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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. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
1 - 4 hours
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Deep cooling - imposing stress on yeast - adding alcohol
2. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Traditional and Export
tartaric
batch & continuous
10 - 13%
3. For how many years can compounds be extracted from a barrel?
concrete - iron
More ripe the fruit - less time required for skin contact
Acetic acid
7 - 10 years
4. What are the primary disadvantages of a continuous press over batch presses?
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5. What are the two styles of a Bordeaux barrel?
varietal flavor - color - and tannin compounds
Chateau and Export
up to 24 hours
60% free run; 70% press run
6. What are the two major categories into which wine presses are grouped?
no time in loading & discharging
batch & continuous
cloudiness & settling of particles
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
7. What is the length of skin contact in white wines if "long contact" occurs?
non-flavonoid phenols
up to 24 hours
Chateau and Export
high
8. What grapes are commonly used in a flute/Alsace bottle?
tannins
Total acidity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Break skins to allow release of juice
9. In what grape is some skin contact almost always used during white wine making?
protect cork from cork borers - improve bottle appearance - brand identity
no time in loading & discharging
Chardonnay
blending
10. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
2mm inside wood's surface
Deep cooling - imposing stress on yeast - adding alcohol
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pectins
11. What is the depth of toasting when it is a light toast?
surface of interior walls
Tartaric and Malic
< 50 degrees F
Pressing whole cluster
12. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
17 - 20 degrees C
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
13. What is the minimum temp for MLF to occur?
17 - 20 degrees C
75 - 85%
around the time of verasion (when the grapes change colors)
damage to berries is minimal
14. What is the preferred temperature range for red wine making?
72 - 82 degrees F
cinnamic acid
10 - 14 degrees C
blending with high acid must & ion exchanging
15. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
Free run
breaks skin's tissue
Glucose and Fructose
16. What fraction if grape weight is in the free run and press run if you are making red wine?
quercus suber
60% free run; 65% press run
Fruit set - Verasion
10 - 13%
17. What grapes are commonly used in a Burgundy bottle?
blending with high acid must & ion exchanging
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Brix (US) - Baum (France) - Oechsle (Germany)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
18. Wine yeasts generally belongs to what genus of yeast?
20% - 40%
saccharomyces
pigment
around the time of verasion (when the grapes change colors)
19. How does the production of late harvest wine differ from normal still wine?
75 - 85%
higher pressure and more cycles of pressing
wood - concrete - iron - plastic - stainless steel
85 - 90%
20. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
mold; all kinds of wine spoilage (micro-organism)
Fruit set - Verasion
75% must; 16% skins; 4% seeds - 5% stems
Hard-veggie or green flavor
21. What is a major by-product of MLF?
glycerol; methanol; succinic acid; lactic acid;
water evaporates through barrel more than alcohol
Acetic acid
Leuconostoc-oenus
22. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
Chateau and Export
40 -45 years
cool regions
23. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
20% - 40%
contributes to bouquet
vertical basket - horizontal and bladder press
protect against oxidation - protect against microbial spoilage
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?
vertical basket - horizontal and bladder press
Portugal and Spain
Citric
Lack of oxygen; lack of nutrition; unviable yeast; low temp
26. What are the two ways that late harvest grapes concentrate sugar?
inhibits
drying grapes - noble rot
blending with high acid must & ion exchanging
Brix (US) - Baum (France) - Oechsle (Germany)
27. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
at least a month before harvest
vanillic acid and ellagic acid
batch & continuous
28. What is the purpose of a lees filter?
clears juice from its lees
72 - 82 degrees F
10 - 13%
overcoming defects - balancing the wine - enhancing complexity
29. Phenolic extraction is greatest at low or high must temperatures?
1 - 4 hours
high
breaks skin's tissue
Free run
30. When is the best time to add sugar to the must?
beginning of fermentation
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Blended with free run - increases color - tannins - complexity
tartaric - malic - citric
31. What is the depth of toasting when it is a heavy toast?
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32. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
batch & continuous
non-flavonoid phenols
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
10 - 13%
33. What polyeric compounds tend to cause colloid coagulation in wine?
Carbonic maceration
damage to berries is minimal
non-flavonoid phenols
pectins
34. Blending is used in order to achieve what goals?
cool regions
Starting might be difficult and it could stop too soon.
tartaric - malic - citric
overcoming defects - balancing the wine - enhancing complexity
35. What are the two types of acidity problems commonly found in wine?
75% must; 16% skins; 4% seeds - 5% stems
surplus & deficiency
higher pressure and more cycles of pressing
Air conditioning
36. How often should long termed cellar wines be re-corked?
30 -40 years
Portugal and Spain
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pre-heating grapes or must to enhance low color intensity
37. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
3
17 - 20 degrees C
Brix (US) - Baum (France) - Oechsle (Germany)
38. Which are more easily extracted during fermentation - pigment or tannins?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pigment
More ripe the fruit - less time required for skin contact
total acidity (concentration of acids)
39. What occurs during racking?
tartaric - malic - citric
clears juice from its lees
clarify and aerate
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
40. When is the best time of day to hand harvest?
breaks skin's tissue
Very early morning until noon
varietal flavor - color - and tannin compounds
alcohol evaporates through barrel wall more than water
41. What are the major techniques used for acid correction when it is deficient?
alcohol evaporates through barrel wall more than water
blending with high acid must & ion exchanging
protect against oxidation - protect against microbial spoilage
total acidity (concentration of acids)
42. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
pigments - tannins - acidity
pre-heating grapes or must to enhance low color intensity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
tartaric - malic - citric
43. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
tartaric - malic - citric
3 - 4mm inside wood's surface
< 50 degrees F
72 - 82 degrees F
44. 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
Pressing whole cluster
Lactic
3 - 4mm inside wood's surface
45. Alcohol has what impact on yeast growth?
Brix (US) - Baum (France) - Oechsle (Germany)
Clarify / aerate wine - separate solids
higher pressure and more cycles of pressing
inhibits
46. Unfermented free run makes up what % of total extractable juice?
alcohol evaporates through barrel wall more than water
color - tannin and body
75 - 85%
Chardonnay
47. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
saccharomyces bayamus
Air conditioning
early racking - early fining - sulfur-dioxide added
48. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
color - tannin and body
Chateau and Export
Brix (US) - Baum (France) - Oechsle (Germany)
49. What is a major advantage and disadvantage to mechanical harvesting?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Reduction of malic acid during ripening period
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
saccharomyces bayamus
50. What are the objectives of fining?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
75% must; 16% skins; 4% seeds - 5% stems
22 - 30 degrees C; 72 - 86 F