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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
at least a month before harvest
concrete - iron
Light - medium and heavy
Air conditioning

2. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
chemicals or blend with low acid/high ph must
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Destemming / crushing followed by press or direct pressing of whole clusters
color - tannin and body

3. Cold stabilization removes what acid in must?
tartaric
40 -45 years
breaks skin's tissue
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

4. What is the minimum temp for MLF to occur?
inhibits
Carbonic maceration
< 50 degrees F
17 - 20 degrees C

5. What are two acids most commonly extracted from oak?
drying grapes - noble rot
2mm inside wood's surface
pectins
vanillic acid and ellagic acid

6. When is the best time to add sugar to the must?
color & tannin extraction
no time in loading & discharging
beginning of fermentation
1 - 4 hours

7. What are the two most common sugars used to increase the sugar content of the must?
9
start at verasion and repeat when necessary
slow oxidation; adding oak phenols
cane sugar / grape concentrate

8. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
wood - concrete - iron - plastic - stainless steel
Deep cooling - imposing stress on yeast - adding alcohol
tannins
75% must; 16% skins; 4% seeds - 5% stems

9. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Blended with free run - increases color - tannins - complexity
beginning of fermentation
up to 24 hours

10. What are the two styles of Burgundy barrels?
17 - 20 degrees C
Traditional and Export
bentonite - activated carbon - gelatin - egg whites - PVPP
Total acidity

11. What occurs during racking?
surplus & deficiency
OH (hydroxyl); tannins
drying grapes - noble rot
clarify and aerate

12. What is the major advantage of hand harvesting over mechanical harvesting?
75 - 85%
2mm inside wood's surface
saccharomyces
damage to berries is minimal

13. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
20% - 40%
beginning of fermentation
at least a month before harvest
3

14. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
7 - 10 years
protect against oxidation - protect against microbial spoilage
Fruit set - Verasion
'green' - 'leafy'

15. What is the normal starting temperature for red wine must to start fermentation?
blending with high acid must & ion exchanging
Ratio of fructose is greater than glucose
< 50 degrees F
22 - 30 degrees C; 72 - 86 F

16. What are the two major categories into which wine presses are grouped?
Citric
up to 24 hours
batch & continuous
Blended with free run - increases color - tannins - complexity

17. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Starting might be difficult and it could stop too soon.
vanillic acid and ellagic acid
oxidation
Ratio of fructose is greater than glucose

18. Sugar addition is also known by what name?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
non-flavonoid phenols
chaptalization
Light - medium and heavy

19. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
Blended with free run - increases color - tannins - complexity
Fruit set - Verasion
9 - 10 years

20. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
40 -45 years
pressure level exerted and type of pressure used
Tartaric and Malic
Yeast inhibitors - pasteurization - sterile filtration

21. What are the two styles of a Bordeaux barrel?
Chateau and Export
OH (hydroxyl); tannins
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lack of oxygen; lack of nutrition; unviable yeast; low temp

22. At what time should irrigation be stopped if dry farming techniques are being used?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Light - medium and heavy
damage to berries is minimal
at least a month before harvest

23. What are three kinds of batch presses that have historically been used in wine production?
higher pressure and more cycles of pressing
40 -45 years
vertical basket - horizontal and bladder press
Chateau and Export

24. What family of grapes can typically develop bitterness if there is skin contact?
water evaporates through barrel more than alcohol
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
beginning of fermentation
Muscat

25. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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26. What is the purpose of the crush?
22 - 30 degrees C; 72 - 86 F
Break skins to allow release of juice
30 -40 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp

27. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Limousin - Burgundy - Allien - Troncais - and Vosges
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

28. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
75 - 85%
no time in loading & discharging
'green' - 'leafy'

29. What fraction if grape weight is in the free run and press run if you are making red wine?
clears juice from its lees
60% free run; 65% press run
Air conditioning
oxidation

30. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
higher pressure and more cycles of pressing
Air conditioning
Blended with free run - increases color - tannins - complexity

31. Define lees.
drying grapes - noble rot
Citric
Blended with free run - increases color - tannins - complexity
Solid particles suspended in the must after crushing / pressing

32. The higher compound levels from the press run are related to what action during the making of the press run?
chemicals or blend with low acid/high ph must
pressure level exerted and type of pressure used
wood - concrete - iron - plastic - stainless steel
mold; all kinds of wine spoilage (micro-organism)

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

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34. What two countries represent at least 70% of cork production?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Portugal and Spain
cloudiness & settling of particles
color - tannin and body

35. What is a major advantage and disadvantage to mechanical harvesting?
start at verasion and repeat when necessary
mold; all kinds of wine spoilage (micro-organism)
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
OH (hydroxyl); tannins

36. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
pectins
Lactic
chemicals or blend with low acid/high ph must

37. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
10 - 13%
vertical basket - horizontal and bladder press
20% - 40%
Leuconostoc-oenus

38. What is the depth of toasting when it is a light toast?
17 - 20 degrees C
surface of interior walls
Light - medium and heavy
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

39. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
cloudiness & settling of particles
clears juice from its lees
Ratio of fructose is greater than glucose

40. The acidic (sour) taste in wine is most dependent on which acidity paramater?
7 - 10 years
varietal flavor - color - and tannin compounds
Carbonic maceration
Total acidity

41. In what grape is some skin contact almost always used during white wine making?
Citric
Chardonnay
pigments - tannins - acidity
slow oxidation; adding oak phenols

42. What is the purpose of a lees filter?
30 degrees C
Light - medium and heavy
clears juice from its lees
pressing whole cluster without destemming or crushing

43. What is thermo-vinification?
breaks skin's tissue
Starting might be difficult and it could stop too soon.
3
pre-heating grapes or must to enhance low color intensity

44. What is a major by-product of MLF?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
9 - 10 years
Acetic acid
tannins

45. What is the importance of humidity in barrel aging below 60% RH?
surface of interior walls
protect cork from cork borers - improve bottle appearance - brand identity
water evaporates through barrel more than alcohol
pectins

46. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
start at verasion and repeat when necessary
Lactic
at least a month before harvest
Hard-veggie or green flavor

47. What are the two key sugars in grapes?
clarify and aerate
Glucose and Fructose
wood - concrete - iron - plastic - stainless steel
Free run

48. What are the common practices to inhibit MLF?
Citric
early racking - early fining - sulfur-dioxide added
Limousin - Burgundy - Allien - Troncais - and Vosges
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

49. 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;
Brix (US) - Baum (France) - Oechsle (Germany)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

50. When is the best time of day to hand harvest?
Very early morning until noon
color - tannin and body
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc