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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. Stabilization is a term used to prevent what from occurring in the bottle?
acid adjustment
pigment
Yeast inhibitors - pasteurization - sterile filtration
cloudiness & settling of particles

2. 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
total acidity (concentration of acids)
overcoming defects - balancing the wine - enhancing complexity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

3. When is the best time to add sugar to the must?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
acid adjustment
beginning of fermentation

4. What are five different materials used in storage containers?
9
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
wood - concrete - iron - plastic - stainless steel
inhibits

5. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
3
chemicals or blend with low acid/high ph must
Carbonic maceration

6. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
Total acidity
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Very early morning until noon

7. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
72 - 82 degrees F
cloudiness & settling of particles
pressing whole cluster without destemming or crushing
tannins

8. What is the length of skin contact in white wines if "long contact" occurs?
Tartaric and Malic
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Citric
up to 24 hours

9. What are the five most common grapes used to produce late harvest wines?
Brix (US) - Baum (France) - Oechsle (Germany)
wood - concrete - iron - plastic - stainless steel
Yeast inhibitors - pasteurization - sterile filtration
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

10. What are the two acidity parameters that are used to describe the acidity of must?
protect against oxidation - protect against microbial spoilage
color - tannin and body
Bordeaux - Burgundy - and Alsace
total acidity & ph

11. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Brix (US) - Baum (France) - Oechsle (Germany)
glycerol; methanol; succinic acid; lactic acid;
cool regions

12. After the first harvest - how often can the bark be stripped from the oak trees?
around the time of verasion (when the grapes change colors)
9 - 10 years
10 - 14 degrees C
cane sugar / grape concentrate

13. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
60% free run; 65% press run
varietal flavor - color - and tannin compounds
30 -40 years

14. What are the two major categories into which wine presses are grouped?
start at verasion and repeat when necessary
10 - 13%
batch & continuous
Citric

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

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16. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Air conditioning
Pressing whole cluster
10 - 14 degrees C
higher pressure and more cycles of pressing

17. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Lack of oxygen; lack of nutrition; unviable yeast; low temp
4 tons per acre

18. What are the most common reasons for a stuck fermentation?
% 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
high
water evaporates through barrel more than alcohol

19. What are three types of toasting?
Citric
9 - 10 years
chaptalization
Light - medium and heavy

20. Does ripeness of the fruit have any impact on skin contact in white wine?
beginning of fermentation
More ripe the fruit - less time required for skin contact
Carbonic maceration
up to 24 hours

21. What happens to the sugar concentrations when Botrytis Cinerea occurs?
3 - 4mm inside wood's surface
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Ratio of fructose is greater than glucose
OH (hydroxyl); tannins

22. What are common techniques to reduce the acidity of must?
pressure level exerted and type of pressure used
water evaporates through barrel more than alcohol
chemicals or blend with low acid/high ph must
vanillic acid and ellagic acid

23. Define lees.
17 - 20 degrees C
cool regions
mold; all kinds of wine spoilage (micro-organism)
Solid particles suspended in the must after crushing / pressing

24. What are the two types of acidity problems commonly found in wine?
cane sugar / grape concentrate
Break skins to allow release of juice
surplus & deficiency
concrete - iron

25. What group of compounds give wine color?
cool regions
More ripe the fruit - less time required for skin contact
Carbonic maceration
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

26. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
inhibits
overcoming defects - balancing the wine - enhancing complexity

27. What grapes are commonly used in a Bordeaux bottle?
overcoming defects - balancing the wine - enhancing complexity
OH (hydroxyl); tannins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Chardonnay

28. What is the purpose of de-stemming?
pressure level exerted and type of pressure used
Solid particles suspended in the must after crushing / pressing
Separate stems from must
60% free run; 70% press run

29. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
Acetic acid
Limousin - Burgundy - Allien - Troncais - and Vosges
wood - concrete - iron - plastic - stainless steel

30. At what time should irrigation be stopped if dry farming techniques are being used?
up to 24 hours
water evaporates through barrel more than alcohol
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
at least a month before harvest

31. 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.
alcohol evaporates through barrel wall more than water
cane sugar / grape concentrate
pigment

32. What are the two key sugars in grapes?
Glucose and Fructose
Break skins to allow release of juice
Citric
Acetic acid

33. What yeast will remain active at high alcohol levels?
saccharomyces
bentonite - activated carbon - gelatin - egg whites - PVPP
saccharomyces bayamus
Lack of oxygen; lack of nutrition; unviable yeast; low temp

34. What is the overall weight composition of grape clusters?
pigments - tannins - acidity
Hard-veggie or green flavor
75% must; 16% skins; 4% seeds - 5% stems
Tartaric and Malic

35. What are the goals of oak aging wine?
Yeast inhibitors - pasteurization - sterile filtration
slow oxidation; adding oak phenols
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
total acidity & ph

36. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
chemicals or blend with low acid/high ph must
Separate stems from must
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
< 50 degrees F

37. What is a major by-product of MLF?
Acetic acid
More ripe the fruit - less time required for skin contact
higher pressure and more cycles of pressing
Clarify / aerate wine - separate solids

38. Flavors in wine are basically derived from what acid?
30 degrees C
cinnamic acid
color & tannin extraction
Leuconostoc-oenus

39. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Free run
start at verasion and repeat when necessary
Total acidity

40. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Separate stems from must
water evaporates through barrel more than alcohol
40 -45 years

41. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
22 - 30 degrees C; 72 - 86 F
4 tons per acre
46 -57 degrees F

42. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
20% - 40%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
blending

43. What are the main French oak regions?
up to 24 hours
contributes to bouquet
Limousin - Burgundy - Allien - Troncais - and Vosges
cinnamic acid

44. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
< 50 degrees F
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
batch & continuous

45. What is the oak used in cork production?
< 50 degrees F
Harvesting under ripe grapes due to viticultural difficulties - like weather
17 - 20 degrees C
quercus suber

46. Wine yeasts generally belongs to what genus of yeast?
tannins
4 tons per acre
60% free run; 65% press run
saccharomyces

47. What are the two keys stages of berry development?
Fruit set - Verasion
Bordeaux - Burgundy - and Alsace
higher pressure and more cycles of pressing
72 - 82 degrees F

48. For how many years can compounds be extracted from a barrel?
damage to berries is minimal
1 - 4 hours
7 - 10 years
3 - 4mm inside wood's surface

49. What two countries represent at least 70% of cork production?
Portugal and Spain
quercus suber
saccharomyces
Reduction of malic acid during ripening period

50. Cold stabilization removes what acid in must?
slow oxidation; adding oak phenols
start at verasion and repeat when necessary
tartaric
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness