SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
early racking - early fining - sulfur-dioxide added
30 -40 years
4 tons per acre
2. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
vanillic acid and ellagic acid
tartaric - malic - citric
72 - 82 degrees F
oxidation
3. 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)
30 degrees C
surplus & deficiency
Lactic
4. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
40 -45 years
no time in loading & discharging
tannins
17 - 20 degrees C
5. What are the two styles of Burgundy barrels?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
75 - 85%
Traditional and Export
10 - 14 degrees C
6. What are the primary advantages of a continuous press over batch presses?
Chardonnay
no time in loading & discharging
water evaporates through barrel more than alcohol
Total acidity
7. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
saccharomyces
early racking - early fining - sulfur-dioxide added
Air conditioning
8. What are the two key sugars in grapes?
7 - 10 years
Glucose and Fructose
wood - concrete - iron - plastic - stainless steel
inhibits
9. Blending is used in order to achieve what goals?
non-flavonoid phenols
30 degrees C
Citric
overcoming defects - balancing the wine - enhancing complexity
10. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
11. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
total acidity (concentration of acids)
Bordeaux - Burgundy - and Alsace
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
batch & continuous
12. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
Solid particles suspended in the must after crushing / pressing
pigments - tannins - acidity
Total acidity
13. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
vanillic acid and ellagic acid
Acetic acid
glycerol; methanol; succinic acid; lactic acid;
14. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Separate stems from must
saccharomyces bayamus
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
OH (hydroxyl); tannins
15. What grapes are commonly used in a Burgundy bottle?
total acidity (concentration of acids)
20% - 40%
glycerol; methanol; succinic acid; lactic acid;
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
16. Press run is often used in what ways to enrich a final wine?
cinnamic acid
Blended with free run - increases color - tannins - complexity
Break skins to allow release of juice
cane sugar / grape concentrate
17. In what grape is some skin contact almost always used during white wine making?
Chardonnay
10 - 14 degrees C
Portugal and Spain
'green' - 'leafy'
18. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
'green' - 'leafy'
Blended with free run - increases color - tannins - complexity
up to 24 hours
glycerol; methanol; succinic acid; lactic acid;
19. What is a major by-product of MLF?
Acetic acid
tartaric - malic - citric
pectins
damage to berries is minimal
20. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Reduction of malic acid during ripening period
Portugal and Spain
21. Wine yeasts generally belongs to what genus of yeast?
total acidity (concentration of acids)
Pressing whole cluster
protect against oxidation - protect against microbial spoilage
saccharomyces
22. What are the two keys stages of berry development?
slow oxidation; adding oak phenols
Leuconostoc-oenus
'green' - 'leafy'
Fruit set - Verasion
23. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
pressing whole cluster without destemming or crushing
damage to berries is minimal
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
enzyamatic - in must before fermentation; chemical - during processing and in bottling
24. What are the four types of skin contact that occur in red wine making?
color & tannin extraction
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
total acidity (concentration of acids)
Glucose and Fructose
25. What are the primary disadvantages of a continuous press over batch presses?
26. What is the purpose of de-stemming?
75% must; 16% skins; 4% seeds - 5% stems
surface of interior walls
start at verasion and repeat when necessary
Separate stems from must
27. Titratable acidity is better known by what name?
total acidity (concentration of acids)
Separate stems from must
Air conditioning
10 - 14 degrees C
28. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
higher pressure and more cycles of pressing
at least a month before harvest
Citric
29. What is the normal starting temperature for red wine must to start fermentation?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Leuconostoc-oenus
22 - 30 degrees C; 72 - 86 F
Free run
30. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
4 tons per acre
protect against oxidation - protect against microbial spoilage
72 - 82 degrees F
Fruit set - Verasion
31. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
72 - 82 degrees F
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
4 tons per acre
10 - 13%
32. What are two acids most commonly extracted from oak?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
30 degrees C
Free run
vanillic acid and ellagic acid
33. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
Clarify / aerate wine - separate solids
Lack of oxygen; lack of nutrition; unviable yeast; low temp
surplus & deficiency
34. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
slow oxidation; adding oak phenols
10 - 13%
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
35. What are the names of the main barrel shapes?
saccharomyces
4 tons per acre
Bordeaux - and Burgundy
blending
36. What two container materials must be lined before they can be used to store wine?
concrete - iron
Light - medium and heavy
Portugal and Spain
30 -40 years
37. Phenolic extraction is greatest at low or high must temperatures?
Muscat
high
Glucose and Fructose
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
38. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
30 degrees C
concrete - iron
Acetic acid
39. What group of compounds give wine color?
Clarify / aerate wine - separate solids
blending with high acid must & ion exchanging
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
40. What are the two major categories into which wine presses are grouped?
cinnamic acid
Break skins to allow release of juice
batch & continuous
cloudiness & settling of particles
41. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Blended with free run - increases color - tannins - complexity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
vanillic acid and ellagic acid
clarify and aerate
42. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
batch & continuous
Chardonnay
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Citric
43. The acidic (sour) taste in wine is most dependent on which acidity paramater?
higher pressure and more cycles of pressing
tartaric - malic - citric
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Total acidity
44. Does ripeness of the fruit have any impact on skin contact in white wine?
Leuconostoc-oenus
More ripe the fruit - less time required for skin contact
saccharomyces
chemicals or blend with low acid/high ph must
45. What are the main acids in grapes?
< 50 degrees F
Tartaric and Malic
protect against oxidation - protect against microbial spoilage
46 -57 degrees F
46. What polyeric compounds tend to cause colloid coagulation in wine?
surplus & deficiency
9
pectins
Hard-veggie or green flavor
47. What are three types of toasting?
Light - medium and heavy
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
pre-heating grapes or must to enhance low color intensity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
48. Flavors in wine are basically derived from what acid?
cinnamic acid
3
saccharomyces bayamus
Total acidity
49. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
cane sugar / grape concentrate
Carbonic maceration
Brix (US) - Baum (France) - Oechsle (Germany)
50. What are three kinds of batch presses that have historically been used in wine production?
blending with high acid must & ion exchanging
cane sugar / grape concentrate
vertical basket - horizontal and bladder press
Blended with free run - increases color - tannins - complexity