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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
cane sugar / grape concentrate
glycerol; methanol; succinic acid; lactic acid;
OH (hydroxyl); tannins

2. What is the minimum temp for MLF to occur?
85 - 90%
17 - 20 degrees C
acid adjustment
saccharomyces bayamus

3. SO2 is added to barrel maintenance in order to protect it against what two agents?
Clarify / aerate wine - separate solids
'green' - 'leafy'
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
mold; all kinds of wine spoilage (micro-organism)

4. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
Light - medium and heavy
85 - 90%
vanillic acid and ellagic acid

5. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
pigments - tannins - acidity
tannins
< 50 degrees F
Starting might be difficult and it could stop too soon.

6. What are the names of the main barrel shapes?
Ratio of fructose is greater than glucose
cane sugar / grape concentrate
Bordeaux - and Burgundy
pressing whole cluster without destemming or crushing

7. What happens to the sugar concentrations when Botrytis Cinerea occurs?
46 -57 degrees F
Ratio of fructose is greater than glucose
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
More ripe the fruit - less time required for skin contact

8. What are the two acidity parameters that are used to describe the acidity of must?
Traditional and Export
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
total acidity & ph

9. What type of climate zone produces grapes that are high in acid?
chaptalization
cool regions
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pigments - tannins - acidity

10. What are the two styles of a Bordeaux barrel?
Chateau and Export
damage to berries is minimal
Chardonnay
quercus suber

11. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
at least a month before harvest
protect against oxidation - protect against microbial spoilage
blending with high acid must & ion exchanging
7 - 10 years

12. What fractions of grape weight is in the free run and press run if you are making white wine?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Limousin - Burgundy - Allien - Troncais - and Vosges
around the time of verasion (when the grapes change colors)
60% free run; 70% press run

13. What is the length of skin contact in white wines if "long contact" occurs?
Hard-veggie or green flavor
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
up to 24 hours
20% - 40%

14. Name three components that are higher in the press run than the free run.
around the time of verasion (when the grapes change colors)
Glucose and Fructose
pigments - tannins - acidity
water evaporates through barrel more than alcohol

15. What is the length of skin contact in white wines if "short contact" occurs?
40 -45 years
1 - 4 hours
concrete - iron
Limousin - Burgundy - Allien - Troncais - and Vosges

16. Alcohol has what impact on yeast growth?
Air conditioning
surface of interior walls
inhibits
Separate stems from must

17. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
total acidity & ph
'green' - 'leafy'
OH (hydroxyl); tannins
oxidation

18. What is a major by-product of MLF?
10 - 13%
17 - 20 degrees C
Acetic acid
75 - 85%

19. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
Lactic
1 - 4 hours
Brix (US) - Baum (France) - Oechsle (Germany)

20. What is the purpose of racking wine?
high
Clarify / aerate wine - separate solids
clears juice from its lees
4 tons per acre

21. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Ratio of fructose is greater than glucose
color & tannin extraction
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Total acidity

22. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
protect cork from cork borers - improve bottle appearance - brand identity
contributes to bouquet
20% - 40%
chemicals or blend with low acid/high ph must

23. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
chemicals or blend with low acid/high ph must
Deep cooling - imposing stress on yeast - adding alcohol
3
3 - 4mm inside wood's surface

24. What is the preferred temperature range for white wine making?
Starting might be difficult and it could stop too soon.
up to 24 hours
Separate stems from must
46 -57 degrees F

25. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Separate stems from must
10 - 14 degrees C
Very early morning until noon
around the time of verasion (when the grapes change colors)

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

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27. Wine yeasts generally belongs to what genus of yeast?
Chateau and Export
alcohol evaporates through barrel wall more than water
Acetic acid
saccharomyces

28. What polyeric compounds tend to cause colloid coagulation in wine?
Lactic
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
pectins
enzyamatic - in must before fermentation; chemical - during processing and in bottling

29. What is the normal starting temperature for red wine must to start fermentation?
60% free run; 70% press run
22 - 30 degrees C; 72 - 86 F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

30. What term is used to describe the absorption of oxygen that is common in white wine making?
30 -40 years
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
oxidation
damage to berries is minimal

31. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
bentonite - activated carbon - gelatin - egg whites - PVPP
Light - medium and heavy

32. Flavors in wine are basically derived from what acid?
overcoming defects - balancing the wine - enhancing complexity
up to 24 hours
Destemming / crushing followed by press or direct pressing of whole clusters
cinnamic acid

33. Cold stabilization removes what acid in must?
tartaric
tannins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Traditional and Export

34. Phenolic extraction is greatest at low or high must temperatures?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Solid particles suspended in the must after crushing / pressing
high
Acetic acid

35. What is the importance of humidity in barrel aging below 60% RH?
17 - 20 degrees C
Fruit set - Verasion
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
water evaporates through barrel more than alcohol

36. What yeast will remain active at high alcohol levels?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
protect cork from cork borers - improve bottle appearance - brand identity
saccharomyces bayamus
vanillic acid and ellagic acid

37. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
'green' - 'leafy'
Starting might be difficult and it could stop too soon.
around the time of verasion (when the grapes change colors)
< 50 degrees F

38. 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
Acetic acid
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
clarify and aerate

39. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
1 - 4 hours
3 - 4mm inside wood's surface
Light - medium and heavy
Pressing whole cluster

40. What media conditions control yeast growth?
Solid particles suspended in the must after crushing / pressing
damage to berries is minimal
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Break skins to allow release of juice

41. What are three types of toasting?
Yeast inhibitors - pasteurization - sterile filtration
Light - medium and heavy
Ratio of fructose is greater than glucose
wood - concrete - iron - plastic - stainless steel

42. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
saccharomyces
Citric
3 - 4mm inside wood's surface
9 - 10 years

43. What function does a capsule serve?
9
Acetic acid
60% free run; 65% press run
protect cork from cork borers - improve bottle appearance - brand identity

44. What are the major techniques used for acid correction when it is deficient?
10 - 14 degrees C
blending with high acid must & ion exchanging
60% free run; 70% press run
22 - 30 degrees C; 72 - 86 F

45. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
concrete - iron
'green' - 'leafy'
40 -45 years

46. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Tartaric and Malic
Glucose and Fructose
saccharomyces

47. Fermented free run is what % of the total wine volume?
Fruit set - Verasion
Lactic
Glucose and Fructose
85 - 90%

48. What is the most practical and most frequent method of correcting acidity in wine?
bentonite - activated carbon - gelatin - egg whites - PVPP
Harvesting under ripe grapes due to viticultural difficulties - like weather
72 - 82 degrees F
acid adjustment

49. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
9
pressing whole cluster without destemming or crushing
up to 24 hours

50. What are the two styles of Burgundy barrels?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
tannins
Traditional and Export
46 -57 degrees F

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