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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 acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Lactic
Brix (US) - Baum (France) - Oechsle (Germany)
slow oxidation; adding oak phenols

2. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
10 - 13%
60% free run; 70% press run
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

3. Sugar addition is also known by what name?
chaptalization
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
non-flavonoid phenols
Light - medium and heavy

4. Blending is used in order to achieve what goals?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Starting might be difficult and it could stop too soon.
overcoming defects - balancing the wine - enhancing complexity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

5. What type of climate zone produces grapes that are high in acid?
drying grapes - noble rot
cool regions
total acidity (concentration of acids)
75 - 85%

6. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
acid adjustment
Bordeaux - Burgundy - and Alsace
around the time of verasion (when the grapes change colors)
Muscat

7. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
no time in loading & discharging
chemicals or blend with low acid/high ph must
total acidity & ph

8. Phenolic extraction is greatest at low or high must temperatures?
saccharomyces
high
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
9 - 10 years

9. What fraction if grape weight is in the free run and press run if you are making red wine?
chaptalization
< 50 degrees F
60% free run; 65% press run
Chateau and Export

10. What are the two major categories into which wine presses are grouped?
glycerol; methanol; succinic acid; lactic acid;
batch & continuous
Starting might be difficult and it could stop too soon.
pectins

11. What is the overall weight composition of grape clusters?
mold; all kinds of wine spoilage (micro-organism)
75% must; 16% skins; 4% seeds - 5% stems
damage to berries is minimal
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

12. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Pressing whole cluster
protect cork from cork borers - improve bottle appearance - brand identity
tartaric - malic - citric
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

13. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
concrete - iron
color & tannin extraction
high
pectins

14. Cold stabilization removes what acid in must?
alcohol evaporates through barrel wall more than water
Brix (US) - Baum (France) - Oechsle (Germany)
pressing whole cluster without destemming or crushing
tartaric

15. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
More ripe the fruit - less time required for skin contact
85 - 90%
60% free run; 65% press run
color - tannin and body

16. What is the minimum temp for MLF to occur?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
17 - 20 degrees C
Reduction of malic acid during ripening period
Yeast inhibitors - pasteurization - sterile filtration

17. What is the purpose of racking wine?
Tartaric and Malic
chaptalization
at least a month before harvest
Clarify / aerate wine - separate solids

18. Wine yeasts generally belongs to what genus of yeast?
Separate stems from must
saccharomyces
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

19. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
surplus & deficiency
saccharomyces bayamus
pressure level exerted and type of pressure used
glycerol; methanol; succinic acid; lactic acid;

20. What are the two types of acidity problems commonly found in wine?
color & tannin extraction
glycerol; methanol; succinic acid; lactic acid;
surplus & deficiency
Hard-veggie or green flavor

21. What yeast will remain active at high alcohol levels?
OH (hydroxyl); tannins
saccharomyces bayamus
around the time of verasion (when the grapes change colors)
chaptalization

22. What is a major by-product of MLF?
60% free run; 70% press run
color - tannin and body
Harvesting under ripe grapes due to viticultural difficulties - like weather
Acetic acid

23. What are the two keys stages of berry development?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Fruit set - Verasion
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
slow oxidation; adding oak phenols

24. What is a major advantage and disadvantage to mechanical harvesting?
Yeast inhibitors - pasteurization - sterile filtration
total acidity (concentration of acids)
72 - 82 degrees F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

25. What is the most practical and most frequent method of correcting acidity in wine?
85 - 90%
surplus & deficiency
acid adjustment
Starting might be difficult and it could stop too soon.

26. Theoretically - how many degrees can a fermentation rise during fermentation?
batch & continuous
quercus suber
Traditional and Export
30 degrees C

27. What are three kinds of batch presses that have historically been used in wine production?
20% - 40%
4 tons per acre
3
vertical basket - horizontal and bladder press

28. After the first harvest - how often can the bark be stripped from the oak trees?
clarify and aerate
Total acidity
9 - 10 years
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

29. What are the two styles of Burgundy barrels?
Traditional and Export
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
cool regions
Pressing whole cluster

30. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
slow oxidation; adding oak phenols
Starting might be difficult and it could stop too soon.
Brix (US) - Baum (France) - Oechsle (Germany)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

31. SO2 is added to barrel maintenance in order to protect it against what two agents?
Starting might be difficult and it could stop too soon.
Chardonnay
batch & continuous
mold; all kinds of wine spoilage (micro-organism)

32. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
glycerol; methanol; succinic acid; lactic acid;
Glucose and Fructose
Yeast inhibitors - pasteurization - sterile filtration

33. High acid concentrations in fruit are usually caused by what common occurrence?
3
Harvesting under ripe grapes due to viticultural difficulties - like weather
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Portugal and Spain

34. What are the three most common still wine bottle shapes used today?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
overcoming defects - balancing the wine - enhancing complexity
Starting might be difficult and it could stop too soon.
Bordeaux - Burgundy - and Alsace

35. What is the depth of toasting when it is a light toast?
total acidity (concentration of acids)
surface of interior walls
higher pressure and more cycles of pressing
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

36. Unfermented free run makes up what % of total extractable juice?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
30 -40 years
10 - 14 degrees C
75 - 85%

37. What term is used to describe the absorption of oxygen that is common in white wine making?
slow oxidation; adding oak phenols
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
oxidation
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

38. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Starting might be difficult and it could stop too soon.
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
30 degrees C
drying grapes - noble rot

39. What is the purpose of the crush?
tartaric
Break skins to allow release of juice
contributes to bouquet
damage to berries is minimal

40. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
85 - 90%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Citric

41. What parameters can be corrected by blending?
slow oxidation; adding oak phenols
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Starting might be difficult and it could stop too soon.
cool regions

42. What are the extracted compounds from oak?
early racking - early fining - sulfur-dioxide added
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
overcoming defects - balancing the wine - enhancing complexity
non-flavonoid phenols

43. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
40 -45 years
cinnamic acid
pigment

44. What is the length of skin contact in white wines if "short contact" occurs?
no time in loading & discharging
saccharomyces
surplus & deficiency
1 - 4 hours

45. What grapes are commonly used in a Burgundy bottle?
at least a month before harvest
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
inhibits
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

46. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Glucose and Fructose
start at verasion and repeat when necessary
7 - 10 years
Yeast inhibitors - pasteurization - sterile filtration

47. What are the two styles of a Bordeaux barrel?
Chateau and Export
saccharomyces
pressure level exerted and type of pressure used
Portugal and Spain

48. What are two acids most commonly extracted from oak?
22 - 30 degrees C; 72 - 86 F
Free run
Citric
vanillic acid and ellagic acid

49. What are common techniques to reduce the acidity of must?
alcohol evaporates through barrel wall more than water
at least a month before harvest
slow oxidation; adding oak phenols
chemicals or blend with low acid/high ph must

50. What is the major advantage of hand harvesting over mechanical harvesting?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Citric
up to 24 hours
damage to berries is minimal