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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. What is a major advantage and disadvantage to mechanical harvesting?
Fruit set - Verasion
Free run
75 - 85%
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
2. What are two types of oxidation that occur in wine making and when do they occur?
Citric
cane sugar / grape concentrate
color & tannin extraction
enzyamatic - in must before fermentation; chemical - during processing and in bottling
3. Theoretically - how many degrees can a fermentation rise during fermentation?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Free run
Lactic
30 degrees C
4. What are the two most common sugars used to increase the sugar content of the must?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
bentonite - activated carbon - gelatin - egg whites - PVPP
cane sugar / grape concentrate
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
inhibits
pre-heating grapes or must to enhance low color intensity
at least a month before harvest
6. What are the extracted compounds from oak?
non-flavonoid phenols
quercus suber
< 50 degrees F
pre-heating grapes or must to enhance low color intensity
7. High acid concentrations in fruit are usually caused by what common occurrence?
chaptalization
Solid particles suspended in the must after crushing / pressing
Harvesting under ripe grapes due to viticultural difficulties - like weather
10 - 14 degrees C
8. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
22 - 30 degrees C; 72 - 86 F
overcoming defects - balancing the wine - enhancing complexity
Citric
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
9. For how many years can compounds be extracted from a barrel?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
7 - 10 years
Separate stems from must
beginning of fermentation
10. 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%
color - tannin and body
blending with high acid must & ion exchanging
Separate stems from must
11. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Chardonnay
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
wood - concrete - iron - plastic - stainless steel
clarify and aerate
12. What are the most common reasons for a stuck fermentation?
75% must; 16% skins; 4% seeds - 5% stems
30 degrees C
Lack of oxygen; lack of nutrition; unviable yeast; low temp
start at verasion and repeat when necessary
13. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
1 - 4 hours
pigments - tannins - acidity
tannins
14. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
OH (hydroxyl); tannins
concrete - iron
Air conditioning
Reduction of malic acid during ripening period
15. Unfermented free run makes up what % of total extractable juice?
Harvesting under ripe grapes due to viticultural difficulties - like weather
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
75 - 85%
Break skins to allow release of juice
16. If an age able white wine is being produced what impact does skin contact have?
9 - 10 years
Chateau and Export
contributes to bouquet
Blended with free run - increases color - tannins - complexity
17. What are the two keys stages of berry development?
color & tannin extraction
Fruit set - Verasion
tartaric
Harvesting under ripe grapes due to viticultural difficulties - like weather
18. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
1 - 4 hours
Glucose and Fructose
saccharomyces bayamus
19. When is the best time of day to hand harvest?
1 - 4 hours
17 - 20 degrees C
Citric
Very early morning until noon
20. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
OH (hydroxyl); tannins
Brix (US) - Baum (France) - Oechsle (Germany)
22 - 30 degrees C; 72 - 86 F
4 tons per acre
21. What are the five most common grapes used to produce late harvest wines?
Deep cooling - imposing stress on yeast - adding alcohol
blending
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Fruit set - Verasion
22. What is the depth of toasting when it is a heavy toast?
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23. What polyeric compounds tend to cause colloid coagulation in wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pectins
clears juice from its lees
cloudiness & settling of particles
24. What are the two types of acidity problems commonly found in wine?
Yeast inhibitors - pasteurization - sterile filtration
surplus & deficiency
Tartaric and Malic
wood - concrete - iron - plastic - stainless steel
25. Flavors in wine are basically derived from what acid?
Muscat
pressure level exerted and type of pressure used
bentonite - activated carbon - gelatin - egg whites - PVPP
cinnamic acid
26. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Lactic
< 50 degrees F
varietal flavor - color - and tannin compounds
Light - medium and heavy
27. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
10 - 13%
batch & continuous
cloudiness & settling of particles
28. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
10 - 13%
pressing whole cluster without destemming or crushing
concrete - iron
surface of interior walls
29. What function does a capsule serve?
around the time of verasion (when the grapes change colors)
protect cork from cork borers - improve bottle appearance - brand identity
up to 24 hours
40 -45 years
30. What is the purpose of a lees filter?
clears juice from its lees
2mm inside wood's surface
concrete - iron
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
31. What parameters can be corrected by blending?
Total acidity
Acetic acid
clears juice from its lees
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
32. What is the normal starting temperature for red wine must to start fermentation?
clarify and aerate
46 -57 degrees F
pressing whole cluster without destemming or crushing
22 - 30 degrees C; 72 - 86 F
33. What fraction if grape weight is in the free run and press run if you are making red wine?
22 - 30 degrees C; 72 - 86 F
85 - 90%
75% must; 16% skins; 4% seeds - 5% stems
60% free run; 65% press run
34. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
quercus suber
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Lack of oxygen; lack of nutrition; unviable yeast; low temp
35. What is the purpose of the crush?
Break skins to allow release of juice
chemicals or blend with low acid/high ph must
acid adjustment
up to 24 hours
36. What are the major techniques used for acid correction when it is deficient?
cinnamic acid
OH (hydroxyl); tannins
10 - 13%
blending with high acid must & ion exchanging
37. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
oxidation
Limousin - Burgundy - Allien - Troncais - and Vosges
contributes to bouquet
38. What are five different materials used in storage containers?
chaptalization
color & tannin extraction
Lactic
wood - concrete - iron - plastic - stainless steel
39. What is the minimum temp for MLF to occur?
30 degrees C
Ratio of fructose is greater than glucose
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
17 - 20 degrees C
40. What is the importance of humidity in barrel aging above 60% RH?
Traditional and Export
alcohol evaporates through barrel wall more than water
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
tannins
41. Define lees.
10 - 14 degrees C
up to 24 hours
Lactic
Solid particles suspended in the must after crushing / pressing
42. What grapes are commonly used in a flute/Alsace bottle?
Solid particles suspended in the must after crushing / pressing
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
60% free run; 65% press run
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
43. What is the major advantage of hand harvesting over mechanical harvesting?
4 tons per acre
damage to berries is minimal
clears juice from its lees
Citric
44. 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;
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
tartaric - malic - citric
bentonite - activated carbon - gelatin - egg whites - PVPP
45. The higher compound levels from the press run are related to what action during the making of the press run?
Break skins to allow release of juice
high
pressure level exerted and type of pressure used
Reduction of malic acid during ripening period
46. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
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
3 - 4mm inside wood's surface
tannins
47. What grapes are commonly used in a Burgundy bottle?
slow oxidation; adding oak phenols
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
bentonite - activated carbon - gelatin - egg whites - PVPP
Blended with free run - increases color - tannins - complexity
48. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
Yeast inhibitors - pasteurization - sterile filtration
7 - 10 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
49. Does ripeness of the fruit have any impact on skin contact in white wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
More ripe the fruit - less time required for skin contact
Tartaric and Malic
Air conditioning
50. What is the preferred temperature range for red wine making?
pressing whole cluster without destemming or crushing
72 - 82 degrees F
vanillic acid and ellagic acid
40 -45 years