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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 depth of toasting when it is a light toast?
surface of interior walls
non-flavonoid phenols
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Bordeaux - Burgundy - and Alsace

2. Which are more easily extracted during fermentation - pigment or tannins?
pigment
Bordeaux - and Burgundy
no time in loading & discharging
10 - 13%

3. What is the major advantage of hand harvesting over mechanical harvesting?
2mm inside wood's surface
pigment
chaptalization
damage to berries is minimal

4. What is the minimum starting temperature for white wine must to start fermentation?
Free run
Fruit set - Verasion
10 - 14 degrees C
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

5. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
concrete - iron
Solid particles suspended in the must after crushing / pressing
damage to berries is minimal
Brix (US) - Baum (France) - Oechsle (Germany)

6. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pressure level exerted and type of pressure used
Clarify / aerate wine - separate solids
10 - 13%

7. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
4 tons per acre
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Acetic acid

8. What are the two major categories into which wine presses are grouped?
vertical basket - horizontal and bladder press
batch & continuous
Bordeaux - and Burgundy
tartaric - malic - citric

9. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
alcohol evaporates through barrel wall more than water
Leuconostoc-oenus
drying grapes - noble rot

10. Unfermented free run makes up what % of total extractable juice?
4 tons per acre
cloudiness & settling of particles
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
75 - 85%

11. What are the goals of oak aging wine?
pigment
Citric
vanillic acid and ellagic acid
slow oxidation; adding oak phenols

12. What are the two keys stages of berry development?
batch & continuous
Fruit set - Verasion
9 - 10 years
Portugal and Spain

13. How does the production of late harvest wine differ from normal still wine?
concrete - iron
inhibits
quercus suber
higher pressure and more cycles of pressing

14. What is the depth of toasting when it is a heavy toast?

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15. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Total acidity
breaks skin's tissue
damage to berries is minimal
tartaric - malic - citric

16. What group of compounds give wine color?
Very early morning until noon
clears juice from its lees
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Destemming / crushing followed by press or direct pressing of whole clusters

17. What type of climate zone produces grapes that are high in acid?
85 - 90%
saccharomyces bayamus
cool regions
higher pressure and more cycles of pressing

18. What are the two acidity parameters that are used to describe the acidity of must?
pectins
total acidity & ph
saccharomyces
clears juice from its lees

19. What is a major by-product of MLF?
Acetic acid
46 -57 degrees F
pre-heating grapes or must to enhance low color intensity
Lack of oxygen; lack of nutrition; unviable yeast; low temp

20. What are the two styles of Burgundy barrels?
Traditional and Export
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
beginning of fermentation
pre-heating grapes or must to enhance low color intensity

21. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
inhibits
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

22. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Solid particles suspended in the must after crushing / pressing
early racking - early fining - sulfur-dioxide added
pressing whole cluster without destemming or crushing
up to 24 hours

23. What occurs during racking?
chemicals or blend with low acid/high ph must
higher pressure and more cycles of pressing
color & tannin extraction
clarify and aerate

24. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
non-flavonoid phenols
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
10 - 13%

25. What are the two most common sugars used to increase the sugar content of the must?
wood - concrete - iron - plastic - stainless steel
Reduction of malic acid during ripening period
cane sugar / grape concentrate
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

26. 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
9 - 10 years
Citric
Destemming / crushing followed by press or direct pressing of whole clusters

27. 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?
Air conditioning
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
color - tannin and body
9

28. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
at least a month before harvest
wood - concrete - iron - plastic - stainless steel
3
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

29. What fractions of grape weight is in the free run and press run if you are making white wine?
total acidity & ph
60% free run; 70% press run
Carbonic maceration
17 - 20 degrees C

30. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
9 - 10 years
concrete - iron
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

31. What is the length of skin contact in white wines if "short contact" occurs?
Deep cooling - imposing stress on yeast - adding alcohol
total acidity (concentration of acids)
pigments - tannins - acidity
1 - 4 hours

32. Titratable acidity is better known by what name?
damage to berries is minimal
Deep cooling - imposing stress on yeast - adding alcohol
Brix (US) - Baum (France) - Oechsle (Germany)
total acidity (concentration of acids)

33. What is the overall weight composition of grape clusters?
Air conditioning
acid adjustment
Bordeaux - and Burgundy
75% must; 16% skins; 4% seeds - 5% stems

34. What are three kinds of batch presses that have historically been used in wine production?
Glucose and Fructose
vertical basket - horizontal and bladder press
60% free run; 65% press run
beginning of fermentation

35. What two container materials must be lined before they can be used to store wine?
contributes to bouquet
alcohol evaporates through barrel wall more than water
9
concrete - iron

36. What is the importance of humidity in barrel aging above 60% RH?
pigments - tannins - acidity
85 - 90%
water evaporates through barrel more than alcohol
alcohol evaporates through barrel wall more than water

37. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Harvesting under ripe grapes due to viticultural difficulties - like weather
overcoming defects - balancing the wine - enhancing complexity
tannins
'green' - 'leafy'

38. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Tartaric and Malic
oxidation
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

39. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Citric
Yeast inhibitors - pasteurization - sterile filtration
Muscat

40. Stabilization is a term used to prevent what from occurring in the bottle?
3
cloudiness & settling of particles
pre-heating grapes or must to enhance low color intensity
More ripe the fruit - less time required for skin contact

41. How often should long termed cellar wines be re-corked?
Very early morning until noon
30 -40 years
Traditional and Export
acid adjustment

42. What are the two types of acidity problems commonly found in wine?
no time in loading & discharging
Lack of oxygen; lack of nutrition; unviable yeast; low temp
surplus & deficiency
10 - 13%

43. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
10 - 14 degrees C
75% must; 16% skins; 4% seeds - 5% stems
chemicals or blend with low acid/high ph must

44. What yeast will remain active at high alcohol levels?
around the time of verasion (when the grapes change colors)
high
Air conditioning
saccharomyces bayamus

45. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Pressing whole cluster
85 - 90%
20% - 40%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

46. What fraction if grape weight is in the free run and press run if you are making red wine?
< 50 degrees F
20% - 40%
60% free run; 65% press run
pressing whole cluster without destemming or crushing

47. What is the desirable bacteria genus for starting MLF in wine?
Traditional and Export
Leuconostoc-oenus
total acidity & ph
cane sugar / grape concentrate

48. Name three components that are higher in the press run than the free run.
3
pigments - tannins - acidity
'green' - 'leafy'
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

49. What is the best method to reduce the acidity of must?
blending
contributes to bouquet
Total acidity
tartaric

50. Phenolic extraction is greatest at low or high must temperatures?
Blended with free run - increases color - tannins - complexity
Muscat
high
10 - 13%