SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 is the common name for a fermentation technique that does not require crushing or de-stemming?
60% free run; 65% press run
Free run
Carbonic maceration
oxidation
2. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
bentonite - activated carbon - gelatin - egg whites - PVPP
wood - concrete - iron - plastic - stainless steel
pressing whole cluster without destemming or crushing
9 - 10 years
3. Press run is often used in what ways to enrich a final wine?
up to 24 hours
Blended with free run - increases color - tannins - complexity
concrete - iron
Starting might be difficult and it could stop too soon.
4. What are the most common reasons for a stuck fermentation?
75% must; 16% skins; 4% seeds - 5% stems
protect cork from cork borers - improve bottle appearance - brand identity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
'green' - 'leafy'
5. What are the two styles of Burgundy barrels?
Free run
cane sugar / grape concentrate
Light - medium and heavy
Traditional and Export
6. Flavors in wine are basically derived from what acid?
cinnamic acid
72 - 82 degrees F
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
75 - 85%
7. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
75 - 85%
around the time of verasion (when the grapes change colors)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Yeast inhibitors - pasteurization - sterile filtration
8. 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
9. What are two types of oxidation that occur in wine making and when do they occur?
water evaporates through barrel more than alcohol
oxidation
surface of interior walls
enzyamatic - in must before fermentation; chemical - during processing and in bottling
10. What are the main acids in grapes?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Tartaric and Malic
Hard-veggie or green flavor
Free run
11. Name three components that are higher in the press run than the free run.
Break skins to allow release of juice
pigments - tannins - acidity
total acidity & ph
up to 24 hours
12. Stabilization is a term used to prevent what from occurring in the bottle?
Muscat
cloudiness & settling of particles
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
protect against oxidation - protect against microbial spoilage
13. The higher compound levels from the press run are related to what action during the making of the press run?
30 -40 years
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pressure level exerted and type of pressure used
Pressing whole cluster
14. What are the two styles of a Bordeaux barrel?
7 - 10 years
no time in loading & discharging
Chateau and Export
Solid particles suspended in the must after crushing / pressing
15. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
surface of interior walls
clears juice from its lees
Citric
Pressing whole cluster
16. Which are more easily extracted during fermentation - pigment or tannins?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
9
Separate stems from must
pigment
17. What is the preferred temperature range for red wine making?
at least a month before harvest
pre-heating grapes or must to enhance low color intensity
More ripe the fruit - less time required for skin contact
72 - 82 degrees F
18. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
high
Break skins to allow release of juice
Hard-veggie or green flavor
19. What fraction if grape weight is in the free run and press run if you are making red wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
slow oxidation; adding oak phenols
60% free run; 65% press run
blending
20. Alcohol has what impact on yeast growth?
inhibits
Chardonnay
enzyamatic - in must before fermentation; chemical - during processing and in bottling
saccharomyces
21. What acid should not be used to correct acid deficiencies if a MLF is planned?
4 tons per acre
Citric
Lack of oxygen; lack of nutrition; unviable yeast; low temp
More ripe the fruit - less time required for skin contact
22. What is the purpose of a lees filter?
clears juice from its lees
concrete - iron
total acidity (concentration of acids)
Lactic
23. Sugar addition is also known by what name?
chaptalization
75% must; 16% skins; 4% seeds - 5% stems
saccharomyces bayamus
Traditional and Export
24. 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%
Citric
72 - 82 degrees F
chemicals or blend with low acid/high ph must
25. SO2 is added to barrel maintenance in order to protect it against what two agents?
no time in loading & discharging
overcoming defects - balancing the wine - enhancing complexity
Clarify / aerate wine - separate solids
mold; all kinds of wine spoilage (micro-organism)
26. What is the purpose of the crush?
Break skins to allow release of juice
4 tons per acre
early racking - early fining - sulfur-dioxide added
40 -45 years
27. What is the minimum starting temperature for white wine must to start fermentation?
varietal flavor - color - and tannin compounds
drying grapes - noble rot
no time in loading & discharging
10 - 14 degrees C
28. What grapes are commonly used in a Burgundy bottle?
at least a month before harvest
Muscat
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
< 50 degrees F
29. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Air conditioning
Hard-veggie or green flavor
slow oxidation; adding oak phenols
vertical basket - horizontal and bladder press
30. What is a major by-product of MLF?
Leuconostoc-oenus
wood - concrete - iron - plastic - stainless steel
Acetic acid
Glucose and Fructose
31. What is the depth of toasting when it is a light toast?
concrete - iron
surface of interior walls
Brix (US) - Baum (France) - Oechsle (Germany)
Deep cooling - imposing stress on yeast - adding alcohol
32. What grapes are commonly used in a Bordeaux bottle?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
higher pressure and more cycles of pressing
oxidation
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
33. Unfermented free run makes up what % of total extractable juice?
75 - 85%
Very early morning until noon
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Hard-veggie or green flavor
34. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Traditional and Export
damage to berries is minimal
slow oxidation; adding oak phenols
Starting might be difficult and it could stop too soon.
35. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
cane sugar / grape concentrate
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pre-heating grapes or must to enhance low color intensity
36. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Ratio of fructose is greater than glucose
85 - 90%
chaptalization
10 - 13%
37. Cold stabilization removes what acid in must?
pressing whole cluster without destemming or crushing
tartaric
30 -40 years
Citric
38. In general - which produces better wine - free run or press run?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
60% free run; 65% press run
Bordeaux - Burgundy - and Alsace
Free run
39. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
9 - 10 years
Brix (US) - Baum (France) - Oechsle (Germany)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pressure level exerted and type of pressure used
40. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
chaptalization
4 tons per acre
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
30 degrees C
41. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
'green' - 'leafy'
non-flavonoid phenols
protect cork from cork borers - improve bottle appearance - brand identity
42. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
9 - 10 years
pressure level exerted and type of pressure used
cane sugar / grape concentrate
43. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
75% must; 16% skins; 4% seeds - 5% stems
Hard-veggie or green flavor
9
44. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
cinnamic acid
clears juice from its lees
vanillic acid and ellagic acid
45. What grapes are commonly used in a flute/Alsace bottle?
Destemming / crushing followed by press or direct pressing of whole clusters
Total acidity
Citric
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
46. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
Chardonnay
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
tartaric
47. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
damage to berries is minimal
tannins
Citric
48. 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
Traditional and Export
Leuconostoc-oenus
75% must; 16% skins; 4% seeds - 5% stems
49. For how many years can compounds be extracted from a barrel?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
7 - 10 years
20% - 40%
60% free run; 70% press run
50. What is the overall weight composition of grape clusters?
contributes to bouquet
More ripe the fruit - less time required for skin contact
high
75% must; 16% skins; 4% seeds - 5% stems