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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. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
enzyamatic - in must before fermentation; chemical - during processing and in bottling
20% - 40%
Traditional and Export

2. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Traditional and Export
pectins
start at verasion and repeat when necessary
tannins

3. What is the depth of toasting when it is a light toast?
75 - 85%
protect against oxidation - protect against microbial spoilage
surface of interior walls
higher pressure and more cycles of pressing

4. What is the preferred temperature range for white wine making?
46 -57 degrees F
Reduction of malic acid during ripening period
Solid particles suspended in the must after crushing / pressing
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

5. What are the two most common sugars used to increase the sugar content of the must?
2mm inside wood's surface
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Chateau and Export
cane sugar / grape concentrate

6. Flavors in wine are basically derived from what acid?
cinnamic acid
color & tannin extraction
total acidity (concentration of acids)
saccharomyces

7. What are three styles of still wine that have at least 1% RS and the range of RS in each?
clarify and aerate
More ripe the fruit - less time required for skin contact
slow oxidation; adding oak phenols
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

8. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Fruit set - Verasion
9
tartaric - malic - citric
protect against oxidation - protect against microbial spoilage

9. What is the most practical and most frequent method of correcting acidity in wine?
More ripe the fruit - less time required for skin contact
3
acid adjustment
total acidity (concentration of acids)

10. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
blending with high acid must & ion exchanging
slow oxidation; adding oak phenols
glycerol; methanol; succinic acid; lactic acid;
early racking - early fining - sulfur-dioxide added

11. 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
40 -45 years
saccharomyces bayamus
Starting might be difficult and it could stop too soon.

12. What type of climate zone produces grapes that are high in acid?
cool regions
7 - 10 years
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
bentonite - activated carbon - gelatin - egg whites - PVPP

13. What is the purpose of de-stemming?
Separate stems from must
protect cork from cork borers - improve bottle appearance - brand identity
pigments - tannins - acidity
Muscat

14. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
no time in loading & discharging
Fruit set - Verasion
3 - 4mm inside wood's surface

15. What is the major advantage of hand harvesting over mechanical harvesting?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
total acidity (concentration of acids)
damage to berries is minimal
high

16. What is the importance of humidity in barrel aging above 60% RH?
total acidity (concentration of acids)
alcohol evaporates through barrel wall more than water
Yeast inhibitors - pasteurization - sterile filtration
color - tannin and body

17. What grapes are commonly used in a flute/Alsace bottle?
75% must; 16% skins; 4% seeds - 5% stems
4 tons per acre
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Lactic

18. What grapes are commonly used in a Burgundy bottle?
concrete - iron
non-flavonoid phenols
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Glucose and Fructose

19. What is the length of skin contact in white wines if "short contact" occurs?
pigment
1 - 4 hours
concrete - iron
pectins

20. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
blending
Bordeaux - and Burgundy
Lactic

21. What are the two styles of a Bordeaux barrel?
Chateau and Export
acid adjustment
40 -45 years
pressing whole cluster without destemming or crushing

22. What is the oak used in cork production?
quercus suber
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
drying grapes - noble rot
pressure level exerted and type of pressure used

23. What is thermo-vinification?
60% free run; 65% press run
Ratio of fructose is greater than glucose
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pre-heating grapes or must to enhance low color intensity

24. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
chemicals or blend with low acid/high ph must
clarify and aerate

25. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
75% must; 16% skins; 4% seeds - 5% stems
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
wood - concrete - iron - plastic - stainless steel
pressing whole cluster without destemming or crushing

26. What are the major techniques used for acid correction when it is deficient?
72 - 82 degrees F
30 -40 years
early racking - early fining - sulfur-dioxide added
blending with high acid must & ion exchanging

27. After the first harvest - how often can the bark be stripped from the oak trees?
Starting might be difficult and it could stop too soon.
9 - 10 years
chaptalization
beginning of fermentation

28. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
glycerol; methanol; succinic acid; lactic acid;
breaks skin's tissue
around the time of verasion (when the grapes change colors)
inhibits

29. What is the overall weight composition of grape clusters?
'green' - 'leafy'
75% must; 16% skins; 4% seeds - 5% stems
pigments - tannins - acidity
Fruit set - Verasion

30. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
color - tannin and body
Very early morning until noon
20% - 40%

31. Does ripeness of the fruit have any impact on skin contact in white wine?
10 - 14 degrees C
up to 24 hours
Solid particles suspended in the must after crushing / pressing
More ripe the fruit - less time required for skin contact

32. What are the main acids in grapes?
cinnamic acid
protect cork from cork borers - improve bottle appearance - brand identity
Tartaric and Malic
Total acidity

33. What are the two acidity parameters that are used to describe the acidity of must?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
quercus suber
total acidity & ph
Blended with free run - increases color - tannins - complexity

34. What is the depth of toasting when it is a heavy toast?

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35. What are the two styles of Burgundy barrels?
non-flavonoid phenols
slow oxidation; adding oak phenols
Traditional and Export
Lactic

36. Unfermented free run makes up what % of total extractable juice?
saccharomyces
clears juice from its lees
75 - 85%
< 50 degrees F

37. What two container materials must be lined before they can be used to store wine?
around the time of verasion (when the grapes change colors)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Chardonnay
concrete - iron

38. Alcohol has what impact on yeast growth?
inhibits
Bordeaux - and Burgundy
46 -57 degrees F
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

39. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
no time in loading & discharging
concrete - iron
pressure level exerted and type of pressure used

40. What are two types of oxidation that occur in wine making and when do they occur?
Very early morning until noon
pigments - tannins - acidity
40 -45 years
enzyamatic - in must before fermentation; chemical - during processing and in bottling

41. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
17 - 20 degrees C
Pressing whole cluster
total acidity & ph

42. What family of grapes can typically develop bitterness if there is skin contact?
non-flavonoid phenols
Bordeaux - and Burgundy
Muscat
mold; all kinds of wine spoilage (micro-organism)

43. In general - which produces better wine - free run or press run?
Free run
Chateau and Export
Limousin - Burgundy - Allien - Troncais - and Vosges
damage to berries is minimal

44. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
saccharomyces bayamus
pigment
slow oxidation; adding oak phenols

45. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
72 - 82 degrees F
Brix (US) - Baum (France) - Oechsle (Germany)
Destemming / crushing followed by press or direct pressing of whole clusters
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

46. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
72 - 82 degrees F
30 -40 years
blending

47. When is the best time to add sugar to the must?
protect cork from cork borers - improve bottle appearance - brand identity
beginning of fermentation
up to 24 hours
Carbonic maceration

48. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
pre-heating grapes or must to enhance low color intensity
Chateau and Export
60% free run; 65% press run

49. What group of compounds give wine color?
oxidation
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
glycerol; methanol; succinic acid; lactic acid;
protect cork from cork borers - improve bottle appearance - brand identity

50. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Hard-veggie or green flavor
Lactic
pressure level exerted and type of pressure used
40 -45 years