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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. What two container materials must be lined before they can be used to store wine?
Tartaric and Malic
oxidation
concrete - iron
pressing whole cluster without destemming or crushing

2. What are the two most common sugars used to increase the sugar content of the must?
< 50 degrees F
blending with high acid must & ion exchanging
Separate stems from must
cane sugar / grape concentrate

3. What are two types of oxidation that occur in wine making and when do they occur?
blending with high acid must & ion exchanging
inhibits
enzyamatic - in must before fermentation; chemical - during processing and in bottling
oxidation

4. Flavors in wine are basically derived from what acid?
wood - concrete - iron - plastic - stainless steel
cinnamic acid
Muscat
drying grapes - noble rot

5. What two countries represent at least 70% of cork production?
Portugal and Spain
protect cork from cork borers - improve bottle appearance - brand identity
clears juice from its lees
cloudiness & settling of particles

6. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
9
75% must; 16% skins; 4% seeds - 5% stems
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

7. What media conditions control yeast growth?
overcoming defects - balancing the wine - enhancing complexity
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
drying grapes - noble rot
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

8. What is a major advantage and disadvantage to mechanical harvesting?
Reduction of malic acid during ripening period
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
color & tannin extraction
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

9. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Yeast inhibitors - pasteurization - sterile filtration
overcoming defects - balancing the wine - enhancing complexity
cane sugar / grape concentrate

10. What fraction if grape weight is in the free run and press run if you are making red wine?
clarify and aerate
60% free run; 65% press run
higher pressure and more cycles of pressing
tannins

11. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Starting might be difficult and it could stop too soon.
22 - 30 degrees C; 72 - 86 F
30 degrees C

12. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Starting might be difficult and it could stop too soon.
40 -45 years
tannins

13. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
Lack of oxygen; lack of nutrition; unviable yeast; low temp
9
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

14. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
total acidity & ph
wood - concrete - iron - plastic - stainless steel
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

15. What are the two styles of a Bordeaux barrel?
Chateau and Export
46 -57 degrees F
10 - 13%
acid adjustment

16. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
20% - 40%
glycerol; methanol; succinic acid; lactic acid;
1 - 4 hours

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

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18. How does the production of late harvest wine differ from normal still wine?
breaks skin's tissue
surplus & deficiency
higher pressure and more cycles of pressing
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

19. 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?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
color - tannin and body
tartaric - malic - citric
high

20. For how many years can compounds be extracted from a barrel?
7 - 10 years
pressing whole cluster without destemming or crushing
17 - 20 degrees C
color & tannin extraction

21. What is the purpose of racking wine?
Brix (US) - Baum (France) - Oechsle (Germany)
pressure level exerted and type of pressure used
72 - 82 degrees F
Clarify / aerate wine - separate solids

22. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
surplus & deficiency
quercus suber
cloudiness & settling of particles

23. What grapes are commonly used in a flute/Alsace bottle?
cool regions
Clarify / aerate wine - separate solids
varietal flavor - color - and tannin compounds
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

24. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
Clarify / aerate wine - separate solids
cinnamic acid
clarify and aerate

25. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
non-flavonoid phenols
breaks skin's tissue
early racking - early fining - sulfur-dioxide added

26. Fermented free run is what % of the total wine volume?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
85 - 90%
Portugal and Spain
75 - 85%

27. What are the primary advantages of a continuous press over batch presses?
Hard-veggie or green flavor
drying grapes - noble rot
no time in loading & discharging
Chateau and Export

28. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
early racking - early fining - sulfur-dioxide added
protect against oxidation - protect against microbial spoilage
water evaporates through barrel more than alcohol
Fruit set - Verasion

29. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
pressing whole cluster without destemming or crushing
Break skins to allow release of juice
Air conditioning
9

30. What group of compounds give wine color?
alcohol evaporates through barrel wall more than water
Carbonic maceration
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
OH (hydroxyl); tannins

31. What are the five most common grapes used to produce late harvest wines?
at least a month before harvest
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
up to 24 hours
pigment

32. What are the two key sugars in grapes?
quercus suber
Glucose and Fructose
cinnamic acid
Blended with free run - increases color - tannins - complexity

33. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
tannins
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Total acidity

34. What family of grapes can typically develop bitterness if there is skin contact?
7 - 10 years
Muscat
cane sugar / grape concentrate
high

35. What are the most common reasons for a stuck fermentation?
60% free run; 70% press run
start at verasion and repeat when necessary
Light - medium and heavy
Lack of oxygen; lack of nutrition; unviable yeast; low temp

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

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37. Titratable acidity is better known by what name?
at least a month before harvest
total acidity (concentration of acids)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
bentonite - activated carbon - gelatin - egg whites - PVPP

38. What parameters can be corrected by blending?
72 - 82 degrees F
46 -57 degrees F
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Yeast inhibitors - pasteurization - sterile filtration

39. Name three components that are higher in the press run than the free run.
beginning of fermentation
pigments - tannins - acidity
Traditional and Export
Break skins to allow release of juice

40. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
color & tannin extraction
Portugal and Spain
Brix (US) - Baum (France) - Oechsle (Germany)

41. When is the best time to add sugar to the must?
Citric
damage to berries is minimal
beginning of fermentation
30 degrees C

42. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
water evaporates through barrel more than alcohol
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
pectins
pressing whole cluster without destemming or crushing

43. When is the best time of day to hand harvest?
color - tannin and body
Very early morning until noon
17 - 20 degrees C
damage to berries is minimal

44. What is the purpose of the crush?
Break skins to allow release of juice
around the time of verasion (when the grapes change colors)
total acidity (concentration of acids)
Destemming / crushing followed by press or direct pressing of whole clusters

45. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
10 - 13%
chemicals or blend with low acid/high ph must
pectins
tannins

46. Cold stabilization removes what acid in must?
22 - 30 degrees C; 72 - 86 F
Yeast inhibitors - pasteurization - sterile filtration
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
tartaric

47. What is the depth of toasting when it is a light toast?
vanillic acid and ellagic acid
Muscat
surface of interior walls
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

48. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
cool regions
start at verasion and repeat when necessary
Deep cooling - imposing stress on yeast - adding alcohol

49. What are two acids most commonly extracted from oak?
Brix (US) - Baum (France) - Oechsle (Germany)
Deep cooling - imposing stress on yeast - adding alcohol
9 - 10 years
vanillic acid and ellagic acid

50. What is the most practical and most frequent method of correcting acidity in wine?
10 - 13%
Hard-veggie or green flavor
acid adjustment
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay