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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 key sugars in grapes?
saccharomyces bayamus
More ripe the fruit - less time required for skin contact
Glucose and Fructose
color - tannin and body

2. What are the primary advantages of a continuous press over batch presses?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
no time in loading & discharging
inhibits
Ratio of fructose is greater than glucose

3. What is the most practical and most frequent method of correcting acidity in wine?
Solid particles suspended in the must after crushing / pressing
surplus & deficiency
acid adjustment
pigments - tannins - acidity

4. What are 3 methods to control temperature in wine making?
breaks skin's tissue
Ratio of fructose is greater than glucose
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
surface of interior walls

5. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Portugal and Spain
20% - 40%
pectins

6. What acid should not be used to correct acid deficiencies if a MLF is planned?
Chateau and Export
tannins
Citric
beginning of fermentation

7. What group of compounds give wine color?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Muscat
chemicals or blend with low acid/high ph must

8. In what grape is some skin contact almost always used during white wine making?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Chardonnay
higher pressure and more cycles of pressing
contributes to bouquet

9. When is the best time to add sugar to the must?
beginning of fermentation
overcoming defects - balancing the wine - enhancing complexity
10 - 14 degrees C
4 tons per acre

10. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
breaks skin's tissue
tannins
9
slow oxidation; adding oak phenols

11. What is the major advantage of hand harvesting over mechanical harvesting?
20% - 40%
damage to berries is minimal
total acidity (concentration of acids)
slow oxidation; adding oak phenols

12. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
10 - 13%
pressing whole cluster without destemming or crushing
acid adjustment
around the time of verasion (when the grapes change colors)

13. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
3
72 - 82 degrees F
overcoming defects - balancing the wine - enhancing complexity

14. Titratable acidity is better known by what name?
Citric
total acidity (concentration of acids)
pigments - tannins - acidity
high

15. What is the length of skin contact in white wines if "long contact" occurs?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
up to 24 hours
72 - 82 degrees F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

16. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
60% free run; 65% press run
cane sugar / grape concentrate
Lactic
wood - concrete - iron - plastic - stainless steel

17. What are the five most common grapes used to produce late harvest wines?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
4 tons per acre

18. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
60% free run; 70% press run
cool regions
tartaric - malic - citric

19. What grapes are commonly used in a Bordeaux bottle?
no time in loading & discharging
Muscat
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Traditional and Export

20. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
breaks skin's tissue
20% - 40%
saccharomyces bayamus

21. What is thermo-vinification?
clears juice from its lees
color & tannin extraction
pre-heating grapes or must to enhance low color intensity
saccharomyces

22. What are the two acidity parameters that are used to describe the acidity of must?
clears juice from its lees
total acidity & ph
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
cinnamic acid

23. What is the depth of toasting when it is a light toast?
60% free run; 65% press run
85 - 90%
surface of interior walls
higher pressure and more cycles of pressing

24. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
at least a month before harvest
chaptalization
Starting might be difficult and it could stop too soon.
Hard-veggie or green flavor

25. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
early racking - early fining - sulfur-dioxide added
surface of interior walls
Carbonic maceration

26. Unfermented free run makes up what % of total extractable juice?
Ratio of fructose is greater than glucose
75 - 85%
Glucose and Fructose
chaptalization

27. What are the major techniques used for acid correction when it is deficient?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
2mm inside wood's surface
blending with high acid must & ion exchanging
Blended with free run - increases color - tannins - complexity

28. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Limousin - Burgundy - Allien - Troncais - and Vosges
Brix (US) - Baum (France) - Oechsle (Germany)
Separate stems from must

29. What are the main acids in grapes?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Tartaric and Malic
Starting might be difficult and it could stop too soon.
1 - 4 hours

30. What polyeric compounds tend to cause colloid coagulation in wine?
Leuconostoc-oenus
pectins
mold; all kinds of wine spoilage (micro-organism)
Bordeaux - and Burgundy

31. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
vanillic acid and ellagic acid
3 - 4mm inside wood's surface
glycerol; methanol; succinic acid; lactic acid;

32. What is the purpose of de-stemming?
Separate stems from must
oxidation
clarify and aerate
Portugal and Spain

33. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Ratio of fructose is greater than glucose
bentonite - activated carbon - gelatin - egg whites - PVPP
Air conditioning
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

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

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35. What are the two major categories into which wine presses are grouped?
More ripe the fruit - less time required for skin contact
batch & continuous
20% - 40%
Carbonic maceration

36. Define lees.
Citric
Solid particles suspended in the must after crushing / pressing
Lactic
beginning of fermentation

37. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Break skins to allow release of juice
OH (hydroxyl); tannins
quercus suber
drying grapes - noble rot

38. What is the purpose of the crush?
saccharomyces bayamus
Break skins to allow release of juice
Carbonic maceration
20% - 40%

39. What are the two styles of Burgundy barrels?
contributes to bouquet
Air conditioning
protect cork from cork borers - improve bottle appearance - brand identity
Traditional and Export

40. What parameters can be corrected by blending?
9
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
OH (hydroxyl); tannins
Separate stems from must

41. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
< 50 degrees F
early racking - early fining - sulfur-dioxide added
4 tons per acre
9

42. What is the importance of humidity in barrel aging below 60% RH?
Lactic
water evaporates through barrel more than alcohol
vertical basket - horizontal and bladder press
pre-heating grapes or must to enhance low color intensity

43. What is the desirable bacteria genus for starting MLF in wine?
3
More ripe the fruit - less time required for skin contact
Leuconostoc-oenus
enzyamatic - in must before fermentation; chemical - during processing and in bottling

44. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
4 tons per acre
Break skins to allow release of juice
cinnamic acid
around the time of verasion (when the grapes change colors)

45. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
Limousin - Burgundy - Allien - Troncais - and Vosges
Acetic acid
breaks skin's tissue

46. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Citric
glycerol; methanol; succinic acid; lactic acid;
Harvesting under ripe grapes due to viticultural difficulties - like weather
2mm inside wood's surface

47. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Separate stems from must
cloudiness & settling of particles
total acidity & ph
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

48. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
saccharomyces bayamus
surplus & deficiency

49. What are five different materials used in storage containers?
Destemming / crushing followed by press or direct pressing of whole clusters
Chardonnay
tannins
wood - concrete - iron - plastic - stainless steel

50. What are the two ways that late harvest grapes concentrate sugar?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Chateau and Export
high
drying grapes - noble rot