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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 is the purpose of a lees filter?
clears juice from its lees
wood - concrete - iron - plastic - stainless steel
tannins
Solid particles suspended in the must after crushing / pressing

2. What are five different materials used in storage containers?
damage to berries is minimal
75% must; 16% skins; 4% seeds - 5% stems
Air conditioning
wood - concrete - iron - plastic - stainless steel

3. What media conditions control yeast growth?
Destemming / crushing followed by press or direct pressing of whole clusters
at least a month before harvest
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

4. What is the purpose of de-stemming?
75% must; 16% skins; 4% seeds - 5% stems
Separate stems from must
Bordeaux - and Burgundy
non-flavonoid phenols

5. How often should long termed cellar wines be re-corked?
30 -40 years
'green' - 'leafy'
3
no time in loading & discharging

6. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Destemming / crushing followed by press or direct pressing of whole clusters
Muscat
Reduction of malic acid during ripening period
Ratio of fructose is greater than glucose

7. What is the preferred temperature range for white wine making?
46 -57 degrees F
10 - 13%
up to 24 hours
drying grapes - noble rot

8. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
tartaric
start at verasion and repeat when necessary
17 - 20 degrees C
85 - 90%

9. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
up to 24 hours
tartaric

10. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
More ripe the fruit - less time required for skin contact
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
60% free run; 70% press run

11. What family of grapes can typically develop bitterness if there is skin contact?
30 degrees C
40 -45 years
Muscat
Leuconostoc-oenus

12. Cold stabilization removes what acid in must?
water evaporates through barrel more than alcohol
tartaric
9
Muscat

13. What are the extracted compounds from oak?
non-flavonoid phenols
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
20% - 40%
cloudiness & settling of particles

14. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Free run
10 - 13%
drying grapes - noble rot

15. What are the main acids in grapes?
tartaric - malic - citric
bentonite - activated carbon - gelatin - egg whites - PVPP
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Tartaric and Malic

16. What is the overall weight composition of grape clusters?
72 - 82 degrees F
75% must; 16% skins; 4% seeds - 5% stems
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
water evaporates through barrel more than alcohol

17. What are the two ways that late harvest grapes concentrate sugar?
overcoming defects - balancing the wine - enhancing complexity
17 - 20 degrees C
Hard-veggie or green flavor
drying grapes - noble rot

18. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
Very early morning until noon
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
breaks skin's tissue

19. Phenolic extraction is greatest at low or high must temperatures?
Lactic
high
oxidation
blending with high acid must & ion exchanging

20. High acid concentrations in fruit are usually caused by what common occurrence?
Air conditioning
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Harvesting under ripe grapes due to viticultural difficulties - like weather
slow oxidation; adding oak phenols

21. What is the most practical and most frequent method of correcting acidity in wine?
30 -40 years
Deep cooling - imposing stress on yeast - adding alcohol
acid adjustment
tartaric

22. What are two acids most commonly extracted from oak?
blending with high acid must & ion exchanging
9
vanillic acid and ellagic acid
More ripe the fruit - less time required for skin contact

23. What fractions of grape weight is in the free run and press run if you are making white wine?
early racking - early fining - sulfur-dioxide added
Reduction of malic acid during ripening period
3
60% free run; 70% press run

24. What polyeric compounds tend to cause colloid coagulation in wine?
around the time of verasion (when the grapes change colors)
30 degrees C
pectins
varietal flavor - color - and tannin compounds

25. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
quercus suber
Portugal and Spain
protect against oxidation - protect against microbial spoilage
protect cork from cork borers - improve bottle appearance - brand identity

26. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
Reduction of malic acid during ripening period
OH (hydroxyl); tannins
blending

27. What is the best method to reduce the acidity of must?
pre-heating grapes or must to enhance low color intensity
9 - 10 years
chemicals or blend with low acid/high ph must
blending

28. Name three components that are higher in the press run than the free run.
7 - 10 years
Pressing whole cluster
pigments - tannins - acidity
cinnamic acid

29. What parameters can be corrected by blending?
damage to berries is minimal
9
More ripe the fruit - less time required for skin contact
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

30. What is the minimum temp for MLF to occur?
cinnamic acid
17 - 20 degrees C
batch & continuous
tartaric - malic - citric

31. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Muscat
tartaric - malic - citric
around the time of verasion (when the grapes change colors)
protect cork from cork borers - improve bottle appearance - brand identity

32. What are three types of toasting?
17 - 20 degrees C
Light - medium and heavy
damage to berries is minimal
cane sugar / grape concentrate

33. What is the length of skin contact in white wines if "short contact" occurs?
10 - 13%
Muscat
1 - 4 hours
Destemming / crushing followed by press or direct pressing of whole clusters

34. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
17 - 20 degrees C
vanillic acid and ellagic acid
color & tannin extraction

35. Does ripeness of the fruit have any impact on skin contact in white wine?
Pressing whole cluster
pectins
More ripe the fruit - less time required for skin contact
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

36. Sugar addition is also known by what name?
chaptalization
color - tannin and body
up to 24 hours
Leuconostoc-oenus

37. What is the depth of toasting when it is a light toast?
surface of interior walls
3
Ratio of fructose is greater than glucose
varietal flavor - color - and tannin compounds

38. In what grape is some skin contact almost always used during white wine making?
Lactic
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
1 - 4 hours
Chardonnay

39. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
inhibits
color & tannin extraction
glycerol; methanol; succinic acid; lactic acid;
Total acidity

40. What term is used to describe the absorption of oxygen that is common in white wine making?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
oxidation
mold; all kinds of wine spoilage (micro-organism)
blending

41. What grapes are commonly used in a Burgundy bottle?
22 - 30 degrees C; 72 - 86 F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
saccharomyces
contributes to bouquet

42. What are the two keys stages of berry development?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
up to 24 hours
early racking - early fining - sulfur-dioxide added
Fruit set - Verasion

43. What are the two styles of Burgundy barrels?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
blending
Traditional and Export
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

44. What group of compounds give wine color?
clears juice from its lees
saccharomyces
Ratio of fructose is greater than glucose
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

45. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
20% - 40%
surface of interior walls

46. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
Air conditioning
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
10 - 14 degrees C

47. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
surplus & deficiency
pigments - tannins - acidity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
3 - 4mm inside wood's surface

48. What is thermo-vinification?
surplus & deficiency
higher pressure and more cycles of pressing
pre-heating grapes or must to enhance low color intensity
Tartaric and Malic

49. What yeast will remain active at high alcohol levels?
40 -45 years
Air conditioning
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
saccharomyces bayamus

50. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
at least a month before harvest
Portugal and Spain
3
up to 24 hours