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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. Press run is often used in what ways to enrich a final wine?
protect against oxidation - protect against microbial spoilage
higher pressure and more cycles of pressing
Blended with free run - increases color - tannins - complexity
breaks skin's tissue

2. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
up to 24 hours
Break skins to allow release of juice
Separate stems from must

3. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
Break skins to allow release of juice
Bordeaux - and Burgundy
75 - 85%

4. Wine yeasts generally belongs to what genus of yeast?
Ratio of fructose is greater than glucose
clears juice from its lees
Destemming / crushing followed by press or direct pressing of whole clusters
saccharomyces

5. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Chardonnay
alcohol evaporates through barrel wall more than water
mold; all kinds of wine spoilage (micro-organism)

6. What are common techniques to reduce the acidity of must?
2mm inside wood's surface
early racking - early fining - sulfur-dioxide added
protect against oxidation - protect against microbial spoilage
chemicals or blend with low acid/high ph must

7. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
vanillic acid and ellagic acid
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Portugal and Spain

8. Alcohol has what impact on yeast growth?
'green' - 'leafy'
Deep cooling - imposing stress on yeast - adding alcohol
inhibits
pressing whole cluster without destemming or crushing

9. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
9
46 -57 degrees F

10. Fermented free run is what % of the total wine volume?
Reduction of malic acid during ripening period
1 - 4 hours
75% must; 16% skins; 4% seeds - 5% stems
85 - 90%

11. What polyeric compounds tend to cause colloid coagulation in wine?
surface of interior walls
10 - 13%
pectins
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

12. What occurs during racking?
10 - 13%
clarify and aerate
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Destemming / crushing followed by press or direct pressing of whole clusters

13. Unfermented free run makes up what % of total extractable juice?
overcoming defects - balancing the wine - enhancing complexity
Chardonnay
75 - 85%
glycerol; methanol; succinic acid; lactic acid;

14. What media conditions control yeast growth?
saccharomyces
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
46 -57 degrees F
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

15. Titratable acidity is better known by what name?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pressure level exerted and type of pressure used
tartaric
total acidity (concentration of acids)

16. What are the two most common sugars used to increase the sugar content of the must?
non-flavonoid phenols
cane sugar / grape concentrate
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
protect against oxidation - protect against microbial spoilage

17. What are the names of the main barrel shapes?
beginning of fermentation
Bordeaux - and Burgundy
Limousin - Burgundy - Allien - Troncais - and Vosges
tannins

18. What is the purpose of a lees filter?
1 - 4 hours
pressing whole cluster without destemming or crushing
Very early morning until noon
clears juice from its lees

19. What is the length of skin contact in white wines if "long contact" occurs?
pectins
Bordeaux - Burgundy - and Alsace
up to 24 hours
saccharomyces bayamus

20. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
surface of interior walls
mold; all kinds of wine spoilage (micro-organism)
Separate stems from must

21. Sugar addition is also known by what name?
mold; all kinds of wine spoilage (micro-organism)
Pressing whole cluster
Tartaric and Malic
chaptalization

22. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Traditional and Export
Lactic
60% free run; 70% press run

23. What two countries represent at least 70% of cork production?
Portugal and Spain
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
20% - 40%
Break skins to allow release of juice

24. What are the four types of skin contact that occur in red wine making?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
4 tons per acre
tannins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

25. What are the two styles of Burgundy barrels?
Break skins to allow release of juice
start at verasion and repeat when necessary
Traditional and Export
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

26. What is the purpose of the crush?
surplus & deficiency
1 - 4 hours
Break skins to allow release of juice
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

27. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
Light - medium and heavy
slow oxidation; adding oak phenols
Starting might be difficult and it could stop too soon.

28. SO2 is added to barrel maintenance in order to protect it against what two agents?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
mold; all kinds of wine spoilage (micro-organism)
saccharomyces bayamus
Glucose and Fructose

29. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 14 degrees C
color - tannin and body
10 - 13%
2mm inside wood's surface

30. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Tartaric and Malic
Brix (US) - Baum (France) - Oechsle (Germany)
Solid particles suspended in the must after crushing / pressing

31. What is the importance of humidity in barrel aging below 60% RH?
oxidation
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
water evaporates through barrel more than alcohol
Air conditioning

32. What are five common fining agents used in wine making?
OH (hydroxyl); tannins
2mm inside wood's surface
9 - 10 years
bentonite - activated carbon - gelatin - egg whites - PVPP

33. What is the best method to reduce the acidity of must?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Starting might be difficult and it could stop too soon.
clarify and aerate
blending

34. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
Fruit set - Verasion
blending
around the time of verasion (when the grapes change colors)

35. What grapes are commonly used in a Bordeaux bottle?
cloudiness & settling of particles
20% - 40%
saccharomyces bayamus
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

36. The acidic (sour) taste in wine is most dependent on which acidity paramater?
40 -45 years
Total acidity
varietal flavor - color - and tannin compounds
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

37. 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.
Deep cooling - imposing stress on yeast - adding alcohol
early racking - early fining - sulfur-dioxide added
75 - 85%

38. Flavors in wine are basically derived from what acid?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
cinnamic acid
Bordeaux - Burgundy - and Alsace
75% must; 16% skins; 4% seeds - 5% stems

39. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
75% must; 16% skins; 4% seeds - 5% stems
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Leuconostoc-oenus

40. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tartaric - malic - citric
clears juice from its lees

41. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
75% must; 16% skins; 4% seeds - 5% stems
10 - 13%
color - tannin and body

42. What are the two keys stages of berry development?
46 -57 degrees F
damage to berries is minimal
Fruit set - Verasion
17 - 20 degrees C

43. What function does a capsule serve?
vertical basket - horizontal and bladder press
protect cork from cork borers - improve bottle appearance - brand identity
tartaric
Starting might be difficult and it could stop too soon.

44. What are the objectives of fining?
vertical basket - horizontal and bladder press
Hard-veggie or green flavor
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
total acidity (concentration of acids)

45. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
total acidity (concentration of acids)
Free run

46. What are the two major categories into which wine presses are grouped?
high
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
batch & continuous
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

47. What are the two styles of a Bordeaux barrel?
chaptalization
17 - 20 degrees C
Chateau and Export
high

48. 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
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
glycerol; methanol; succinic acid; lactic acid;
cloudiness & settling of particles

49. What are the five most common grapes used to produce late harvest wines?
Citric
overcoming defects - balancing the wine - enhancing complexity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pressing whole cluster without destemming or crushing

50. What is the oak used in cork production?
overcoming defects - balancing the wine - enhancing complexity
Hard-veggie or green flavor
quercus suber
Traditional and Export