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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 media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
oxidation
cloudiness & settling of particles
Acetic acid
2. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Air conditioning
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
around the time of verasion (when the grapes change colors)
9
3. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Chateau and Export
Starting might be difficult and it could stop too soon.
7 - 10 years
OH (hydroxyl); tannins
4. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Solid particles suspended in the must after crushing / pressing
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
tannins
Citric
5. Titratable acidity is better known by what name?
Break skins to allow release of juice
cloudiness & settling of particles
total acidity (concentration of acids)
Pressing whole cluster
6. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
contributes to bouquet
tartaric - malic - citric
Citric
7. Alcohol has what impact on yeast growth?
Deep cooling - imposing stress on yeast - adding alcohol
slow oxidation; adding oak phenols
Blended with free run - increases color - tannins - complexity
inhibits
8. What is the minimum starting temperature for white wine must to start fermentation?
batch & continuous
concrete - iron
10 - 14 degrees C
30 degrees C
9. What is the main reason for acid deficiency in must?
Glucose and Fructose
at least a month before harvest
Brix (US) - Baum (France) - Oechsle (Germany)
Reduction of malic acid during ripening period
10. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
protect against oxidation - protect against microbial spoilage
Hard-veggie or green flavor
pressing whole cluster without destemming or crushing
tartaric - malic - citric
11. What is the minimum temp for MLF to occur?
Fruit set - Verasion
color & tannin extraction
17 - 20 degrees C
Total acidity
12. What two countries represent at least 70% of cork production?
Portugal and Spain
Lactic
40 -45 years
Ratio of fructose is greater than glucose
13. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
40 -45 years
quercus suber
pressing whole cluster without destemming or crushing
14. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Chateau and Export
20% - 40%
10 - 14 degrees C
slow oxidation; adding oak phenols
15. What is the depth of toasting when it is a heavy toast?
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16. What are the extracted compounds from oak?
OH (hydroxyl); tannins
alcohol evaporates through barrel wall more than water
40 -45 years
non-flavonoid phenols
17. SO2 is added to barrel maintenance in order to protect it against what two agents?
Carbonic maceration
46 -57 degrees F
mold; all kinds of wine spoilage (micro-organism)
Bordeaux - and Burgundy
18. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
10 - 14 degrees C
chaptalization
high
19. What are the two acidity parameters that are used to describe the acidity of must?
non-flavonoid phenols
total acidity & ph
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pigments - tannins - acidity
20. What function does a capsule serve?
OH (hydroxyl); tannins
breaks skin's tissue
high
protect cork from cork borers - improve bottle appearance - brand identity
21. Cold stabilization removes what acid in must?
Limousin - Burgundy - Allien - Troncais - and Vosges
pigment
tartaric
Hard-veggie or green flavor
22. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
20% - 40%
batch & continuous
2mm inside wood's surface
23. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
color & tannin extraction
Solid particles suspended in the must after crushing / pressing
40 -45 years
24. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
protect against oxidation - protect against microbial spoilage
Total acidity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
25. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
85 - 90%
non-flavonoid phenols
around the time of verasion (when the grapes change colors)
26. At what time should irrigation be stopped if dry farming techniques are being used?
quercus suber
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
at least a month before harvest
27. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
75% must; 16% skins; 4% seeds - 5% stems
Tartaric and Malic
acid adjustment
28. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
Muscat
tannins
17 - 20 degrees C
29. What are the main French oak regions?
saccharomyces
water evaporates through barrel more than alcohol
Limousin - Burgundy - Allien - Troncais - and Vosges
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
30. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
2mm inside wood's surface
75% must; 16% skins; 4% seeds - 5% stems
Brix (US) - Baum (France) - Oechsle (Germany)
Glucose and Fructose
31. What is a major by-product of MLF?
at least a month before harvest
cloudiness & settling of particles
Bordeaux - and Burgundy
Acetic acid
32. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
Starting might be difficult and it could stop too soon.
pre-heating grapes or must to enhance low color intensity
Traditional and Export
33. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
Deep cooling - imposing stress on yeast - adding alcohol
Muscat
pressing whole cluster without destemming or crushing
34. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
chaptalization
OH (hydroxyl); tannins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
35. What is the purpose of de-stemming?
17 - 20 degrees C
chemicals or blend with low acid/high ph must
Separate stems from must
9
36. What are three kinds of batch presses that have historically been used in wine production?
Leuconostoc-oenus
vertical basket - horizontal and bladder press
Limousin - Burgundy - Allien - Troncais - and Vosges
3
37. What is the length of skin contact in white wines if "short contact" occurs?
Clarify / aerate wine - separate solids
breaks skin's tissue
1 - 4 hours
'green' - 'leafy'
38. What are the major techniques used for acid correction when it is deficient?
Starting might be difficult and it could stop too soon.
blending with high acid must & ion exchanging
pectins
cane sugar / grape concentrate
39. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
75% must; 16% skins; 4% seeds - 5% stems
< 50 degrees F
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
40. What occurs during racking?
color - tannin and body
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
clarify and aerate
cane sugar / grape concentrate
41. What is the purpose of racking wine?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Clarify / aerate wine - separate solids
Destemming / crushing followed by press or direct pressing of whole clusters
17 - 20 degrees C
42. 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%
Destemming / crushing followed by press or direct pressing of whole clusters
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pressure level exerted and type of pressure used
43. What are five common fining agents used in wine making?
quercus suber
Air conditioning
Free run
bentonite - activated carbon - gelatin - egg whites - PVPP
44. Which are more easily extracted during fermentation - pigment or tannins?
protect against oxidation - protect against microbial spoilage
pressing whole cluster without destemming or crushing
blending with high acid must & ion exchanging
pigment
45. What are the two major categories into which wine presses are grouped?
protect against oxidation - protect against microbial spoilage
batch & continuous
overcoming defects - balancing the wine - enhancing complexity
pectins
46. Does ripeness of the fruit have any impact on skin contact in white wine?
Reduction of malic acid during ripening period
More ripe the fruit - less time required for skin contact
Citric
4 tons per acre
47. What are the two most common sugars used to increase the sugar content of the must?
damage to berries is minimal
Light - medium and heavy
cane sugar / grape concentrate
saccharomyces bayamus
48. What is a major advantage and disadvantage to mechanical harvesting?
Glucose and Fructose
Chateau and Export
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Light - medium and heavy
49. What is the purpose of the crush?
beginning of fermentation
Break skins to allow release of juice
total acidity (concentration of acids)
Deep cooling - imposing stress on yeast - adding alcohol
50. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
Light - medium and heavy
46 -57 degrees F
7 - 10 years