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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?
Brix (US) - Baum (France) - Oechsle (Germany)
tannins
17 - 20 degrees C
pressing whole cluster without destemming or crushing

2. What is the most practical and most frequent method of correcting acidity in wine?
saccharomyces
acid adjustment
2mm inside wood's surface
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

3. Define lees.
cane sugar / grape concentrate
Solid particles suspended in the must after crushing / pressing
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
40 -45 years

4. What media conditions control yeast growth?
Lactic
Bordeaux - and Burgundy
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
chaptalization

5. What acid should not be used to correct acid deficiencies if a MLF is planned?
Break skins to allow release of juice
Yeast inhibitors - pasteurization - sterile filtration
60% free run; 65% press run
Citric

6. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
Solid particles suspended in the must after crushing / pressing
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Reduction of malic acid during ripening period

7. What are the goals of oak aging wine?
surplus & deficiency
72 - 82 degrees F
slow oxidation; adding oak phenols
60% free run; 70% press run

8. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
tartaric
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Leuconostoc-oenus

9. What are the objectives of fining?
Free run
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cinnamic acid
Fruit set - Verasion

10. What is the length of skin contact in white wines if "long contact" occurs?
Citric
Reduction of malic acid during ripening period
tartaric
up to 24 hours

11. Theoretically - how many degrees can a fermentation rise during fermentation?
22 - 30 degrees C; 72 - 86 F
Free run
30 degrees C
beginning of fermentation

12. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
cloudiness & settling of particles
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Citric
Yeast inhibitors - pasteurization - sterile filtration

13. After planting - how soon can the first wine cork quality bark be stripped from the tree?
surface of interior walls
contributes to bouquet
10 - 13%
40 -45 years

14. What are the two key sugars in grapes?
Deep cooling - imposing stress on yeast - adding alcohol
Bordeaux - Burgundy - and Alsace
Glucose and Fructose
Chardonnay

15. What are two acids most commonly extracted from oak?
4 tons per acre
vanillic acid and ellagic acid
Chateau and Export
22 - 30 degrees C; 72 - 86 F

16. What is the purpose of the crush?
< 50 degrees F
Break skins to allow release of juice
Leuconostoc-oenus
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

17. In general - which produces better wine - free run or press run?
bentonite - activated carbon - gelatin - egg whites - PVPP
9
tartaric - malic - citric
Free run

18. What two container materials must be lined before they can be used to store wine?
surplus & deficiency
protect against oxidation - protect against microbial spoilage
10 - 14 degrees C
concrete - iron

19. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
clarify and aerate
cool regions
2mm inside wood's surface

20. Titratable acidity is better known by what name?
early racking - early fining - sulfur-dioxide added
varietal flavor - color - and tannin compounds
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
total acidity (concentration of acids)

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

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22. What is the importance of humidity in barrel aging below 60% RH?
chemicals or blend with low acid/high ph must
< 50 degrees F
Traditional and Export
water evaporates through barrel more than alcohol

23. Blending is used in order to achieve what goals?
75% must; 16% skins; 4% seeds - 5% stems
Lactic
60% free run; 70% press run
overcoming defects - balancing the wine - enhancing complexity

24. When is the best time of day to hand harvest?
breaks skin's tissue
2mm inside wood's surface
30 -40 years
Very early morning until noon

25. The higher compound levels from the press run are related to what action during the making of the press run?
contributes to bouquet
72 - 82 degrees F
pressure level exerted and type of pressure used
mold; all kinds of wine spoilage (micro-organism)

26. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
9
non-flavonoid phenols
< 50 degrees F

27. Press run is often used in what ways to enrich a final wine?
chemicals or blend with low acid/high ph must
17 - 20 degrees C
Blended with free run - increases color - tannins - complexity
60% free run; 70% press run

28. What is the minimum starting temperature for white wine must to start fermentation?
total acidity & ph
Yeast inhibitors - pasteurization - sterile filtration
10 - 14 degrees C
60% free run; 65% press run

29. What are the common practices to inhibit MLF?
Solid particles suspended in the must after crushing / pressing
early racking - early fining - sulfur-dioxide added
40 -45 years
17 - 20 degrees C

30. What are the five most common grapes used to produce late harvest wines?
22 - 30 degrees C; 72 - 86 F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
10 - 14 degrees C
OH (hydroxyl); tannins

31. What are the most common reasons for a stuck fermentation?
contributes to bouquet
cinnamic acid
40 -45 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp

32. What are the main acids in grapes?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Tartaric and Malic
3 - 4mm inside wood's surface
pectins

33. What is the desirable bacteria genus for starting MLF in wine?
pectins
batch & continuous
Leuconostoc-oenus
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

34. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
breaks skin's tissue
Citric
Hard-veggie or green flavor

35. What is a major by-product of MLF?
10 - 13%
Acetic acid
start at verasion and repeat when necessary
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

36. What group of compounds give wine color?
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
Muscat
Chateau and Export

37. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cool regions
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
vanillic acid and ellagic acid

38. What are the two styles of Burgundy barrels?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Pressing whole cluster
Traditional and Export
Chardonnay

39. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
bentonite - activated carbon - gelatin - egg whites - PVPP
Free run
enzyamatic - in must before fermentation; chemical - during processing and in bottling

40. What are the two ways that late harvest grapes concentrate sugar?
blending with high acid must & ion exchanging
clears juice from its lees
drying grapes - noble rot
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

41. What are three kinds of batch presses that have historically been used in wine production?
color & tannin extraction
vertical basket - horizontal and bladder press
breaks skin's tissue
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

42. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
early racking - early fining - sulfur-dioxide added
30 degrees C
pressing whole cluster without destemming or crushing

43. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
acid adjustment
75 - 85%

44. What are three types of toasting?
blending with high acid must & ion exchanging
Light - medium and heavy
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
mold; all kinds of wine spoilage (micro-organism)

45. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
Starting might be difficult and it could stop too soon.
pigment
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

46. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Portugal and Spain
pectins
blending
< 50 degrees F

47. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
early racking - early fining - sulfur-dioxide added
60% free run; 70% press run
4 tons per acre
color - tannin and body

48. If an age able white wine is being produced what impact does skin contact have?
Pressing whole cluster
Harvesting under ripe grapes due to viticultural difficulties - like weather
contributes to bouquet
Tartaric and Malic

49. What are the two styles of a Bordeaux barrel?
alcohol evaporates through barrel wall more than water
Chateau and Export
color - tannin and body
Destemming / crushing followed by press or direct pressing of whole clusters

50. In what grape is some skin contact almost always used during white wine making?
Chardonnay
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pigment