. What two container materials must be lined before they can be used to store wine?
concrete - iron
vanillic acid and ellagic acid
tannins
oxidation

6. What is the length of skin contact in white wines if "long contact" occurs?
pressing whole cluster without destemming or crushing
acid adjustment
up to 24 hours
7 - 10 years

7. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
tannins
chaptalization
3
higher pressure and more cycles of pressing

8. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
quercus suber
Free run
Bordeaux - Burgundy - and Alsace

9. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
10 - 14 degrees C
46 -57 degrees F
up to 24 hours

10. What grapes are commonly used in a flute/Alsace bottle?
vanillic acid and ellagic acid
non-flavonoid phenols
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Hard-veggie or green flavor

11. What term is used to describe the absorption of oxygen that is common in white wine making?
inhibits
oxidation
Tartaric and Malic
pectins

12. At what time should irrigation be stopped if dry farming techniques are being used?
Lactic
Bordeaux - and Burgundy
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
at least a month before harvest

13. Blending is used in order to achieve what goals?
quercus suber
overcoming defects - balancing the wine - enhancing complexity
72 - 82 degrees F
protect cork from cork borers - improve bottle appearance - brand identity

14. The higher compound levels from the press run are related to what action during the making of the press run?
pectins
pressing whole cluster without destemming or crushing
no time in loading & discharging
pressure level exerted and type of pressure used

15. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
tartaric - malic - citric
Yeast inhibitors - pasteurization - sterile filtration
Glucose and Fructose
oxidation

16. What are the two keys stages of berry development?
85 - 90%
non-flavonoid phenols
surface of interior walls
Fruit set - Verasion

17. What are the two styles of Burgundy barrels?
bentonite - activated carbon - gelatin - egg whites - PVPP
Traditional and Export
protect cork from cork borers - improve bottle appearance - brand identity
3 - 4mm inside wood's surface

18. Name three components that are higher in the press run than the free run.
mold; all kinds of wine spoilage (micro-organism)
batch & continuous
higher pressure and more cycles of pressing
pigments - tannins - acidity

19. Sugar addition is also known by what name?
2mm inside wood's surface
More ripe the fruit - less time required for skin contact
chaptalization
protect against oxidation - protect against microbial spoilage

20. What fraction if grape weight is in the free run and press run if you are making red wine?
Air conditioning
60% free run; 65% press run
9 - 10 years
color & tannin extraction

21. Flavors in wine are basically derived from what acid?
Brix (US) - Baum (France) - Oechsle (Germany)
cinnamic acid
up to 24 hours
damage to berries is minimal

22. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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23. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
Chateau and Export
no time in loading & discharging
Tartaric and Malic

24. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
high
wood - concrete - iron - plastic - stainless steel
Air conditioning
Very early morning until noon

25. What are the two acidity parameters that are used to describe the acidity of must?
Total acidity
concrete - iron
10 - 14 degrees C
total acidity & ph

26. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
2mm inside wood's surface
tartaric - malic - citric
contributes to bouquet
Destemming / crushing followed by press or direct pressing of whole clusters

27. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
Separate stems from must
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Muscat

28. In what grape is some skin contact almost always used during white wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Chardonnay
60% free run; 65% press run
chemicals or blend with low acid/high ph must

29. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Destemming / crushing followed by press or direct pressing of whole clusters
Deep cooling - imposing stress on yeast - adding alcohol
protect against oxidation - protect against microbial spoilage

30. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
72 - 82 degrees F
cloudiness & settling of particles
Bordeaux - Burgundy - and Alsace

31. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Break skins to allow release of juice
bentonite - activated carbon - gelatin - egg whites - PVPP
Yeast inhibitors - pasteurization - sterile filtration

32. In general - which produces better wine - free run or press run?
Acetic acid
Free run
Glucose and Fructose
Brix (US) - Baum (France) - Oechsle (Germany)

33. What polyeric compounds tend to cause colloid coagulation in wine?
saccharomyces
Ratio of fructose is greater than glucose
pectins
drying grapes - noble rot

34. What is the preferred temperature range for white wine making?
46 -57 degrees F
high
Lack of oxygen; lack of nutrition; unviable yeast; low temp
10 - 14 degrees C

35. What is the best method to reduce the acidity of must?
pigment
Limousin - Burgundy - Allien - Troncais - and Vosges
blending
9 - 10 years

36. What is the preferred temperature range for red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
saccharomyces
72 - 82 degrees F

37. What are two types of oxidation that occur in wine making and when do they occur?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
enzyamatic - in must before fermentation; chemical - during processing and in bottling
color - tannin and body

38. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
protect against oxidation - protect against microbial spoilage
Light - medium and heavy
alcohol evaporates through barrel wall more than water

39. Titratable acidity is better known by what name?
total acidity (concentration of acids)
60% free run; 70% press run
Bordeaux - and Burgundy
9 - 10 years

40. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Muscat
protect cork from cork borers - improve bottle appearance - brand identity
1 - 4 hours
40 -45 years

41. Phenolic extraction is greatest at low or high must temperatures?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
high
at least a month before harvest

42. What are five different materials used in storage containers?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Harvesting under ripe grapes due to viticultural difficulties - like weather
saccharomyces
wood - concrete - iron - plastic - stainless steel

43. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
up to 24 hours
4 tons per acre
Air conditioning
higher pressure and more cycles of pressing

44. What grapes are commonly used in a Bordeaux bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
30 -40 years
protect cork from cork borers - improve bottle appearance - brand identity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

45. What are the major techniques used for acid correction when it is deficient?
overcoming defects - balancing the wine - enhancing complexity
blending with high acid must & ion exchanging
Break skins to allow release of juice
varietal flavor - color - and tannin compounds

46. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
46 -57 degrees F
color & tannin extraction
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

47. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
10 - 14 degrees C
saccharomyces
Fruit set - Verasion

48. What are the objectives of fining?
vanillic acid and ellagic acid
Reduction of malic acid during ripening period
at least a month before harvest
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

49. How often should long termed cellar wines be re-corked?
protect against oxidation - protect against microbial spoilage
30 -40 years
Total acidity
bentonite - activated carbon - gelatin - egg whites - PVPP

50. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Lactic
around the time of verasion (when the grapes change colors)
30 degrees C
batch & continuous