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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 yeast will remain active at high alcohol levels?
start at verasion and repeat when necessary
saccharomyces bayamus
protect cork from cork borers - improve bottle appearance - brand identity
total acidity (concentration of acids)

2. In what grape is some skin contact almost always used during white wine making?
damage to berries is minimal
total acidity & ph
Chardonnay
Citric

3. What are the three most common still wine bottle shapes used today?
Air conditioning
vanillic acid and ellagic acid
drying grapes - noble rot
Bordeaux - Burgundy - and Alsace

4. Titratable acidity is better known by what name?
surplus & deficiency
total acidity (concentration of acids)
Light - medium and heavy
higher pressure and more cycles of pressing

5. What media conditions control yeast growth?
clarify and aerate
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
46 -57 degrees F
tartaric - malic - citric

6. What are the major techniques used for acid correction when it is deficient?
total acidity & ph
blending with high acid must & ion exchanging
Chateau and Export
9

7. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Solid particles suspended in the must after crushing / pressing
Lack of oxygen; lack of nutrition; unviable yeast; low temp
start at verasion and repeat when necessary
30 degrees C

8. What is the best method to reduce the acidity of must?
Traditional and Export
blending
non-flavonoid phenols
enzyamatic - in must before fermentation; chemical - during processing and in bottling

9. Which are more easily extracted during fermentation - pigment or tannins?
Chateau and Export
% 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
pigment

10. Fermented free run is what % of the total wine volume?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
inhibits
85 - 90%
clears juice from its lees

11. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
water evaporates through barrel more than alcohol
Carbonic maceration
Bordeaux - and Burgundy

12. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
pigment
color & tannin extraction
3
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

13. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Chardonnay
at least a month before harvest
Citric

14. What is the purpose of de-stemming?
4 tons per acre
2mm inside wood's surface
oxidation
Separate stems from must

15. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
85 - 90%
tartaric - malic - citric
pigment
Pressing whole cluster

16. What are the two styles of Burgundy barrels?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Traditional and Export
Solid particles suspended in the must after crushing / pressing

17. What are 3 methods to control temperature in wine making?
Bordeaux - and Burgundy
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
concrete - iron
mold; all kinds of wine spoilage (micro-organism)

18. SO2 is added to barrel maintenance in order to protect it against what two agents?
total acidity (concentration of acids)
mold; all kinds of wine spoilage (micro-organism)
non-flavonoid phenols
More ripe the fruit - less time required for skin contact

19. What is the purpose of a lees filter?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Very early morning until noon
clears juice from its lees
breaks skin's tissue

20. High acid concentrations in fruit are usually caused by what common occurrence?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
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
pressing whole cluster without destemming or crushing

21. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
Muscat
22 - 30 degrees C; 72 - 86 F
total acidity & ph

22. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Free run
tartaric
varietal flavor - color - and tannin compounds

23. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
10 - 13%
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Harvesting under ripe grapes due to viticultural difficulties - like weather

24. What are the two keys stages of berry development?
vertical basket - horizontal and bladder press
cool regions
Fruit set - Verasion
tartaric

25. What grapes are commonly used in a Bordeaux bottle?
inhibits
Break skins to allow release of juice
mold; all kinds of wine spoilage (micro-organism)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

26. What are the most common reasons for a stuck fermentation?
quercus suber
Lack of oxygen; lack of nutrition; unviable yeast; low temp
More ripe the fruit - less time required for skin contact
3 - 4mm inside wood's surface

27. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Air conditioning
Yeast inhibitors - pasteurization - sterile filtration
20% - 40%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

28. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Air conditioning
cane sugar / grape concentrate

29. What is thermo-vinification?
up to 24 hours
pre-heating grapes or must to enhance low color intensity
batch & continuous
Traditional and Export

30. What type of climate zone produces grapes that are high in acid?
Clarify / aerate wine - separate solids
cool regions
surface of interior walls
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

31. Theoretically - how many degrees can a fermentation rise during fermentation?
Pressing whole cluster
clears juice from its lees
30 degrees C
17 - 20 degrees C

32. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Solid particles suspended in the must after crushing / pressing
Citric
Reduction of malic acid during ripening period
water evaporates through barrel more than alcohol

33. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
10 - 14 degrees C
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
saccharomyces

34. What are the main acids in grapes?
Tartaric and Malic
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
mold; all kinds of wine spoilage (micro-organism)
acid adjustment

35. What is the most practical and most frequent method of correcting acidity in wine?
cinnamic acid
9
cane sugar / grape concentrate
acid adjustment

36. Sugar addition is also known by what name?
alcohol evaporates through barrel wall more than water
Hard-veggie or green flavor
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
chaptalization

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

38. When is the best time of day to hand harvest?
Very early morning until noon
1 - 4 hours
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
acid adjustment

39. What are two acids most commonly extracted from oak?
bentonite - activated carbon - gelatin - egg whites - PVPP
enzyamatic - in must before fermentation; chemical - during processing and in bottling
acid adjustment
vanillic acid and ellagic acid

40. What are three types of toasting?
Solid particles suspended in the must after crushing / pressing
Light - medium and heavy
Chateau and Export
tartaric - malic - citric

41. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
9 - 10 years
22 - 30 degrees C; 72 - 86 F
clarify and aerate

42. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
85 - 90%
9
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

43. What two countries represent at least 70% of cork production?
color & tannin extraction
cool regions
alcohol evaporates through barrel wall more than water
Portugal and Spain

44. What is the depth of toasting when it is a light toast?
Chardonnay
surface of interior walls
clears juice from its lees
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

45. What is the preferred temperature range for red wine making?
pectins
Light - medium and heavy
chaptalization
72 - 82 degrees F

46. What is the desirable bacteria genus for starting MLF in wine?
Brix (US) - Baum (France) - Oechsle (Germany)
Leuconostoc-oenus
85 - 90%
3

47. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
pressing whole cluster without destemming or crushing
higher pressure and more cycles of pressing
Lactic

48. Define lees.
Solid particles suspended in the must after crushing / pressing
start at verasion and repeat when necessary
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
2mm inside wood's surface

49. What are five common fining agents used in wine making?
'green' - 'leafy'
60% free run; 70% press run
bentonite - activated carbon - gelatin - egg whites - PVPP
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

50. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
alcohol evaporates through barrel wall more than water
vertical basket - horizontal and bladder press
protect against oxidation - protect against microbial spoilage