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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 are the extracted compounds from oak?
overcoming defects - balancing the wine - enhancing complexity
non-flavonoid phenols
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pectins
2. At what time should irrigation be stopped if dry farming techniques are being used?
Pressing whole cluster
at least a month before harvest
Citric
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
3. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Light - medium and heavy
drying grapes - noble rot
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Ratio of fructose is greater than glucose
4. What is the purpose of the crush?
Break skins to allow release of juice
'green' - 'leafy'
glycerol; methanol; succinic acid; lactic acid;
Carbonic maceration
5. After the first harvest - how often can the bark be stripped from the oak trees?
< 50 degrees F
overcoming defects - balancing the wine - enhancing complexity
9 - 10 years
pre-heating grapes or must to enhance low color intensity
6. What media conditions control yeast growth?
Carbonic maceration
Clarify / aerate wine - separate solids
color & tannin extraction
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
7. SO2 is added to barrel maintenance in order to protect it against what two agents?
oxidation
mold; all kinds of wine spoilage (micro-organism)
7 - 10 years
Acetic acid
8. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Air conditioning
Traditional and Export
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
tannins
9. What are the names of the main barrel shapes?
Lactic
Bordeaux - and Burgundy
chaptalization
Separate stems from must
10. What acid should not be used to correct acid deficiencies if a MLF is planned?
pressure level exerted and type of pressure used
Citric
chaptalization
9
11. What is a major by-product of MLF?
surface of interior walls
blending
Harvesting under ripe grapes due to viticultural difficulties - like weather
Acetic acid
12. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
glycerol; methanol; succinic acid; lactic acid;
saccharomyces
Destemming / crushing followed by press or direct pressing of whole clusters
Lactic
13. What family of grapes can typically develop bitterness if there is skin contact?
Bordeaux - and Burgundy
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Muscat
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
14. Press run is often used in what ways to enrich a final wine?
vanillic acid and ellagic acid
Blended with free run - increases color - tannins - complexity
46 -57 degrees F
early racking - early fining - sulfur-dioxide added
15. What function does a capsule serve?
Leuconostoc-oenus
protect cork from cork borers - improve bottle appearance - brand identity
early racking - early fining - sulfur-dioxide added
22 - 30 degrees C; 72 - 86 F
16. The acidic (sour) taste in wine is most dependent on which acidity paramater?
color & tannin extraction
cool regions
40 -45 years
Total acidity
17. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Portugal and Spain
Reduction of malic acid during ripening period
Acetic acid
glycerol; methanol; succinic acid; lactic acid;
18. What is the major advantage of hand harvesting over mechanical harvesting?
alcohol evaporates through barrel wall more than water
damage to berries is minimal
oxidation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
19. What two container materials must be lined before they can be used to store wine?
Free run
Chardonnay
concrete - iron
non-flavonoid phenols
20. What grapes are commonly used in a flute/Alsace bottle?
22 - 30 degrees C; 72 - 86 F
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
contributes to bouquet
mold; all kinds of wine spoilage (micro-organism)
21. What grapes are commonly used in a Burgundy bottle?
Glucose and Fructose
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
blending
batch & continuous
22. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Muscat
vanillic acid and ellagic acid
pre-heating grapes or must to enhance low color intensity
Deep cooling - imposing stress on yeast - adding alcohol
23. What are three kinds of batch presses that have historically been used in wine production?
surplus & deficiency
Limousin - Burgundy - Allien - Troncais - and Vosges
vertical basket - horizontal and bladder press
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
24. What parameters can be corrected by blending?
blending with high acid must & ion exchanging
slow oxidation; adding oak phenols
9
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
25. What is the purpose of racking wine?
OH (hydroxyl); tannins
glycerol; methanol; succinic acid; lactic acid;
7 - 10 years
Clarify / aerate wine - separate solids
26. What term is used to describe the absorption of oxygen that is common in white wine making?
Reduction of malic acid during ripening period
bentonite - activated carbon - gelatin - egg whites - PVPP
beginning of fermentation
oxidation
27. When is the best time to add sugar to the must?
clears juice from its lees
beginning of fermentation
around the time of verasion (when the grapes change colors)
Yeast inhibitors - pasteurization - sterile filtration
28. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Separate stems from must
Tartaric and Malic
29. What is the depth of toasting when it is a light toast?
total acidity & ph
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
surface of interior walls
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30. What is the length of skin contact in white wines if "short contact" occurs?
Leuconostoc-oenus
start at verasion and repeat when necessary
surface of interior walls
1 - 4 hours
31. Phenolic extraction is greatest at low or high must temperatures?
high
cool regions
Solid particles suspended in the must after crushing / pressing
OH (hydroxyl); tannins
32. What is the oak used in cork production?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
surface of interior walls
quercus suber
More ripe the fruit - less time required for skin contact
33. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
total acidity & ph
overcoming defects - balancing the wine - enhancing complexity
20% - 40%
60% free run; 65% press run
34. What is the most practical and most frequent method of correcting acidity in wine?
9
acid adjustment
30 -40 years
Harvesting under ripe grapes due to viticultural difficulties - like weather
35. What are the primary disadvantages of a continuous press over batch presses?
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36. 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)
water evaporates through barrel more than alcohol
85 - 90%
tannins
37. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
2mm inside wood's surface
Citric
chaptalization
Harvesting under ripe grapes due to viticultural difficulties - like weather
38. What is the desirable bacteria genus for starting MLF in wine?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Leuconostoc-oenus
tartaric
9
39. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Muscat
Tartaric and Malic
tartaric - malic - citric
inhibits
40. 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%
glycerol; methanol; succinic acid; lactic acid;
40 -45 years
slow oxidation; adding oak phenols
41. What are three styles of still wine that have at least 1% RS and the range of RS in each?
75 - 85%
clarify and aerate
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
42. How does the production of late harvest wine differ from normal still wine?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Reduction of malic acid during ripening period
higher pressure and more cycles of pressing
clears juice from its lees
43. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
vertical basket - horizontal and bladder press
Hard-veggie or green flavor
varietal flavor - color - and tannin compounds
10 - 13%
44. Alcohol has what impact on yeast growth?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
non-flavonoid phenols
varietal flavor - color - and tannin compounds
inhibits
45. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Traditional and Export
vanillic acid and ellagic acid
surplus & deficiency
start at verasion and repeat when necessary
46. In general - which produces better wine - free run or press run?
damage to berries is minimal
Free run
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
47. What is the length of skin contact in white wines if "long contact" occurs?
< 50 degrees F
up to 24 hours
75 - 85%
10 - 13%
48. What are common techniques to reduce the acidity of must?
Glucose and Fructose
Break skins to allow release of juice
chemicals or blend with low acid/high ph must
alcohol evaporates through barrel wall more than water
49. For how many years can compounds be extracted from a barrel?
3 - 4mm inside wood's surface
Glucose and Fructose
early racking - early fining - sulfur-dioxide added
7 - 10 years
50. Which are more easily extracted during fermentation - pigment or tannins?
85 - 90%
pigment
Bordeaux - and Burgundy
concrete - iron