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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 thermo-vinification?
color - tannin and body
Light - medium and heavy
pre-heating grapes or must to enhance low color intensity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
2. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Pressing whole cluster
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Total acidity
3. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
early racking - early fining - sulfur-dioxide added
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Lactic
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
4. What are the two keys stages of berry development?
Fruit set - Verasion
cane sugar / grape concentrate
no time in loading & discharging
alcohol evaporates through barrel wall more than water
5. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
vanillic acid and ellagic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Clarify / aerate wine - separate solids
Solid particles suspended in the must after crushing / pressing
6. 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
mold; all kinds of wine spoilage (micro-organism)
Citric
surface of interior walls
7. Alcohol has what impact on yeast growth?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
batch & continuous
surplus & deficiency
inhibits
8. In what grape is some skin contact almost always used during white wine making?
More ripe the fruit - less time required for skin contact
Chardonnay
pressure level exerted and type of pressure used
pre-heating grapes or must to enhance low color intensity
9. What are three styles of still wine that have at least 1% RS and the range of RS in each?
tannins
clears juice from its lees
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
9
10. Define lees.
Ratio of fructose is greater than glucose
beginning of fermentation
acid adjustment
Solid particles suspended in the must after crushing / pressing
11. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Muscat
bentonite - activated carbon - gelatin - egg whites - PVPP
Starting might be difficult and it could stop too soon.
up to 24 hours
12. What type of climate zone produces grapes that are high in acid?
glycerol; methanol; succinic acid; lactic acid;
Free run
cool regions
no time in loading & discharging
13. What are five different materials used in storage containers?
Total acidity
75 - 85%
OH (hydroxyl); tannins
wood - concrete - iron - plastic - stainless steel
14. What is the preferred temperature range for white wine making?
Air conditioning
46 -57 degrees F
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
15. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Air conditioning
vanillic acid and ellagic acid
Deep cooling - imposing stress on yeast - adding alcohol
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
16. What is the best method to reduce the acidity of must?
pectins
Portugal and Spain
tannins
blending
17. If an age able white wine is being produced what impact does skin contact have?
Portugal and Spain
contributes to bouquet
46 -57 degrees F
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
18. Titratable acidity is better known by what name?
7 - 10 years
total acidity (concentration of acids)
2mm inside wood's surface
Blended with free run - increases color - tannins - complexity
19. What is the minimum temp for MLF to occur?
Traditional and Export
40 -45 years
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
17 - 20 degrees C
20. What group of compounds give wine color?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
85 - 90%
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
21. What are the two major categories into which wine presses are grouped?
Bordeaux - and Burgundy
Light - medium and heavy
batch & continuous
More ripe the fruit - less time required for skin contact
22. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Break skins to allow release of juice
overcoming defects - balancing the wine - enhancing complexity
20% - 40%
protect against oxidation - protect against microbial spoilage
23. Which are more easily extracted during fermentation - pigment or tannins?
pigment
pigments - tannins - acidity
protect against oxidation - protect against microbial spoilage
Clarify / aerate wine - separate solids
24. What is a major advantage and disadvantage to mechanical harvesting?
72 - 82 degrees F
Pressing whole cluster
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Free run
25. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
damage to berries is minimal
2mm inside wood's surface
26. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
tannins
Citric
Harvesting under ripe grapes due to viticultural difficulties - like weather
at least a month before harvest
27. 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?
Tartaric and Malic
Traditional and Export
color - tannin and body
< 50 degrees F
28. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
85 - 90%
oxidation
Portugal and Spain
29. What is the purpose of racking wine?
saccharomyces bayamus
Clarify / aerate wine - separate solids
Break skins to allow release of juice
Blended with free run - increases color - tannins - complexity
30. Unfermented free run makes up what % of total extractable juice?
75 - 85%
30 -40 years
20% - 40%
cloudiness & settling of particles
31. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
beginning of fermentation
chaptalization
pigments - tannins - acidity
32. The higher compound levels from the press run are related to what action during the making of the press run?
overcoming defects - balancing the wine - enhancing complexity
pressure level exerted and type of pressure used
Bordeaux - and Burgundy
Brix (US) - Baum (France) - Oechsle (Germany)
33. What yeast will remain active at high alcohol levels?
Tartaric and Malic
3
saccharomyces bayamus
Hard-veggie or green flavor
34. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Brix (US) - Baum (France) - Oechsle (Germany)
9
Tartaric and Malic
35. What are the primary advantages of a continuous press over batch presses?
Muscat
pectins
Break skins to allow release of juice
no time in loading & discharging
36. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
60% free run; 70% press run
contributes to bouquet
37. What is the main reason for acid deficiency in must?
cloudiness & settling of particles
acid adjustment
Reduction of malic acid during ripening period
slow oxidation; adding oak phenols
38. What are the major techniques used for acid correction when it is deficient?
wood - concrete - iron - plastic - stainless steel
glycerol; methanol; succinic acid; lactic acid;
blending with high acid must & ion exchanging
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
39. What is the minimum starting temperature for white wine must to start fermentation?
saccharomyces bayamus
10 - 14 degrees C
no time in loading & discharging
protect against oxidation - protect against microbial spoilage
40. What are the main French oak regions?
9 - 10 years
Separate stems from must
Limousin - Burgundy - Allien - Troncais - and Vosges
Light - medium and heavy
41. Sugar addition is also known by what name?
pectins
chaptalization
beginning of fermentation
20% - 40%
42. What are the main acids in grapes?
chemicals or blend with low acid/high ph must
cane sugar / grape concentrate
Tartaric and Malic
< 50 degrees F
43. What parameters can be corrected by blending?
Acetic acid
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
75 - 85%
clears juice from its lees
44. What is a major by-product of MLF?
pectins
higher pressure and more cycles of pressing
85 - 90%
Acetic acid
45. After the first harvest - how often can the bark be stripped from the oak trees?
color - tannin and body
cane sugar / grape concentrate
Chardonnay
9 - 10 years
46. What is the most practical and most frequent method of correcting acidity in wine?
beginning of fermentation
acid adjustment
clears juice from its lees
batch & continuous
47. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
protect against oxidation - protect against microbial spoilage
tartaric
3
48. What are the goals of oak aging wine?
60% free run; 70% press run
slow oxidation; adding oak phenols
Chardonnay
Brix (US) - Baum (France) - Oechsle (Germany)
49. What are the two styles of a Bordeaux barrel?
Chateau and Export
72 - 82 degrees F
pigments - tannins - acidity
Tartaric and Malic
50. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Ratio of fructose is greater than glucose
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present