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Test your basic knowledge |
Viniculture
Start Test
Study First
Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
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. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
saccharomyces
Portugal and Spain
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
2. What occurs during racking?
clarify and aerate
pectins
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
around the time of verasion (when the grapes change colors)
3. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
Blended with free run - increases color - tannins - complexity
varietal flavor - color - and tannin compounds
damage to berries is minimal
4. What is the preferred temperature range for red wine making?
Very early morning until noon
72 - 82 degrees F
cinnamic acid
20% - 40%
5. What are five different materials used in storage containers?
Leuconostoc-oenus
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
protect cork from cork borers - improve bottle appearance - brand identity
wood - concrete - iron - plastic - stainless steel
6. What is the purpose of racking wine?
surplus & deficiency
saccharomyces bayamus
cool regions
Clarify / aerate wine - separate solids
7. What is the importance of humidity in barrel aging above 60% RH?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
alcohol evaporates through barrel wall more than water
saccharomyces
Bordeaux - and Burgundy
8. What are the four types of skin contact that occur in red wine making?
chemicals or blend with low acid/high ph must
cloudiness & settling of particles
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
10 - 14 degrees C
9. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
tannins
Air conditioning
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
tartaric
10. How does the production of late harvest wine differ from normal still wine?
30 -40 years
Acetic acid
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
higher pressure and more cycles of pressing
11. What are the main French oak regions?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Total acidity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Limousin - Burgundy - Allien - Troncais - and Vosges
12. What is the preferred temperature range for white wine making?
Bordeaux - and Burgundy
high
46 -57 degrees F
9 - 10 years
13. 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%
surface of interior walls
More ripe the fruit - less time required for skin contact
cloudiness & settling of particles
14. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
cinnamic acid
More ripe the fruit - less time required for skin contact
< 50 degrees F
15. What are the two keys stages of berry development?
Fruit set - Verasion
around the time of verasion (when the grapes change colors)
2mm inside wood's surface
vertical basket - horizontal and bladder press
16. What are the main acids in grapes?
bentonite - activated carbon - gelatin - egg whites - PVPP
Tartaric and Malic
concrete - iron
damage to berries is minimal
17. Cold stabilization removes what acid in must?
Lactic
tartaric
surface of interior walls
vanillic acid and ellagic acid
18. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
breaks skin's tissue
surface of interior walls
Destemming / crushing followed by press or direct pressing of whole clusters
Lactic
19. What are the major techniques used for acid correction when it is deficient?
protect against oxidation - protect against microbial spoilage
surplus & deficiency
4 tons per acre
blending with high acid must & ion exchanging
20. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
< 50 degrees F
Leuconostoc-oenus
slow oxidation; adding oak phenols
21. What family of grapes can typically develop bitterness if there is skin contact?
More ripe the fruit - less time required for skin contact
Solid particles suspended in the must after crushing / pressing
Muscat
high
22. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
acid adjustment
color & tannin extraction
10 - 13%
total acidity (concentration of acids)
23. What term is used to describe the absorption of oxygen that is common in white wine making?
30 -40 years
oxidation
wood - concrete - iron - plastic - stainless steel
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
24. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
Light - medium and heavy
blending with high acid must & ion exchanging
cinnamic acid
25. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
total acidity (concentration of acids)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
contributes to bouquet
26. What grapes are commonly used in a Bordeaux bottle?
cinnamic acid
Ratio of fructose is greater than glucose
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Portugal and Spain
27. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Very early morning until noon
Chardonnay
Carbonic maceration
around the time of verasion (when the grapes change colors)
28. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
glycerol; methanol; succinic acid; lactic acid;
3 - 4mm inside wood's surface
high
29. What is the length of skin contact in white wines if "long contact" occurs?
60% free run; 65% press run
up to 24 hours
Bordeaux - Burgundy - and Alsace
beginning of fermentation
30. What type of climate zone produces grapes that are high in acid?
no time in loading & discharging
cool regions
pre-heating grapes or must to enhance low color intensity
60% free run; 70% press run
31. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
surface of interior walls
4 tons per acre
no time in loading & discharging
blending
32. Fermented free run is what % of the total wine volume?
75% must; 16% skins; 4% seeds - 5% stems
Ratio of fructose is greater than glucose
surface of interior walls
85 - 90%
33. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
damage to berries is minimal
protect against oxidation - protect against microbial spoilage
Pressing whole cluster
clears juice from its lees
34. Stabilization is a term used to prevent what from occurring in the bottle?
color & tannin extraction
chemicals or blend with low acid/high ph must
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
cloudiness & settling of particles
35. When is the best time of day to hand harvest?
Total acidity
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
< 50 degrees F
Very early morning until noon
36. What are the two major categories into which wine presses are grouped?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
color & tannin extraction
batch & continuous
37. If an age able white wine is being produced what impact does skin contact have?
7 - 10 years
contributes to bouquet
pigments - tannins - acidity
Deep cooling - imposing stress on yeast - adding alcohol
38. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
early racking - early fining - sulfur-dioxide added
color - tannin and body
contributes to bouquet
39. What is the desirable bacteria genus for starting MLF in wine?
pressing whole cluster without destemming or crushing
wood - concrete - iron - plastic - stainless steel
Leuconostoc-oenus
Air conditioning
40. 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?
pressure level exerted and type of pressure used
color - tannin and body
22 - 30 degrees C; 72 - 86 F
pectins
41. What polyeric compounds tend to cause colloid coagulation in wine?
Muscat
pectins
protect against oxidation - protect against microbial spoilage
Leuconostoc-oenus
42. What happens to the sugar concentrations when Botrytis Cinerea occurs?
30 -40 years
alcohol evaporates through barrel wall more than water
Ratio of fructose is greater than glucose
Total acidity
43. What is the minimum temp for MLF to occur?
pre-heating grapes or must to enhance low color intensity
9 - 10 years
17 - 20 degrees C
pressing whole cluster without destemming or crushing
44. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
3 - 4mm inside wood's surface
vanillic acid and ellagic acid
60% free run; 65% press run
45. What is a major advantage and disadvantage to mechanical harvesting?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
protect against oxidation - protect against microbial spoilage
breaks skin's tissue
46. What is the normal starting temperature for red wine must to start fermentation?
chemicals or blend with low acid/high ph must
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
22 - 30 degrees C; 72 - 86 F
17 - 20 degrees C
47. Does ripeness of the fruit have any impact on skin contact in white wine?
surplus & deficiency
Leuconostoc-oenus
Blended with free run - increases color - tannins - complexity
More ripe the fruit - less time required for skin contact
48. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
chaptalization
Lack of oxygen; lack of nutrition; unviable yeast; low temp
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
49. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
tartaric - malic - citric
pressing whole cluster without destemming or crushing
22 - 30 degrees C; 72 - 86 F
beginning of fermentation
50. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Starting might be difficult and it could stop too soon.
30 degrees C
3