Test your basic knowledge |

Viniculture

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. Alcohol has what impact on yeast growth?
17 - 20 degrees C
cinnamic acid
inhibits
3 - 4mm inside wood's surface

2. What family of grapes can typically develop bitterness if there is skin contact?
around the time of verasion (when the grapes change colors)
Muscat
concrete - iron
cinnamic acid

3. What is the normal starting temperature for red wine must to start fermentation?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
22 - 30 degrees C; 72 - 86 F
non-flavonoid phenols
30 -40 years

4. What is the purpose of the crush?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
60% free run; 65% press run
Break skins to allow release of juice
20% - 40%

5. What group of compounds give wine color?
breaks skin's tissue
Glucose and Fructose
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cinnamic acid

6. What function does a capsule serve?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
40 -45 years
protect cork from cork borers - improve bottle appearance - brand identity
glycerol; methanol; succinic acid; lactic acid;

7. What are three styles of still wine that have at least 1% RS and the range of RS in each?
2mm inside wood's surface
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
saccharomyces bayamus
higher pressure and more cycles of pressing

8. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
slow oxidation; adding oak phenols
Chardonnay
9
4 tons per acre

9. What are the most common reasons for a stuck fermentation?
3 - 4mm inside wood's surface
60% free run; 70% press run
Starting might be difficult and it could stop too soon.
Lack of oxygen; lack of nutrition; unviable yeast; low temp

10. What are the extracted compounds from oak?
22 - 30 degrees C; 72 - 86 F
pressure level exerted and type of pressure used
Traditional and Export
non-flavonoid phenols

11. When is the best time to add sugar to the must?
Brix (US) - Baum (France) - Oechsle (Germany)
beginning of fermentation
Citric
17 - 20 degrees C

12. What is a major advantage and disadvantage to mechanical harvesting?
pressing whole cluster without destemming or crushing
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Acetic acid
9 - 10 years

13. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
slow oxidation; adding oak phenols
4 tons per acre

14. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Blended with free run - increases color - tannins - complexity
60% free run; 70% press run
Acetic acid
Carbonic maceration

15. What are the two styles of Burgundy barrels?
9
Traditional and Export
beginning of fermentation
Tartaric and Malic

16. What is thermo-vinification?
color & tannin extraction
pre-heating grapes or must to enhance low color intensity
Blended with free run - increases color - tannins - complexity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

17. What fractions of grape weight is in the free run and press run if you are making white wine?
46 -57 degrees F
total acidity & ph
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
60% free run; 70% press run

18. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Leuconostoc-oenus
Air conditioning
wood - concrete - iron - plastic - stainless steel
Yeast inhibitors - pasteurization - sterile filtration

19. What type of climate zone produces grapes that are high in acid?
cool regions
Citric
Clarify / aerate wine - separate solids
85 - 90%

20. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
high
More ripe the fruit - less time required for skin contact
30 -40 years

21. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
vanillic acid and ellagic acid
Separate stems from must
Acetic acid

22. 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)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
non-flavonoid phenols
early racking - early fining - sulfur-dioxide added

23. What is the depth of toasting when it is a heavy toast?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

24. What fraction if grape weight is in the free run and press run if you are making red wine?
saccharomyces bayamus
saccharomyces
60% free run; 65% press run
More ripe the fruit - less time required for skin contact

25. Flavors in wine are basically derived from what acid?
85 - 90%
cinnamic acid
1 - 4 hours
Limousin - Burgundy - Allien - Troncais - and Vosges

26. What media conditions control yeast growth?
Tartaric and Malic
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Muscat

27. What are the primary disadvantages of a continuous press over batch presses?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

28. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
chemicals or blend with low acid/high ph must
pigments - tannins - acidity
Hard-veggie or green flavor
pressing whole cluster without destemming or crushing

29. SO2 is added to barrel maintenance in order to protect it against what two agents?
3
OH (hydroxyl); tannins
no time in loading & discharging
mold; all kinds of wine spoilage (micro-organism)

30. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
glycerol; methanol; succinic acid; lactic acid;
Reduction of malic acid during ripening period
tannins
1 - 4 hours

31. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
tannins
inhibits
cinnamic acid

32. What is the length of skin contact in white wines if "short contact" occurs?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
1 - 4 hours
non-flavonoid phenols
acid adjustment

33. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
non-flavonoid phenols
bentonite - activated carbon - gelatin - egg whites - PVPP
1 - 4 hours

34. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
varietal flavor - color - and tannin compounds
clarify and aerate
tartaric - malic - citric
blending with high acid must & ion exchanging

35. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
water evaporates through barrel more than alcohol
start at verasion and repeat when necessary
saccharomyces bayamus

36. What are the two styles of a Bordeaux barrel?
Chateau and Export
breaks skin's tissue
Portugal and Spain
17 - 20 degrees C

37. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
varietal flavor - color - and tannin compounds
color & tannin extraction
2mm inside wood's surface

38. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
Free run
Bordeaux - and Burgundy
Citric

39. Define lees.
Bordeaux - Burgundy - and Alsace
Solid particles suspended in the must after crushing / pressing
9 - 10 years
pigment

40. What is the main reason for acid deficiency in must?
Limousin - Burgundy - Allien - Troncais - and Vosges
Reduction of malic acid during ripening period
10 - 14 degrees C
up to 24 hours

41. How often should long termed cellar wines be re-corked?
30 -40 years
chaptalization
46 -57 degrees F
9 - 10 years

42. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
75% must; 16% skins; 4% seeds - 5% stems
chaptalization
40 -45 years
Destemming / crushing followed by press or direct pressing of whole clusters

43. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
concrete - iron
breaks skin's tissue
Total acidity

44. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
saccharomyces bayamus
'green' - 'leafy'
pre-heating grapes or must to enhance low color intensity

45. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
damage to berries is minimal
protect against oxidation - protect against microbial spoilage
Bordeaux - Burgundy - and Alsace

46. Blending is used in order to achieve what goals?
no time in loading & discharging
overcoming defects - balancing the wine - enhancing complexity
30 -40 years
10 - 14 degrees C

47. Does ripeness of the fruit have any impact on skin contact in white wine?
Deep cooling - imposing stress on yeast - adding alcohol
More ripe the fruit - less time required for skin contact
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pressing whole cluster without destemming or crushing

48. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Glucose and Fructose
Ratio of fructose is greater than glucose
cool regions
oxidation

49. What are the two key sugars in grapes?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
breaks skin's tissue
Glucose and Fructose
Tartaric and Malic

50. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Clarify / aerate wine - separate solids
cane sugar / grape concentrate
Citric