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Viniculture
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Subject
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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. For how many years can compounds be extracted from a barrel?
protect cork from cork borers - improve bottle appearance - brand identity
7 - 10 years
at least a month before harvest
40 -45 years
2. When is the best time to add sugar to the must?
contributes to bouquet
overcoming defects - balancing the wine - enhancing complexity
beginning of fermentation
75 - 85%
3. What is the depth of toasting when it is a heavy toast?
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4. 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
Clarify / aerate wine - separate solids
total acidity (concentration of acids)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
5. What are common techniques to reduce the acidity of must?
chaptalization
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
chemicals or blend with low acid/high ph must
6. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
cloudiness & settling of particles
Lack of oxygen; lack of nutrition; unviable yeast; low temp
pressing whole cluster without destemming or crushing
surface of interior walls
7. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
blending
Citric
tannins
cloudiness & settling of particles
8. What are the two most common sugars used to increase the sugar content of the must?
7 - 10 years
cane sugar / grape concentrate
Fruit set - Verasion
concrete - iron
9. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Harvesting under ripe grapes due to viticultural difficulties - like weather
Air conditioning
at least a month before harvest
10. What are the two acidity parameters that are used to describe the acidity of must?
saccharomyces bayamus
total acidity & ph
saccharomyces
60% free run; 65% press run
11. How often should long termed cellar wines be re-corked?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
drying grapes - noble rot
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
30 -40 years
12. What grapes are commonly used in a Burgundy bottle?
blending with high acid must & ion exchanging
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cane sugar / grape concentrate
Reduction of malic acid during ripening period
13. What are the goals of oak aging wine?
Harvesting under ripe grapes due to viticultural difficulties - like weather
pressure level exerted and type of pressure used
slow oxidation; adding oak phenols
Fruit set - Verasion
14. What two container materials must be lined before they can be used to store wine?
concrete - iron
surface of interior walls
color - tannin and body
10 - 13%
15. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
Tartaric and Malic
tannins
Light - medium and heavy
16. What yeast will remain active at high alcohol levels?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
saccharomyces bayamus
10 - 14 degrees C
30 -40 years
17. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
varietal flavor - color - and tannin compounds
Yeast inhibitors - pasteurization - sterile filtration
Acetic acid
total acidity & ph
18. What is the depth of toasting when it is a medium toast?
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19. What is the purpose of racking wine?
46 -57 degrees F
Clarify / aerate wine - separate solids
oxidation
Solid particles suspended in the must after crushing / pressing
20. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
blending
pre-heating grapes or must to enhance low color intensity
color & tannin extraction
Chardonnay
21. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
water evaporates through barrel more than alcohol
glycerol; methanol; succinic acid; lactic acid;
slow oxidation; adding oak phenols
Deep cooling - imposing stress on yeast - adding alcohol
22. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
acid adjustment
Starting might be difficult and it could stop too soon.
saccharomyces
damage to berries is minimal
23. What type of climate zone produces grapes that are high in acid?
cool regions
wood - concrete - iron - plastic - stainless steel
Lack of oxygen; lack of nutrition; unviable yeast; low temp
pigments - tannins - acidity
24. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
acid adjustment
start at verasion and repeat when necessary
concrete - iron
25. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Solid particles suspended in the must after crushing / pressing
tartaric - malic - citric
Destemming / crushing followed by press or direct pressing of whole clusters
alcohol evaporates through barrel wall more than water
26. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
up to 24 hours
varietal flavor - color - and tannin compounds
4 tons per acre
27. What is the depth of toasting when it is a light toast?
85 - 90%
cloudiness & settling of particles
30 -40 years
surface of interior walls
28. What is the main reason for acid deficiency in must?
30 -40 years
tannins
Reduction of malic acid during ripening period
chemicals or blend with low acid/high ph must
29. Blending is used in order to achieve what goals?
75% must; 16% skins; 4% seeds - 5% stems
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
overcoming defects - balancing the wine - enhancing complexity
Fruit set - Verasion
30. What are the most common reasons for a stuck fermentation?
color - tannin and body
Lack of oxygen; lack of nutrition; unviable yeast; low temp
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
9
31. Name three components that are higher in the press run than the free run.
'green' - 'leafy'
Free run
pressure level exerted and type of pressure used
pigments - tannins - acidity
32. When is the best time of day to hand harvest?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
clears juice from its lees
Free run
Very early morning until noon
33. What is the purpose of a lees filter?
clears juice from its lees
batch & continuous
Limousin - Burgundy - Allien - Troncais - and Vosges
Starting might be difficult and it could stop too soon.
34. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Carbonic maceration
at least a month before harvest
2mm inside wood's surface
35. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
drying grapes - noble rot
Air conditioning
total acidity (concentration of acids)
Hard-veggie or green flavor
36. Unfermented free run makes up what % of total extractable juice?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
3
75 - 85%
10 - 14 degrees C
37. What are the objectives of fining?
acid adjustment
Citric
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
saccharomyces
38. What is the purpose of de-stemming?
Muscat
Separate stems from must
1 - 4 hours
OH (hydroxyl); tannins
39. What is the normal starting temperature for red wine must to start fermentation?
varietal flavor - color - and tannin compounds
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
22 - 30 degrees C; 72 - 86 F
Fruit set - Verasion
40. What are the major techniques used for acid correction when it is deficient?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
drying grapes - noble rot
blending with high acid must & ion exchanging
40 -45 years
41. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
start at verasion and repeat when necessary
Lactic
Yeast inhibitors - pasteurization - sterile filtration
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
42. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
tannins
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
surface of interior walls
43. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
60% free run; 65% press run
4 tons per acre
Blended with free run - increases color - tannins - complexity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
44. What are the main acids in grapes?
drying grapes - noble rot
Tartaric and Malic
Lack of oxygen; lack of nutrition; unviable yeast; low temp
around the time of verasion (when the grapes change colors)
45. What is the length of skin contact in white wines if "short contact" occurs?
Ratio of fructose is greater than glucose
1 - 4 hours
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
46. Wine yeasts generally belongs to what genus of yeast?
20% - 40%
Glucose and Fructose
surplus & deficiency
saccharomyces
47. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
wood - concrete - iron - plastic - stainless steel
Lack of oxygen; lack of nutrition; unviable yeast; low temp
oxidation
48. What function does a capsule serve?
Citric
protect cork from cork borers - improve bottle appearance - brand identity
'green' - 'leafy'
early racking - early fining - sulfur-dioxide added
49. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
75 - 85%
2mm inside wood's surface
protect against oxidation - protect against microbial spoilage
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
50. The higher compound levels from the press run are related to what action during the making of the press run?
Break skins to allow release of juice
beginning of fermentation
pressure level exerted and type of pressure used
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
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