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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. Theoretically - how many degrees can a fermentation rise during fermentation?
blending with high acid must & ion exchanging
30 degrees C
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
2. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Limousin - Burgundy - Allien - Troncais - and Vosges
drying grapes - noble rot
9 - 10 years
3. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
varietal flavor - color - and tannin compounds
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Yeast inhibitors - pasteurization - sterile filtration
at least a month before harvest
4. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
Pressing whole cluster
pectins
Citric
5. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Starting might be difficult and it could stop too soon.
Total acidity
high
20% - 40%
6. What is the purpose of the crush?
75 - 85%
Citric
Break skins to allow release of juice
Light - medium and heavy
7. What grapes are commonly used in a Burgundy bottle?
Reduction of malic acid during ripening period
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
quercus suber
alcohol evaporates through barrel wall more than water
8. Cold stabilization removes what acid in must?
blending
tartaric
Pressing whole cluster
Starting might be difficult and it could stop too soon.
9. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
30 -40 years
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
around the time of verasion (when the grapes change colors)
protect against oxidation - protect against microbial spoilage
10. What is the main reason for acid deficiency in must?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Pressing whole cluster
Reduction of malic acid during ripening period
2mm inside wood's surface
11. What are common techniques to reduce the acidity of must?
Air conditioning
acid adjustment
4 tons per acre
chemicals or blend with low acid/high ph must
12. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
vanillic acid and ellagic acid
pigments - tannins - acidity
contributes to bouquet
13. What is the importance of humidity in barrel aging above 60% RH?
contributes to bouquet
alcohol evaporates through barrel wall more than water
chaptalization
40 -45 years
14. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
pressing whole cluster without destemming or crushing
vanillic acid and ellagic acid
higher pressure and more cycles of pressing
varietal flavor - color - and tannin compounds
15. After planting - how soon can the first wine cork quality bark be stripped from the tree?
damage to berries is minimal
40 -45 years
Citric
overcoming defects - balancing the wine - enhancing complexity
16. The higher compound levels from the press run are related to what action during the making of the press run?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
pressure level exerted and type of pressure used
tannins
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
17. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
85 - 90%
surface of interior walls
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
18. Which are more easily extracted during fermentation - pigment or tannins?
cinnamic acid
Chateau and Export
pigment
Blended with free run - increases color - tannins - complexity
19. What group of compounds give wine color?
slow oxidation; adding oak phenols
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
protect cork from cork borers - improve bottle appearance - brand identity
< 50 degrees F
20. When is the best time of day to hand harvest?
vertical basket - horizontal and bladder press
Very early morning until noon
high
higher pressure and more cycles of pressing
21. How often should long termed cellar wines be re-corked?
30 -40 years
blending with high acid must & ion exchanging
concrete - iron
Very early morning until noon
22. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
85 - 90%
Air conditioning
Hard-veggie or green flavor
high
23. What type of climate zone produces grapes that are high in acid?
75 - 85%
cool regions
pectins
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
24. What polyeric compounds tend to cause colloid coagulation in wine?
3 - 4mm inside wood's surface
slow oxidation; adding oak phenols
9
pectins
25. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
inhibits
Citric
46 -57 degrees F
26. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
10 - 13%
Air conditioning
damage to berries is minimal
water evaporates through barrel more than alcohol
27. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
10 - 14 degrees C
Citric
pigment
Lack of oxygen; lack of nutrition; unviable yeast; low temp
28. What is the preferred temperature range for white wine making?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
surplus & deficiency
46 -57 degrees F
Separate stems from must
29. What are the extracted compounds from oak?
Leuconostoc-oenus
non-flavonoid phenols
3 - 4mm inside wood's surface
Bordeaux - and Burgundy
30. What grapes are commonly used in a flute/Alsace bottle?
< 50 degrees F
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
9
blending
31. For how many years can compounds be extracted from a barrel?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
contributes to bouquet
7 - 10 years
around the time of verasion (when the grapes change colors)
32. Define lees.
Solid particles suspended in the must after crushing / pressing
Glucose and Fructose
Light - medium and heavy
tartaric
33. SO2 is added to barrel maintenance in order to protect it against what two agents?
'green' - 'leafy'
pre-heating grapes or must to enhance low color intensity
mold; all kinds of wine spoilage (micro-organism)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
34. What are 3 methods to control temperature in wine making?
Muscat
acid adjustment
blending with high acid must & ion exchanging
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
35. What media conditions control yeast growth?
Break skins to allow release of juice
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
damage to berries is minimal
pressing whole cluster without destemming or crushing
36. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
3
at least a month before harvest
start at verasion and repeat when necessary
37. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
pigment
Traditional and Export
9 - 10 years
38. What is the length of skin contact in white wines if "short contact" occurs?
Traditional and Export
1 - 4 hours
Pressing whole cluster
chaptalization
39. What is the common name for a fermentation technique that does not require crushing or de-stemming?
overcoming defects - balancing the wine - enhancing complexity
Blended with free run - increases color - tannins - complexity
Carbonic maceration
75% must; 16% skins; 4% seeds - 5% stems
40. What is the depth of toasting when it is a medium toast?
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41. What is the purpose of a lees filter?
clears juice from its lees
Bordeaux - and Burgundy
high
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
42. What are the two ways that late harvest grapes concentrate sugar?
Carbonic maceration
drying grapes - noble rot
Harvesting under ripe grapes due to viticultural difficulties - like weather
Glucose and Fructose
43. What are five different materials used in storage containers?
pressure level exerted and type of pressure used
non-flavonoid phenols
water evaporates through barrel more than alcohol
wood - concrete - iron - plastic - stainless steel
44. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
oxidation
blending
45. Wine yeasts generally belongs to what genus of yeast?
around the time of verasion (when the grapes change colors)
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
saccharomyces
Leuconostoc-oenus
46. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
Total acidity
Reduction of malic acid during ripening period
72 - 82 degrees F
47. Alcohol has what impact on yeast growth?
Destemming / crushing followed by press or direct pressing of whole clusters
Tartaric and Malic
inhibits
Blended with free run - increases color - tannins - complexity
48. What two container materials must be lined before they can be used to store wine?
Free run
9
75 - 85%
concrete - iron
49. What are the two styles of a Bordeaux barrel?
7 - 10 years
cane sugar / grape concentrate
85 - 90%
Chateau and Export
50. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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