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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 racking wine?
Clarify / aerate wine - separate solids
Yeast inhibitors - pasteurization - sterile filtration
Separate stems from must
72 - 82 degrees F

2. What are the goals of oak aging wine?
batch & continuous
surplus & deficiency
slow oxidation; adding oak phenols
Free run

3. What occurs during racking?
blending with high acid must & ion exchanging
clarify and aerate
Deep cooling - imposing stress on yeast - adding alcohol
60% free run; 70% press run

4. Phenolic extraction is greatest at low or high must temperatures?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
clears juice from its lees
high
46 -57 degrees F

5. What are the two styles of Burgundy barrels?
drying grapes - noble rot
Fruit set - Verasion
color - tannin and body
Traditional and Export

6. What are the four types of skin contact that occur in red wine making?
pre-heating grapes or must to enhance low color intensity
9
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Clarify / aerate wine - separate solids

7. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
saccharomyces bayamus
7 - 10 years
pressing whole cluster without destemming or crushing
Lack of oxygen; lack of nutrition; unviable yeast; low temp

8. Unfermented free run makes up what % of total extractable juice?
Destemming / crushing followed by press or direct pressing of whole clusters
75 - 85%
9 - 10 years
60% free run; 65% press run

9. What are five different materials used in storage containers?
alcohol evaporates through barrel wall more than water
surplus & deficiency
wood - concrete - iron - plastic - stainless steel
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

10. What are the two styles of a Bordeaux barrel?
acid adjustment
overcoming defects - balancing the wine - enhancing complexity
Light - medium and heavy
Chateau and Export

11. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
glycerol; methanol; succinic acid; lactic acid;
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
start at verasion and repeat when necessary

12. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
total acidity & ph
total acidity (concentration of acids)
vertical basket - horizontal and bladder press
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

13. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
Pressing whole cluster
protect against oxidation - protect against microbial spoilage
Leuconostoc-oenus

14. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
'green' - 'leafy'
tartaric
Clarify / aerate wine - separate solids
Citric

15. In general - which produces better wine - free run or press run?
no time in loading & discharging
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Free run
saccharomyces bayamus

16. What is the main reason for acid deficiency in must?
60% free run; 65% press run
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Reduction of malic acid during ripening period
75% must; 16% skins; 4% seeds - 5% stems

17. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
Very early morning until noon
75% must; 16% skins; 4% seeds - 5% stems
inhibits

18. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
start at verasion and repeat when necessary
Glucose and Fructose
cool regions

19. What are two acids most commonly extracted from oak?
Total acidity
tartaric - malic - citric
surplus & deficiency
vanillic acid and ellagic acid

20. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
< 50 degrees F
chemicals or blend with low acid/high ph must
Deep cooling - imposing stress on yeast - adding alcohol
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

21. What type of climate zone produces grapes that are high in acid?
Limousin - Burgundy - Allien - Troncais - and Vosges
Citric
tartaric - malic - citric
cool regions

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

23. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Leuconostoc-oenus
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Solid particles suspended in the must after crushing / pressing
Total acidity

24. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
up to 24 hours
Air conditioning
oxidation
color & tannin extraction

25. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
water evaporates through barrel more than alcohol
Free run
pressing whole cluster without destemming or crushing
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

26. 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.
Acetic acid
9 - 10 years
damage to berries is minimal

27. What is the length of skin contact in white wines if "long contact" occurs?
'green' - 'leafy'
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
up to 24 hours
Clarify / aerate wine - separate solids

28. What is the purpose of de-stemming?
Clarify / aerate wine - separate solids
Separate stems from must
Harvesting under ripe grapes due to viticultural difficulties - like weather
46 -57 degrees F

29. What grapes are commonly used in a Bordeaux bottle?
pressure level exerted and type of pressure used
30 -40 years
46 -57 degrees F
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

30. What fraction if grape weight is in the free run and press run if you are making red wine?
Hard-veggie or green flavor
17 - 20 degrees C
60% free run; 65% press run
Destemming / crushing followed by press or direct pressing of whole clusters

31. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
< 50 degrees F
Carbonic maceration
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
varietal flavor - color - and tannin compounds

32. What are the primary disadvantages of a continuous press over batch presses?

33. What are the two key sugars in grapes?
Glucose and Fructose
9
pigments - tannins - acidity
Separate stems from must

34. What grapes are commonly used in a flute/Alsace bottle?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
pigment
3 - 4mm inside wood's surface

35. What are the major techniques used for acid correction when it is deficient?
pectins
Break skins to allow release of juice
pressing whole cluster without destemming or crushing
blending with high acid must & ion exchanging

36. What are the two keys stages of berry development?
Fruit set - Verasion
3 - 4mm inside wood's surface
slow oxidation; adding oak phenols
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

37. What are the most common reasons for a stuck fermentation?
beginning of fermentation
Hard-veggie or green flavor
40 -45 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp

38. What two container materials must be lined before they can be used to store wine?
surplus & deficiency
concrete - iron
tartaric
pressure level exerted and type of pressure used

39. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
slow oxidation; adding oak phenols
drying grapes - noble rot
oxidation

40. What happens to the sugar concentrations when Botrytis Cinerea occurs?
breaks skin's tissue
'green' - 'leafy'
75 - 85%
Ratio of fructose is greater than glucose

41. What is the importance of humidity in barrel aging below 60% RH?
22 - 30 degrees C; 72 - 86 F
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
75% must; 16% skins; 4% seeds - 5% stems
water evaporates through barrel more than alcohol

42. What is thermo-vinification?
pigment
pre-heating grapes or must to enhance low color intensity
non-flavonoid phenols
total acidity & ph

43. Sugar addition is also known by what name?
color - tannin and body
chaptalization
Hard-veggie or green flavor
OH (hydroxyl); tannins

44. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
breaks skin's tissue
Chardonnay
Glucose and Fructose

45. When is the best time to add sugar to the must?
Hard-veggie or green flavor
4 tons per acre
alcohol evaporates through barrel wall more than water
beginning of fermentation

46. What is the most practical and most frequent method of correcting acidity in wine?
Glucose and Fructose
acid adjustment
no time in loading & discharging
mold; all kinds of wine spoilage (micro-organism)

47. SO2 is added to barrel maintenance in order to protect it against what two agents?
wood - concrete - iron - plastic - stainless steel
mold; all kinds of wine spoilage (micro-organism)
OH (hydroxyl); tannins
cinnamic acid

48. What are three kinds of batch presses that have historically been used in wine production?
10 - 13%
1 - 4 hours
vertical basket - horizontal and bladder press
Pressing whole cluster

49. What are the objectives of fining?
1 - 4 hours
30 degrees C
Blended with free run - increases color - tannins - complexity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

50. What are the two types of acidity problems commonly found in wine?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
surplus & deficiency
Chateau and Export
Lack of oxygen; lack of nutrition; unviable yeast; low temp