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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 family of grapes can typically develop bitterness if there is skin contact?
Muscat
beginning of fermentation
color - tannin and body
mold; all kinds of wine spoilage (micro-organism)
2. What are three types of toasting?
Light - medium and heavy
Free run
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
3. Define lees.
Solid particles suspended in the must after crushing / pressing
< 50 degrees F
Chardonnay
batch & continuous
4. Fermented free run is what % of the total wine volume?
85 - 90%
Acetic acid
wood - concrete - iron - plastic - stainless steel
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
5. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Citric
Pressing whole cluster
drying grapes - noble rot
Solid particles suspended in the must after crushing / pressing
6. What is the minimum temp for MLF to occur?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
17 - 20 degrees C
Hard-veggie or green flavor
breaks skin's tissue
7. What are the two acidity parameters that are used to describe the acidity of must?
Air conditioning
60% free run; 70% press run
total acidity & ph
Portugal and Spain
8. Sugar addition is also known by what name?
no time in loading & discharging
46 -57 degrees F
chaptalization
tannins
9. What two countries represent at least 70% of cork production?
Portugal and Spain
color - tannin and body
Clarify / aerate wine - separate solids
enzyamatic - in must before fermentation; chemical - during processing and in bottling
10. High acid concentrations in fruit are usually caused by what common occurrence?
Yeast inhibitors - pasteurization - sterile filtration
Tartaric and Malic
Harvesting under ripe grapes due to viticultural difficulties - like weather
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
11. Alcohol has what impact on yeast growth?
inhibits
pigment
Harvesting under ripe grapes due to viticultural difficulties - like weather
varietal flavor - color - and tannin compounds
12. What grapes are commonly used in a flute/Alsace bottle?
Chardonnay
Pressing whole cluster
Free run
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
13. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
60% free run; 70% press run
Solid particles suspended in the must after crushing / pressing
Harvesting under ripe grapes due to viticultural difficulties - like weather
14. What are the two styles of a Bordeaux barrel?
Tartaric and Malic
quercus suber
Chateau and Export
Break skins to allow release of juice
15. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
9
Very early morning until noon
start at verasion and repeat when necessary
16. What are the two ways that late harvest grapes concentrate sugar?
Traditional and Export
water evaporates through barrel more than alcohol
drying grapes - noble rot
mold; all kinds of wine spoilage (micro-organism)
17. What are the five most common grapes used to produce late harvest wines?
72 - 82 degrees F
cloudiness & settling of particles
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Very early morning until noon
18. How often should long termed cellar wines be re-corked?
blending with high acid must & ion exchanging
30 -40 years
start at verasion and repeat when necessary
'green' - 'leafy'
19. What media conditions control yeast growth?
Separate stems from must
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pre-heating grapes or must to enhance low color intensity
Limousin - Burgundy - Allien - Troncais - and Vosges
20. What is the preferred temperature range for red wine making?
chaptalization
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
72 - 82 degrees F
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
21. What group of compounds give wine color?
'green' - 'leafy'
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
10 - 13%
85 - 90%
22. What two container materials must be lined before they can be used to store wine?
concrete - iron
Acetic acid
pre-heating grapes or must to enhance low color intensity
Citric
23. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
breaks skin's tissue
contributes to bouquet
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
24. What is the purpose of a lees filter?
Reduction of malic acid during ripening period
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Starting might be difficult and it could stop too soon.
clears juice from its lees
25. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
acid adjustment
wood - concrete - iron - plastic - stainless steel
3
26. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
22 - 30 degrees C; 72 - 86 F
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
start at verasion and repeat when necessary
Bordeaux - and Burgundy
27. What are the two key sugars in grapes?
mold; all kinds of wine spoilage (micro-organism)
Glucose and Fructose
clears juice from its lees
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
28. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
pigments - tannins - acidity
alcohol evaporates through barrel wall more than water
Yeast inhibitors - pasteurization - sterile filtration
29. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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30. In general - which produces better wine - free run or press run?
tartaric
60% free run; 70% press run
Free run
Solid particles suspended in the must after crushing / pressing
31. What type of climate zone produces grapes that are high in acid?
cool regions
20% - 40%
early racking - early fining - sulfur-dioxide added
enzyamatic - in must before fermentation; chemical - during processing and in bottling
32. Titratable acidity is better known by what name?
total acidity (concentration of acids)
Separate stems from must
Very early morning until noon
Carbonic maceration
33. SO2 is added to barrel maintenance in order to protect it against what two agents?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
mold; all kinds of wine spoilage (micro-organism)
pectins
Separate stems from must
34. How does the production of late harvest wine differ from normal still wine?
at least a month before harvest
higher pressure and more cycles of pressing
Portugal and Spain
85 - 90%
35. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
cinnamic acid
no time in loading & discharging
Air conditioning
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
36. What parameters can be corrected by blending?
alcohol evaporates through barrel wall more than water
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cloudiness & settling of particles
85 - 90%
37. What is the length of skin contact in white wines if "long contact" occurs?
clears juice from its lees
Chateau and Export
total acidity & ph
up to 24 hours
38. What are the main acids in grapes?
bentonite - activated carbon - gelatin - egg whites - PVPP
Tartaric and Malic
oxidation
pre-heating grapes or must to enhance low color intensity
39. Phenolic extraction is greatest at low or high must temperatures?
overcoming defects - balancing the wine - enhancing complexity
start at verasion and repeat when necessary
high
at least a month before harvest
40. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
protect cork from cork borers - improve bottle appearance - brand identity
10 - 13%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
41. What is the purpose of de-stemming?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
water evaporates through barrel more than alcohol
Separate stems from must
72 - 82 degrees F
42. What yeast will remain active at high alcohol levels?
Tartaric and Malic
contributes to bouquet
saccharomyces bayamus
46 -57 degrees F
43. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Glucose and Fructose
color & tannin extraction
Chardonnay
slow oxidation; adding oak phenols
44. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
9
Yeast inhibitors - pasteurization - sterile filtration
varietal flavor - color - and tannin compounds
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
45. What is the purpose of racking wine?
Destemming / crushing followed by press or direct pressing of whole clusters
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
chemicals or blend with low acid/high ph must
Clarify / aerate wine - separate solids
46. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
color - tannin and body
Clarify / aerate wine - separate solids
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
47. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
chemicals or blend with low acid/high ph must
OH (hydroxyl); tannins
early racking - early fining - sulfur-dioxide added
Chardonnay
48. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
4 tons per acre
< 50 degrees F
20% - 40%
vertical basket - horizontal and bladder press
49. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
breaks skin's tissue
tartaric - malic - citric
< 50 degrees F
at least a month before harvest
50. What are five different materials used in storage containers?
17 - 20 degrees C
wood - concrete - iron - plastic - stainless steel
oxidation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present