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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. Fermented free run is what % of the total wine volume?
85 - 90%
3 - 4mm inside wood's surface
water evaporates through barrel more than alcohol
cane sugar / grape concentrate

2. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Destemming / crushing followed by press or direct pressing of whole clusters
Hard-veggie or green flavor
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
10 - 13%

3. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
Carbonic maceration
72 - 82 degrees F
no time in loading & discharging

4. Titratable acidity is better known by what name?
overcoming defects - balancing the wine - enhancing complexity
total acidity (concentration of acids)
pre-heating grapes or must to enhance low color intensity
1 - 4 hours

5. What is the main reason for acid deficiency in must?
Brix (US) - Baum (France) - Oechsle (Germany)
Reduction of malic acid during ripening period
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
drying grapes - noble rot

6. What is the importance of humidity in barrel aging below 60% RH?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
color & tannin extraction
Light - medium and heavy
water evaporates through barrel more than alcohol

7. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
Pressing whole cluster
3
22 - 30 degrees C; 72 - 86 F

8. What function does a capsule serve?
blending with high acid must & ion exchanging
4 tons per acre
protect cork from cork borers - improve bottle appearance - brand identity
saccharomyces

9. 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.
40 -45 years
water evaporates through barrel more than alcohol
protect cork from cork borers - improve bottle appearance - brand identity

10. How often should long termed cellar wines be re-corked?
blending with high acid must & ion exchanging
30 -40 years
Fruit set - Verasion
9 - 10 years

11. What are five different materials used in storage containers?
no time in loading & discharging
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
wood - concrete - iron - plastic - stainless steel
Muscat

12. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Bordeaux - and Burgundy
Starting might be difficult and it could stop too soon.
OH (hydroxyl); tannins
'green' - 'leafy'

13. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Brix (US) - Baum (France) - Oechsle (Germany)
75% must; 16% skins; 4% seeds - 5% stems
Pressing whole cluster
glycerol; methanol; succinic acid; lactic acid;

14. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
cloudiness & settling of particles
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Hard-veggie or green flavor

15. What parameters can be corrected by blending?
oxidation
batch & continuous
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
bentonite - activated carbon - gelatin - egg whites - PVPP

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

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17. If an age able white wine is being produced what impact does skin contact have?
1 - 4 hours
Portugal and Spain
contributes to bouquet
blending

18. What is the importance of humidity in barrel aging above 60% RH?
9 - 10 years
high
Muscat
alcohol evaporates through barrel wall more than water

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?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
color - tannin and body
inhibits
pressing whole cluster without destemming or crushing

20. What are the common practices to inhibit MLF?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
early racking - early fining - sulfur-dioxide added
tannins
40 -45 years

21. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
3
Deep cooling - imposing stress on yeast - adding alcohol
10 - 14 degrees C

22. What is a major advantage and disadvantage to mechanical harvesting?
pressing whole cluster without destemming or crushing
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
clarify and aerate
higher pressure and more cycles of pressing

23. What fractions of grape weight is in the free run and press run if you are making white wine?
cool regions
30 degrees C
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
60% free run; 70% press run

24. What are the two acidity parameters that are used to describe the acidity of must?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
saccharomyces
Fruit set - Verasion
total acidity & ph

25. What is the oak used in cork production?
Leuconostoc-oenus
quercus suber
More ripe the fruit - less time required for skin contact
Carbonic maceration

26. Define lees.
Brix (US) - Baum (France) - Oechsle (Germany)
Solid particles suspended in the must after crushing / pressing
pigments - tannins - acidity
OH (hydroxyl); tannins

27. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
beginning of fermentation
3
Limousin - Burgundy - Allien - Troncais - and Vosges
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

28. When is the best time of day to hand harvest?
Very early morning until noon
damage to berries is minimal
pigments - tannins - acidity
Destemming / crushing followed by press or direct pressing of whole clusters

29. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
pigments - tannins - acidity
Glucose and Fructose
vertical basket - horizontal and bladder press

30. What are three types of toasting?
varietal flavor - color - and tannin compounds
tartaric - malic - citric
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Light - medium and heavy

31. What is the depth of toasting when it is a light toast?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
surface of interior walls
More ripe the fruit - less time required for skin contact
oxidation

32. Press run is often used in what ways to enrich a final wine?
75 - 85%
Muscat
mold; all kinds of wine spoilage (micro-organism)
Blended with free run - increases color - tannins - complexity

33. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
30 degrees C
7 - 10 years
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
around the time of verasion (when the grapes change colors)

34. Unfermented free run makes up what % of total extractable juice?
75 - 85%
at least a month before harvest
protect cork from cork borers - improve bottle appearance - brand identity
Chateau and Export

35. Wine yeasts generally belongs to what genus of yeast?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
early racking - early fining - sulfur-dioxide added
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
saccharomyces

36. What is the normal starting temperature for red wine must to start fermentation?
glycerol; methanol; succinic acid; lactic acid;
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
22 - 30 degrees C; 72 - 86 F
85 - 90%

37. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Glucose and Fructose
protect cork from cork borers - improve bottle appearance - brand identity
40 -45 years
pigment

38. Which are more easily extracted during fermentation - pigment or tannins?
color & tannin extraction
saccharomyces bayamus
pigment
Leuconostoc-oenus

39. Stabilization is a term used to prevent what from occurring in the bottle?
Light - medium and heavy
Tartaric and Malic
cloudiness & settling of particles
cool regions

40. What are three kinds of batch presses that have historically been used in wine production?
22 - 30 degrees C; 72 - 86 F
vertical basket - horizontal and bladder press
17 - 20 degrees C
enzyamatic - in must before fermentation; chemical - during processing and in bottling

41. What is the length of skin contact in white wines if "long contact" occurs?
46 -57 degrees F
up to 24 hours
Starting might be difficult and it could stop too soon.
slow oxidation; adding oak phenols

42. What are the five most common grapes used to produce late harvest wines?
overcoming defects - balancing the wine - enhancing complexity
Hard-veggie or green flavor
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
slow oxidation; adding oak phenols

43. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
72 - 82 degrees F
Brix (US) - Baum (France) - Oechsle (Germany)
around the time of verasion (when the grapes change colors)

44. What are the goals of oak aging wine?
10 - 13%
chaptalization
slow oxidation; adding oak phenols
22 - 30 degrees C; 72 - 86 F

45. What are the extracted compounds from oak?
pectins
Brix (US) - Baum (France) - Oechsle (Germany)
non-flavonoid phenols
Clarify / aerate wine - separate solids

46. What are the two types of acidity problems commonly found in wine?
Leuconostoc-oenus
concrete - iron
surplus & deficiency
Fruit set - Verasion

47. What are common techniques to reduce the acidity of must?
cinnamic acid
up to 24 hours
30 degrees C
chemicals or blend with low acid/high ph must

48. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
46 -57 degrees F
4 tons per acre
chaptalization
surface of interior walls

49. What two countries represent at least 70% of cork production?
color & tannin extraction
beginning of fermentation
Portugal and Spain
17 - 20 degrees C

50. What group of compounds give wine color?
Bordeaux - Burgundy - and Alsace
protect against oxidation - protect against microbial spoilage
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)