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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. At what time should irrigation be stopped if dry farming techniques are being used?
wood - concrete - iron - plastic - stainless steel
Break skins to allow release of juice
7 - 10 years
at least a month before harvest

2. What is the major advantage of hand harvesting over mechanical harvesting?
Clarify / aerate wine - separate solids
Portugal and Spain
damage to berries is minimal
oxidation

3. After planting - how soon can the first wine cork quality bark be stripped from the tree?
color - tannin and body
40 -45 years
saccharomyces bayamus
Bordeaux - and Burgundy

4. What is the main reason for acid deficiency in must?
cinnamic acid
3 - 4mm inside wood's surface
Reduction of malic acid during ripening period
Lack of oxygen; lack of nutrition; unviable yeast; low temp

5. What is the preferred temperature range for red wine making?
72 - 82 degrees F
Acetic acid
cool regions
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

6. What are the major techniques used for acid correction when it is deficient?
9 - 10 years
blending with high acid must & ion exchanging
contributes to bouquet
tartaric

7. What is the purpose of the crush?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Break skins to allow release of juice
total acidity & ph
46 -57 degrees F

8. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
OH (hydroxyl); tannins
up to 24 hours
Deep cooling - imposing stress on yeast - adding alcohol
acid adjustment

9. What are three styles of still wine that have at least 1% RS and the range of RS in each?
20% - 40%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
cloudiness & settling of particles

10. Alcohol has what impact on yeast growth?
vertical basket - horizontal and bladder press
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Yeast inhibitors - pasteurization - sterile filtration
inhibits

11. What are the four types of skin contact that occur in red wine making?
total acidity (concentration of acids)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
batch & continuous
water evaporates through barrel more than alcohol

12. What are the most common reasons for a stuck fermentation?
Lactic
Lack of oxygen; lack of nutrition; unviable yeast; low temp
22 - 30 degrees C; 72 - 86 F
water evaporates through barrel more than alcohol

13. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
Solid particles suspended in the must after crushing / pressing
start at verasion and repeat when necessary
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

14. What are the five most common grapes used to produce late harvest wines?
Chardonnay
total acidity (concentration of acids)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

15. What are 3 methods to control temperature in wine making?
Break skins to allow release of juice
Air conditioning
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

16. Define lees.
Solid particles suspended in the must after crushing / pressing
85 - 90%
9 - 10 years
75% must; 16% skins; 4% seeds - 5% stems

17. What is the depth of toasting when it is a medium toast?

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18. What are five different materials used in storage containers?
total acidity (concentration of acids)
pre-heating grapes or must to enhance low color intensity
wood - concrete - iron - plastic - stainless steel
10 - 14 degrees C

19. Wine yeasts generally belongs to what genus of yeast?
overcoming defects - balancing the wine - enhancing complexity
vanillic acid and ellagic acid
saccharomyces
enzyamatic - in must before fermentation; chemical - during processing and in bottling

20. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
tartaric
46 -57 degrees F

21. What function does a capsule serve?
Break skins to allow release of juice
vertical basket - horizontal and bladder press
chaptalization
protect cork from cork borers - improve bottle appearance - brand identity

22. What are three types of toasting?
1 - 4 hours
drying grapes - noble rot
Light - medium and heavy
slow oxidation; adding oak phenols

23. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
total acidity & ph
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
glycerol; methanol; succinic acid; lactic acid;

24. What is the importance of humidity in barrel aging below 60% RH?
Citric
72 - 82 degrees F
pigment
water evaporates through barrel more than alcohol

25. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Acetic acid
Limousin - Burgundy - Allien - Troncais - and Vosges
varietal flavor - color - and tannin compounds

26. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
overcoming defects - balancing the wine - enhancing complexity
3
72 - 82 degrees F
Bordeaux - Burgundy - and Alsace

27. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
< 50 degrees F
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

28. How often should long termed cellar wines be re-corked?
slow oxidation; adding oak phenols
3
30 -40 years
pressing whole cluster without destemming or crushing

29. What grapes are commonly used in a Burgundy bottle?
blending
Ratio of fructose is greater than glucose
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
1 - 4 hours

30. What media conditions control yeast growth?
< 50 degrees F
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Yeast inhibitors - pasteurization - sterile filtration
10 - 14 degrees C

31. What is the importance of humidity in barrel aging above 60% RH?
bentonite - activated carbon - gelatin - egg whites - PVPP
alcohol evaporates through barrel wall more than water
3
cool regions

32. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
< 50 degrees F
Traditional and Export
46 -57 degrees F

33. Theoretically - how many degrees can a fermentation rise during fermentation?
1 - 4 hours
color - tannin and body
22 - 30 degrees C; 72 - 86 F
30 degrees C

34. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Ratio of fructose is greater than glucose
Total acidity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tartaric - malic - citric

35. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
color - tannin and body
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
1 - 4 hours
slow oxidation; adding oak phenols

36. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
3 - 4mm inside wood's surface
color & tannin extraction
2mm inside wood's surface
< 50 degrees F

37. What are the extracted compounds from oak?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
protect cork from cork borers - improve bottle appearance - brand identity
non-flavonoid phenols
drying grapes - noble rot

38. What are the goals of oak aging wine?
Light - medium and heavy
pectins
tartaric
slow oxidation; adding oak phenols

39. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
60% free run; 65% press run
Blended with free run - increases color - tannins - complexity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
75% must; 16% skins; 4% seeds - 5% stems

40. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Reduction of malic acid during ripening period
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Starting might be difficult and it could stop too soon.
vanillic acid and ellagic acid

41. What are the two key sugars in grapes?
17 - 20 degrees C
30 degrees C
Glucose and Fructose
oxidation

42. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
protect against oxidation - protect against microbial spoilage
chemicals or blend with low acid/high ph must

43. What are the two styles of Burgundy barrels?
tartaric - malic - citric
Traditional and Export
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Starting might be difficult and it could stop too soon.

44. What parameters can be corrected by blending?
protect against oxidation - protect against microbial spoilage
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
around the time of verasion (when the grapes change colors)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

45. What is the length of skin contact in white wines if "long contact" occurs?
chemicals or blend with low acid/high ph must
up to 24 hours
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Citric

46. What is the most practical and most frequent method of correcting acidity in wine?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
total acidity & ph
Muscat
acid adjustment

47. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
damage to berries is minimal
total acidity & ph
72 - 82 degrees F

48. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
color - tannin and body
Yeast inhibitors - pasteurization - sterile filtration
Blended with free run - increases color - tannins - complexity
Lactic

49. What acid should not be used to correct acid deficiencies if a MLF is planned?
Glucose and Fructose
Citric
Leuconostoc-oenus
total acidity & ph

50. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
46 -57 degrees F
9 - 10 years
damage to berries is minimal