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Viniculture

Subject : industries

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Answer 50 questions in 15 minutes.
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1. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
9 - 10 years
pigment
Starting might be difficult and it could stop too soon.
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

2. What are the two ways that late harvest grapes concentrate sugar?
non-flavonoid phenols
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
drying grapes - noble rot
Citric

3. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
clears juice from its lees
total acidity (concentration of acids)

4. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
cane sugar / grape concentrate
Traditional and Export
Clarify / aerate wine - separate solids

5. What are the two styles of Burgundy barrels?
saccharomyces
Fruit set - Verasion
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Traditional and Export

6. Sugar addition is also known by what name?
color & tannin extraction
inhibits
Tartaric and Malic
chaptalization

7. When is the best time to add sugar to the must?
blending
beginning of fermentation
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Muscat

8. Theoretically - how many degrees can a fermentation rise during fermentation?
Acetic acid
high
Pressing whole cluster
30 degrees C

9. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
Very early morning until noon
saccharomyces bayamus
Separate stems from must

10. What are five different materials used in storage containers?
surplus & deficiency
clears juice from its lees
blending
wood - concrete - iron - plastic - stainless steel

11. After planting - how soon can the first wine cork quality bark be stripped from the tree?
wood - concrete - iron - plastic - stainless steel
40 -45 years
enzyamatic - in must before fermentation; chemical - during processing and in bottling
75% must; 16% skins; 4% seeds - 5% stems

12. Wine yeasts generally belongs to what genus of yeast?
Separate stems from must
clears juice from its lees
saccharomyces
Limousin - Burgundy - Allien - Troncais - and Vosges

13. What are the primary advantages of a continuous press over batch presses?
acid adjustment
breaks skin's tissue
Ratio of fructose is greater than glucose
no time in loading & discharging

14. After the first harvest - how often can the bark be stripped from the oak trees?
clarify and aerate
9 - 10 years
early racking - early fining - sulfur-dioxide added
Hard-veggie or green flavor

15. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
30 degrees C
mold; all kinds of wine spoilage (micro-organism)
tartaric - malic - citric
OH (hydroxyl); tannins

16. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
damage to berries is minimal
protect against oxidation - protect against microbial spoilage
4 tons per acre
Very early morning until noon

17. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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18. What is the purpose of racking wine?
color - tannin and body
7 - 10 years
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Clarify / aerate wine - separate solids

19. What term is used to describe the absorption of oxygen that is common in white wine making?
Deep cooling - imposing stress on yeast - adding alcohol
oxidation
alcohol evaporates through barrel wall more than water
tartaric

20. How often should long termed cellar wines be re-corked?
17 - 20 degrees C
9
pigment
30 -40 years

21. When is the best time of day to hand harvest?
early racking - early fining - sulfur-dioxide added
Very early morning until noon
saccharomyces
Lack of oxygen; lack of nutrition; unviable yeast; low temp

22. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
drying grapes - noble rot
high
Lack of oxygen; lack of nutrition; unviable yeast; low temp

23. What is the oak used in cork production?
'green' - 'leafy'
quercus suber
30 -40 years
batch & continuous

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

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25. What group of compounds give wine color?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
surface of interior walls
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
7 - 10 years

26. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
cool regions
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
20% - 40%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

27. For how many years can compounds be extracted from a barrel?
cinnamic acid
7 - 10 years
Limousin - Burgundy - Allien - Troncais - and Vosges
75 - 85%

28. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
Portugal and Spain
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Solid particles suspended in the must after crushing / pressing

29. What is the length of skin contact in white wines if "long contact" occurs?
higher pressure and more cycles of pressing
up to 24 hours
20% - 40%
Brix (US) - Baum (France) - Oechsle (Germany)

30. What are the goals of oak aging wine?
around the time of verasion (when the grapes change colors)
tartaric - malic - citric
slow oxidation; adding oak phenols
mold; all kinds of wine spoilage (micro-organism)

31. What is the minimum temp for MLF to occur?
20% - 40%
pressure level exerted and type of pressure used
17 - 20 degrees C
Deep cooling - imposing stress on yeast - adding alcohol

32. What are the two styles of a Bordeaux barrel?
Chateau and Export
Destemming / crushing followed by press or direct pressing of whole clusters
no time in loading & discharging
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

33. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
overcoming defects - balancing the wine - enhancing complexity
color & tannin extraction
start at verasion and repeat when necessary
2mm inside wood's surface

34. Cold stabilization removes what acid in must?
acid adjustment
Limousin - Burgundy - Allien - Troncais - and Vosges
up to 24 hours
tartaric

35. Fermented free run is what % of the total wine volume?
chemicals or blend with low acid/high ph must
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
85 - 90%

36. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
wood - concrete - iron - plastic - stainless steel
concrete - iron
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

37. What is the best method to reduce the acidity of must?
Chateau and Export
More ripe the fruit - less time required for skin contact
blending
Yeast inhibitors - pasteurization - sterile filtration

38. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
Traditional and Export
breaks skin's tissue
pressure level exerted and type of pressure used

39. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Harvesting under ripe grapes due to viticultural difficulties - like weather
pressing whole cluster without destemming or crushing
2mm inside wood's surface

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

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41. What are 3 methods to control temperature in wine making?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
85 - 90%
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

42. The higher compound levels from the press run are related to what action during the making of the press run?
Bordeaux - and Burgundy
< 50 degrees F
vanillic acid and ellagic acid
pressure level exerted and type of pressure used

43. What are the extracted compounds from oak?
Break skins to allow release of juice
non-flavonoid phenols
20% - 40%
start at verasion and repeat when necessary

44. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
water evaporates through barrel more than alcohol
varietal flavor - color - and tannin compounds
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
cane sugar / grape concentrate

45. Alcohol has what impact on yeast growth?
inhibits
tartaric
pressing whole cluster without destemming or crushing
17 - 20 degrees C

46. Flavors in wine are basically derived from what acid?
75 - 85%
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
cinnamic acid
Starting might be difficult and it could stop too soon.

47. What occurs during racking?
clarify and aerate
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
blending with high acid must & ion exchanging
Acetic acid

48. What are three types of toasting?
glycerol; methanol; succinic acid; lactic acid;
Light - medium and heavy
Tartaric and Malic
saccharomyces bayamus

49. What are the two major categories into which wine presses are grouped?
9 - 10 years
batch & continuous
40 -45 years
glycerol; methanol; succinic acid; lactic acid;

50. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
Clarify / aerate wine - separate solids
3
up to 24 hours

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