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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 objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
blending with high acid must & ion exchanging
60% free run; 70% press run
Tartaric and Malic
2. What are the two major categories into which wine presses are grouped?
Free run
batch & continuous
OH (hydroxyl); tannins
Destemming / crushing followed by press or direct pressing of whole clusters
3. What are the major techniques used for acid correction when it is deficient?
Bordeaux - and Burgundy
Break skins to allow release of juice
blending with high acid must & ion exchanging
start at verasion and repeat when necessary
4. What are common techniques to reduce the acidity of must?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30 -40 years
OH (hydroxyl); tannins
chemicals or blend with low acid/high ph must
5. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
10 - 14 degrees C
protect against oxidation - protect against microbial spoilage
More ripe the fruit - less time required for skin contact
6. What are the five most common grapes used to produce late harvest wines?
Carbonic maceration
contributes to bouquet
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
quercus suber
7. What are three styles of still wine that have at least 1% RS and the range of RS in each?
pressing whole cluster without destemming or crushing
cinnamic acid
non-flavonoid phenols
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
8. When is the best time to add sugar to the must?
total acidity (concentration of acids)
Citric
beginning of fermentation
cloudiness & settling of particles
9. What happens to the sugar concentrations when Botrytis Cinerea occurs?
17 - 20 degrees C
acid adjustment
Ratio of fructose is greater than glucose
quercus suber
10. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Leuconostoc-oenus
at least a month before harvest
OH (hydroxyl); tannins
1 - 4 hours
11. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
clarify and aerate
color & tannin extraction
color - tannin and body
More ripe the fruit - less time required for skin contact
12. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
Solid particles suspended in the must after crushing / pressing
Fruit set - Verasion
60% free run; 70% press run
13. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
10 - 14 degrees C
tannins
Clarify / aerate wine - separate solids
14. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
30 -40 years
up to 24 hours
batch & continuous
15. After the first harvest - how often can the bark be stripped from the oak trees?
1 - 4 hours
non-flavonoid phenols
chaptalization
9 - 10 years
16. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
More ripe the fruit - less time required for skin contact
Glucose and Fructose
mold; all kinds of wine spoilage (micro-organism)
17. Which are more easily extracted during fermentation - pigment or tannins?
60% free run; 70% press run
20% - 40%
46 -57 degrees F
pigment
18. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
chaptalization
saccharomyces bayamus
damage to berries is minimal
19. What is the minimum temp for MLF to occur?
higher pressure and more cycles of pressing
22 - 30 degrees C; 72 - 86 F
saccharomyces bayamus
17 - 20 degrees C
20. Stabilization is a term used to prevent what from occurring in the bottle?
Leuconostoc-oenus
cloudiness & settling of particles
Fruit set - Verasion
Free run
21. What two container materials must be lined before they can be used to store wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blending with high acid must & ion exchanging
Bordeaux - and Burgundy
concrete - iron
22. What are the goals of oak aging wine?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Brix (US) - Baum (France) - Oechsle (Germany)
slow oxidation; adding oak phenols
10 - 14 degrees C
23. What is a major by-product of MLF?
10 - 13%
Acetic acid
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pigment
24. Blending is used in order to achieve what goals?
Citric
overcoming defects - balancing the wine - enhancing complexity
Very early morning until noon
pressure level exerted and type of pressure used
25. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
mold; all kinds of wine spoilage (micro-organism)
Limousin - Burgundy - Allien - Troncais - and Vosges
3 - 4mm inside wood's surface
26. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
75% must; 16% skins; 4% seeds - 5% stems
alcohol evaporates through barrel wall more than water
27. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
no time in loading & discharging
Chardonnay
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
28. What is the oak used in cork production?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
saccharomyces bayamus
bentonite - activated carbon - gelatin - egg whites - PVPP
quercus suber
29. For how many years can compounds be extracted from a barrel?
'green' - 'leafy'
20% - 40%
7 - 10 years
total acidity (concentration of acids)
30. What two countries represent at least 70% of cork production?
Portugal and Spain
1 - 4 hours
Destemming / crushing followed by press or direct pressing of whole clusters
9 - 10 years
31. What are three kinds of batch presses that have historically been used in wine production?
inhibits
Citric
vertical basket - horizontal and bladder press
Hard-veggie or green flavor
32. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
at least a month before harvest
46 -57 degrees F
total acidity & ph
33. What are the main French oak regions?
Hard-veggie or green flavor
surplus & deficiency
pigment
Limousin - Burgundy - Allien - Troncais - and Vosges
34. 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)
color - tannin and body
Ratio of fructose is greater than glucose
non-flavonoid phenols
35. Define lees.
acid adjustment
clarify and aerate
pressure level exerted and type of pressure used
Solid particles suspended in the must after crushing / pressing
36. What are the primary advantages of a continuous press over batch presses?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
pigment
no time in loading & discharging
7 - 10 years
37. What grapes are commonly used in a Bordeaux bottle?
Leuconostoc-oenus
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
3
38. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
7 - 10 years
chaptalization
early racking - early fining - sulfur-dioxide added
39. What is the best method to reduce the acidity of must?
mold; all kinds of wine spoilage (micro-organism)
tartaric
breaks skin's tissue
blending
40. What are the main acids in grapes?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
surplus & deficiency
Tartaric and Malic
contributes to bouquet
41. Wine yeasts generally belongs to what genus of yeast?
Air conditioning
Reduction of malic acid during ripening period
contributes to bouquet
saccharomyces
42. What is the desirable bacteria genus for starting MLF in wine?
Destemming / crushing followed by press or direct pressing of whole clusters
Muscat
Leuconostoc-oenus
'green' - 'leafy'
43. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
Starting might be difficult and it could stop too soon.
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
protect against oxidation - protect against microbial spoilage
44. What is the most practical and most frequent method of correcting acidity in wine?
up to 24 hours
acid adjustment
Separate stems from must
9 - 10 years
45. Fermented free run is what % of the total wine volume?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
start at verasion and repeat when necessary
4 tons per acre
85 - 90%
46. If an age able white wine is being produced what impact does skin contact have?
beginning of fermentation
40 -45 years
Blended with free run - increases color - tannins - complexity
contributes to bouquet
47. What yeast will remain active at high alcohol levels?
Bordeaux - Burgundy - and Alsace
OH (hydroxyl); tannins
46 -57 degrees F
saccharomyces bayamus
48. What is a major advantage and disadvantage to mechanical harvesting?
More ripe the fruit - less time required for skin contact
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
protect cork from cork borers - improve bottle appearance - brand identity
60% free run; 65% press run
49. What acid should not be used to correct acid deficiencies if a MLF is planned?
inhibits
72 - 82 degrees F
Citric
saccharomyces
50. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
blending with high acid must & ion exchanging
cloudiness & settling of particles
Reduction of malic acid during ripening period