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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. Define lees.
85 - 90%
Solid particles suspended in the must after crushing / pressing
color - tannin and body
17 - 20 degrees C
2. What function does a capsule serve?
early racking - early fining - sulfur-dioxide added
color & tannin extraction
protect cork from cork borers - improve bottle appearance - brand identity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
3. What are the two major categories into which wine presses are grouped?
mold; all kinds of wine spoilage (micro-organism)
glycerol; methanol; succinic acid; lactic acid;
batch & continuous
7 - 10 years
4. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
at least a month before harvest
glycerol; methanol; succinic acid; lactic acid;
wood - concrete - iron - plastic - stainless steel
5. The higher compound levels from the press run are related to what action during the making of the press run?
drying grapes - noble rot
pressure level exerted and type of pressure used
46 -57 degrees F
surplus & deficiency
6. What is the length of skin contact in white wines if "short contact" occurs?
Portugal and Spain
glycerol; methanol; succinic acid; lactic acid;
1 - 4 hours
surface of interior walls
7. What is the overall weight composition of grape clusters?
up to 24 hours
clears juice from its lees
75% must; 16% skins; 4% seeds - 5% stems
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
8. What is the purpose of de-stemming?
Very early morning until noon
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
protect against oxidation - protect against microbial spoilage
Separate stems from must
9. What is thermo-vinification?
Hard-veggie or green flavor
high
9
pre-heating grapes or must to enhance low color intensity
10. What are the two styles of Burgundy barrels?
Traditional and Export
acid adjustment
Yeast inhibitors - pasteurization - sterile filtration
Reduction of malic acid during ripening period
11. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
contributes to bouquet
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
12. What is the minimum temp for MLF to occur?
Separate stems from must
17 - 20 degrees C
7 - 10 years
Brix (US) - Baum (France) - Oechsle (Germany)
13. What are the main French oak regions?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
acid adjustment
Limousin - Burgundy - Allien - Troncais - and Vosges
concrete - iron
14. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
9
tartaric - malic - citric
batch & continuous
around the time of verasion (when the grapes change colors)
15. When is the best time of day to hand harvest?
vanillic acid and ellagic acid
quercus suber
Very early morning until noon
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
16. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
Chardonnay
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
surface of interior walls
17. 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
vertical basket - horizontal and bladder press
22 - 30 degrees C; 72 - 86 F
contributes to bouquet
18. What are the two keys stages of berry development?
Acetic acid
Fruit set - Verasion
Pressing whole cluster
Air conditioning
19. At what time should irrigation be stopped if dry farming techniques are being used?
pectins
3 - 4mm inside wood's surface
10 - 13%
at least a month before harvest
20. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
Chardonnay
alcohol evaporates through barrel wall more than water
Very early morning until noon
21. What is the preferred temperature range for red wine making?
30 -40 years
72 - 82 degrees F
More ripe the fruit - less time required for skin contact
Portugal and Spain
22. Flavors in wine are basically derived from what acid?
cinnamic acid
no time in loading & discharging
75 - 85%
9
23. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tartaric - malic - citric
22 - 30 degrees C; 72 - 86 F
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Break skins to allow release of juice
24. What is the importance of humidity in barrel aging above 60% RH?
glycerol; methanol; succinic acid; lactic acid;
drying grapes - noble rot
pigment
alcohol evaporates through barrel wall more than water
25. What polyeric compounds tend to cause colloid coagulation in wine?
2mm inside wood's surface
pectins
batch & continuous
Citric
26. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
20% - 40%
Glucose and Fructose
tannins
Very early morning until noon
27. In general - which produces better wine - free run or press run?
tartaric - malic - citric
surface of interior walls
Destemming / crushing followed by press or direct pressing of whole clusters
Free run
28. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
22 - 30 degrees C; 72 - 86 F
Tartaric and Malic
Citric
surface of interior walls
29. What is the depth of toasting when it is a heavy toast?
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30. How does the production of late harvest wine differ from normal still wine?
7 - 10 years
30 -40 years
higher pressure and more cycles of pressing
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
31. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
tartaric
20% - 40%
Yeast inhibitors - pasteurization - sterile filtration
32. High acid concentrations in fruit are usually caused by what common occurrence?
Yeast inhibitors - pasteurization - sterile filtration
Starting might be difficult and it could stop too soon.
Harvesting under ripe grapes due to viticultural difficulties - like weather
bentonite - activated carbon - gelatin - egg whites - PVPP
33. What are three types of toasting?
vanillic acid and ellagic acid
chemicals or blend with low acid/high ph must
Light - medium and heavy
mold; all kinds of wine spoilage (micro-organism)
34. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Limousin - Burgundy - Allien - Troncais - and Vosges
2mm inside wood's surface
alcohol evaporates through barrel wall more than water
< 50 degrees F
35. What is the depth of toasting when it is a medium toast?
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36. What type of climate zone produces grapes that are high in acid?
Free run
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Separate stems from must
cool regions
37. What acid should not be used to correct acid deficiencies if a MLF is planned?
vertical basket - horizontal and bladder press
protect against oxidation - protect against microbial spoilage
Citric
Harvesting under ripe grapes due to viticultural difficulties - like weather
38. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
9
Pressing whole cluster
start at verasion and repeat when necessary
Total acidity
39. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
surface of interior walls
around the time of verasion (when the grapes change colors)
Bordeaux - Burgundy - and Alsace
Destemming / crushing followed by press or direct pressing of whole clusters
40. What are the two types of acidity problems commonly found in wine?
higher pressure and more cycles of pressing
10 - 14 degrees C
surplus & deficiency
60% free run; 65% press run
41. What group of compounds give wine color?
non-flavonoid phenols
Light - medium and heavy
Portugal and Spain
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
42. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
early racking - early fining - sulfur-dioxide added
no time in loading & discharging
43. What is the purpose of a lees filter?
clears juice from its lees
Deep cooling - imposing stress on yeast - adding alcohol
Reduction of malic acid during ripening period
pectins
44. The acidic (sour) taste in wine is most dependent on which acidity paramater?
17 - 20 degrees C
Total acidity
Clarify / aerate wine - separate solids
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
45. What media conditions control yeast growth?
9 - 10 years
10 - 13%
Acetic acid
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
46. Theoretically - how many degrees can a fermentation rise during fermentation?
alcohol evaporates through barrel wall more than water
7 - 10 years
contributes to bouquet
30 degrees C
47. What are the extracted compounds from oak?
non-flavonoid phenols
20% - 40%
Solid particles suspended in the must after crushing / pressing
saccharomyces bayamus
48. What is the importance of humidity in barrel aging below 60% RH?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
water evaporates through barrel more than alcohol
alcohol evaporates through barrel wall more than water
OH (hydroxyl); tannins
49. After planting - how soon can the first wine cork quality bark be stripped from the tree?
9 - 10 years
Total acidity
oxidation
40 -45 years
50. What is the main reason for acid deficiency in must?
Limousin - Burgundy - Allien - Troncais - and Vosges
Reduction of malic acid during ripening period
Citric
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat