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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 is tonnage per acre that is the break-even point for doing mechanical harvesting?
color & tannin extraction
4 tons per acre
40 -45 years
protect against oxidation - protect against microbial spoilage

2. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
contributes to bouquet
at least a month before harvest
Portugal and Spain

3. What family of grapes can typically develop bitterness if there is skin contact?
concrete - iron
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Muscat

4. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
varietal flavor - color - and tannin compounds
tartaric
chaptalization
Deep cooling - imposing stress on yeast - adding alcohol

5. What is thermo-vinification?
30 degrees C
pre-heating grapes or must to enhance low color intensity
Yeast inhibitors - pasteurization - sterile filtration
batch & continuous

6. What are the two major categories into which wine presses are grouped?
batch & continuous
Brix (US) - Baum (France) - Oechsle (Germany)
non-flavonoid phenols
mold; all kinds of wine spoilage (micro-organism)

7. What are three types of toasting?
Free run
surface of interior walls
start at verasion and repeat when necessary
Light - medium and heavy

8. What are the major techniques used for acid correction when it is deficient?
Chardonnay
20% - 40%
blending with high acid must & ion exchanging
cinnamic acid

9. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
OH (hydroxyl); tannins
drying grapes - noble rot

10. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
cloudiness & settling of particles
Brix (US) - Baum (France) - Oechsle (Germany)
75 - 85%

11. What are the two acidity parameters that are used to describe the acidity of must?
wood - concrete - iron - plastic - stainless steel
Break skins to allow release of juice
total acidity & ph
at least a month before harvest

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

13. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Air conditioning
quercus suber
Brix (US) - Baum (France) - Oechsle (Germany)
Clarify / aerate wine - separate solids

14. Which are more easily extracted during fermentation - pigment or tannins?
'green' - 'leafy'
overcoming defects - balancing the wine - enhancing complexity
Leuconostoc-oenus
pigment

15. What fractions of grape weight is in the free run and press run if you are making white wine?
1 - 4 hours
3 - 4mm inside wood's surface
60% free run; 70% press run
4 tons per acre

16. Unfermented free run makes up what % of total extractable juice?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
pressing whole cluster without destemming or crushing
cane sugar / grape concentrate
75 - 85%

17. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
glycerol; methanol; succinic acid; lactic acid;
varietal flavor - color - and tannin compounds
total acidity & ph
60% free run; 65% press run

18. Does ripeness of the fruit have any impact on skin contact in white wine?
75 - 85%
More ripe the fruit - less time required for skin contact
3 - 4mm inside wood's surface
total acidity & ph

19. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
color - tannin and body
non-flavonoid phenols
46 -57 degrees F

20. What grapes are commonly used in a Burgundy bottle?
75 - 85%
Lactic
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
9 - 10 years

21. SO2 is added to barrel maintenance in order to protect it against what two agents?
cool regions
breaks skin's tissue
mold; all kinds of wine spoilage (micro-organism)
up to 24 hours

22. What occurs during racking?
glycerol; methanol; succinic acid; lactic acid;
Carbonic maceration
clarify and aerate
Glucose and Fructose

23. What are five common fining agents used in wine making?
early racking - early fining - sulfur-dioxide added
bentonite - activated carbon - gelatin - egg whites - PVPP
Ratio of fructose is greater than glucose
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

24. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
breaks skin's tissue
10 - 13%
Tartaric and Malic

25. Phenolic extraction is greatest at low or high must temperatures?
Hard-veggie or green flavor
60% free run; 70% press run
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
high

26. What are the four types of skin contact that occur in red wine making?
Break skins to allow release of juice
Reduction of malic acid during ripening period
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
9

27. What is the purpose of racking wine?
Chardonnay
60% free run; 70% press run
Clarify / aerate wine - separate solids
Deep cooling - imposing stress on yeast - adding alcohol

28. What grapes are commonly used in a flute/Alsace bottle?
4 tons per acre
acid adjustment
'green' - 'leafy'
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

29. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
saccharomyces
cloudiness & settling of particles

30. What group of compounds give wine color?
60% free run; 65% press run
surplus & deficiency
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

31. Cold stabilization removes what acid in must?
tartaric
2mm inside wood's surface
Light - medium and heavy
vanillic acid and ellagic acid

32. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Ratio of fructose is greater than glucose
overcoming defects - balancing the wine - enhancing complexity
around the time of verasion (when the grapes change colors)
Portugal and Spain

33. What are the two styles of a Bordeaux barrel?
Chateau and Export
Fruit set - Verasion
oxidation
Ratio of fructose is greater than glucose

34. When is the best time of day to hand harvest?
Very early morning until noon
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
3 - 4mm inside wood's surface
at least a month before harvest

35. What are the two keys stages of berry development?
Fruit set - Verasion
surface of interior walls
saccharomyces bayamus
cloudiness & settling of particles

36. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Reduction of malic acid during ripening period
tartaric - malic - citric
clarify and aerate
Chateau and Export

37. The acidic (sour) taste in wine is most dependent on which acidity paramater?
glycerol; methanol; succinic acid; lactic acid;
Solid particles suspended in the must after crushing / pressing
Total acidity
at least a month before harvest

38. What are the five most common grapes used to produce late harvest wines?
contributes to bouquet
Reduction of malic acid during ripening period
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Solid particles suspended in the must after crushing / pressing

39. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
Starting might be difficult and it could stop too soon.
Air conditioning
3

40. Titratable acidity is better known by what name?
'green' - 'leafy'
10 - 13%
Chateau and Export
total acidity (concentration of acids)

41. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Reduction of malic acid during ripening period
Fruit set - Verasion
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
9

42. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
3
cinnamic acid
72 - 82 degrees F

43. What is the purpose of a lees filter?
30 -40 years
water evaporates through barrel more than alcohol
4 tons per acre
clears juice from its lees

44. What are the main acids in grapes?
Traditional and Export
Tartaric and Malic
40 -45 years
saccharomyces bayamus

45. What are the two ways that late harvest grapes concentrate sugar?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
batch & continuous
drying grapes - noble rot
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

46. What is the purpose of de-stemming?
30 degrees C
total acidity & ph
no time in loading & discharging
Separate stems from must

47. What is the preferred temperature range for white wine making?
Air conditioning
Reduction of malic acid during ripening period
46 -57 degrees F
around the time of verasion (when the grapes change colors)

48. Flavors in wine are basically derived from what acid?
cinnamic acid
More ripe the fruit - less time required for skin contact
pressing whole cluster without destemming or crushing
85 - 90%

49. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
20% - 40%
85 - 90%
Lactic

50. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
protect against oxidation - protect against microbial spoilage
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Brix (US) - Baum (France) - Oechsle (Germany)