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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 is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
Glucose and Fructose
surplus & deficiency
cane sugar / grape concentrate

2. What is the importance of humidity in barrel aging below 60% RH?
Limousin - Burgundy - Allien - Troncais - and Vosges
alcohol evaporates through barrel wall more than water
water evaporates through barrel more than alcohol
protect cork from cork borers - improve bottle appearance - brand identity

3. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
varietal flavor - color - and tannin compounds
Yeast inhibitors - pasteurization - sterile filtration
Break skins to allow release of juice
breaks skin's tissue

4. Press run is often used in what ways to enrich a final wine?
cinnamic acid
Blended with free run - increases color - tannins - complexity
Separate stems from must
start at verasion and repeat when necessary

5. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
Hard-veggie or green flavor
Free run
Starting might be difficult and it could stop too soon.

6. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
75% must; 16% skins; 4% seeds - 5% stems
damage to berries is minimal
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

7. Define lees.
Solid particles suspended in the must after crushing / pressing
oxidation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

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

9. At what time should irrigation be stopped if dry farming techniques are being used?
Blended with free run - increases color - tannins - complexity
at least a month before harvest
22 - 30 degrees C; 72 - 86 F
30 -40 years

10. What are three styles of still wine that have at least 1% RS and the range of RS in each?
beginning of fermentation
Pressing whole cluster
Fruit set - Verasion
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

11. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
Total acidity
up to 24 hours
start at verasion and repeat when necessary

12. What is the length of skin contact in white wines if "short contact" occurs?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
1 - 4 hours
Free run
Destemming / crushing followed by press or direct pressing of whole clusters

13. What is the minimum temp for MLF to occur?
Glucose and Fructose
17 - 20 degrees C
pectins
saccharomyces

14. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
Break skins to allow release of juice
Portugal and Spain
wood - concrete - iron - plastic - stainless steel

15. 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?
4 tons per acre
Glucose and Fructose
Lack of oxygen; lack of nutrition; unviable yeast; low temp
color - tannin and body

16. How does the production of late harvest wine differ from normal still wine?
vertical basket - horizontal and bladder press
tannins
beginning of fermentation
higher pressure and more cycles of pressing

17. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
saccharomyces
4 tons per acre
cloudiness & settling of particles
tannins

18. What is the minimum starting temperature for white wine must to start fermentation?
< 50 degrees F
10 - 14 degrees C
tartaric - malic - citric
Traditional and Export

19. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
20% - 40%
Pressing whole cluster
pre-heating grapes or must to enhance low color intensity
blending with high acid must & ion exchanging

20. What are the two styles of a Bordeaux barrel?
1 - 4 hours
Chateau and Export
Brix (US) - Baum (France) - Oechsle (Germany)
total acidity (concentration of acids)

21. What fraction if grape weight is in the free run and press run if you are making red wine?
oxidation
9 - 10 years
30 degrees C
60% free run; 65% press run

22. What occurs during racking?
pressure level exerted and type of pressure used
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
clarify and aerate
pressing whole cluster without destemming or crushing

23. What term is used to describe the absorption of oxygen that is common in white wine making?
'green' - 'leafy'
oxidation
beginning of fermentation
pre-heating grapes or must to enhance low color intensity

24. What two container materials must be lined before they can be used to store wine?
pre-heating grapes or must to enhance low color intensity
72 - 82 degrees F
Destemming / crushing followed by press or direct pressing of whole clusters
concrete - iron

25. Titratable acidity is better known by what name?
Citric
3 - 4mm inside wood's surface
total acidity (concentration of acids)
40 -45 years

26. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
46 -57 degrees F
higher pressure and more cycles of pressing
Yeast inhibitors - pasteurization - sterile filtration

27. What is the desirable bacteria genus for starting MLF in wine?
at least a month before harvest
Bordeaux - and Burgundy
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Leuconostoc-oenus

28. In general - which produces better wine - free run or press run?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
protect against oxidation - protect against microbial spoilage
water evaporates through barrel more than alcohol
Free run

29. What are the objectives of fining?
Destemming / crushing followed by press or direct pressing of whole clusters
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Lactic
Muscat

30. What are five different materials used in storage containers?
high
3
wood - concrete - iron - plastic - stainless steel
Very early morning until noon

31. For how many years can compounds be extracted from a barrel?
7 - 10 years
bentonite - activated carbon - gelatin - egg whites - PVPP
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
acid adjustment

32. What is the main reason for acid deficiency in must?
Light - medium and heavy
alcohol evaporates through barrel wall more than water
Reduction of malic acid during ripening period
tannins

33. What is the purpose of de-stemming?
alcohol evaporates through barrel wall more than water
Separate stems from must
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Fruit set - Verasion

34. Which are more easily extracted during fermentation - pigment or tannins?
pigment
vertical basket - horizontal and bladder press
72 - 82 degrees F
Chardonnay

35. What are the two major categories into which wine presses are grouped?
Brix (US) - Baum (France) - Oechsle (Germany)
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
30 degrees C
batch & continuous

36. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
around the time of verasion (when the grapes change colors)
acid adjustment

37. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Leuconostoc-oenus
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
start at verasion and repeat when necessary
Glucose and Fructose

38. Name three components that are higher in the press run than the free run.
surplus & deficiency
75 - 85%
pigments - tannins - acidity
Free run

39. What acid should not be used to correct acid deficiencies if a MLF is planned?
Fruit set - Verasion
Citric
vertical basket - horizontal and bladder press
Starting might be difficult and it could stop too soon.

40. What are the two keys stages of berry development?
Fruit set - Verasion
46 -57 degrees F
2mm inside wood's surface
pressure level exerted and type of pressure used

41. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
clears juice from its lees
< 50 degrees F
clarify and aerate

42. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
Break skins to allow release of juice
Muscat
tartaric

43. What two countries represent at least 70% of cork production?
Portugal and Spain
4 tons per acre
beginning of fermentation
60% free run; 65% press run

44. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
varietal flavor - color - and tannin compounds
breaks skin's tissue
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
glycerol; methanol; succinic acid; lactic acid;

45. When is the best time to add sugar to the must?
clears juice from its lees
85 - 90%
beginning of fermentation
drying grapes - noble rot

46. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
oxidation
Destemming / crushing followed by press or direct pressing of whole clusters
Starting might be difficult and it could stop too soon.
Ratio of fructose is greater than glucose

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

48. Stabilization is a term used to prevent what from occurring in the bottle?
Muscat
cloudiness & settling of particles
9
bentonite - activated carbon - gelatin - egg whites - PVPP

49. What are the goals of oak aging wine?
7 - 10 years
slow oxidation; adding oak phenols
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Free run

50. What are five common fining agents used in wine making?
cloudiness & settling of particles
chemicals or blend with low acid/high ph must
around the time of verasion (when the grapes change colors)
bentonite - activated carbon - gelatin - egg whites - PVPP