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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. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Free run
pressure level exerted and type of pressure used
start at verasion and repeat when necessary
< 50 degrees F
2. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
cool regions
Break skins to allow release of juice
Deep cooling - imposing stress on yeast - adding alcohol
3. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
chaptalization
clears juice from its lees
high
4. What are the two keys stages of berry development?
Fruit set - Verasion
85 - 90%
total acidity & ph
total acidity (concentration of acids)
5. What grapes are commonly used in a flute/Alsace bottle?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
alcohol evaporates through barrel wall more than water
Traditional and Export
6. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
total acidity (concentration of acids)
Break skins to allow release of juice
varietal flavor - color - and tannin compounds
Hard-veggie or green flavor
7. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
Carbonic maceration
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Blended with free run - increases color - tannins - complexity
8. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
around the time of verasion (when the grapes change colors)
breaks skin's tissue
vanillic acid and ellagic acid
chaptalization
9. What are two acids most commonly extracted from oak?
beginning of fermentation
vanillic acid and ellagic acid
higher pressure and more cycles of pressing
saccharomyces bayamus
10. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
46 -57 degrees F
inhibits
clarify and aerate
11. When is the best time to add sugar to the must?
Portugal and Spain
beginning of fermentation
7 - 10 years
cane sugar / grape concentrate
12. How often should long termed cellar wines be re-corked?
OH (hydroxyl); tannins
4 tons per acre
30 -40 years
tartaric
13. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
contributes to bouquet
damage to berries is minimal
Reduction of malic acid during ripening period
14. Press run is often used in what ways to enrich a final wine?
60% free run; 70% press run
Acetic acid
Blended with free run - increases color - tannins - complexity
Air conditioning
15. What are the two styles of a Bordeaux barrel?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Chateau and Export
30 -40 years
protect against oxidation - protect against microbial spoilage
16. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Air conditioning
22 - 30 degrees C; 72 - 86 F
breaks skin's tissue
protect against oxidation - protect against microbial spoilage
17. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
Ratio of fructose is greater than glucose
46 -57 degrees F
varietal flavor - color - and tannin compounds
18. What is the major advantage of hand harvesting over mechanical harvesting?
60% free run; 70% press run
2mm inside wood's surface
damage to berries is minimal
< 50 degrees F
19. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
tartaric - malic - citric
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
color & tannin extraction
breaks skin's tissue
20. What are the five most common grapes used to produce late harvest wines?
inhibits
wood - concrete - iron - plastic - stainless steel
chemicals or blend with low acid/high ph must
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
21. What is the oak used in cork production?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
clears juice from its lees
quercus suber
20% - 40%
22. What two container materials must be lined before they can be used to store wine?
'green' - 'leafy'
clears juice from its lees
concrete - iron
vertical basket - horizontal and bladder press
23. What media conditions control yeast growth?
color & tannin extraction
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
saccharomyces bayamus
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
24. 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
60% free run; 65% press run
water evaporates through barrel more than alcohol
cloudiness & settling of particles
25. The higher compound levels from the press run are related to what action during the making of the press run?
More ripe the fruit - less time required for skin contact
pressure level exerted and type of pressure used
Portugal and Spain
color & tannin extraction
26. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tartaric - malic - citric
tannins
high
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
27. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
blending
Acetic acid
9
pressure level exerted and type of pressure used
28. What yeast will remain active at high alcohol levels?
Brix (US) - Baum (France) - Oechsle (Germany)
Citric
saccharomyces bayamus
Bordeaux - Burgundy - and Alsace
29. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Limousin - Burgundy - Allien - Troncais - and Vosges
9 - 10 years
Air conditioning
30. What are the primary disadvantages of a continuous press over batch presses?
31. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
enzyamatic - in must before fermentation; chemical - during processing and in bottling
9
Air conditioning
32. What occurs during racking?
Carbonic maceration
no time in loading & discharging
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
clarify and aerate
33. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
pigments - tannins - acidity
oxidation
85 - 90%
34. Theoretically - how many degrees can a fermentation rise during fermentation?
start at verasion and repeat when necessary
concrete - iron
Total acidity
30 degrees C
35. What is the minimum starting temperature for white wine must to start fermentation?
slow oxidation; adding oak phenols
17 - 20 degrees C
wood - concrete - iron - plastic - stainless steel
10 - 14 degrees C
36. What are three types of toasting?
Light - medium and heavy
damage to berries is minimal
glycerol; methanol; succinic acid; lactic acid;
pigment
37. What is the preferred temperature range for white wine making?
color & tannin extraction
More ripe the fruit - less time required for skin contact
46 -57 degrees F
damage to berries is minimal
38. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
'green' - 'leafy'
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
39. What is a major by-product of MLF?
glycerol; methanol; succinic acid; lactic acid;
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pressing whole cluster without destemming or crushing
Acetic acid
40. 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;
chemicals or blend with low acid/high ph must
20% - 40%
Starting might be difficult and it could stop too soon.
41. What are the two styles of Burgundy barrels?
Blended with free run - increases color - tannins - complexity
Free run
Traditional and Export
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
42. What grapes are commonly used in a Burgundy bottle?
bentonite - activated carbon - gelatin - egg whites - PVPP
4 tons per acre
clears juice from its lees
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
43. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
44. What fractions of grape weight is in the free run and press run if you are making white wine?
pectins
cloudiness & settling of particles
inhibits
60% free run; 70% press run
45. What is the depth of toasting when it is a light toast?
surface of interior walls
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Ratio of fructose is greater than glucose
total acidity (concentration of acids)
46. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Tartaric and Malic
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
at least a month before harvest
Deep cooling - imposing stress on yeast - adding alcohol
47. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
protect cork from cork borers - improve bottle appearance - brand identity
Lactic
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
46 -57 degrees F
48. Blending is used in order to achieve what goals?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
breaks skin's tissue
overcoming defects - balancing the wine - enhancing complexity
49. What are the objectives of fining?
batch & continuous
vanillic acid and ellagic acid
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
50. What are the names of the main barrel shapes?
Separate stems from must
Bordeaux - and Burgundy
glycerol; methanol; succinic acid; lactic acid;
Tartaric and Malic