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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. The higher compound levels from the press run are related to what action during the making of the press run?
Muscat
'green' - 'leafy'
slow oxidation; adding oak phenols
pressure level exerted and type of pressure used

2. What is the major advantage of hand harvesting over mechanical harvesting?
around the time of verasion (when the grapes change colors)
damage to berries is minimal
Citric
Leuconostoc-oenus

3. What is the minimum starting temperature for white wine must to start fermentation?
3 - 4mm inside wood's surface
Bordeaux - Burgundy - and Alsace
10 - 14 degrees C
batch & continuous

4. Flavors in wine are basically derived from what acid?
cinnamic acid
tartaric
Solid particles suspended in the must after crushing / pressing
surface of interior walls

5. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
quercus suber
Hard-veggie or green flavor
higher pressure and more cycles of pressing

6. Fermented free run is what % of the total wine volume?
pressure level exerted and type of pressure used
up to 24 hours
20% - 40%
85 - 90%

7. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
no time in loading & discharging
Traditional and Export
60% free run; 65% press run

8. What are the two styles of a Bordeaux barrel?
Chateau and Export
surplus & deficiency
Pressing whole cluster
75 - 85%

9. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
bentonite - activated carbon - gelatin - egg whites - PVPP
Ratio of fructose is greater than glucose
inhibits

10. If an age able white wine is being produced what impact does skin contact have?
20% - 40%
Yeast inhibitors - pasteurization - sterile filtration
contributes to bouquet
Limousin - Burgundy - Allien - Troncais - and Vosges

11. Sugar addition is also known by what name?
pressing whole cluster without destemming or crushing
non-flavonoid phenols
wood - concrete - iron - plastic - stainless steel
chaptalization

12. What polyeric compounds tend to cause colloid coagulation in wine?
quercus suber
1 - 4 hours
Chateau and Export
pectins

13. What grapes are commonly used in a Bordeaux bottle?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
22 - 30 degrees C; 72 - 86 F
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

14. What are the most common reasons for a stuck fermentation?
oxidation
Lack of oxygen; lack of nutrition; unviable yeast; low temp
9 - 10 years
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

15. What are the common practices to inhibit MLF?
9 - 10 years
early racking - early fining - sulfur-dioxide added
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
start at verasion and repeat when necessary

16. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
Total acidity
30 degrees C
overcoming defects - balancing the wine - enhancing complexity

17. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
color & tannin extraction
Lack of oxygen; lack of nutrition; unviable yeast; low temp
glycerol; methanol; succinic acid; lactic acid;

18. For how many years can compounds be extracted from a barrel?
acid adjustment
Lactic
10 - 13%
7 - 10 years

19. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
wood - concrete - iron - plastic - stainless steel
10 - 14 degrees C
< 50 degrees F
Deep cooling - imposing stress on yeast - adding alcohol

20. Name three components that are higher in the press run than the free run.
Citric
bentonite - activated carbon - gelatin - egg whites - PVPP
early racking - early fining - sulfur-dioxide added
pigments - tannins - acidity

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

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22. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
total acidity (concentration of acids)
slow oxidation; adding oak phenols
color - tannin and body

23. How often should long termed cellar wines be re-corked?
Ratio of fructose is greater than glucose
protect against oxidation - protect against microbial spoilage
22 - 30 degrees C; 72 - 86 F
30 -40 years

24. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
higher pressure and more cycles of pressing
Chardonnay
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

25. What are the extracted compounds from oak?
pectins
varietal flavor - color - and tannin compounds
non-flavonoid phenols
saccharomyces bayamus

26. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
Solid particles suspended in the must after crushing / pressing
Air conditioning
vanillic acid and ellagic acid

27. What are three types of toasting?
Total acidity
Harvesting under ripe grapes due to viticultural difficulties - like weather
Light - medium and heavy
30 degrees C

28. What are the two types of acidity problems commonly found in wine?
chaptalization
clarify and aerate
color & tannin extraction
surplus & deficiency

29. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
total acidity & ph
acid adjustment
blending with high acid must & ion exchanging

30. At what time should irrigation be stopped if dry farming techniques are being used?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
at least a month before harvest
Bordeaux - Burgundy - and Alsace
Leuconostoc-oenus

31. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
mold; all kinds of wine spoilage (micro-organism)
total acidity (concentration of acids)

32. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
surplus & deficiency
10 - 13%
Solid particles suspended in the must after crushing / pressing
at least a month before harvest

33. What type of climate zone produces grapes that are high in acid?
cool regions
quercus suber
4 tons per acre
17 - 20 degrees C

34. Titratable acidity is better known by what name?
glycerol; methanol; succinic acid; lactic acid;
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
protect against oxidation - protect against microbial spoilage
total acidity (concentration of acids)

35. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
breaks skin's tissue
4 tons per acre
enzyamatic - in must before fermentation; chemical - during processing and in bottling
46 -57 degrees F

36. What term is used to describe the absorption of oxygen that is common in white wine making?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
oxidation
Lactic
pigment

37. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Deep cooling - imposing stress on yeast - adding alcohol
protect against oxidation - protect against microbial spoilage
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
blending with high acid must & ion exchanging

38. What are the two acidity parameters that are used to describe the acidity of must?
Bordeaux - Burgundy - and Alsace
surface of interior walls
Light - medium and heavy
total acidity & ph

39. What fraction if grape weight is in the free run and press run if you are making red wine?
46 -57 degrees F
60% free run; 65% press run
Chateau and Export
75 - 85%

40. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
Tartaric and Malic
Deep cooling - imposing stress on yeast - adding alcohol
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

41. When is the best time to add sugar to the must?
beginning of fermentation
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
vertical basket - horizontal and bladder press
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

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

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43. Blending is used in order to achieve what goals?
blending with high acid must & ion exchanging
saccharomyces
concrete - iron
overcoming defects - balancing the wine - enhancing complexity

44. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
damage to berries is minimal
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
saccharomyces bayamus

45. Unfermented free run makes up what % of total extractable juice?
75 - 85%
Air conditioning
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Separate stems from must

46. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
total acidity & ph
Carbonic maceration
Yeast inhibitors - pasteurization - sterile filtration
pressing whole cluster without destemming or crushing

47. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
10 - 13%
Bordeaux - and Burgundy
60% free run; 65% press run

48. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Clarify / aerate wine - separate solids
beginning of fermentation
OH (hydroxyl); tannins
slow oxidation; adding oak phenols

49. What is the desirable bacteria genus for starting MLF in wine?
46 -57 degrees F
bentonite - activated carbon - gelatin - egg whites - PVPP
Leuconostoc-oenus
clarify and aerate

50. What are two acids most commonly extracted from oak?
slow oxidation; adding oak phenols
vanillic acid and ellagic acid
batch & continuous
drying grapes - noble rot