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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 two countries represent at least 70% of cork production?
Portugal and Spain
Traditional and Export
pressure level exerted and type of pressure used
Limousin - Burgundy - Allien - Troncais - and Vosges
2. What acid should not be used to correct acid deficiencies if a MLF is planned?
pigments - tannins - acidity
Citric
22 - 30 degrees C; 72 - 86 F
Harvesting under ripe grapes due to viticultural difficulties - like weather
3. Alcohol has what impact on yeast growth?
acid adjustment
9
around the time of verasion (when the grapes change colors)
inhibits
4. For how many years can compounds be extracted from a barrel?
surface of interior walls
Destemming / crushing followed by press or direct pressing of whole clusters
Break skins to allow release of juice
7 - 10 years
5. What are the goals of oak aging wine?
Ratio of fructose is greater than glucose
tannins
slow oxidation; adding oak phenols
Limousin - Burgundy - Allien - Troncais - and Vosges
6. What group of compounds give wine color?
Tartaric and Malic
Lack of oxygen; lack of nutrition; unviable yeast; low temp
OH (hydroxyl); tannins
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
7. Flavors in wine are basically derived from what acid?
75 - 85%
Break skins to allow release of juice
cinnamic acid
pigment
8. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
wood - concrete - iron - plastic - stainless steel
cinnamic acid
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Citric
9. What is a major by-product of MLF?
Clarify / aerate wine - separate solids
pressing whole cluster without destemming or crushing
Acetic acid
pre-heating grapes or must to enhance low color intensity
10. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
breaks skin's tissue
Reduction of malic acid during ripening period
Carbonic maceration
11. What is the oak used in cork production?
clarify and aerate
75 - 85%
quercus suber
oxidation
12. Fermented free run is what % of the total wine volume?
water evaporates through barrel more than alcohol
protect cork from cork borers - improve bottle appearance - brand identity
85 - 90%
quercus suber
13. Define lees.
cinnamic acid
pressing whole cluster without destemming or crushing
30 -40 years
Solid particles suspended in the must after crushing / pressing
14. What are two types of oxidation that occur in wine making and when do they occur?
75 - 85%
saccharomyces
beginning of fermentation
enzyamatic - in must before fermentation; chemical - during processing and in bottling
15. What is thermo-vinification?
slow oxidation; adding oak phenols
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
cloudiness & settling of particles
pre-heating grapes or must to enhance low color intensity
16. What is the most practical and most frequent method of correcting acidity in wine?
Blended with free run - increases color - tannins - complexity
Brix (US) - Baum (France) - Oechsle (Germany)
beginning of fermentation
acid adjustment
17. What is the purpose of the crush?
breaks skin's tissue
pigment
Citric
Break skins to allow release of juice
18. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Pressing whole cluster
Total acidity
concrete - iron
9 - 10 years
19. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
oxidation
Harvesting under ripe grapes due to viticultural difficulties - like weather
Separate stems from must
20. SO2 is added to barrel maintenance in order to protect it against what two agents?
60% free run; 65% press run
vertical basket - horizontal and bladder press
enzyamatic - in must before fermentation; chemical - during processing and in bottling
mold; all kinds of wine spoilage (micro-organism)
21. When is the best time to add sugar to the must?
Separate stems from must
Citric
beginning of fermentation
pre-heating grapes or must to enhance low color intensity
22. What are the most common reasons for a stuck fermentation?
bentonite - activated carbon - gelatin - egg whites - PVPP
Bordeaux - and Burgundy
Lack of oxygen; lack of nutrition; unviable yeast; low temp
protect cork from cork borers - improve bottle appearance - brand identity
23. 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
pigments - tannins - acidity
mold; all kinds of wine spoilage (micro-organism)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
24. What are the names of the main barrel shapes?
drying grapes - noble rot
46 -57 degrees F
blending
Bordeaux - and Burgundy
25. Stabilization is a term used to prevent what from occurring in the bottle?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
beginning of fermentation
cloudiness & settling of particles
Harvesting under ripe grapes due to viticultural difficulties - like weather
26. What are the five most common grapes used to produce late harvest wines?
pre-heating grapes or must to enhance low color intensity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
60% free run; 65% press run
varietal flavor - color - and tannin compounds
27. What is the purpose of de-stemming?
Separate stems from must
cane sugar / grape concentrate
'green' - 'leafy'
< 50 degrees F
28. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
Leuconostoc-oenus
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
30 degrees C
29. In general - which produces better wine - free run or press run?
at least a month before harvest
high
Free run
Reduction of malic acid during ripening period
30. What are the two styles of Burgundy barrels?
3
3 - 4mm inside wood's surface
Traditional and Export
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
31. Phenolic extraction is greatest at low or high must temperatures?
clears juice from its lees
high
30 -40 years
water evaporates through barrel more than alcohol
32. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
vanillic acid and ellagic acid
40 -45 years
Air conditioning
33. Press run is often used in what ways to enrich a final wine?
saccharomyces
10 - 14 degrees C
9
Blended with free run - increases color - tannins - complexity
34. What is the length of skin contact in white wines if "short contact" occurs?
Clarify / aerate wine - separate solids
1 - 4 hours
surplus & deficiency
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
35. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
60% free run; 65% press run
Pressing whole cluster
Leuconostoc-oenus
36. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
pre-heating grapes or must to enhance low color intensity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
75 - 85%
37. What happens to the sugar concentrations when Botrytis Cinerea occurs?
oxidation
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Break skins to allow release of juice
Ratio of fructose is greater than glucose
38. What grapes are commonly used in a Burgundy bottle?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
blending
39. What is the common name for a fermentation technique that does not require crushing or de-stemming?
no time in loading & discharging
Carbonic maceration
blending
chaptalization
40. What is the purpose of racking wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Clarify / aerate wine - separate solids
Acetic acid
41. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Tartaric and Malic
wood - concrete - iron - plastic - stainless steel
< 50 degrees F
30 degrees C
42. What is the importance of humidity in barrel aging above 60% RH?
clears juice from its lees
Clarify / aerate wine - separate solids
alcohol evaporates through barrel wall more than water
glycerol; methanol; succinic acid; lactic acid;
43. What are the major techniques used for acid correction when it is deficient?
Chateau and Export
blending with high acid must & ion exchanging
overcoming defects - balancing the wine - enhancing complexity
Leuconostoc-oenus
44. What yeast will remain active at high alcohol levels?
Glucose and Fructose
Starting might be difficult and it could stop too soon.
saccharomyces bayamus
pigments - tannins - acidity
45. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
color & tannin extraction
beginning of fermentation
chaptalization
46. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
drying grapes - noble rot
blending with high acid must & ion exchanging
Leuconostoc-oenus
around the time of verasion (when the grapes change colors)
47. What are the two keys stages of berry development?
Bordeaux - and Burgundy
Yeast inhibitors - pasteurization - sterile filtration
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Fruit set - Verasion
48. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
49. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
tartaric
Hard-veggie or green flavor
clarify and aerate
50. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
46 -57 degrees F
Reduction of malic acid during ripening period
glycerol; methanol; succinic acid; lactic acid;
3