Test your basic knowledge |

Viniculture

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 is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
Yeast inhibitors - pasteurization - sterile filtration
Traditional and Export
Bordeaux - and Burgundy

2. What is the desirable bacteria genus for starting MLF in wine?
Total acidity
Leuconostoc-oenus
Fruit set - Verasion
varietal flavor - color - and tannin compounds

3. What is the main reason for acid deficiency in must?
More ripe the fruit - less time required for skin contact
Reduction of malic acid during ripening period
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
enzyamatic - in must before fermentation; chemical - during processing and in bottling

4. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

5. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
72 - 82 degrees F
total acidity (concentration of acids)
cinnamic acid

6. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Break skins to allow release of juice
damage to berries is minimal
protect cork from cork borers - improve bottle appearance - brand identity

7. Name three components that are higher in the press run than the free run.
vertical basket - horizontal and bladder press
beginning of fermentation
pigments - tannins - acidity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

8. After the first harvest - how often can the bark be stripped from the oak trees?
10 - 14 degrees C
30 degrees C
9 - 10 years
inhibits

9. Sugar addition is also known by what name?
Brix (US) - Baum (France) - Oechsle (Germany)
60% free run; 65% press run
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
chaptalization

10. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
batch & continuous
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
contributes to bouquet

11. What is a major advantage and disadvantage to mechanical harvesting?
total acidity & ph
start at verasion and repeat when necessary
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

12. What type of climate zone produces grapes that are high in acid?
Fruit set - Verasion
surplus & deficiency
cool regions
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

13. What are the four types of skin contact that occur in red wine making?
vertical basket - horizontal and bladder press
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
vanillic acid and ellagic acid
Total acidity

14. What is the purpose of the crush?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Ratio of fructose is greater than glucose
pigments - tannins - acidity
Break skins to allow release of juice

15. What are three styles of still wine that have at least 1% RS and the range of RS in each?
pressing whole cluster without destemming or crushing
up to 24 hours
varietal flavor - color - and tannin compounds
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

16. What are the primary disadvantages of a continuous press over batch presses?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

17. What is the length of skin contact in white wines if "short contact" occurs?
Yeast inhibitors - pasteurization - sterile filtration
1 - 4 hours
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Citric

18. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
glycerol; methanol; succinic acid; lactic acid;
total acidity & ph
tannins
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

19. What are the two key sugars in grapes?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Break skins to allow release of juice
Glucose and Fructose
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

20. What are the goals of oak aging wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
slow oxidation; adding oak phenols
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
20% - 40%

21. What is the preferred temperature range for red wine making?
mold; all kinds of wine spoilage (micro-organism)
30 -40 years
color - tannin and body
72 - 82 degrees F

22. 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%
Deep cooling - imposing stress on yeast - adding alcohol
Pressing whole cluster
pectins

23. What polyeric compounds tend to cause colloid coagulation in wine?
72 - 82 degrees F
slow oxidation; adding oak phenols
pectins
Separate stems from must

24. Stabilization is a term used to prevent what from occurring in the bottle?
glycerol; methanol; succinic acid; lactic acid;
cloudiness & settling of particles
72 - 82 degrees F
no time in loading & discharging

25. What are the two acidity parameters that are used to describe the acidity of must?
Glucose and Fructose
tannins
total acidity & ph
pectins

26. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
OH (hydroxyl); tannins
10 - 13%
Ratio of fructose is greater than glucose

27. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
clarify and aerate
Very early morning until noon
Chardonnay

28. What grapes are commonly used in a Burgundy bottle?
Separate stems from must
75 - 85%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
overcoming defects - balancing the wine - enhancing complexity

29. Phenolic extraction is greatest at low or high must temperatures?
2mm inside wood's surface
40 -45 years
60% free run; 65% press run
high

30. What two countries represent at least 70% of cork production?
higher pressure and more cycles of pressing
Separate stems from must
Portugal and Spain
clears juice from its lees

31. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
contributes to bouquet
Separate stems from must
cloudiness & settling of particles

32. What is the overall weight composition of grape clusters?
Lactic
30 -40 years
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
75% must; 16% skins; 4% seeds - 5% stems

33. What are the two styles of a Bordeaux barrel?
Chateau and Export
Bordeaux - and Burgundy
saccharomyces bayamus
surface of interior walls

34. SO2 is added to barrel maintenance in order to protect it against what two agents?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
60% free run; 70% press run
mold; all kinds of wine spoilage (micro-organism)

35. What is the depth of toasting when it is a heavy toast?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

36. What occurs during racking?
4 tons per acre
overcoming defects - balancing the wine - enhancing complexity
wood - concrete - iron - plastic - stainless steel
clarify and aerate

37. What are the main acids in grapes?
tannins
cane sugar / grape concentrate
Tartaric and Malic
Free run

38. What is the purpose of a lees filter?
concrete - iron
drying grapes - noble rot
clears juice from its lees
saccharomyces

39. What is the most practical and most frequent method of correcting acidity in wine?
OH (hydroxyl); tannins
varietal flavor - color - and tannin compounds
acid adjustment
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

40. Flavors in wine are basically derived from what acid?
Traditional and Export
protect cork from cork borers - improve bottle appearance - brand identity
cinnamic acid
Light - medium and heavy

41. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
total acidity (concentration of acids)
vertical basket - horizontal and bladder press
Hard-veggie or green flavor

42. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
cinnamic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
9 - 10 years
20% - 40%

43. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
breaks skin's tissue
beginning of fermentation
Hard-veggie or green flavor
Starting might be difficult and it could stop too soon.

44. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
vertical basket - horizontal and bladder press
Tartaric and Malic
30 degrees C

45. What acid should not be used to correct acid deficiencies if a MLF is planned?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
high
Citric
Starting might be difficult and it could stop too soon.

46. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
color & tannin extraction
acid adjustment
7 - 10 years

47. Press run is often used in what ways to enrich a final wine?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Blended with free run - increases color - tannins - complexity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

48. Fermented free run is what % of the total wine volume?
Destemming / crushing followed by press or direct pressing of whole clusters
85 - 90%
color - tannin and body
clarify and aerate

49. What are five different materials used in storage containers?
mold; all kinds of wine spoilage (micro-organism)
wood - concrete - iron - plastic - stainless steel
Light - medium and heavy
'green' - 'leafy'

50. What are two acids most commonly extracted from oak?
Total acidity
vanillic acid and ellagic acid
total acidity & ph
chaptalization