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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. The higher compound levels from the press run are related to what action during the making of the press run?
2mm inside wood's surface
Bordeaux - Burgundy - and Alsace
pressure level exerted and type of pressure used
Pressing whole cluster
2. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
no time in loading & discharging
clarify and aerate
Hard-veggie or green flavor
3. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
pectins
blending
Very early morning until noon
4. What is the purpose of the crush?
mold; all kinds of wine spoilage (micro-organism)
Break skins to allow release of juice
no time in loading & discharging
Lack of oxygen; lack of nutrition; unviable yeast; low temp
5. After planting - how soon can the first wine cork quality bark be stripped from the tree?
10 - 13%
40 -45 years
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
60% free run; 70% press run
6. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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7. What is the depth of toasting when it is a light toast?
surface of interior walls
75 - 85%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
10 - 14 degrees C
8. 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)
Reduction of malic acid during ripening period
Pressing whole cluster
tannins
9. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
higher pressure and more cycles of pressing
Break skins to allow release of juice
varietal flavor - color - and tannin compounds
chemicals or blend with low acid/high ph must
10. How does the production of late harvest wine differ from normal still wine?
Harvesting under ripe grapes due to viticultural difficulties - like weather
higher pressure and more cycles of pressing
Total acidity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
11. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
< 50 degrees F
17 - 20 degrees C
wood - concrete - iron - plastic - stainless steel
12. What is the purpose of a lees filter?
clears juice from its lees
color - tannin and body
Glucose and Fructose
vanillic acid and ellagic acid
13. What is the overall weight composition of grape clusters?
Harvesting under ripe grapes due to viticultural difficulties - like weather
75% must; 16% skins; 4% seeds - 5% stems
Air conditioning
concrete - iron
14. Does ripeness of the fruit have any impact on skin contact in white wine?
cinnamic acid
More ripe the fruit - less time required for skin contact
< 50 degrees F
chaptalization
15. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Portugal and Spain
3
around the time of verasion (when the grapes change colors)
Light - medium and heavy
16. What are three types of toasting?
bentonite - activated carbon - gelatin - egg whites - PVPP
tannins
17 - 20 degrees C
Light - medium and heavy
17. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Separate stems from must
Very early morning until noon
mold; all kinds of wine spoilage (micro-organism)
18. Flavors in wine are basically derived from what acid?
clarify and aerate
cinnamic acid
drying grapes - noble rot
46 -57 degrees F
19. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
beginning of fermentation
Carbonic maceration
20. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
'green' - 'leafy'
Harvesting under ripe grapes due to viticultural difficulties - like weather
batch & continuous
21. What are the extracted compounds from oak?
non-flavonoid phenols
3
75 - 85%
varietal flavor - color - and tannin compounds
22. What is the importance of humidity in barrel aging above 60% RH?
pigment
start at verasion and repeat when necessary
alcohol evaporates through barrel wall more than water
Leuconostoc-oenus
23. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
blending with high acid must & ion exchanging
Solid particles suspended in the must after crushing / pressing
color & tannin extraction
24. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
tannins
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Separate stems from must
glycerol; methanol; succinic acid; lactic acid;
25. What is the main reason for acid deficiency in must?
at least a month before harvest
Limousin - Burgundy - Allien - Troncais - and Vosges
Reduction of malic acid during ripening period
75 - 85%
26. Fermented free run is what % of the total wine volume?
9
85 - 90%
tannins
breaks skin's tissue
27. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
total acidity & ph
Traditional and Export
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
28. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Citric
Hard-veggie or green flavor
20% - 40%
slow oxidation; adding oak phenols
29. What are the main French oak regions?
up to 24 hours
Limousin - Burgundy - Allien - Troncais - and Vosges
Hard-veggie or green flavor
pigment
30. Phenolic extraction is greatest at low or high must temperatures?
Glucose and Fructose
high
tartaric - malic - citric
contributes to bouquet
31. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
wood - concrete - iron - plastic - stainless steel
Glucose and Fructose
at least a month before harvest
32. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
1 - 4 hours
Air conditioning
20% - 40%
contributes to bouquet
33. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Citric
pressure level exerted and type of pressure used
Pressing whole cluster
34. What is the preferred temperature range for white wine making?
46 -57 degrees F
Reduction of malic acid during ripening period
More ripe the fruit - less time required for skin contact
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
35. Unfermented free run makes up what % of total extractable juice?
inhibits
surplus & deficiency
75 - 85%
Lactic
36. What are three kinds of batch presses that have historically been used in wine production?
10 - 13%
Tartaric and Malic
vertical basket - horizontal and bladder press
Limousin - Burgundy - Allien - Troncais - and Vosges
37. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
breaks skin's tissue
start at verasion and repeat when necessary
9
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
38. What term is used to describe the absorption of oxygen that is common in white wine making?
Traditional and Export
Lack of oxygen; lack of nutrition; unviable yeast; low temp
oxidation
Ratio of fructose is greater than glucose
39. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Muscat
30 degrees C
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
< 50 degrees F
40. What is the preferred temperature range for red wine making?
blending with high acid must & ion exchanging
72 - 82 degrees F
30 -40 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
41. What are the common practices to inhibit MLF?
60% free run; 70% press run
85 - 90%
early racking - early fining - sulfur-dioxide added
< 50 degrees F
42. What type of climate zone produces grapes that are high in acid?
cool regions
up to 24 hours
Leuconostoc-oenus
More ripe the fruit - less time required for skin contact
43. In general - which produces better wine - free run or press run?
75 - 85%
Free run
chaptalization
up to 24 hours
44. What is the purpose of de-stemming?
blending with high acid must & ion exchanging
Portugal and Spain
Separate stems from must
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
45. What is the importance of humidity in barrel aging below 60% RH?
tartaric
water evaporates through barrel more than alcohol
drying grapes - noble rot
slow oxidation; adding oak phenols
46. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
1 - 4 hours
cool regions
10 - 13%
blending
47. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Air conditioning
color & tannin extraction
9
enzyamatic - in must before fermentation; chemical - during processing and in bottling
48. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pigments - tannins - acidity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
More ripe the fruit - less time required for skin contact
49. What are common techniques to reduce the acidity of must?
chaptalization
OH (hydroxyl); tannins
chemicals or blend with low acid/high ph must
contributes to bouquet
50. What are the five most common grapes used to produce late harvest wines?
30 -40 years
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
22 - 30 degrees C; 72 - 86 F
4 tons per acre