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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. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
pigment
Destemming / crushing followed by press or direct pressing of whole clusters
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
2. What is the most practical and most frequent method of correcting acidity in wine?
saccharomyces bayamus
acid adjustment
drying grapes - noble rot
72 - 82 degrees F
3. What is the minimum starting temperature for white wine must to start fermentation?
Tartaric and Malic
10 - 14 degrees C
22 - 30 degrees C; 72 - 86 F
Chardonnay
4. What are the common practices to inhibit MLF?
wood - concrete - iron - plastic - stainless steel
early racking - early fining - sulfur-dioxide added
total acidity (concentration of acids)
Portugal and Spain
5. Name three components that are higher in the press run than the free run.
high
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
saccharomyces bayamus
pigments - tannins - acidity
6. What grapes are commonly used in a flute/Alsace bottle?
Solid particles suspended in the must after crushing / pressing
breaks skin's tissue
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
surplus & deficiency
7. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
60% free run; 65% press run
OH (hydroxyl); tannins
overcoming defects - balancing the wine - enhancing complexity
Brix (US) - Baum (France) - Oechsle (Germany)
8. 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
30 degrees C
Carbonic maceration
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
9. What is the purpose of racking wine?
pressing whole cluster without destemming or crushing
vertical basket - horizontal and bladder press
Muscat
Clarify / aerate wine - separate solids
10. What is the purpose of de-stemming?
contributes to bouquet
Separate stems from must
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
slow oxidation; adding oak phenols
11. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
total acidity & ph
Break skins to allow release of juice
early racking - early fining - sulfur-dioxide added
12. What are common techniques to reduce the acidity of must?
tartaric - malic - citric
chemicals or blend with low acid/high ph must
color & tannin extraction
Limousin - Burgundy - Allien - Troncais - and Vosges
13. When is the best time to add sugar to the must?
clears juice from its lees
beginning of fermentation
85 - 90%
Deep cooling - imposing stress on yeast - adding alcohol
14. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Chardonnay
30 -40 years
glycerol; methanol; succinic acid; lactic acid;
40 -45 years
15. What type of climate zone produces grapes that are high in acid?
non-flavonoid phenols
color - tannin and body
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
cool regions
16. In general - which produces better wine - free run or press run?
Light - medium and heavy
color & tannin extraction
Free run
batch & continuous
17. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Traditional and Export
85 - 90%
18. What grapes are commonly used in a Burgundy bottle?
Pressing whole cluster
Ratio of fructose is greater than glucose
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
chemicals or blend with low acid/high ph must
19. High acid concentrations in fruit are usually caused by what common occurrence?
overcoming defects - balancing the wine - enhancing complexity
Harvesting under ripe grapes due to viticultural difficulties - like weather
alcohol evaporates through barrel wall more than water
pressure level exerted and type of pressure used
20. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
3 - 4mm inside wood's surface
Acetic acid
Air conditioning
color & tannin extraction
21. Sugar addition is also known by what name?
Lactic
quercus suber
chaptalization
wood - concrete - iron - plastic - stainless steel
22. In what grape is some skin contact almost always used during white wine making?
higher pressure and more cycles of pressing
inhibits
Bordeaux - Burgundy - and Alsace
Chardonnay
23. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Citric
Tartaric and Malic
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
24. Stabilization is a term used to prevent what from occurring in the bottle?
at least a month before harvest
cloudiness & settling of particles
30 -40 years
Chardonnay
25. Which are more easily extracted during fermentation - pigment or tannins?
pigment
protect cork from cork borers - improve bottle appearance - brand identity
3 - 4mm inside wood's surface
total acidity & ph
26. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
7 - 10 years
Reduction of malic acid during ripening period
cinnamic acid
27. What are the primary advantages of a continuous press over batch presses?
surplus & deficiency
pectins
Hard-veggie or green flavor
no time in loading & discharging
28. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
quercus suber
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
high
29. What is the best method to reduce the acidity of must?
Air conditioning
< 50 degrees F
Citric
blending
30. What are the goals of oak aging wine?
start at verasion and repeat when necessary
slow oxidation; adding oak phenols
85 - 90%
tannins
31. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
60% free run; 70% press run
total acidity & ph
Lactic
pressing whole cluster without destemming or crushing
32. What is the preferred temperature range for red wine making?
saccharomyces
tartaric - malic - citric
'green' - 'leafy'
72 - 82 degrees F
33. Define lees.
varietal flavor - color - and tannin compounds
Solid particles suspended in the must after crushing / pressing
batch & continuous
tannins
34. Phenolic extraction is greatest at low or high must temperatures?
wood - concrete - iron - plastic - stainless steel
high
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
up to 24 hours
35. What grapes are commonly used in a Bordeaux bottle?
cool regions
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
damage to berries is minimal
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
36. What are the main French oak regions?
beginning of fermentation
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Limousin - Burgundy - Allien - Troncais - and Vosges
Ratio of fructose is greater than glucose
37. SO2 is added to barrel maintenance in order to protect it against what two agents?
total acidity & ph
Destemming / crushing followed by press or direct pressing of whole clusters
mold; all kinds of wine spoilage (micro-organism)
75% must; 16% skins; 4% seeds - 5% stems
38. What are the most common reasons for a stuck fermentation?
Bordeaux - Burgundy - and Alsace
quercus suber
Leuconostoc-oenus
Lack of oxygen; lack of nutrition; unviable yeast; low temp
39. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
More ripe the fruit - less time required for skin contact
breaks skin's tissue
tartaric
tannins
40. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
color & tannin extraction
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Very early morning until noon
41. How often should long termed cellar wines be re-corked?
no time in loading & discharging
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
30 -40 years
clarify and aerate
42. What is the depth of toasting when it is a heavy toast?
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43. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
around the time of verasion (when the grapes change colors)
pressure level exerted and type of pressure used
Tartaric and Malic
17 - 20 degrees C
44. What are the three most common still wine bottle shapes used today?
Chardonnay
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Bordeaux - Burgundy - and Alsace
75% must; 16% skins; 4% seeds - 5% stems
45. The acidic (sour) taste in wine is most dependent on which acidity paramater?
72 - 82 degrees F
< 50 degrees F
Fruit set - Verasion
Total acidity
46. What are the two styles of Burgundy barrels?
60% free run; 65% press run
Traditional and Export
damage to berries is minimal
Citric
47. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
2mm inside wood's surface
blending with high acid must & ion exchanging
3
48. What fraction if grape weight is in the free run and press run if you are making red wine?
cane sugar / grape concentrate
60% free run; 65% press run
Air conditioning
2mm inside wood's surface
49. What are five common fining agents used in wine making?
chemicals or blend with low acid/high ph must
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
high
bentonite - activated carbon - gelatin - egg whites - PVPP
50. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
acid adjustment
varietal flavor - color - and tannin compounds
Hard-veggie or green flavor
oxidation