SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
Bordeaux - and Burgundy
tartaric
pressing whole cluster without destemming or crushing
2. What term is used to describe the absorption of oxygen that is common in white wine making?
pigments - tannins - acidity
color & tannin extraction
cane sugar / grape concentrate
oxidation
3. What two countries represent at least 70% of cork production?
Portugal and Spain
water evaporates through barrel more than alcohol
breaks skin's tissue
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
4. What family of grapes can typically develop bitterness if there is skin contact?
46 -57 degrees F
Muscat
OH (hydroxyl); tannins
around the time of verasion (when the grapes change colors)
5. What are the objectives of fining?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
around the time of verasion (when the grapes change colors)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
6. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
cool regions
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
overcoming defects - balancing the wine - enhancing complexity
7. Define lees.
Solid particles suspended in the must after crushing / pressing
30 degrees C
pigments - tannins - acidity
60% free run; 65% press run
8. What is the oak used in cork production?
quercus suber
75% must; 16% skins; 4% seeds - 5% stems
Reduction of malic acid during ripening period
surplus & deficiency
9. What is thermo-vinification?
Limousin - Burgundy - Allien - Troncais - and Vosges
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
at least a month before harvest
pre-heating grapes or must to enhance low color intensity
10. What are five common fining agents used in wine making?
Starting might be difficult and it could stop too soon.
bentonite - activated carbon - gelatin - egg whites - PVPP
'green' - 'leafy'
Separate stems from must
11. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
drying grapes - noble rot
7 - 10 years
Harvesting under ripe grapes due to viticultural difficulties - like weather
12. What are the two types of acidity problems commonly found in wine?
drying grapes - noble rot
beginning of fermentation
surplus & deficiency
blending
13. The higher compound levels from the press run are related to what action during the making of the press run?
3 - 4mm inside wood's surface
3
Portugal and Spain
pressure level exerted and type of pressure used
14. What function does a capsule serve?
blending with high acid must & ion exchanging
protect cork from cork borers - improve bottle appearance - brand identity
20% - 40%
wood - concrete - iron - plastic - stainless steel
15. Blending is used in order to achieve what goals?
wood - concrete - iron - plastic - stainless steel
60% free run; 65% press run
overcoming defects - balancing the wine - enhancing complexity
Citric
16. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
total acidity (concentration of acids)
alcohol evaporates through barrel wall more than water
color - tannin and body
OH (hydroxyl); tannins
17. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
pre-heating grapes or must to enhance low color intensity
water evaporates through barrel more than alcohol
alcohol evaporates through barrel wall more than water
18. What media conditions control yeast growth?
Chardonnay
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Yeast inhibitors - pasteurization - sterile filtration
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
19. What is the desirable bacteria genus for starting MLF in wine?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Leuconostoc-oenus
22 - 30 degrees C; 72 - 86 F
Yeast inhibitors - pasteurization - sterile filtration
20. SO2 is added to barrel maintenance in order to protect it against what two agents?
Solid particles suspended in the must after crushing / pressing
mold; all kinds of wine spoilage (micro-organism)
glycerol; methanol; succinic acid; lactic acid;
varietal flavor - color - and tannin compounds
21. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
beginning of fermentation
bentonite - activated carbon - gelatin - egg whites - PVPP
22. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
9 - 10 years
Citric
tartaric
Pressing whole cluster
23. What is the preferred temperature range for red wine making?
72 - 82 degrees F
damage to berries is minimal
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
slow oxidation; adding oak phenols
24. What is the normal starting temperature for red wine must to start fermentation?
10 - 14 degrees C
quercus suber
pre-heating grapes or must to enhance low color intensity
22 - 30 degrees C; 72 - 86 F
25. What is the main reason for acid deficiency in must?
Bordeaux - Burgundy - and Alsace
around the time of verasion (when the grapes change colors)
Reduction of malic acid during ripening period
drying grapes - noble rot
26. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
batch & continuous
tannins
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
27. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
2mm inside wood's surface
pressing whole cluster without destemming or crushing
Starting might be difficult and it could stop too soon.
Clarify / aerate wine - separate solids
28. What are the most common reasons for a stuck fermentation?
Separate stems from must
Lack of oxygen; lack of nutrition; unviable yeast; low temp
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Bordeaux - Burgundy - and Alsace
29. Which are more easily extracted during fermentation - pigment or tannins?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Pressing whole cluster
saccharomyces bayamus
pigment
30. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
60% free run; 70% press run
chemicals or blend with low acid/high ph must
tartaric
Air conditioning
31. What is the length of skin contact in white wines if "short contact" occurs?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
tartaric - malic - citric
1 - 4 hours
concrete - iron
32. The acidic (sour) taste in wine is most dependent on which acidity paramater?
pigment
2mm inside wood's surface
Total acidity
Carbonic maceration
33. 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
cinnamic acid
Free run
protect against oxidation - protect against microbial spoilage
34. Sugar addition is also known by what name?
concrete - iron
chaptalization
Ratio of fructose is greater than glucose
Break skins to allow release of juice
35. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Limousin - Burgundy - Allien - Troncais - and Vosges
color - tannin and body
36. What are the three most common still wine bottle shapes used today?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Bordeaux - Burgundy - and Alsace
Yeast inhibitors - pasteurization - sterile filtration
surplus & deficiency
37. Phenolic extraction is greatest at low or high must temperatures?
acid adjustment
high
17 - 20 degrees C
75% must; 16% skins; 4% seeds - 5% stems
38. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
bentonite - activated carbon - gelatin - egg whites - PVPP
Destemming / crushing followed by press or direct pressing of whole clusters
Portugal and Spain
10 - 13%
39. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
Blended with free run - increases color - tannins - complexity
Pressing whole cluster
high
40. What group of compounds give wine color?
wood - concrete - iron - plastic - stainless steel
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Bordeaux - and Burgundy
batch & continuous
41. What is the major advantage of hand harvesting over mechanical harvesting?
clears juice from its lees
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Traditional and Export
damage to berries is minimal
42. What are the two styles of Burgundy barrels?
Traditional and Export
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
bentonite - activated carbon - gelatin - egg whites - PVPP
color & tannin extraction
43. What are the four types of skin contact that occur in red wine making?
pressure level exerted and type of pressure used
75 - 85%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
44. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
22 - 30 degrees C; 72 - 86 F
Light - medium and heavy
breaks skin's tissue
45. What are two acids most commonly extracted from oak?
Fruit set - Verasion
vanillic acid and ellagic acid
Lack of oxygen; lack of nutrition; unviable yeast; low temp
wood - concrete - iron - plastic - stainless steel
46. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
color & tannin extraction
'green' - 'leafy'
tannins
10 - 14 degrees C
47. What type of climate zone produces grapes that are high in acid?
75% must; 16% skins; 4% seeds - 5% stems
3
Reduction of malic acid during ripening period
cool regions
48. What are common techniques to reduce the acidity of must?
bentonite - activated carbon - gelatin - egg whites - PVPP
46 -57 degrees F
Tartaric and Malic
chemicals or blend with low acid/high ph must
49. In what grape is some skin contact almost always used during white wine making?
Bordeaux - Burgundy - and Alsace
Chardonnay
inhibits
Bordeaux - and Burgundy
50. What acid should not be used to correct acid deficiencies if a MLF is planned?
7 - 10 years
Citric
drying grapes - noble rot
Chardonnay
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests