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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?
Traditional and Export
protect cork from cork borers - improve bottle appearance - brand identity
beginning of fermentation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
2. What happens to the sugar concentrations when Botrytis Cinerea occurs?
color & tannin extraction
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
beginning of fermentation
Ratio of fructose is greater than glucose
3. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
Deep cooling - imposing stress on yeast - adding alcohol
cinnamic acid
clarify and aerate
4. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
saccharomyces bayamus
Light - medium and heavy
5. What is the normal starting temperature for red wine must to start fermentation?
saccharomyces bayamus
22 - 30 degrees C; 72 - 86 F
pigment
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
6. What are the extracted compounds from oak?
higher pressure and more cycles of pressing
non-flavonoid phenols
Tartaric and Malic
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
7. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Carbonic maceration
20% - 40%
tartaric - malic - citric
contributes to bouquet
8. What fraction if grape weight is in the free run and press run if you are making red wine?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Starting might be difficult and it could stop too soon.
60% free run; 65% press run
60% free run; 70% press run
9. What are the most common reasons for a stuck fermentation?
slow oxidation; adding oak phenols
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Brix (US) - Baum (France) - Oechsle (Germany)
Citric
10. 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
tannins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Starting might be difficult and it could stop too soon.
11. What are the two major categories into which wine presses are grouped?
cane sugar / grape concentrate
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Reduction of malic acid during ripening period
batch & continuous
12. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
40 -45 years
7 - 10 years
OH (hydroxyl); tannins
13. Unfermented free run makes up what % of total extractable juice?
high
Starting might be difficult and it could stop too soon.
75 - 85%
Leuconostoc-oenus
14. Theoretically - how many degrees can a fermentation rise during fermentation?
damage to berries is minimal
bentonite - activated carbon - gelatin - egg whites - PVPP
non-flavonoid phenols
30 degrees C
15. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
concrete - iron
blending with high acid must & ion exchanging
mold; all kinds of wine spoilage (micro-organism)
16. What is the purpose of de-stemming?
9
3
1 - 4 hours
Separate stems from must
17. What are the common practices to inhibit MLF?
1 - 4 hours
breaks skin's tissue
Citric
early racking - early fining - sulfur-dioxide added
18. 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?
acid adjustment
tannins
color - tannin and body
total acidity & ph
19. What is the most practical and most frequent method of correcting acidity in wine?
oxidation
blending with high acid must & ion exchanging
acid adjustment
drying grapes - noble rot
20. What is the length of skin contact in white wines if "short contact" occurs?
'green' - 'leafy'
85 - 90%
1 - 4 hours
Lactic
21. In what grape is some skin contact almost always used during white wine making?
Leuconostoc-oenus
Light - medium and heavy
Lactic
Chardonnay
22. Titratable acidity is better known by what name?
protect against oxidation - protect against microbial spoilage
cloudiness & settling of particles
total acidity (concentration of acids)
Hard-veggie or green flavor
23. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
20% - 40%
enzyamatic - in must before fermentation; chemical - during processing and in bottling
surplus & deficiency
24. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Tartaric and Malic
color & tannin extraction
no time in loading & discharging
surface of interior walls
25. When is the best time to add sugar to the must?
beginning of fermentation
slow oxidation; adding oak phenols
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
saccharomyces bayamus
26. What are the major techniques used for acid correction when it is deficient?
saccharomyces
non-flavonoid phenols
cool regions
blending with high acid must & ion exchanging
27. What is a major advantage and disadvantage to mechanical harvesting?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
contributes to bouquet
2mm inside wood's surface
28. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Glucose and Fructose
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Light - medium and heavy
protect against oxidation - protect against microbial spoilage
29. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
saccharomyces bayamus
inhibits
chemicals or blend with low acid/high ph must
30. What is the minimum temp for MLF to occur?
color & tannin extraction
Carbonic maceration
60% free run; 65% press run
17 - 20 degrees C
31. Fermented free run is what % of the total wine volume?
higher pressure and more cycles of pressing
4 tons per acre
Hard-veggie or green flavor
85 - 90%
32. What are three styles of still wine that have at least 1% RS and the range of RS in each?
blending
1 - 4 hours
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
breaks skin's tissue
33. What are the two ways that late harvest grapes concentrate sugar?
Deep cooling - imposing stress on yeast - adding alcohol
Air conditioning
drying grapes - noble rot
10 - 14 degrees C
34. Which are more easily extracted during fermentation - pigment or tannins?
cane sugar / grape concentrate
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
tartaric - malic - citric
pigment
35. What two container materials must be lined before they can be used to store wine?
concrete - iron
early racking - early fining - sulfur-dioxide added
protect cork from cork borers - improve bottle appearance - brand identity
alcohol evaporates through barrel wall more than water
36. In general - which produces better wine - free run or press run?
Free run
early racking - early fining - sulfur-dioxide added
higher pressure and more cycles of pressing
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
37. Cold stabilization removes what acid in must?
Traditional and Export
Very early morning until noon
tartaric
inhibits
38. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
saccharomyces
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Traditional and Export
Acetic acid
39. What is the preferred temperature range for red wine making?
Starting might be difficult and it could stop too soon.
72 - 82 degrees F
no time in loading & discharging
Glucose and Fructose
40. What are the primary disadvantages of a continuous press over batch presses?
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41. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
color & tannin extraction
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Starting might be difficult and it could stop too soon.
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
42. What family of grapes can typically develop bitterness if there is skin contact?
Lactic
Light - medium and heavy
Muscat
at least a month before harvest
43. What is the importance of humidity in barrel aging below 60% RH?
varietal flavor - color - and tannin compounds
Leuconostoc-oenus
water evaporates through barrel more than alcohol
alcohol evaporates through barrel wall more than water
44. The higher compound levels from the press run are related to what action during the making of the press run?
cloudiness & settling of particles
Bordeaux - Burgundy - and Alsace
pressure level exerted and type of pressure used
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
45. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
water evaporates through barrel more than alcohol
Deep cooling - imposing stress on yeast - adding alcohol
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
contributes to bouquet
46. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
glycerol; methanol; succinic acid; lactic acid;
30 degrees C
Chardonnay
47. What are the main acids in grapes?
batch & continuous
Lactic
Tartaric and Malic
'green' - 'leafy'
48. How often should long termed cellar wines be re-corked?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
30 -40 years
water evaporates through barrel more than alcohol
Ratio of fructose is greater than glucose
49. What are the four types of skin contact that occur in red wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
surface of interior walls
10 - 13%
50. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
OH (hydroxyl); tannins
total acidity & ph
drying grapes - noble rot
Yeast inhibitors - pasteurization - sterile filtration