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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. When is the best time of day to hand harvest?
2mm inside wood's surface
Very early morning until noon
Muscat
85 - 90%
2. What is the purpose of de-stemming?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Separate stems from must
breaks skin's tissue
overcoming defects - balancing the wine - enhancing complexity
3. Theoretically - how many degrees can a fermentation rise during fermentation?
vanillic acid and ellagic acid
high
9
30 degrees C
4. What acid should not be used to correct acid deficiencies if a MLF is planned?
OH (hydroxyl); tannins
Citric
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
75 - 85%
5. What family of grapes can typically develop bitterness if there is skin contact?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Muscat
batch & continuous
OH (hydroxyl); tannins
6. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
vanillic acid and ellagic acid
color - tannin and body
varietal flavor - color - and tannin compounds
Citric
7. What is the oak used in cork production?
quercus suber
cane sugar / grape concentrate
Total acidity
< 50 degrees F
8. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
mold; all kinds of wine spoilage (micro-organism)
cloudiness & settling of particles
higher pressure and more cycles of pressing
Hard-veggie or green flavor
9. What is the purpose of a lees filter?
Brix (US) - Baum (France) - Oechsle (Germany)
clears juice from its lees
30 degrees C
Very early morning until noon
10. Which are more easily extracted during fermentation - pigment or tannins?
saccharomyces
pigment
Lactic
batch & continuous
11. What is the importance of humidity in barrel aging above 60% RH?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
breaks skin's tissue
alcohol evaporates through barrel wall more than water
pectins
12. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
60% free run; 70% press run
75 - 85%
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
13. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
40 -45 years
protect against oxidation - protect against microbial spoilage
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
1 - 4 hours
14. What are the two types of acidity problems commonly found in wine?
Reduction of malic acid during ripening period
pre-heating grapes or must to enhance low color intensity
46 -57 degrees F
surplus & deficiency
15. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
22 - 30 degrees C; 72 - 86 F
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
16. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
tannins
acid adjustment
10 - 13%
surface of interior walls
17. What fraction if grape weight is in the free run and press run if you are making red wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
60% free run; 65% press run
pressure level exerted and type of pressure used
saccharomyces
18. What group of compounds give wine color?
< 50 degrees F
inhibits
Reduction of malic acid during ripening period
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
19. What is the purpose of the crush?
non-flavonoid phenols
damage to berries is minimal
Break skins to allow release of juice
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
20. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
Limousin - Burgundy - Allien - Troncais - and Vosges
tartaric - malic - citric
Hard-veggie or green flavor
21. SO2 is added to barrel maintenance in order to protect it against what two agents?
pre-heating grapes or must to enhance low color intensity
inhibits
OH (hydroxyl); tannins
mold; all kinds of wine spoilage (micro-organism)
22. What is the importance of humidity in barrel aging below 60% RH?
pressure level exerted and type of pressure used
start at verasion and repeat when necessary
surface of interior walls
water evaporates through barrel more than alcohol
23. 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%
60% free run; 70% press run
Yeast inhibitors - pasteurization - sterile filtration
Citric
24. What are the two major categories into which wine presses are grouped?
'green' - 'leafy'
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Glucose and Fructose
batch & continuous
25. What are the two styles of Burgundy barrels?
Traditional and Export
Light - medium and heavy
at least a month before harvest
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
26. What is the depth of toasting when it is a medium toast?
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27. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
pectins
Very early morning until noon
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
28. What is the minimum starting temperature for white wine must to start fermentation?
30 -40 years
contributes to bouquet
10 - 14 degrees C
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
29. Flavors in wine are basically derived from what acid?
cinnamic acid
inhibits
Chardonnay
Total acidity
30. What are the two styles of a Bordeaux barrel?
Chateau and Export
overcoming defects - balancing the wine - enhancing complexity
7 - 10 years
10 - 13%
31. What is the most practical and most frequent method of correcting acidity in wine?
Glucose and Fructose
pre-heating grapes or must to enhance low color intensity
< 50 degrees F
acid adjustment
32. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Blended with free run - increases color - tannins - complexity
color & tannin extraction
17 - 20 degrees C
33. What grapes are commonly used in a Bordeaux bottle?
Portugal and Spain
pigment
More ripe the fruit - less time required for skin contact
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
34. For how many years can compounds be extracted from a barrel?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Chateau and Export
clarify and aerate
7 - 10 years
35. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
around the time of verasion (when the grapes change colors)
oxidation
36. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
enzyamatic - in must before fermentation; chemical - during processing and in bottling
surplus & deficiency
tannins
37. Cold stabilization removes what acid in must?
chaptalization
tartaric
vertical basket - horizontal and bladder press
Destemming / crushing followed by press or direct pressing of whole clusters
38. What are three types of toasting?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
surplus & deficiency
Light - medium and heavy
Destemming / crushing followed by press or direct pressing of whole clusters
39. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
saccharomyces bayamus
85 - 90%
batch & continuous
40. What are the names of the main barrel shapes?
Blended with free run - increases color - tannins - complexity
Bordeaux - and Burgundy
10 - 13%
60% free run; 65% press run
41. Name three components that are higher in the press run than the free run.
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pigments - tannins - acidity
Total acidity
Starting might be difficult and it could stop too soon.
42. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
3
drying grapes - noble rot
Blended with free run - increases color - tannins - complexity
43. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
9
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Break skins to allow release of juice
44. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Carbonic maceration
pressing whole cluster without destemming or crushing
drying grapes - noble rot
10 - 14 degrees C
45. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
concrete - iron
Deep cooling - imposing stress on yeast - adding alcohol
glycerol; methanol; succinic acid; lactic acid;
up to 24 hours
46. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
bentonite - activated carbon - gelatin - egg whites - PVPP
glycerol; methanol; succinic acid; lactic acid;
tartaric - malic - citric
3
47. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
Total acidity
acid adjustment
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
48. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
cinnamic acid
Citric
2mm inside wood's surface
Solid particles suspended in the must after crushing / pressing
49. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
cloudiness & settling of particles
around the time of verasion (when the grapes change colors)
30 -40 years
50. What type of climate zone produces grapes that are high in acid?
cool regions
concrete - iron
chaptalization
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat