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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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1. Which are more easily extracted during fermentation - pigment or tannins?
Bordeaux - Burgundy - and Alsace
pigment
30 degrees C
glycerol; methanol; succinic acid; lactic acid;

2. After the first harvest - how often can the bark be stripped from the oak trees?
clears juice from its lees
Hard-veggie or green flavor
9 - 10 years
cinnamic acid

3. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
concrete - iron
30 degrees C
varietal flavor - color - and tannin compounds

4. What are the extracted compounds from oak?
concrete - iron
non-flavonoid phenols
Air conditioning
22 - 30 degrees C; 72 - 86 F

5. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
alcohol evaporates through barrel wall more than water
mold; all kinds of wine spoilage (micro-organism)
60% free run; 70% press run

6. What are the two styles of Burgundy barrels?
Starting might be difficult and it could stop too soon.
Traditional and Export
batch & continuous
at least a month before harvest

7. After planting - how soon can the first wine cork quality bark be stripped from the tree?
2mm inside wood's surface
10 - 14 degrees C
Break skins to allow release of juice
40 -45 years

8. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
saccharomyces
high
75% must; 16% skins; 4% seeds - 5% stems

9. What two countries represent at least 70% of cork production?
Yeast inhibitors - pasteurization - sterile filtration
10 - 14 degrees C
9
Portugal and Spain

10. What fraction if grape weight is in the free run and press run if you are making red wine?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
60% free run; 65% press run
color & tannin extraction
at least a month before harvest

11. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
9 - 10 years
water evaporates through barrel more than alcohol
Air conditioning

12. Press run is often used in what ways to enrich a final wine?
Reduction of malic acid during ripening period
Blended with free run - increases color - tannins - complexity
More ripe the fruit - less time required for skin contact
pre-heating grapes or must to enhance low color intensity

13. Does ripeness of the fruit have any impact on skin contact in white wine?
Muscat
vertical basket - horizontal and bladder press
More ripe the fruit - less time required for skin contact
Clarify / aerate wine - separate solids

14. What are the five most common grapes used to produce late harvest wines?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
slow oxidation; adding oak phenols
start at verasion and repeat when necessary

15. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
60% free run; 65% press run
breaks skin's tissue
cinnamic acid

16. Phenolic extraction is greatest at low or high must temperatures?
high
tartaric - malic - citric
Clarify / aerate wine - separate solids
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

17. What are three styles of still wine that have at least 1% RS and the range of RS in each?
up to 24 hours
Reduction of malic acid during ripening period
higher pressure and more cycles of pressing
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

18. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
17 - 20 degrees C
Portugal and Spain
< 50 degrees F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

19. What is thermo-vinification?
up to 24 hours
pre-heating grapes or must to enhance low color intensity
30 degrees C
Ratio of fructose is greater than glucose

20. What is the minimum temp for MLF to occur?
Air conditioning
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
17 - 20 degrees C
85 - 90%

21. What are the two major categories into which wine presses are grouped?
batch & continuous
higher pressure and more cycles of pressing
85 - 90%
Citric

22. What are the goals of oak aging wine?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Solid particles suspended in the must after crushing / pressing
clarify and aerate
slow oxidation; adding oak phenols

23. What is the desirable bacteria genus for starting MLF in wine?
tannins
cloudiness & settling of particles
60% free run; 65% press run
Leuconostoc-oenus

24. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
cloudiness & settling of particles
color & tannin extraction
pressure level exerted and type of pressure used

25. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
30 -40 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
9 - 10 years

26. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
60% free run; 65% press run
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Muscat

27. Fermented free run is what % of the total wine volume?
acid adjustment
85 - 90%
Portugal and Spain
Lack of oxygen; lack of nutrition; unviable yeast; low temp

28. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
Separate stems from must
Destemming / crushing followed by press or direct pressing of whole clusters
Citric

29. Cold stabilization removes what acid in must?
overcoming defects - balancing the wine - enhancing complexity
early racking - early fining - sulfur-dioxide added
tartaric
Clarify / aerate wine - separate solids

30. When is the best time of day to hand harvest?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
concrete - iron
Very early morning until noon
Bordeaux - and Burgundy

31. What are the two key sugars in grapes?
contributes to bouquet
Glucose and Fructose
tannins
concrete - iron

32. What is the purpose of de-stemming?
Separate stems from must
Hard-veggie or green flavor
slow oxidation; adding oak phenols
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

33. What are three types of toasting?
breaks skin's tissue
blending
Light - medium and heavy
7 - 10 years

34. What are five common fining agents used in wine making?
vertical basket - horizontal and bladder press
bentonite - activated carbon - gelatin - egg whites - PVPP
damage to berries is minimal
Traditional and Export

35. Unfermented free run makes up what % of total extractable juice?
vanillic acid and ellagic acid
pressure level exerted and type of pressure used
60% free run; 65% press run
75 - 85%

36. What are the common practices to inhibit MLF?
tannins
drying grapes - noble rot
early racking - early fining - sulfur-dioxide added
'green' - 'leafy'

37. How does the production of late harvest wine differ from normal still wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
higher pressure and more cycles of pressing
Citric

38. What is the purpose of racking wine?
Brix (US) - Baum (France) - Oechsle (Germany)
Clarify / aerate wine - separate solids
Break skins to allow release of juice
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

39. What is the most practical and most frequent method of correcting acidity in wine?
breaks skin's tissue
pressing whole cluster without destemming or crushing
acid adjustment
'green' - 'leafy'

40. The higher compound levels from the press run are related to what action during the making of the press run?
Total acidity
tartaric - malic - citric
pressure level exerted and type of pressure used
46 -57 degrees F

41. The acidic (sour) taste in wine is most dependent on which acidity paramater?
total acidity (concentration of acids)
Total acidity
glycerol; methanol; succinic acid; lactic acid;
color - tannin and body

42. What polyeric compounds tend to cause colloid coagulation in wine?
Total acidity
Yeast inhibitors - pasteurization - sterile filtration
pectins
< 50 degrees F

43. What are the two most common sugars used to increase the sugar content of the must?
bentonite - activated carbon - gelatin - egg whites - PVPP
3 - 4mm inside wood's surface
cane sugar / grape concentrate
'green' - 'leafy'

44. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
Very early morning until noon
clears juice from its lees
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

45. Flavors in wine are basically derived from what acid?
2mm inside wood's surface
cloudiness & settling of particles
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cinnamic acid

46. What parameters can be corrected by blending?
46 -57 degrees F
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
oxidation
More ripe the fruit - less time required for skin contact

47. What is a major by-product of MLF?
Acetic acid
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
concrete - iron

48. What are the objectives of fining?
slow oxidation; adding oak phenols
chaptalization
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
More ripe the fruit - less time required for skin contact

49. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
quercus suber
60% free run; 70% press run
OH (hydroxyl); tannins
early racking - early fining - sulfur-dioxide added

50. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
More ripe the fruit - less time required for skin contact
Glucose and Fructose
start at verasion and repeat when necessary
varietal flavor - color - and tannin compounds