SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 common techniques to reduce the acidity of must?
< 50 degrees F
chemicals or blend with low acid/high ph must
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Destemming / crushing followed by press or direct pressing of whole clusters
2. What are the primary advantages of a continuous press over batch presses?
OH (hydroxyl); tannins
no time in loading & discharging
color & tannin extraction
10 - 13%
3. What are the two types of acidity problems commonly found in wine?
30 -40 years
75% must; 16% skins; 4% seeds - 5% stems
surplus & deficiency
blending with high acid must & ion exchanging
4. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Chateau and Export
Citric
color & tannin extraction
2mm inside wood's surface
5. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
7 - 10 years
tartaric - malic - citric
no time in loading & discharging
6. For how many years can compounds be extracted from a barrel?
saccharomyces
7 - 10 years
protect cork from cork borers - improve bottle appearance - brand identity
More ripe the fruit - less time required for skin contact
7. What are the goals of oak aging wine?
2mm inside wood's surface
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
protect cork from cork borers - improve bottle appearance - brand identity
slow oxidation; adding oak phenols
8. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
More ripe the fruit - less time required for skin contact
< 50 degrees F
overcoming defects - balancing the wine - enhancing complexity
start at verasion and repeat when necessary
9. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
75% must; 16% skins; 4% seeds - 5% stems
vanillic acid and ellagic acid
Pressing whole cluster
10. What is the importance of humidity in barrel aging above 60% RH?
saccharomyces
Chateau and Export
Yeast inhibitors - pasteurization - sterile filtration
alcohol evaporates through barrel wall more than water
11. What are two acids most commonly extracted from oak?
22 - 30 degrees C; 72 - 86 F
Chateau and Export
Blended with free run - increases color - tannins - complexity
vanillic acid and ellagic acid
12. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
Acetic acid
10 - 13%
blending
13. How often should long termed cellar wines be re-corked?
30 -40 years
damage to berries is minimal
10 - 13%
Free run
14. What are the four types of skin contact that occur in red wine making?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Hard-veggie or green flavor
Traditional and Export
15. What is the most practical and most frequent method of correcting acidity in wine?
early racking - early fining - sulfur-dioxide added
acid adjustment
40 -45 years
protect cork from cork borers - improve bottle appearance - brand identity
16. Blending is used in order to achieve what goals?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
overcoming defects - balancing the wine - enhancing complexity
color & tannin extraction
40 -45 years
17. After planting - how soon can the first wine cork quality bark be stripped from the tree?
wood - concrete - iron - plastic - stainless steel
overcoming defects - balancing the wine - enhancing complexity
damage to berries is minimal
40 -45 years
18. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
9
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
More ripe the fruit - less time required for skin contact
7 - 10 years
19. Flavors in wine are basically derived from what acid?
Chateau and Export
cinnamic acid
overcoming defects - balancing the wine - enhancing complexity
'green' - 'leafy'
20. What are the two key sugars in grapes?
Glucose and Fructose
contributes to bouquet
color & tannin extraction
slow oxidation; adding oak phenols
21. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
Bordeaux - and Burgundy
Bordeaux - Burgundy - and Alsace
Total acidity
22. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
30 degrees C
start at verasion and repeat when necessary
Blended with free run - increases color - tannins - complexity
higher pressure and more cycles of pressing
23. In general - which produces better wine - free run or press run?
at least a month before harvest
pigment
Free run
10 - 14 degrees C
24. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
Hard-veggie or green flavor
Blended with free run - increases color - tannins - complexity
10 - 13%
25. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
85 - 90%
Starting might be difficult and it could stop too soon.
at least a month before harvest
Acetic acid
26. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
surface of interior walls
Harvesting under ripe grapes due to viticultural difficulties - like weather
bentonite - activated carbon - gelatin - egg whites - PVPP
3
27. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
clarify and aerate
Ratio of fructose is greater than glucose
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
around the time of verasion (when the grapes change colors)
28. What yeast will remain active at high alcohol levels?
30 degrees C
4 tons per acre
Muscat
saccharomyces bayamus
29. What type of climate zone produces grapes that are high in acid?
pre-heating grapes or must to enhance low color intensity
protect cork from cork borers - improve bottle appearance - brand identity
cool regions
Hard-veggie or green flavor
30. What term is used to describe the absorption of oxygen that is common in white wine making?
color & tannin extraction
30 -40 years
10 - 13%
oxidation
31. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
Portugal and Spain
Separate stems from must
tartaric - malic - citric
32. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
Starting might be difficult and it could stop too soon.
20% - 40%
cinnamic acid
33. What fractions of grape weight is in the free run and press run if you are making white wine?
slow oxidation; adding oak phenols
60% free run; 70% press run
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
34. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
color & tannin extraction
Starting might be difficult and it could stop too soon.
Brix (US) - Baum (France) - Oechsle (Germany)
Tartaric and Malic
35. What two container materials must be lined before they can be used to store wine?
concrete - iron
cane sugar / grape concentrate
Muscat
Citric
36. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
color - tannin and body
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Yeast inhibitors - pasteurization - sterile filtration
37. What is the depth of toasting when it is a medium toast?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
38. What function does a capsule serve?
Harvesting under ripe grapes due to viticultural difficulties - like weather
3 - 4mm inside wood's surface
7 - 10 years
protect cork from cork borers - improve bottle appearance - brand identity
39. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
Light - medium and heavy
Bordeaux - Burgundy - and Alsace
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
40. What parameters can be corrected by blending?
pectins
72 - 82 degrees F
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
vanillic acid and ellagic acid
41. What is the purpose of de-stemming?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Separate stems from must
Destemming / crushing followed by press or direct pressing of whole clusters
2mm inside wood's surface
42. What are the two acidity parameters that are used to describe the acidity of must?
higher pressure and more cycles of pressing
total acidity & ph
glycerol; methanol; succinic acid; lactic acid;
blending
43. What is the preferred temperature range for white wine making?
46 -57 degrees F
Solid particles suspended in the must after crushing / pressing
Air conditioning
chaptalization
44. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
More ripe the fruit - less time required for skin contact
45. What is the preferred temperature range for red wine making?
72 - 82 degrees F
Lactic
4 tons per acre
Chateau and Export
46. Titratable acidity is better known by what name?
start at verasion and repeat when necessary
Air conditioning
Starting might be difficult and it could stop too soon.
total acidity (concentration of acids)
47. What are the main acids in grapes?
non-flavonoid phenols
Traditional and Export
Tartaric and Malic
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
48. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Very early morning until noon
Deep cooling - imposing stress on yeast - adding alcohol
30 degrees C
color & tannin extraction
49. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
10 - 13%
pre-heating grapes or must to enhance low color intensity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Portugal and Spain
50. What is the major advantage of hand harvesting over mechanical harvesting?
cinnamic acid
Portugal and Spain
damage to berries is minimal
saccharomyces bayamus