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

2. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
75 - 85%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Destemming / crushing followed by press or direct pressing of whole clusters
60% free run; 70% press run

3. What is a major by-product of MLF?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
40 -45 years
around the time of verasion (when the grapes change colors)
Acetic acid

4. What are the two key sugars in grapes?
total acidity (concentration of acids)
Chardonnay
color - tannin and body
Glucose and Fructose

5. For how many years can compounds be extracted from a barrel?
quercus suber
7 - 10 years
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
water evaporates through barrel more than alcohol

6. What polyeric compounds tend to cause colloid coagulation in wine?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
pectins
glycerol; methanol; succinic acid; lactic acid;
vanillic acid and ellagic acid

7. What is the most practical and most frequent method of correcting acidity in wine?
Free run
alcohol evaporates through barrel wall more than water
wood - concrete - iron - plastic - stainless steel
acid adjustment

8. What are common techniques to reduce the acidity of must?
9
chemicals or blend with low acid/high ph must
surplus & deficiency
< 50 degrees F

9. When is the best time to add sugar to the must?
beginning of fermentation
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
More ripe the fruit - less time required for skin contact
saccharomyces bayamus

10. After the first harvest - how often can the bark be stripped from the oak trees?
pigment
overcoming defects - balancing the wine - enhancing complexity
9 - 10 years
varietal flavor - color - and tannin compounds

11. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
up to 24 hours
20% - 40%
Lack of oxygen; lack of nutrition; unviable yeast; low temp

12. What is the importance of humidity in barrel aging above 60% RH?
Lactic
Solid particles suspended in the must after crushing / pressing
46 -57 degrees F
alcohol evaporates through barrel wall more than water

13. What is the oak used in cork production?
3
protect cork from cork borers - improve bottle appearance - brand identity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
quercus suber

14. Alcohol has what impact on yeast growth?
Separate stems from must
22 - 30 degrees C; 72 - 86 F
Fruit set - Verasion
inhibits

15. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
up to 24 hours
protect against oxidation - protect against microbial spoilage
no time in loading & discharging
< 50 degrees F

16. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
high

17. Press run is often used in what ways to enrich a final wine?
Citric
46 -57 degrees F
Starting might be difficult and it could stop too soon.
Blended with free run - increases color - tannins - complexity

18. What are the objectives of fining?
Fruit set - Verasion
40 -45 years
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Tartaric and Malic

19. What is the best method to reduce the acidity of must?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
blending
Chardonnay
3 - 4mm inside wood's surface

20. At what time should irrigation be stopped if dry farming techniques are being used?
1 - 4 hours
vertical basket - horizontal and bladder press
Light - medium and heavy
at least a month before harvest

21. What is the preferred temperature range for white wine making?
glycerol; methanol; succinic acid; lactic acid;
Bordeaux - Burgundy - and Alsace
at least a month before harvest
46 -57 degrees F

22. What are the two acidity parameters that are used to describe the acidity of must?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Citric
contributes to bouquet
total acidity & ph

23. What is the length of skin contact in white wines if "short contact" occurs?
'green' - 'leafy'
OH (hydroxyl); tannins
1 - 4 hours
Citric

24. What fractions of grape weight is in the free run and press run if you are making white wine?
75% must; 16% skins; 4% seeds - 5% stems
Traditional and Export
3 - 4mm inside wood's surface
60% free run; 70% press run

25. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Very early morning until noon
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
chaptalization
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

26. What are two types of oxidation that occur in wine making and when do they occur?
overcoming defects - balancing the wine - enhancing complexity
enzyamatic - in must before fermentation; chemical - during processing and in bottling
pigment
slow oxidation; adding oak phenols

27. 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;
Total acidity
color & tannin extraction
at least a month before harvest

28. What are the most common reasons for a stuck fermentation?
pigment
46 -57 degrees F
Lack of oxygen; lack of nutrition; unviable yeast; low temp
cinnamic acid

29. SO2 is added to barrel maintenance in order to protect it against what two agents?
Ratio of fructose is greater than glucose
contributes to bouquet
blending with high acid must & ion exchanging
mold; all kinds of wine spoilage (micro-organism)

30. What are the common practices to inhibit MLF?
drying grapes - noble rot
chemicals or blend with low acid/high ph must
enzyamatic - in must before fermentation; chemical - during processing and in bottling
early racking - early fining - sulfur-dioxide added

31. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
85 - 90%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
tannins
damage to berries is minimal

32. Unfermented free run makes up what % of total extractable juice?
wood - concrete - iron - plastic - stainless steel
Lack of oxygen; lack of nutrition; unviable yeast; low temp
glycerol; methanol; succinic acid; lactic acid;
75 - 85%

33. In what grape is some skin contact almost always used during white wine making?
Yeast inhibitors - pasteurization - sterile filtration
Chardonnay
Separate stems from must
Hard-veggie or green flavor

34. What are the two styles of a Bordeaux barrel?
Tartaric and Malic
Chateau and Export
Pressing whole cluster
up to 24 hours

35. What fraction if grape weight is in the free run and press run if you are making red wine?
pigments - tannins - acidity
60% free run; 65% press run
Separate stems from must
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

36. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
saccharomyces bayamus
Hard-veggie or green flavor
color & tannin extraction
pre-heating grapes or must to enhance low color intensity

37. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
breaks skin's tissue
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
75 - 85%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

38. When is the best time of day to hand harvest?
Very early morning until noon
9
concrete - iron
Harvesting under ripe grapes due to viticultural difficulties - like weather

39. What are the names of the main barrel shapes?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Bordeaux - and Burgundy
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Glucose and Fructose

40. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
Tartaric and Malic
Very early morning until noon
Harvesting under ripe grapes due to viticultural difficulties - like weather

41. What are the two styles of Burgundy barrels?
Solid particles suspended in the must after crushing / pressing
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Traditional and Export
22 - 30 degrees C; 72 - 86 F

42. What parameters can be corrected by blending?
color & tannin extraction
vanillic acid and ellagic acid
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Reduction of malic acid during ripening period

43. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
water evaporates through barrel more than alcohol
Deep cooling - imposing stress on yeast - adding alcohol
2mm inside wood's surface
high

44. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
tannins
Reduction of malic acid during ripening period
Acetic acid

45. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Starting might be difficult and it could stop too soon.
1 - 4 hours
batch & continuous

46. What is the minimum temp for MLF to occur?
Tartaric and Malic
higher pressure and more cycles of pressing
17 - 20 degrees C
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

47. What yeast will remain active at high alcohol levels?
85 - 90%
overcoming defects - balancing the wine - enhancing complexity
inhibits
saccharomyces bayamus

48. What acid should not be used to correct acid deficiencies if a MLF is planned?
high
overcoming defects - balancing the wine - enhancing complexity
pectins
Citric

49. What group of compounds give wine color?
Yeast inhibitors - pasteurization - sterile filtration
total acidity & ph
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Starting might be difficult and it could stop too soon.

50. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Carbonic maceration
40 -45 years
at least a month before harvest
Tartaric and Malic