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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 primary advantages of a continuous press over batch presses?
wood - concrete - iron - plastic - stainless steel
blending
no time in loading & discharging
color & tannin extraction

2. What is the purpose of a lees filter?
clears juice from its lees
blending
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
water evaporates through barrel more than alcohol

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

4. What group of compounds give wine color?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Hard-veggie or green flavor
Light - medium and heavy
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

5. What polyeric compounds tend to cause colloid coagulation in wine?
Citric
Separate stems from must
Chardonnay
pectins

6. What is the desirable bacteria genus for starting MLF in wine?
Tartaric and Malic
Fruit set - Verasion
Leuconostoc-oenus
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

7. Alcohol has what impact on yeast growth?
Citric
Hard-veggie or green flavor
inhibits
3

8. What grapes are commonly used in a Burgundy bottle?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Blended with free run - increases color - tannins - complexity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

9. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Hard-veggie or green flavor
no time in loading & discharging

10. What are the two styles of a Bordeaux barrel?
10 - 13%
Chateau and Export
around the time of verasion (when the grapes change colors)
Yeast inhibitors - pasteurization - sterile filtration

11. What are five common fining agents used in wine making?
Harvesting under ripe grapes due to viticultural difficulties - like weather
pigments - tannins - acidity
bentonite - activated carbon - gelatin - egg whites - PVPP
Pressing whole cluster

12. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
inhibits
beginning of fermentation
17 - 20 degrees C

13. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
4 tons per acre
Brix (US) - Baum (France) - Oechsle (Germany)
glycerol; methanol; succinic acid; lactic acid;
Clarify / aerate wine - separate solids

14. What are the major techniques used for acid correction when it is deficient?
22 - 30 degrees C; 72 - 86 F
Harvesting under ripe grapes due to viticultural difficulties - like weather
blending with high acid must & ion exchanging
saccharomyces

15. How often should long termed cellar wines be re-corked?
Hard-veggie or green flavor
30 -40 years
Separate stems from must
saccharomyces

16. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
pigments - tannins - acidity
Muscat
breaks skin's tissue

17. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
beginning of fermentation
higher pressure and more cycles of pressing

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

19. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Deep cooling - imposing stress on yeast - adding alcohol
Destemming / crushing followed by press or direct pressing of whole clusters
drying grapes - noble rot

20. What are three kinds of batch presses that have historically been used in wine production?
clears juice from its lees
vertical basket - horizontal and bladder press
non-flavonoid phenols
7 - 10 years

21. What is the purpose of de-stemming?
Break skins to allow release of juice
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Separate stems from must

22. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
wood - concrete - iron - plastic - stainless steel
color & tannin extraction
9
vertical basket - horizontal and bladder press

23. 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)
overcoming defects - balancing the wine - enhancing complexity
tartaric
Harvesting under ripe grapes due to viticultural difficulties - like weather

24. How does the production of late harvest wine differ from normal still wine?
Total acidity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
clarify and aerate
higher pressure and more cycles of pressing

25. What yeast will remain active at high alcohol levels?
40 -45 years
saccharomyces bayamus
Hard-veggie or green flavor
protect against oxidation - protect against microbial spoilage

26. If an age able white wine is being produced what impact does skin contact have?
up to 24 hours
drying grapes - noble rot
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
contributes to bouquet

27. Unfermented free run makes up what % of total extractable juice?
75 - 85%
mold; all kinds of wine spoilage (micro-organism)
30 -40 years
pressure level exerted and type of pressure used

28. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
water evaporates through barrel more than alcohol
20% - 40%
Lactic
clears juice from its lees

29. What is a major advantage and disadvantage to mechanical harvesting?
batch & continuous
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
More ripe the fruit - less time required for skin contact
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

30. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
85 - 90%
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
More ripe the fruit - less time required for skin contact
75% must; 16% skins; 4% seeds - 5% stems

31. What are the two types of acidity problems commonly found in wine?
Air conditioning
varietal flavor - color - and tannin compounds
OH (hydroxyl); tannins
surplus & deficiency

32. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
7 - 10 years
< 50 degrees F
Chateau and Export

33. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
More ripe the fruit - less time required for skin contact
cool regions
Chardonnay

34. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
< 50 degrees F
chaptalization
pre-heating grapes or must to enhance low color intensity

35. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
inhibits
water evaporates through barrel more than alcohol
at least a month before harvest

36. What are the two major categories into which wine presses are grouped?
9
no time in loading & discharging
Traditional and Export
batch & continuous

37. What are the main French oak regions?
early racking - early fining - sulfur-dioxide added
Fruit set - Verasion
Limousin - Burgundy - Allien - Troncais - and Vosges
75 - 85%

38. When is the best time of day to hand harvest?
overcoming defects - balancing the wine - enhancing complexity
Very early morning until noon
vertical basket - horizontal and bladder press
1 - 4 hours

39. Titratable acidity is better known by what name?
total acidity (concentration of acids)
wood - concrete - iron - plastic - stainless steel
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

40. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
1 - 4 hours
no time in loading & discharging
Lack of oxygen; lack of nutrition; unviable yeast; low temp

41. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
pressure level exerted and type of pressure used
non-flavonoid phenols
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

42. What is the minimum starting temperature for white wine must to start fermentation?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
72 - 82 degrees F
10 - 14 degrees C
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

43. What is the best method to reduce the acidity of must?
blending
40 -45 years
Citric
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

44. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
Tartaric and Malic
up to 24 hours
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

45. What is the depth of toasting when it is a light toast?
start at verasion and repeat when necessary
surface of interior walls
no time in loading & discharging
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

46. Sugar addition is also known by what name?
inhibits
10 - 14 degrees C
start at verasion and repeat when necessary
chaptalization

47. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
cane sugar / grape concentrate
Bordeaux - Burgundy - and Alsace
around the time of verasion (when the grapes change colors)
up to 24 hours

48. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
beginning of fermentation
no time in loading & discharging
blending with high acid must & ion exchanging

49. What are common techniques to reduce the acidity of must?
30 degrees C
wood - concrete - iron - plastic - stainless steel
Lack of oxygen; lack of nutrition; unviable yeast; low temp
chemicals or blend with low acid/high ph must

50. What function does a capsule serve?
Bordeaux - Burgundy - and Alsace
60% free run; 70% press run
protect cork from cork borers - improve bottle appearance - brand identity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)