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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 four types of skin contact that occur in red wine making?
around the time of verasion (when the grapes change colors)
Clarify / aerate wine - separate solids
Muscat
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

2. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
tannins
Separate stems from must
Bordeaux - and Burgundy

3. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
OH (hydroxyl); tannins
Lactic
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
72 - 82 degrees F

4. What fractions of grape weight is in the free run and press run if you are making white wine?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Starting might be difficult and it could stop too soon.
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
60% free run; 70% press run

5. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
mold; all kinds of wine spoilage (micro-organism)
'green' - 'leafy'
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Citric

6. What is the length of skin contact in white wines if "short contact" occurs?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
cool regions
saccharomyces
1 - 4 hours

7. What are the main acids in grapes?
pigments - tannins - acidity
10 - 13%
higher pressure and more cycles of pressing
Tartaric and Malic

8. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
pressing whole cluster without destemming or crushing
Very early morning until noon
chaptalization

9. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
pigments - tannins - acidity
pressing whole cluster without destemming or crushing
10 - 13%
pectins

10. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
concrete - iron
22 - 30 degrees C; 72 - 86 F
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Solid particles suspended in the must after crushing / pressing

11. What is the importance of humidity in barrel aging above 60% RH?
Total acidity
cinnamic acid
alcohol evaporates through barrel wall more than water
75% must; 16% skins; 4% seeds - 5% stems

12. Sugar addition is also known by what name?
alcohol evaporates through barrel wall more than water
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
chaptalization
mold; all kinds of wine spoilage (micro-organism)

13. What are the most common reasons for a stuck fermentation?
3
Lack of oxygen; lack of nutrition; unviable yeast; low temp
non-flavonoid phenols
Yeast inhibitors - pasteurization - sterile filtration

14. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
Solid particles suspended in the must after crushing / pressing
Starting might be difficult and it could stop too soon.
Glucose and Fructose

15. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
bentonite - activated carbon - gelatin - egg whites - PVPP
Lack of oxygen; lack of nutrition; unviable yeast; low temp
inhibits

16. What is the purpose of racking wine?
Portugal and Spain
Clarify / aerate wine - separate solids
color - tannin and body
10 - 14 degrees C

17. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
3 - 4mm inside wood's surface
Brix (US) - Baum (France) - Oechsle (Germany)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Total acidity

18. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
20% - 40%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
46 -57 degrees F

19. What is a major by-product of MLF?
breaks skin's tissue
Hard-veggie or green flavor
Blended with free run - increases color - tannins - complexity
Acetic acid

20. What are the primary advantages of a continuous press over batch presses?
wood - concrete - iron - plastic - stainless steel
pigment
no time in loading & discharging
around the time of verasion (when the grapes change colors)

21. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
blending with high acid must & ion exchanging
Chardonnay
Separate stems from must

22. After the first harvest - how often can the bark be stripped from the oak trees?
early racking - early fining - sulfur-dioxide added
9 - 10 years
tannins
slow oxidation; adding oak phenols

23. What is the length of skin contact in white wines if "long contact" occurs?
Acetic acid
up to 24 hours
Separate stems from must
protect cork from cork borers - improve bottle appearance - brand identity

24. High acid concentrations in fruit are usually caused by what common occurrence?
higher pressure and more cycles of pressing
Harvesting under ripe grapes due to viticultural difficulties - like weather
17 - 20 degrees C
Total acidity

25. What are the two acidity parameters that are used to describe the acidity of must?
Yeast inhibitors - pasteurization - sterile filtration
total acidity & ph
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
cinnamic acid

26. What polyeric compounds tend to cause colloid coagulation in wine?
at least a month before harvest
pectins
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Separate stems from must

27. For how many years can compounds be extracted from a barrel?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
7 - 10 years
no time in loading & discharging
total acidity & ph

28. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
Citric
7 - 10 years
1 - 4 hours

29. What type of climate zone produces grapes that are high in acid?
cool regions
breaks skin's tissue
blending
enzyamatic - in must before fermentation; chemical - during processing and in bottling

30. What grapes are commonly used in a Burgundy bottle?
high
Break skins to allow release of juice
Deep cooling - imposing stress on yeast - adding alcohol
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

31. 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;
Reduction of malic acid during ripening period
Leuconostoc-oenus
color - tannin and body

32. What acid should not be used to correct acid deficiencies if a MLF is planned?
breaks skin's tissue
tartaric
Citric
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

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

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34. What are three types of toasting?
Light - medium and heavy
Clarify / aerate wine - separate solids
Citric
Total acidity

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

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36. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
vanillic acid and ellagic acid
Total acidity
60% free run; 70% press run

37. What is a major advantage and disadvantage to mechanical harvesting?
surface of interior walls
Harvesting under ripe grapes due to viticultural difficulties - like weather
Total acidity
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

38. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Traditional and Export
Limousin - Burgundy - Allien - Troncais - and Vosges
Air conditioning
protect against oxidation - protect against microbial spoilage

39. What is the depth of toasting when it is a light toast?
30 -40 years
surface of interior walls
damage to berries is minimal
at least a month before harvest

40. What are the five most common grapes used to produce late harvest wines?
More ripe the fruit - less time required for skin contact
bentonite - activated carbon - gelatin - egg whites - PVPP
75 - 85%
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

41. What are the two ways that late harvest grapes concentrate sugar?
inhibits
saccharomyces bayamus
wood - concrete - iron - plastic - stainless steel
drying grapes - noble rot

42. What family of grapes can typically develop bitterness if there is skin contact?
3 - 4mm inside wood's surface
Muscat
Traditional and Export
Destemming / crushing followed by press or direct pressing of whole clusters

43. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Chardonnay
chemicals or blend with low acid/high ph must
Carbonic maceration
More ripe the fruit - less time required for skin contact

44. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
pigment
vanillic acid and ellagic acid
inhibits

45. What is thermo-vinification?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
2mm inside wood's surface
Fruit set - Verasion
pre-heating grapes or must to enhance low color intensity

46. What is the preferred temperature range for white wine making?
blending with high acid must & ion exchanging
color & tannin extraction
46 -57 degrees F
total acidity (concentration of acids)

47. Titratable acidity is better known by what name?
early racking - early fining - sulfur-dioxide added
total acidity (concentration of acids)
pressure level exerted and type of pressure used
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

48. What is the purpose of de-stemming?
Free run
blending
pressing whole cluster without destemming or crushing
Separate stems from must

49. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
pigments - tannins - acidity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Muscat
inhibits

50. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
OH (hydroxyl); tannins
20% - 40%
Pressing whole cluster
pressure level exerted and type of pressure used