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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 are the two types of acidity problems commonly found in wine?
9
surplus & deficiency
46 -57 degrees F
blending with high acid must & ion exchanging
2. What fraction if grape weight is in the free run and press run if you are making red wine?
1 - 4 hours
Hard-veggie or green flavor
Reduction of malic acid during ripening period
60% free run; 65% press run
3. What is the depth of toasting when it is a medium toast?
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4. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Carbonic maceration
varietal flavor - color - and tannin compounds
Limousin - Burgundy - Allien - Troncais - and Vosges
surface of interior walls
5. What occurs during racking?
< 50 degrees F
3 - 4mm inside wood's surface
clarify and aerate
Fruit set - Verasion
6. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Bordeaux - and Burgundy
slow oxidation; adding oak phenols
More ripe the fruit - less time required for skin contact
7. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Tartaric and Malic
OH (hydroxyl); tannins
color & tannin extraction
batch & continuous
8. What are five different materials used in storage containers?
drying grapes - noble rot
wood - concrete - iron - plastic - stainless steel
2mm inside wood's surface
oxidation
9. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
pre-heating grapes or must to enhance low color intensity
breaks skin's tissue
surplus & deficiency
10. What are the two ways that late harvest grapes concentrate sugar?
Air conditioning
drying grapes - noble rot
water evaporates through barrel more than alcohol
clarify and aerate
11. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Tartaric and Malic
9
cool regions
75 - 85%
12. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Bordeaux - Burgundy - and Alsace
tartaric
concrete - iron
Total acidity
13. Define lees.
Solid particles suspended in the must after crushing / pressing
Lack of oxygen; lack of nutrition; unviable yeast; low temp
blending with high acid must & ion exchanging
9
14. What are the two key sugars in grapes?
pressing whole cluster without destemming or crushing
bentonite - activated carbon - gelatin - egg whites - PVPP
color - tannin and body
Glucose and Fructose
15. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
wood - concrete - iron - plastic - stainless steel
Acetic acid
pectins
16. What are the two keys stages of berry development?
surface of interior walls
Fruit set - Verasion
non-flavonoid phenols
blending with high acid must & ion exchanging
17. Name three components that are higher in the press run than the free run.
breaks skin's tissue
glycerol; methanol; succinic acid; lactic acid;
pigments - tannins - acidity
Chardonnay
18. Sugar addition is also known by what name?
chaptalization
< 50 degrees F
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
color & tannin extraction
19. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Glucose and Fructose
Air conditioning
color - tannin and body
Harvesting under ripe grapes due to viticultural difficulties - like weather
20. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
color - tannin and body
9
Hard-veggie or green flavor
10 - 13%
21. What group of compounds give wine color?
acid adjustment
protect against oxidation - protect against microbial spoilage
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
17 - 20 degrees C
22. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Air conditioning
Ratio of fructose is greater than glucose
saccharomyces bayamus
23. What are the two styles of Burgundy barrels?
Traditional and Export
non-flavonoid phenols
More ripe the fruit - less time required for skin contact
high
24. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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25. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
damage to berries is minimal
Citric
pigments - tannins - acidity
26. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
tartaric
Destemming / crushing followed by press or direct pressing of whole clusters
enzyamatic - in must before fermentation; chemical - during processing and in bottling
27. What are the four types of skin contact that occur in red wine making?
Portugal and Spain
60% free run; 70% press run
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
clarify and aerate
28. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
cinnamic acid
Very early morning until noon
no time in loading & discharging
start at verasion and repeat when necessary
29. What are three types of toasting?
damage to berries is minimal
Light - medium and heavy
breaks skin's tissue
75% must; 16% skins; 4% seeds - 5% stems
30. What are the extracted compounds from oak?
non-flavonoid phenols
Total acidity
vanillic acid and ellagic acid
pigments - tannins - acidity
31. What are the primary advantages of a continuous press over batch presses?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
no time in loading & discharging
slow oxidation; adding oak phenols
acid adjustment
32. What yeast will remain active at high alcohol levels?
Very early morning until noon
higher pressure and more cycles of pressing
saccharomyces bayamus
Lactic
33. What is the minimum starting temperature for white wine must to start fermentation?
tartaric
high
Fruit set - Verasion
10 - 14 degrees C
34. 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
72 - 82 degrees F
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Traditional and Export
35. What are the two styles of a Bordeaux barrel?
17 - 20 degrees C
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Chateau and Export
10 - 13%
36. Wine yeasts generally belongs to what genus of yeast?
up to 24 hours
Tartaric and Malic
vanillic acid and ellagic acid
saccharomyces
37. What are the two major categories into which wine presses are grouped?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Ratio of fructose is greater than glucose
saccharomyces bayamus
batch & continuous
38. What family of grapes can typically develop bitterness if there is skin contact?
slow oxidation; adding oak phenols
cool regions
acid adjustment
Muscat
39. What are two acids most commonly extracted from oak?
Free run
vanillic acid and ellagic acid
72 - 82 degrees F
Traditional and Export
40. Cold stabilization removes what acid in must?
Clarify / aerate wine - separate solids
Muscat
Brix (US) - Baum (France) - Oechsle (Germany)
tartaric
41. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
pectins
clears juice from its lees
Citric
protect against oxidation - protect against microbial spoilage
42. What is the most practical and most frequent method of correcting acidity in wine?
blending with high acid must & ion exchanging
75 - 85%
contributes to bouquet
acid adjustment
43. How often should long termed cellar wines be re-corked?
4 tons per acre
surface of interior walls
Chateau and Export
30 -40 years
44. What is the purpose of the crush?
Brix (US) - Baum (France) - Oechsle (Germany)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cane sugar / grape concentrate
Break skins to allow release of juice
45. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Chardonnay
Pressing whole cluster
4 tons per acre
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
46. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Bordeaux - and Burgundy
batch & continuous
Bordeaux - Burgundy - and Alsace
pressing whole cluster without destemming or crushing
47. What two container materials must be lined before they can be used to store wine?
Glucose and Fructose
4 tons per acre
Harvesting under ripe grapes due to viticultural difficulties - like weather
concrete - iron
48. Unfermented free run makes up what % of total extractable juice?
Leuconostoc-oenus
20% - 40%
contributes to bouquet
75 - 85%
49. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
overcoming defects - balancing the wine - enhancing complexity
pressure level exerted and type of pressure used
clears juice from its lees
< 50 degrees F
50. What grapes are commonly used in a Burgundy bottle?
4 tons per acre
Clarify / aerate wine - separate solids
Citric
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc