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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 are the common practices to inhibit MLF?
clears juice from its lees
early racking - early fining - sulfur-dioxide added
pre-heating grapes or must to enhance low color intensity
color & tannin extraction

2. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
overcoming defects - balancing the wine - enhancing complexity
pectins
Pressing whole cluster
Lack of oxygen; lack of nutrition; unviable yeast; low temp

3. Phenolic extraction is greatest at low or high must temperatures?
tannins
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cinnamic acid
high

4. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
bentonite - activated carbon - gelatin - egg whites - PVPP
Break skins to allow release of juice
Harvesting under ripe grapes due to viticultural difficulties - like weather

5. What is the purpose of de-stemming?
glycerol; methanol; succinic acid; lactic acid;
Very early morning until noon
Separate stems from must
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

6. What are 3 methods to control temperature in wine making?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
up to 24 hours
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

7. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
non-flavonoid phenols
OH (hydroxyl); tannins
chemicals or blend with low acid/high ph must
85 - 90%

8. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Deep cooling - imposing stress on yeast - adding alcohol
acid adjustment
Lactic

9. What is a major by-product of MLF?
chaptalization
Acetic acid
blending
tannins

10. What grapes are commonly used in a Bordeaux bottle?
Glucose and Fructose
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
72 - 82 degrees F
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

11. What is the importance of humidity in barrel aging below 60% RH?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
water evaporates through barrel more than alcohol
Reduction of malic acid during ripening period
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

12. What is the overall weight composition of grape clusters?
3
75% must; 16% skins; 4% seeds - 5% stems
60% free run; 65% press run
protect cork from cork borers - improve bottle appearance - brand identity

13. What are the names of the main barrel shapes?
pectins
Bordeaux - and Burgundy
Glucose and Fructose
clears juice from its lees

14. What grapes are commonly used in a flute/Alsace bottle?
Solid particles suspended in the must after crushing / pressing
damage to berries is minimal
protect cork from cork borers - improve bottle appearance - brand identity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

15. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Total acidity
9
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

16. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
Clarify / aerate wine - separate solids
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
1 - 4 hours

17. What are the main acids in grapes?
Tartaric and Malic
tannins
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Traditional and Export

18. What parameters can be corrected by blending?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
no time in loading & discharging
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

19. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
10 - 13%
Fruit set - Verasion

20. What are the goals of oak aging wine?
up to 24 hours
slow oxidation; adding oak phenols
85 - 90%
Fruit set - Verasion

21. What are the two key sugars in grapes?
Glucose and Fructose
drying grapes - noble rot
3 - 4mm inside wood's surface
20% - 40%

22. What is the preferred temperature range for white wine making?
20% - 40%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
46 -57 degrees F
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

23. Fermented free run is what % of the total wine volume?
chaptalization
cool regions
pressing whole cluster without destemming or crushing
85 - 90%

24. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
overcoming defects - balancing the wine - enhancing complexity
drying grapes - noble rot
Carbonic maceration

25. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
20% - 40%
inhibits

26. Press run is often used in what ways to enrich a final wine?
Solid particles suspended in the must after crushing / pressing
cool regions
Blended with free run - increases color - tannins - complexity
Traditional and Export

27. Unfermented free run makes up what % of total extractable juice?
30 degrees C
75 - 85%
surplus & deficiency
beginning of fermentation

28. What polyeric compounds tend to cause colloid coagulation in wine?
slow oxidation; adding oak phenols
start at verasion and repeat when necessary
pectins
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

29. When is the best time of day to hand harvest?
glycerol; methanol; succinic acid; lactic acid;
Light - medium and heavy
damage to berries is minimal
Very early morning until noon

30. What fractions of grape weight is in the free run and press run if you are making white wine?
total acidity (concentration of acids)
Very early morning until noon
Free run
60% free run; 70% press run

31. What is the purpose of racking wine?
Solid particles suspended in the must after crushing / pressing
protect against oxidation - protect against microbial spoilage
30 -40 years
Clarify / aerate wine - separate solids

32. In general - which produces better wine - free run or press run?
cinnamic acid
Free run
damage to berries is minimal
tartaric

33. Cold stabilization removes what acid in must?
OH (hydroxyl); tannins
tartaric
up to 24 hours
pressing whole cluster without destemming or crushing

34. What is the purpose of a lees filter?
Total acidity
clears juice from its lees
Free run
Citric

35. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Muscat
early racking - early fining - sulfur-dioxide added
75% must; 16% skins; 4% seeds - 5% stems
Total acidity

36. What are the two acidity parameters that are used to describe the acidity of must?
mold; all kinds of wine spoilage (micro-organism)
Deep cooling - imposing stress on yeast - adding alcohol
75% must; 16% skins; 4% seeds - 5% stems
total acidity & ph

37. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
Tartaric and Malic
color & tannin extraction
9

38. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
at least a month before harvest
tartaric - malic - citric
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
75% must; 16% skins; 4% seeds - 5% stems

39. In what grape is some skin contact almost always used during white wine making?
tannins
10 - 14 degrees C
Citric
Chardonnay

40. What are the five most common grapes used to produce late harvest wines?
60% free run; 65% press run
bentonite - activated carbon - gelatin - egg whites - PVPP
More ripe the fruit - less time required for skin contact
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

41. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
acid adjustment
cane sugar / grape concentrate
2mm inside wood's surface

42. What two container materials must be lined before they can be used to store wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
vanillic acid and ellagic acid
Yeast inhibitors - pasteurization - sterile filtration
concrete - iron

43. Define lees.
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Solid particles suspended in the must after crushing / pressing
Total acidity
chaptalization

44. What is the minimum starting temperature for white wine must to start fermentation?
Very early morning until noon
contributes to bouquet
slow oxidation; adding oak phenols
10 - 14 degrees C

45. What is the oak used in cork production?
pressing whole cluster without destemming or crushing
quercus suber
17 - 20 degrees C
Carbonic maceration

46. What is the preferred temperature range for red wine making?
40 -45 years
22 - 30 degrees C; 72 - 86 F
cinnamic acid
72 - 82 degrees F

47. What are the two major categories into which wine presses are grouped?
pressure level exerted and type of pressure used
batch & continuous
75 - 85%
at least a month before harvest

48. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
chaptalization
Yeast inhibitors - pasteurization - sterile filtration
60% free run; 65% press run
pigments - tannins - acidity

49. High acid concentrations in fruit are usually caused by what common occurrence?
Lactic
alcohol evaporates through barrel wall more than water
Harvesting under ripe grapes due to viticultural difficulties - like weather
Reduction of malic acid during ripening period

50. What is the best method to reduce the acidity of must?
3 - 4mm inside wood's surface
blending
varietal flavor - color - and tannin compounds
Bordeaux - and Burgundy