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 technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
breaks skin's tissue
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Pressing whole cluster
varietal flavor - color - and tannin compounds
2. What are the two keys stages of berry development?
Fruit set - Verasion
60% free run; 65% press run
46 -57 degrees F
Citric
3. What is the overall weight composition of grape clusters?
concrete - iron
75% must; 16% skins; 4% seeds - 5% stems
surplus & deficiency
Fruit set - Verasion
4. What is the purpose of a lees filter?
pressing whole cluster without destemming or crushing
Carbonic maceration
clears juice from its lees
75% must; 16% skins; 4% seeds - 5% stems
5. What fractions of grape weight is in the free run and press run if you are making white wine?
Citric
75% must; 16% skins; 4% seeds - 5% stems
60% free run; 70% press run
oxidation
6. What media conditions control yeast growth?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
saccharomyces bayamus
7. Titratable acidity is better known by what name?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
high
total acidity (concentration of acids)
Carbonic maceration
8. When is the best time of day to hand harvest?
pigments - tannins - acidity
Reduction of malic acid during ripening period
surface of interior walls
Very early morning until noon
9. What are the main acids in grapes?
Solid particles suspended in the must after crushing / pressing
10 - 13%
Tartaric and Malic
30 -40 years
10. What polyeric compounds tend to cause colloid coagulation in wine?
Ratio of fructose is greater than glucose
pectins
no time in loading & discharging
Total acidity
11. What fraction if grape weight is in the free run and press run if you are making red wine?
40 -45 years
22 - 30 degrees C; 72 - 86 F
10 - 14 degrees C
60% free run; 65% press run
12. What is the length of skin contact in white wines if "short contact" occurs?
blending
1 - 4 hours
Chateau and Export
75 - 85%
13. What group of compounds give wine color?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Ratio of fructose is greater than glucose
30 degrees C
Traditional and Export
14. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
high
30 -40 years
Brix (US) - Baum (France) - Oechsle (Germany)
15. Press run is often used in what ways to enrich a final wine?
Air conditioning
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cool regions
Blended with free run - increases color - tannins - complexity
16. What is the importance of humidity in barrel aging below 60% RH?
Hard-veggie or green flavor
water evaporates through barrel more than alcohol
vanillic acid and ellagic acid
20% - 40%
17. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
color & tannin extraction
saccharomyces
pectins
18. At what time should irrigation be stopped if dry farming techniques are being used?
acid adjustment
at least a month before harvest
OH (hydroxyl); tannins
quercus suber
19. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
72 - 82 degrees F
2mm inside wood's surface
Break skins to allow release of juice
tartaric - malic - citric
20. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
higher pressure and more cycles of pressing
Yeast inhibitors - pasteurization - sterile filtration
9 - 10 years
21. What two container materials must be lined before they can be used to store wine?
concrete - iron
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Clarify / aerate wine - separate solids
22. What is the major advantage of hand harvesting over mechanical harvesting?
mold; all kinds of wine spoilage (micro-organism)
damage to berries is minimal
tartaric - malic - citric
Clarify / aerate wine - separate solids
23. In general - which produces better wine - free run or press run?
cinnamic acid
up to 24 hours
Free run
drying grapes - noble rot
24. Unfermented free run makes up what % of total extractable juice?
Acetic acid
75 - 85%
7 - 10 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
25. What term is used to describe the absorption of oxygen that is common in white wine making?
Hard-veggie or green flavor
oxidation
Fruit set - Verasion
Blended with free run - increases color - tannins - complexity
26. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
contributes to bouquet
pressing whole cluster without destemming or crushing
9
Citric
27. What family of grapes can typically develop bitterness if there is skin contact?
Citric
Muscat
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Carbonic maceration
28. What are three styles of still wine that have at least 1% RS and the range of RS in each?
at least a month before harvest
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
clears juice from its lees
29. The higher compound levels from the press run are related to what action during the making of the press run?
damage to berries is minimal
60% free run; 70% press run
Blended with free run - increases color - tannins - complexity
pressure level exerted and type of pressure used
30. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tartaric - malic - citric
31. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
around the time of verasion (when the grapes change colors)
overcoming defects - balancing the wine - enhancing complexity
2mm inside wood's surface
32. Stabilization is a term used to prevent what from occurring in the bottle?
22 - 30 degrees C; 72 - 86 F
cloudiness & settling of particles
chemicals or blend with low acid/high ph must
60% free run; 65% press run
33. Flavors in wine are basically derived from what acid?
quercus suber
'green' - 'leafy'
pigment
cinnamic acid
34. What yeast will remain active at high alcohol levels?
around the time of verasion (when the grapes change colors)
pressure level exerted and type of pressure used
vertical basket - horizontal and bladder press
saccharomyces bayamus
35. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
bentonite - activated carbon - gelatin - egg whites - PVPP
protect against oxidation - protect against microbial spoilage
Break skins to allow release of juice
Lack of oxygen; lack of nutrition; unviable yeast; low temp
36. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
total acidity (concentration of acids)
start at verasion and repeat when necessary
Brix (US) - Baum (France) - Oechsle (Germany)
37. What is the minimum temp for MLF to occur?
vertical basket - horizontal and bladder press
contributes to bouquet
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
17 - 20 degrees C
38. What occurs during racking?
clarify and aerate
Tartaric and Malic
inhibits
contributes to bouquet
39. What grapes are commonly used in a flute/Alsace bottle?
breaks skin's tissue
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pressing whole cluster without destemming or crushing
40. What is the minimum starting temperature for white wine must to start fermentation?
Free run
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
10 - 14 degrees C
chemicals or blend with low acid/high ph must
41. What type of climate zone produces grapes that are high in acid?
Lactic
cool regions
pressing whole cluster without destemming or crushing
higher pressure and more cycles of pressing
42. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
oxidation
OH (hydroxyl); tannins
chemicals or blend with low acid/high ph must
43. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
varietal flavor - color - and tannin compounds
85 - 90%
total acidity & ph
44. Alcohol has what impact on yeast growth?
oxidation
inhibits
around the time of verasion (when the grapes change colors)
batch & continuous
45. High acid concentrations in fruit are usually caused by what common occurrence?
60% free run; 65% press run
10 - 13%
Harvesting under ripe grapes due to viticultural difficulties - like weather
acid adjustment
46. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
no time in loading & discharging
varietal flavor - color - and tannin compounds
Brix (US) - Baum (France) - Oechsle (Germany)
'green' - 'leafy'
47. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
30 -40 years
oxidation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
48. What are the two key sugars in grapes?
75% must; 16% skins; 4% seeds - 5% stems
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Glucose and Fructose
49. What are the two styles of Burgundy barrels?
varietal flavor - color - and tannin compounds
clears juice from its lees
Traditional and Export
Acetic acid
50. How does the production of late harvest wine differ from normal still wine?
contributes to bouquet
pre-heating grapes or must to enhance low color intensity
higher pressure and more cycles of pressing
7 - 10 years