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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 two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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2. What happens to the sugar concentrations when Botrytis Cinerea occurs?
total acidity (concentration of acids)
Deep cooling - imposing stress on yeast - adding alcohol
Free run
Ratio of fructose is greater than glucose
3. What is the most practical and most frequent method of correcting acidity in wine?
pigments - tannins - acidity
Total acidity
acid adjustment
Brix (US) - Baum (France) - Oechsle (Germany)
4. What are three types of toasting?
1 - 4 hours
Light - medium and heavy
7 - 10 years
Carbonic maceration
5. What are the two most common sugars used to increase the sugar content of the must?
60% free run; 65% press run
cane sugar / grape concentrate
surface of interior walls
Chateau and Export
6. What is the purpose of a lees filter?
clears juice from its lees
slow oxidation; adding oak phenols
total acidity (concentration of acids)
9
7. What is the minimum temp for MLF to occur?
saccharomyces
Air conditioning
'green' - 'leafy'
17 - 20 degrees C
8. What is the purpose of racking wine?
surplus & deficiency
color & tannin extraction
bentonite - activated carbon - gelatin - egg whites - PVPP
Clarify / aerate wine - separate solids
9. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
75% must; 16% skins; 4% seeds - 5% stems
color & tannin extraction
Starting might be difficult and it could stop too soon.
Pressing whole cluster
10. What is the length of skin contact in white wines if "long contact" occurs?
17 - 20 degrees C
Separate stems from must
bentonite - activated carbon - gelatin - egg whites - PVPP
up to 24 hours
11. What are the two styles of a Bordeaux barrel?
Light - medium and heavy
Chateau and Export
concrete - iron
cinnamic acid
12. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
wood - concrete - iron - plastic - stainless steel
Lactic
Portugal and Spain
13. What is the depth of toasting when it is a heavy toast?
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14. What grapes are commonly used in a Burgundy bottle?
total acidity & ph
75 - 85%
Blended with free run - increases color - tannins - complexity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
15. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Deep cooling - imposing stress on yeast - adding alcohol
pre-heating grapes or must to enhance low color intensity
Bordeaux - Burgundy - and Alsace
16. What are the common practices to inhibit MLF?
color - tannin and body
Starting might be difficult and it could stop too soon.
9 - 10 years
early racking - early fining - sulfur-dioxide added
17. When is the best time of day to hand harvest?
30 -40 years
Chateau and Export
Free run
Very early morning until noon
18. What are three kinds of batch presses that have historically been used in wine production?
Yeast inhibitors - pasteurization - sterile filtration
vertical basket - horizontal and bladder press
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
19. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Total acidity
< 50 degrees F
around the time of verasion (when the grapes change colors)
'green' - 'leafy'
20. What is the desirable bacteria genus for starting MLF in wine?
Yeast inhibitors - pasteurization - sterile filtration
30 degrees C
Leuconostoc-oenus
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
21. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Starting might be difficult and it could stop too soon.
Carbonic maceration
Total acidity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
22. Which are more easily extracted during fermentation - pigment or tannins?
pressing whole cluster without destemming or crushing
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Bordeaux - Burgundy - and Alsace
pigment
23. Press run is often used in what ways to enrich a final wine?
drying grapes - noble rot
Destemming / crushing followed by press or direct pressing of whole clusters
Blended with free run - increases color - tannins - complexity
chemicals or blend with low acid/high ph must
24. What group of compounds give wine color?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Ratio of fructose is greater than glucose
Lactic
25. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
20% - 40%
tartaric - malic - citric
pectins
26. What yeast will remain active at high alcohol levels?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
saccharomyces bayamus
Acetic acid
27. What is the length of skin contact in white wines if "short contact" occurs?
Glucose and Fructose
'green' - 'leafy'
inhibits
1 - 4 hours
28. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
Portugal and Spain
Tartaric and Malic
saccharomyces bayamus
29. What are common techniques to reduce the acidity of must?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
4 tons per acre
chemicals or blend with low acid/high ph must
Tartaric and Malic
30. Wine yeasts generally belongs to what genus of yeast?
up to 24 hours
saccharomyces
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)
31. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
higher pressure and more cycles of pressing
3
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
vertical basket - horizontal and bladder press
32. What is the main reason for acid deficiency in must?
Acetic acid
total acidity & ph
protect cork from cork borers - improve bottle appearance - brand identity
Reduction of malic acid during ripening period
33. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
early racking - early fining - sulfur-dioxide added
Total acidity
Citric
34. What is the importance of humidity in barrel aging above 60% RH?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
alcohol evaporates through barrel wall more than water
clarify and aerate
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
35. What are the primary advantages of a continuous press over batch presses?
75% must; 16% skins; 4% seeds - 5% stems
no time in loading & discharging
contributes to bouquet
Air conditioning
36. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
7 - 10 years
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
around the time of verasion (when the grapes change colors)
37. Fermented free run is what % of the total wine volume?
early racking - early fining - sulfur-dioxide added
vertical basket - horizontal and bladder press
85 - 90%
varietal flavor - color - and tannin compounds
38. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
start at verasion and repeat when necessary
varietal flavor - color - and tannin compounds
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
saccharomyces bayamus
39. What is the preferred temperature range for red wine making?
up to 24 hours
color - tannin and body
protect cork from cork borers - improve bottle appearance - brand identity
72 - 82 degrees F
40. Cold stabilization removes what acid in must?
tartaric
20% - 40%
surplus & deficiency
Acetic acid
41. Titratable acidity is better known by what name?
total acidity (concentration of acids)
Solid particles suspended in the must after crushing / pressing
Free run
Blended with free run - increases color - tannins - complexity
42. What polyeric compounds tend to cause colloid coagulation in wine?
tartaric - malic - citric
alcohol evaporates through barrel wall more than water
Leuconostoc-oenus
pectins
43. How does the production of late harvest wine differ from normal still wine?
blending with high acid must & ion exchanging
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
higher pressure and more cycles of pressing
17 - 20 degrees C
44. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
chemicals or blend with low acid/high ph must
1 - 4 hours
Tartaric and Malic
45. After the first harvest - how often can the bark be stripped from the oak trees?
Acetic acid
9 - 10 years
Light - medium and heavy
Citric
46. Flavors in wine are basically derived from what acid?
Very early morning until noon
Reduction of malic acid during ripening period
cinnamic acid
cane sugar / grape concentrate
47. What are the main acids in grapes?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Tartaric and Malic
chaptalization
Separate stems from must
48. When is the best time to add sugar to the must?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
beginning of fermentation
Blended with free run - increases color - tannins - complexity
breaks skin's tissue
49. Stabilization is a term used to prevent what from occurring in the bottle?
Limousin - Burgundy - Allien - Troncais - and Vosges
Starting might be difficult and it could stop too soon.
cloudiness & settling of particles
Chardonnay
50. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Separate stems from must
Air conditioning
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
batch & continuous