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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 are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
pectins
46 -57 degrees F
pressing whole cluster without destemming or crushing

2. What are the main acids in grapes?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Yeast inhibitors - pasteurization - sterile filtration
Tartaric and Malic
beginning of fermentation

3. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Citric
protect against oxidation - protect against microbial spoilage
40 -45 years
slow oxidation; adding oak phenols

4. What are the two keys stages of berry development?
Fruit set - Verasion
3 - 4mm inside wood's surface
Bordeaux - Burgundy - and Alsace
surplus & deficiency

5. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Starting might be difficult and it could stop too soon.
color & tannin extraction
clears juice from its lees

6. What grapes are commonly used in a Burgundy bottle?
Yeast inhibitors - pasteurization - sterile filtration
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
72 - 82 degrees F
pre-heating grapes or must to enhance low color intensity

7. What yeast will remain active at high alcohol levels?
up to 24 hours
7 - 10 years
saccharomyces bayamus
at least a month before harvest

8. What media conditions control yeast growth?
Fruit set - Verasion
higher pressure and more cycles of pressing
60% free run; 70% press run
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

9. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
20% - 40%
saccharomyces bayamus
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

10. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
cinnamic acid
early racking - early fining - sulfur-dioxide added
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
More ripe the fruit - less time required for skin contact

11. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
clarify and aerate
Reduction of malic acid during ripening period
Destemming / crushing followed by press or direct pressing of whole clusters
overcoming defects - balancing the wine - enhancing complexity

12. Name three components that are higher in the press run than the free run.
9 - 10 years
drying grapes - noble rot
surface of interior walls
pigments - tannins - acidity

13. When is the best time to add sugar to the must?
beginning of fermentation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
total acidity (concentration of acids)
Carbonic maceration

14. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
20% - 40%
Light - medium and heavy
Traditional and Export

15. What is the minimum starting temperature for white wine must to start fermentation?
quercus suber
30 degrees C
10 - 14 degrees C
46 -57 degrees F

16. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Portugal and Spain
Destemming / crushing followed by press or direct pressing of whole clusters
pigments - tannins - acidity

17. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
protect cork from cork borers - improve bottle appearance - brand identity
OH (hydroxyl); tannins
total acidity (concentration of acids)

18. What are the two styles of Burgundy barrels?
Pressing whole cluster
clears juice from its lees
Traditional and Export
early racking - early fining - sulfur-dioxide added

19. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
cane sugar / grape concentrate
Citric
pectins

20. For how many years can compounds be extracted from a barrel?
Citric
< 50 degrees F
7 - 10 years
water evaporates through barrel more than alcohol

21. What are the two types of acidity problems commonly found in wine?
Glucose and Fructose
clarify and aerate
concrete - iron
surplus & deficiency

22. What are the four types of skin contact that occur in red wine making?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
color & tannin extraction
9

23. What is the minimum temp for MLF to occur?
17 - 20 degrees C
46 -57 degrees F
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tartaric

24. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
'green' - 'leafy'
Muscat
4 tons per acre
30 -40 years

25. What is the purpose of a lees filter?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
clears juice from its lees
no time in loading & discharging

26. What are the extracted compounds from oak?
tannins
non-flavonoid phenols
cloudiness & settling of particles
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

27. What is the major advantage of hand harvesting over mechanical harvesting?
clarify and aerate
2mm inside wood's surface
damage to berries is minimal
Portugal and Spain

28. What is the most practical and most frequent method of correcting acidity in wine?
around the time of verasion (when the grapes change colors)
acid adjustment
vertical basket - horizontal and bladder press
1 - 4 hours

29. What is the length of skin contact in white wines if "long contact" occurs?
72 - 82 degrees F
overcoming defects - balancing the wine - enhancing complexity
20% - 40%
up to 24 hours

30. What are common techniques to reduce the acidity of must?
30 -40 years
30 degrees C
chemicals or blend with low acid/high ph must
1 - 4 hours

31. What are three kinds of batch presses that have historically been used in wine production?
beginning of fermentation
vertical basket - horizontal and bladder press
Carbonic maceration
Separate stems from must

32. What is the depth of toasting when it is a light toast?
surface of interior walls
Tartaric and Malic
enzyamatic - in must before fermentation; chemical - during processing and in bottling
glycerol; methanol; succinic acid; lactic acid;

33. What is the main reason for acid deficiency in must?
Destemming / crushing followed by press or direct pressing of whole clusters
start at verasion and repeat when necessary
Reduction of malic acid during ripening period
Total acidity

34. What is the length of skin contact in white wines if "short contact" occurs?
drying grapes - noble rot
Yeast inhibitors - pasteurization - sterile filtration
1 - 4 hours
enzyamatic - in must before fermentation; chemical - during processing and in bottling

35. Which are more easily extracted during fermentation - pigment or tannins?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
pigment
Bordeaux - and Burgundy
10 - 13%

36. What fractions of grape weight is in the free run and press run if you are making white wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
3 - 4mm inside wood's surface
75 - 85%
60% free run; 70% press run

37. What family of grapes can typically develop bitterness if there is skin contact?
color & tannin extraction
Muscat
contributes to bouquet
75 - 85%

38. In what grape is some skin contact almost always used during white wine making?
Chardonnay
Hard-veggie or green flavor
cloudiness & settling of particles
cinnamic acid

39. High acid concentrations in fruit are usually caused by what common occurrence?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Harvesting under ripe grapes due to viticultural difficulties - like weather
chemicals or blend with low acid/high ph must
tartaric

40. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
17 - 20 degrees C
surplus & deficiency
Solid particles suspended in the must after crushing / pressing

41. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
Fruit set - Verasion
Citric
Lactic

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

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43. What are five common fining agents used in wine making?
Acetic acid
cane sugar / grape concentrate
Portugal and Spain
bentonite - activated carbon - gelatin - egg whites - PVPP

44. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
10 - 13%
Break skins to allow release of juice
< 50 degrees F
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

45. What is the purpose of the crush?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Break skins to allow release of juice
Chateau and Export
damage to berries is minimal

46. What is the purpose of racking wine?
total acidity (concentration of acids)
Carbonic maceration
Clarify / aerate wine - separate solids
Leuconostoc-oenus

47. What are 3 methods to control temperature in wine making?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
7 - 10 years
pressing whole cluster without destemming or crushing
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

48. What is the normal starting temperature for red wine must to start fermentation?
drying grapes - noble rot
22 - 30 degrees C; 72 - 86 F
wood - concrete - iron - plastic - stainless steel
cool regions

49. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
water evaporates through barrel more than alcohol
Pressing whole cluster
Bordeaux - and Burgundy
clears juice from its lees

50. What is a major by-product of MLF?
Acetic acid
46 -57 degrees F
beginning of fermentation
chemicals or blend with low acid/high ph must