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. Flavors in wine are basically derived from what acid?
cinnamic acid
Lack of oxygen; lack of nutrition; unviable yeast; low temp
total acidity & ph
cane sugar / grape concentrate

2. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
Citric
Brix (US) - Baum (France) - Oechsle (Germany)
Separate stems from must

3. What is the purpose of de-stemming?
20% - 40%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
clears juice from its lees
Separate stems from must

4. In general - which produces better wine - free run or press run?
up to 24 hours
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Free run
non-flavonoid phenols

5. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
oxidation
color & tannin extraction
tartaric - malic - citric
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

6. What are the three most common still wine bottle shapes used today?
85 - 90%
color - tannin and body
Reduction of malic acid during ripening period
Bordeaux - Burgundy - and Alsace

7. Unfermented free run makes up what % of total extractable juice?
75 - 85%
surface of interior walls
overcoming defects - balancing the wine - enhancing complexity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

8. What occurs during racking?
varietal flavor - color - and tannin compounds
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
surplus & deficiency
clarify and aerate

9. After the first harvest - how often can the bark be stripped from the oak trees?
Ratio of fructose is greater than glucose
9 - 10 years
tannins
Traditional and Export

10. What two countries represent at least 70% of cork production?
Portugal and Spain
Yeast inhibitors - pasteurization - sterile filtration
85 - 90%
contributes to bouquet

11. What is the importance of humidity in barrel aging above 60% RH?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
alcohol evaporates through barrel wall more than water
blending with high acid must & ion exchanging
protect cork from cork borers - improve bottle appearance - brand identity

12. Titratable acidity is better known by what name?
Chateau and Export
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
total acidity (concentration of acids)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

13. What happens to the sugar concentrations when Botrytis Cinerea occurs?
46 -57 degrees F
Clarify / aerate wine - separate solids
cane sugar / grape concentrate
Ratio of fructose is greater than glucose

14. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Total acidity
higher pressure and more cycles of pressing
More ripe the fruit - less time required for skin contact

15. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
drying grapes - noble rot
pigment
40 -45 years
Hard-veggie or green flavor

16. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
72 - 82 degrees F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Reduction of malic acid during ripening period

17. What yeast will remain active at high alcohol levels?
20% - 40%
4 tons per acre
start at verasion and repeat when necessary
saccharomyces bayamus

18. What are the primary advantages of a continuous press over batch presses?
pressure level exerted and type of pressure used
concrete - iron
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
no time in loading & discharging

19. What is the preferred temperature range for white wine making?
pressing whole cluster without destemming or crushing
9
46 -57 degrees F
alcohol evaporates through barrel wall more than water

20. What is the importance of humidity in barrel aging below 60% RH?
3
clears juice from its lees
Ratio of fructose is greater than glucose
water evaporates through barrel more than alcohol

21. What are the two keys stages of berry development?
46 -57 degrees F
Fruit set - Verasion
60% free run; 70% press run
color & tannin extraction

22. For how many years can compounds be extracted from a barrel?
vertical basket - horizontal and bladder press
Starting might be difficult and it could stop too soon.
9
7 - 10 years

23. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
contributes to bouquet
22 - 30 degrees C; 72 - 86 F
9 - 10 years

24. What are the common practices to inhibit MLF?
quercus suber
blending with high acid must & ion exchanging
Lack of oxygen; lack of nutrition; unviable yeast; low temp
early racking - early fining - sulfur-dioxide added

25. Does ripeness of the fruit have any impact on skin contact in white wine?
9
72 - 82 degrees F
More ripe the fruit - less time required for skin contact
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

26. What grapes are commonly used in a Burgundy bottle?
blending with high acid must & ion exchanging
60% free run; 65% press run
cool regions
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

27. What is a major advantage and disadvantage to mechanical harvesting?
clears juice from its lees
20% - 40%
9 - 10 years
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

28. What are two types of oxidation that occur in wine making and when do they occur?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
breaks skin's tissue
enzyamatic - in must before fermentation; chemical - during processing and in bottling
color - tannin and body

29. What are the names of the main barrel shapes?
Blended with free run - increases color - tannins - complexity
46 -57 degrees F
Bordeaux - and Burgundy
'green' - 'leafy'

30. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
acid adjustment
Free run
pressure level exerted and type of pressure used

31. SO2 is added to barrel maintenance in order to protect it against what two agents?
Bordeaux - and Burgundy
9 - 10 years
Break skins to allow release of juice
mold; all kinds of wine spoilage (micro-organism)

32. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
vanillic acid and ellagic acid
22 - 30 degrees C; 72 - 86 F
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
20% - 40%

33. After planting - how soon can the first wine cork quality bark be stripped from the tree?
cane sugar / grape concentrate
40 -45 years
chaptalization
Traditional and Export

34. What are the goals of oak aging wine?
batch & continuous
Bordeaux - and Burgundy
slow oxidation; adding oak phenols
saccharomyces

35. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
46 -57 degrees F
< 50 degrees F
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
mold; all kinds of wine spoilage (micro-organism)

36. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
start at verasion and repeat when necessary
beginning of fermentation
Limousin - Burgundy - Allien - Troncais - and Vosges

37. What are the five most common grapes used to produce late harvest wines?
vanillic acid and ellagic acid
Starting might be difficult and it could stop too soon.
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

38. What is the desirable bacteria genus for starting MLF in wine?
overcoming defects - balancing the wine - enhancing complexity
Chardonnay
Leuconostoc-oenus
Free run

39. What is the best method to reduce the acidity of must?
blending
30 degrees C
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
More ripe the fruit - less time required for skin contact

40. What family of grapes can typically develop bitterness if there is skin contact?
concrete - iron
cloudiness & settling of particles
Muscat
cinnamic acid

41. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
9 - 10 years
pectins
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

42. When is the best time of day to hand harvest?
40 -45 years
Very early morning until noon
More ripe the fruit - less time required for skin contact
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

43. What are the two styles of a Bordeaux barrel?
Acetic acid
up to 24 hours
Chateau and Export
Blended with free run - increases color - tannins - complexity

44. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
around the time of verasion (when the grapes change colors)
early racking - early fining - sulfur-dioxide added
blending

45. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
tartaric
early racking - early fining - sulfur-dioxide added
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

46. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Solid particles suspended in the must after crushing / pressing
Separate stems from must

47. Alcohol has what impact on yeast growth?
10 - 13%
75 - 85%
inhibits
start at verasion and repeat when necessary

48. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
glycerol; methanol; succinic acid; lactic acid;
acid adjustment
Pressing whole cluster

49. 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

50. Press run is often used in what ways to enrich a final wine?
Clarify / aerate wine - separate solids
Ratio of fructose is greater than glucose
Blended with free run - increases color - tannins - complexity
total acidity & ph