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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 are the two key sugars in grapes?
high
Glucose and Fructose
30 degrees C
color - tannin and body

2. What is the preferred temperature range for red wine making?
up to 24 hours
72 - 82 degrees F
blending with high acid must & ion exchanging
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

3. What fractions of grape weight is in the free run and press run if you are making white wine?
pressure level exerted and type of pressure used
total acidity (concentration of acids)
60% free run; 70% press run
10 - 13%

4. How often should long termed cellar wines be re-corked?
blending
30 -40 years
Starting might be difficult and it could stop too soon.
Light - medium and heavy

5. At what time should irrigation be stopped if dry farming techniques are being used?
Ratio of fructose is greater than glucose
at least a month before harvest
surface of interior walls
Bordeaux - Burgundy - and Alsace

6. What are the two ways that late harvest grapes concentrate sugar?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Harvesting under ripe grapes due to viticultural difficulties - like weather
water evaporates through barrel more than alcohol
drying grapes - noble rot

7. What is the best method to reduce the acidity of must?
total acidity & ph
Bordeaux - Burgundy - and Alsace
saccharomyces bayamus
blending

8. What is the main reason for acid deficiency in must?
Hard-veggie or green flavor
Reduction of malic acid during ripening period
Blended with free run - increases color - tannins - complexity
slow oxidation; adding oak phenols

9. Sugar addition is also known by what name?
Very early morning until noon
chaptalization
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Pressing whole cluster

10. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Starting might be difficult and it could stop too soon.
Air conditioning

11. SO2 is added to barrel maintenance in order to protect it against what two agents?
overcoming defects - balancing the wine - enhancing complexity
start at verasion and repeat when necessary
mold; all kinds of wine spoilage (micro-organism)
surplus & deficiency

12. Titratable acidity is better known by what name?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Citric
Light - medium and heavy
total acidity (concentration of acids)

13. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Citric
Lactic
tartaric - malic - citric

14. What are the two styles of a Bordeaux barrel?
contributes to bouquet
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Chateau and Export
no time in loading & discharging

15. What grapes are commonly used in a flute/Alsace bottle?
60% free run; 65% press run
Free run
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
early racking - early fining - sulfur-dioxide added

16. If an age able white wine is being produced what impact does skin contact have?
cinnamic acid
contributes to bouquet
quercus suber
pressure level exerted and type of pressure used

17. What term is used to describe the absorption of oxygen that is common in white wine making?
Pressing whole cluster
Traditional and Export
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
oxidation

18. Flavors in wine are basically derived from what acid?
Pressing whole cluster
saccharomyces bayamus
cinnamic acid
clears juice from its lees

19. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
vanillic acid and ellagic acid
Yeast inhibitors - pasteurization - sterile filtration
protect cork from cork borers - improve bottle appearance - brand identity

20. What is the major advantage of hand harvesting over mechanical harvesting?
Citric
75 - 85%
pressing whole cluster without destemming or crushing
damage to berries is minimal

21. 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)
batch & continuous
cinnamic acid
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

22. When is the best time of day to hand harvest?
cool regions
Very early morning until noon
Portugal and Spain
2mm inside wood's surface

23. What is the importance of humidity in barrel aging below 60% RH?
9
20% - 40%
water evaporates through barrel more than alcohol
Total acidity

24. Define lees.
protect against oxidation - protect against microbial spoilage
Solid particles suspended in the must after crushing / pressing
alcohol evaporates through barrel wall more than water
10 - 14 degrees C

25. What are the names of the main barrel shapes?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Bordeaux - and Burgundy
damage to berries is minimal

26. Unfermented free run makes up what % of total extractable juice?
start at verasion and repeat when necessary
concrete - iron
75 - 85%
total acidity (concentration of acids)

27. What parameters can be corrected by blending?
46 -57 degrees F
7 - 10 years
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Destemming / crushing followed by press or direct pressing of whole clusters

28. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Break skins to allow release of juice
20% - 40%
inhibits
total acidity & ph

29. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
clarify and aerate
1 - 4 hours
Bordeaux - Burgundy - and Alsace

30. What are common techniques to reduce the acidity of must?
Traditional and Export
Ratio of fructose is greater than glucose
clarify and aerate
chemicals or blend with low acid/high ph must

31. What family of grapes can typically develop bitterness if there is skin contact?
acid adjustment
Muscat
Blended with free run - increases color - tannins - complexity
9 - 10 years

32. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
60% free run; 70% press run
varietal flavor - color - and tannin compounds
no time in loading & discharging
OH (hydroxyl); tannins

33. Blending is used in order to achieve what goals?
chaptalization
protect against oxidation - protect against microbial spoilage
Citric
overcoming defects - balancing the wine - enhancing complexity

34. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
acid adjustment
17 - 20 degrees C
contributes to bouquet
tannins

35. Fermented free run is what % of the total wine volume?
'green' - 'leafy'
pigments - tannins - acidity
85 - 90%
around the time of verasion (when the grapes change colors)

36. What two container materials must be lined before they can be used to store wine?
no time in loading & discharging
contributes to bouquet
concrete - iron
Chardonnay

37. What occurs during racking?
clarify and aerate
Yeast inhibitors - pasteurization - sterile filtration
tartaric - malic - citric
higher pressure and more cycles of pressing

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

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39. What are the two most common sugars used to increase the sugar content of the must?
Reduction of malic acid during ripening period
cane sugar / grape concentrate
quercus suber
pressure level exerted and type of pressure used

40. What is the depth of toasting when it is a light toast?
Chardonnay
9 - 10 years
surface of interior walls
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

41. What is the overall weight composition of grape clusters?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
75% must; 16% skins; 4% seeds - 5% stems
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
chemicals or blend with low acid/high ph must

42. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
30 -40 years
saccharomyces
chaptalization

43. What type of climate zone produces grapes that are high in acid?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Light - medium and heavy
Chardonnay
cool regions

44. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
OH (hydroxyl); tannins
pigment

45. What is the purpose of de-stemming?
higher pressure and more cycles of pressing
Separate stems from must
cinnamic acid
17 - 20 degrees C

46. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Total acidity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
start at verasion and repeat when necessary
Fruit set - Verasion

47. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
Tartaric and Malic
color & tannin extraction
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

48. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
around the time of verasion (when the grapes change colors)
beginning of fermentation

49. What are five common fining agents used in wine making?
Lactic
pressing whole cluster without destemming or crushing
wood - concrete - iron - plastic - stainless steel
bentonite - activated carbon - gelatin - egg whites - PVPP

50. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
Pressing whole cluster
saccharomyces bayamus
vertical basket - horizontal and bladder press