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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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1. What are the two types of acidity problems commonly found in wine?
Deep cooling - imposing stress on yeast - adding alcohol
surplus & deficiency
pigments - tannins - acidity
early racking - early fining - sulfur-dioxide added

2. What is the main reason for acid deficiency in must?
20% - 40%
40 -45 years
Reduction of malic acid during ripening period
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

3. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
oxidation
Light - medium and heavy
Harvesting under ripe grapes due to viticultural difficulties - like weather

4. What is a major by-product of MLF?
60% free run; 65% press run
75 - 85%
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Acetic acid

5. Unfermented free run makes up what % of total extractable juice?
75 - 85%
high
Yeast inhibitors - pasteurization - sterile filtration
20% - 40%

6. Fermented free run is what % of the total wine volume?
Glucose and Fructose
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Brix (US) - Baum (France) - Oechsle (Germany)
85 - 90%

7. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Bordeaux - and Burgundy
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

8. What are five different materials used in storage containers?
Acetic acid
wood - concrete - iron - plastic - stainless steel
cinnamic acid
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

9. What are the two ways that late harvest grapes concentrate sugar?
Chardonnay
drying grapes - noble rot
Blended with free run - increases color - tannins - complexity
60% free run; 65% press run

10. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
color & tannin extraction
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
saccharomyces bayamus

11. What is the desirable bacteria genus for starting MLF in wine?
at least a month before harvest
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Leuconostoc-oenus
Total acidity

12. What are the two acidity parameters that are used to describe the acidity of must?
glycerol; methanol; succinic acid; lactic acid;
total acidity & ph
< 50 degrees F
Solid particles suspended in the must after crushing / pressing

13. What are the most common reasons for a stuck fermentation?
mold; all kinds of wine spoilage (micro-organism)
10 - 13%
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Lack of oxygen; lack of nutrition; unviable yeast; low temp

14. How often should long termed cellar wines be re-corked?
batch & continuous
non-flavonoid phenols
Destemming / crushing followed by press or direct pressing of whole clusters
30 -40 years

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

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16. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
10 - 14 degrees C
Air conditioning
non-flavonoid phenols
30 -40 years

17. What is the most practical and most frequent method of correcting acidity in wine?
60% free run; 70% press run
saccharomyces bayamus
acid adjustment
4 tons per acre

18. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
Break skins to allow release of juice
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Bordeaux - and Burgundy

19. When is the best time of day to hand harvest?
'green' - 'leafy'
40 -45 years
Ratio of fructose is greater than glucose
Very early morning until noon

20. What is the importance of humidity in barrel aging above 60% RH?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
alcohol evaporates through barrel wall more than water
water evaporates through barrel more than alcohol
surplus & deficiency

21. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
around the time of verasion (when the grapes change colors)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
vertical basket - horizontal and bladder press
non-flavonoid phenols

22. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
chaptalization
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Separate stems from must

23. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Portugal and Spain
< 50 degrees F
damage to berries is minimal
glycerol; methanol; succinic acid; lactic acid;

24. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
vertical basket - horizontal and bladder press
Citric
9
high

25. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
concrete - iron
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

26. What are three types of toasting?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
saccharomyces bayamus
pressing whole cluster without destemming or crushing
Light - medium and heavy

27. What is the preferred temperature range for red wine making?
Separate stems from must
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
72 - 82 degrees F
drying grapes - noble rot

28. What is the importance of humidity in barrel aging below 60% RH?
drying grapes - noble rot
tannins
water evaporates through barrel more than alcohol
blending

29. What are two types of oxidation that occur in wine making and when do they occur?
quercus suber
tartaric
10 - 13%
enzyamatic - in must before fermentation; chemical - during processing and in bottling

30. What is the best method to reduce the acidity of must?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Chardonnay
75 - 85%
blending

31. Titratable acidity is better known by what name?
tartaric
Yeast inhibitors - pasteurization - sterile filtration
chemicals or blend with low acid/high ph must
total acidity (concentration of acids)

32. What are the major techniques used for acid correction when it is deficient?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Blended with free run - increases color - tannins - complexity
22 - 30 degrees C; 72 - 86 F
blending with high acid must & ion exchanging

33. What are the two most common sugars used to increase the sugar content of the must?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Glucose and Fructose
mold; all kinds of wine spoilage (micro-organism)
cane sugar / grape concentrate

34. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
quercus suber
vanillic acid and ellagic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

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

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36. What are the primary advantages of a continuous press over batch presses?
Ratio of fructose is greater than glucose
no time in loading & discharging
85 - 90%
Reduction of malic acid during ripening period

37. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
glycerol; methanol; succinic acid; lactic acid;
vertical basket - horizontal and bladder press
pigment

38. What type of climate zone produces grapes that are high in acid?
cool regions
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
More ripe the fruit - less time required for skin contact
damage to berries is minimal

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

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40. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
saccharomyces
protect against oxidation - protect against microbial spoilage
vanillic acid and ellagic acid

41. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Separate stems from must
Lactic

42. What grapes are commonly used in a flute/Alsace bottle?
early racking - early fining - sulfur-dioxide added
40 -45 years
blending with high acid must & ion exchanging
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

43. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pigment
pressure level exerted and type of pressure used
saccharomyces

44. What are the extracted compounds from oak?
OH (hydroxyl); tannins
Yeast inhibitors - pasteurization - sterile filtration
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
non-flavonoid phenols

45. What is the common name for a fermentation technique that does not require crushing or de-stemming?
cool regions
around the time of verasion (when the grapes change colors)
Carbonic maceration
quercus suber

46. What are three kinds of batch presses that have historically been used in wine production?
blending
at least a month before harvest
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
vertical basket - horizontal and bladder press

47. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
22 - 30 degrees C; 72 - 86 F
Bordeaux - Burgundy - and Alsace
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

48. High acid concentrations in fruit are usually caused by what common occurrence?
cinnamic acid
Harvesting under ripe grapes due to viticultural difficulties - like weather
46 -57 degrees F
Solid particles suspended in the must after crushing / pressing

49. What polyeric compounds tend to cause colloid coagulation in wine?
< 50 degrees F
cane sugar / grape concentrate
pectins
3 - 4mm inside wood's surface

50. What media conditions control yeast growth?
Carbonic maceration
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
More ripe the fruit - less time required for skin contact
Reduction of malic acid during ripening period