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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 acid should not be used to correct acid deficiencies if a MLF is planned?
Blended with free run - increases color - tannins - complexity
< 50 degrees F
Citric
10 - 14 degrees C

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

3. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Air conditioning
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
OH (hydroxyl); tannins

4. What is the purpose of the crush?
Citric
up to 24 hours
Traditional and Export
Break skins to allow release of juice

5. How does the production of late harvest wine differ from normal still wine?
tartaric
higher pressure and more cycles of pressing
46 -57 degrees F
blending

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

7. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Traditional and Export
acid adjustment
bentonite - activated carbon - gelatin - egg whites - PVPP

8. What are the two styles of Burgundy barrels?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
4 tons per acre
Traditional and Export

9. Unfermented free run makes up what % of total extractable juice?
75 - 85%
10 - 13%
enzyamatic - in must before fermentation; chemical - during processing and in bottling
acid adjustment

10. What is the length of skin contact in white wines if "short contact" occurs?
varietal flavor - color - and tannin compounds
Citric
1 - 4 hours
7 - 10 years

11. What are the two types of acidity problems commonly found in wine?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Chardonnay
72 - 82 degrees F
surplus & deficiency

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

13. What is the importance of humidity in barrel aging below 60% RH?
< 50 degrees F
water evaporates through barrel more than alcohol
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
40 -45 years

14. Press run is often used in what ways to enrich a final wine?
9 - 10 years
Blended with free run - increases color - tannins - complexity
damage to berries is minimal
glycerol; methanol; succinic acid; lactic acid;

15. What is the oak used in cork production?
30 -40 years
Fruit set - Verasion
quercus suber
pectins

16. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Total acidity
Lactic
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

17. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
cool regions
Bordeaux - and Burgundy
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

18. Titratable acidity is better known by what name?
total acidity (concentration of acids)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
vertical basket - horizontal and bladder press
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

19. What are the major techniques used for acid correction when it is deficient?
20% - 40%
blending with high acid must & ion exchanging
pectins
pressing whole cluster without destemming or crushing

20. Fermented free run is what % of the total wine volume?
clears juice from its lees
85 - 90%
Light - medium and heavy
Separate stems from must

21. What is the minimum temp for MLF to occur?
17 - 20 degrees C
Brix (US) - Baum (France) - Oechsle (Germany)
75 - 85%
Total acidity

22. What is the major advantage of hand harvesting over mechanical harvesting?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
damage to berries is minimal
Citric
OH (hydroxyl); tannins

23. Define lees.
early racking - early fining - sulfur-dioxide added
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
20% - 40%
Solid particles suspended in the must after crushing / pressing

24. What is the preferred temperature range for red wine making?
72 - 82 degrees F
acid adjustment
tartaric - malic - citric
water evaporates through barrel more than alcohol

25. What is the depth of toasting when it is a light toast?
surface of interior walls
7 - 10 years
Glucose and Fructose
OH (hydroxyl); tannins

26. For how many years can compounds be extracted from a barrel?
7 - 10 years
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Separate stems from must
40 -45 years

27. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Free run
40 -45 years
wood - concrete - iron - plastic - stainless steel
Chardonnay

28. What are the goals of oak aging wine?
More ripe the fruit - less time required for skin contact
slow oxidation; adding oak phenols
cane sugar / grape concentrate
protect against oxidation - protect against microbial spoilage

29. What media conditions control yeast growth?
Pressing whole cluster
pre-heating grapes or must to enhance low color intensity
vertical basket - horizontal and bladder press
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

30. What are the names of the main barrel shapes?
Limousin - Burgundy - Allien - Troncais - and Vosges
Bordeaux - and Burgundy
glycerol; methanol; succinic acid; lactic acid;
start at verasion and repeat when necessary

31. What function does a capsule serve?
3 - 4mm inside wood's surface
Acetic acid
higher pressure and more cycles of pressing
protect cork from cork borers - improve bottle appearance - brand identity

32. What is thermo-vinification?
saccharomyces bayamus
pre-heating grapes or must to enhance low color intensity
Harvesting under ripe grapes due to viticultural difficulties - like weather
Hard-veggie or green flavor

33. What is the minimum starting temperature for white wine must to start fermentation?
protect cork from cork borers - improve bottle appearance - brand identity
10 - 14 degrees C
9 - 10 years
total acidity & ph

34. If an age able white wine is being produced what impact does skin contact have?
Lactic
contributes to bouquet
17 - 20 degrees C
slow oxidation; adding oak phenols

35. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
no time in loading & discharging
9 - 10 years
9

36. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
Leuconostoc-oenus
Chardonnay
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

37. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
up to 24 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
slow oxidation; adding oak phenols
9

38. What is the purpose of de-stemming?
drying grapes - noble rot
Separate stems from must
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
alcohol evaporates through barrel wall more than water

39. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Separate stems from must
60% free run; 65% press run
overcoming defects - balancing the wine - enhancing complexity
Air conditioning

40. What are the two most common sugars used to increase the sugar content of the must?
20% - 40%
Break skins to allow release of juice
cane sugar / grape concentrate
Starting might be difficult and it could stop too soon.

41. What grapes are commonly used in a flute/Alsace bottle?
varietal flavor - color - and tannin compounds
at least a month before harvest
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
damage to berries is minimal

42. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blending with high acid must & ion exchanging
10 - 14 degrees C
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
bentonite - activated carbon - gelatin - egg whites - PVPP

43. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
cinnamic acid
3
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tannins

44. What are three types of toasting?
Bordeaux - and Burgundy
Light - medium and heavy
10 - 14 degrees C
bentonite - activated carbon - gelatin - egg whites - PVPP

45. In general - which produces better wine - free run or press run?
3
2mm inside wood's surface
Free run
Bordeaux - and Burgundy

46. Name three components that are higher in the press run than the free run.
pressing whole cluster without destemming or crushing
pigments - tannins - acidity
Destemming / crushing followed by press or direct pressing of whole clusters
3

47. When is the best time to add sugar to the must?
beginning of fermentation
glycerol; methanol; succinic acid; lactic acid;
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Harvesting under ripe grapes due to viticultural difficulties - like weather

48. What are three kinds of batch presses that have historically been used in wine production?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
vertical basket - horizontal and bladder press
no time in loading & discharging

49. What are 3 methods to control temperature in wine making?
Citric
Reduction of malic acid during ripening period
chaptalization
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

50. What are the three most common still wine bottle shapes used today?
batch & continuous
concrete - iron
75% must; 16% skins; 4% seeds - 5% stems
Bordeaux - Burgundy - and Alsace