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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 occurs during racking?
clarify and aerate
non-flavonoid phenols
Limousin - Burgundy - Allien - Troncais - and Vosges
30 degrees C

2. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
drying grapes - noble rot
beginning of fermentation

3. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
OH (hydroxyl); tannins
drying grapes - noble rot
pectins

4. What are the two acidity parameters that are used to describe the acidity of must?
Tartaric and Malic
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
quercus suber
total acidity & ph

5. What are two acids most commonly extracted from oak?
non-flavonoid phenols
vanillic acid and ellagic acid
Traditional and Export
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

6. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
Clarify / aerate wine - separate solids
85 - 90%
tartaric

7. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
7 - 10 years
Yeast inhibitors - pasteurization - sterile filtration
75 - 85%

8. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
enzyamatic - in must before fermentation; chemical - during processing and in bottling
beginning of fermentation
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

9. What are the five most common grapes used to produce late harvest wines?
46 -57 degrees F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Citric
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

10. What is the major advantage of hand harvesting over mechanical harvesting?
total acidity & ph
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
contributes to bouquet
damage to berries is minimal

11. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
color - tannin and body
Glucose and Fructose
clears juice from its lees

12. What media conditions control yeast growth?
pre-heating grapes or must to enhance low color intensity
20% - 40%
30 -40 years
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

13. What are the main French oak regions?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Bordeaux - and Burgundy
Limousin - Burgundy - Allien - Troncais - and Vosges
< 50 degrees F

14. What are the two key sugars in grapes?
saccharomyces
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Glucose and Fructose
total acidity & ph

15. What is the preferred temperature range for white wine making?
contributes to bouquet
46 -57 degrees F
Reduction of malic acid during ripening period
early racking - early fining - sulfur-dioxide added

16. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Separate stems from must

17. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
high
Muscat
Tartaric and Malic

18. Which are more easily extracted during fermentation - pigment or tannins?
Citric
pigment
concrete - iron
pigments - tannins - acidity

19. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Carbonic maceration
overcoming defects - balancing the wine - enhancing complexity
Total acidity

20. After the first harvest - how often can the bark be stripped from the oak trees?
beginning of fermentation
40 -45 years
9 - 10 years
saccharomyces bayamus

21. What are 3 methods to control temperature in wine making?
Citric
clarify and aerate
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
glycerol; methanol; succinic acid; lactic acid;

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

23. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
total acidity & ph
30 -40 years
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

24. What are the main acids in grapes?
Tartaric and Malic
surface of interior walls
no time in loading & discharging
Harvesting under ripe grapes due to viticultural difficulties - like weather

25. What are the two styles of a Bordeaux barrel?
Chateau and Export
2mm inside wood's surface
varietal flavor - color - and tannin compounds
at least a month before harvest

26. Blending is used in order to achieve what goals?
7 - 10 years
at least a month before harvest
high
overcoming defects - balancing the wine - enhancing complexity

27. Does ripeness of the fruit have any impact on skin contact in white wine?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
mold; all kinds of wine spoilage (micro-organism)
More ripe the fruit - less time required for skin contact
Bordeaux - and Burgundy

28. What are the common practices to inhibit MLF?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
early racking - early fining - sulfur-dioxide added
overcoming defects - balancing the wine - enhancing complexity
vanillic acid and ellagic acid

29. What two container materials must be lined before they can be used to store wine?
Clarify / aerate wine - separate solids
concrete - iron
total acidity (concentration of acids)
46 -57 degrees F

30. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
pressure level exerted and type of pressure used
vertical basket - horizontal and bladder press
Leuconostoc-oenus

31. What family of grapes can typically develop bitterness if there is skin contact?
higher pressure and more cycles of pressing
breaks skin's tissue
Muscat
72 - 82 degrees F

32. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
Destemming / crushing followed by press or direct pressing of whole clusters
Portugal and Spain
total acidity & ph

33. What fractions of grape weight is in the free run and press run if you are making white wine?
mold; all kinds of wine spoilage (micro-organism)
60% free run; 70% press run
7 - 10 years
at least a month before harvest

34. What function does a capsule serve?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
water evaporates through barrel more than alcohol
protect cork from cork borers - improve bottle appearance - brand identity
Air conditioning

35. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
no time in loading & discharging
Destemming / crushing followed by press or direct pressing of whole clusters
Glucose and Fructose
beginning of fermentation

36. Sugar addition is also known by what name?
chaptalization
total acidity (concentration of acids)
pressure level exerted and type of pressure used
acid adjustment

37. Titratable acidity is better known by what name?
blending
Hard-veggie or green flavor
total acidity (concentration of acids)
'green' - 'leafy'

38. For how many years can compounds be extracted from a barrel?
total acidity (concentration of acids)
Ratio of fructose is greater than glucose
7 - 10 years
Tartaric and Malic

39. Define lees.
Solid particles suspended in the must after crushing / pressing
blending
Citric
Light - medium and heavy

40. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
chemicals or blend with low acid/high ph must
pigment
tartaric - malic - citric
Lack of oxygen; lack of nutrition; unviable yeast; low temp

41. Unfermented free run makes up what % of total extractable juice?
pigments - tannins - acidity
Lactic
Ratio of fructose is greater than glucose
75 - 85%

42. What is the minimum temp for MLF to occur?
Light - medium and heavy
Chardonnay
Limousin - Burgundy - Allien - Troncais - and Vosges
17 - 20 degrees C

43. In what grape is some skin contact almost always used during white wine making?
blending
clarify and aerate
Chardonnay
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

44. What is the depth of toasting when it is a light toast?
cool regions
Brix (US) - Baum (France) - Oechsle (Germany)
surface of interior walls
Yeast inhibitors - pasteurization - sterile filtration

45. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
Bordeaux - and Burgundy
Carbonic maceration
10 - 14 degrees C

46. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Lactic
3
Air conditioning
Chardonnay

47. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
water evaporates through barrel more than alcohol
quercus suber
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

48. What are the extracted compounds from oak?
non-flavonoid phenols
protect cork from cork borers - improve bottle appearance - brand identity
pigments - tannins - acidity
surface of interior walls

49. What are three types of toasting?
Bordeaux - and Burgundy
Light - medium and heavy
drying grapes - noble rot
tartaric - malic - citric

50. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
mold; all kinds of wine spoilage (micro-organism)
damage to berries is minimal
glycerol; methanol; succinic acid; lactic acid;
total acidity (concentration of acids)