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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. What is the depth of toasting when it is a medium toast?
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2. What are five different materials used in storage containers?
Portugal and Spain
varietal flavor - color - and tannin compounds
wood - concrete - iron - plastic - stainless steel
Starting might be difficult and it could stop too soon.
3. When is the best time to add sugar to the must?
early racking - early fining - sulfur-dioxide added
beginning of fermentation
pigments - tannins - acidity
cool regions
4. What are the four types of skin contact that occur in red wine making?
beginning of fermentation
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
at least a month before harvest
Free run
5. What are the common practices to inhibit MLF?
breaks skin's tissue
10 - 14 degrees C
early racking - early fining - sulfur-dioxide added
color & tannin extraction
6. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
clears juice from its lees
Brix (US) - Baum (France) - Oechsle (Germany)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
7. What are the extracted compounds from oak?
Starting might be difficult and it could stop too soon.
contributes to bouquet
pressing whole cluster without destemming or crushing
non-flavonoid phenols
8. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Air conditioning
Bordeaux - Burgundy - and Alsace
Free run
9. Alcohol has what impact on yeast growth?
Muscat
breaks skin's tissue
40 -45 years
inhibits
10. What are common techniques to reduce the acidity of must?
color & tannin extraction
chemicals or blend with low acid/high ph must
Chateau and Export
75% must; 16% skins; 4% seeds - 5% stems
11. What is the depth of toasting when it is a heavy toast?
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12. What are the two types of acidity problems commonly found in wine?
Ratio of fructose is greater than glucose
surplus & deficiency
pressure level exerted and type of pressure used
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
13. What is the best method to reduce the acidity of must?
Total acidity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
blending
Blended with free run - increases color - tannins - complexity
14. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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15. What are the main French oak regions?
Destemming / crushing followed by press or direct pressing of whole clusters
surface of interior walls
Limousin - Burgundy - Allien - Troncais - and Vosges
cool regions
16. At what time should irrigation be stopped if dry farming techniques are being used?
damage to berries is minimal
pigments - tannins - acidity
at least a month before harvest
Acetic acid
17. What are the two major categories into which wine presses are grouped?
Starting might be difficult and it could stop too soon.
batch & continuous
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30 -40 years
18. Flavors in wine are basically derived from what acid?
pectins
Very early morning until noon
Leuconostoc-oenus
cinnamic acid
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?
Tartaric and Malic
overcoming defects - balancing the wine - enhancing complexity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
color - tannin and body
20. What is the desirable bacteria genus for starting MLF in wine?
pre-heating grapes or must to enhance low color intensity
Leuconostoc-oenus
Brix (US) - Baum (France) - Oechsle (Germany)
40 -45 years
21. What are two types of oxidation that occur in wine making and when do they occur?
Leuconostoc-oenus
Acetic acid
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Break skins to allow release of juice
22. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
inhibits
9
Tartaric and Malic
OH (hydroxyl); tannins
23. What are 3 methods to control temperature in wine making?
Very early morning until noon
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
< 50 degrees F
Chardonnay
24. What is the major advantage of hand harvesting over mechanical harvesting?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
damage to berries is minimal
surplus & deficiency
Clarify / aerate wine - separate solids
25. What are the main acids in grapes?
Tartaric and Malic
pressing whole cluster without destemming or crushing
Destemming / crushing followed by press or direct pressing of whole clusters
overcoming defects - balancing the wine - enhancing complexity
26. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Light - medium and heavy
17 - 20 degrees C
quercus suber
Ratio of fructose is greater than glucose
27. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Solid particles suspended in the must after crushing / pressing
Separate stems from must
batch & continuous
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
28. What are the two styles of a Bordeaux barrel?
Fruit set - Verasion
high
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Chateau and Export
29. What is the importance of humidity in barrel aging below 60% RH?
Pressing whole cluster
early racking - early fining - sulfur-dioxide added
Leuconostoc-oenus
water evaporates through barrel more than alcohol
30. Cold stabilization removes what acid in must?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
tartaric
85 - 90%
water evaporates through barrel more than alcohol
31. What are the five most common grapes used to produce late harvest wines?
surplus & deficiency
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
start at verasion and repeat when necessary
Reduction of malic acid during ripening period
32. After planting - how soon can the first wine cork quality bark be stripped from the tree?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Hard-veggie or green flavor
40 -45 years
vanillic acid and ellagic acid
33. What fraction if grape weight is in the free run and press run if you are making red wine?
blending
no time in loading & discharging
Yeast inhibitors - pasteurization - sterile filtration
60% free run; 65% press run
34. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
contributes to bouquet
Yeast inhibitors - pasteurization - sterile filtration
Brix (US) - Baum (France) - Oechsle (Germany)
up to 24 hours
35. What occurs during racking?
cane sugar / grape concentrate
Fruit set - Verasion
clarify and aerate
1 - 4 hours
36. High acid concentrations in fruit are usually caused by what common occurrence?
40 -45 years
75 - 85%
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Harvesting under ripe grapes due to viticultural difficulties - like weather
37. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Very early morning until noon
More ripe the fruit - less time required for skin contact
tartaric - malic - citric
non-flavonoid phenols
38. Fermented free run is what % of the total wine volume?
Ratio of fructose is greater than glucose
10 - 14 degrees C
85 - 90%
pigments - tannins - acidity
39. What media conditions control yeast growth?
around the time of verasion (when the grapes change colors)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pectins
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
40. What are the most common reasons for a stuck fermentation?
pre-heating grapes or must to enhance low color intensity
surface of interior walls
Lack of oxygen; lack of nutrition; unviable yeast; low temp
85 - 90%
41. 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
pectins
Destemming / crushing followed by press or direct pressing of whole clusters
chaptalization
42. What is the depth of toasting when it is a light toast?
Air conditioning
bentonite - activated carbon - gelatin - egg whites - PVPP
surface of interior walls
quercus suber
43. Which are more easily extracted during fermentation - pigment or tannins?
30 degrees C
pigment
quercus suber
< 50 degrees F
44. What is thermo-vinification?
Ratio of fructose is greater than glucose
pre-heating grapes or must to enhance low color intensity
9 - 10 years
Portugal and Spain
45. What is the length of skin contact in white wines if "short contact" occurs?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
cane sugar / grape concentrate
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
1 - 4 hours
46. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
color & tannin extraction
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
cinnamic acid
Hard-veggie or green flavor
47. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
clears juice from its lees
vanillic acid and ellagic acid
22 - 30 degrees C; 72 - 86 F
48. What type of climate zone produces grapes that are high in acid?
cool regions
surface of interior walls
protect cork from cork borers - improve bottle appearance - brand identity
Leuconostoc-oenus
49. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
30 -40 years
early racking - early fining - sulfur-dioxide added
tannins
Destemming / crushing followed by press or direct pressing of whole clusters
50. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
4 tons per acre
More ripe the fruit - less time required for skin contact
color - tannin and body
Citric
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