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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 are common techniques to reduce the acidity of must?
Glucose and Fructose
Air conditioning
drying grapes - noble rot
chemicals or blend with low acid/high ph must
2. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
40 -45 years
cool regions
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
3. What is the minimum starting temperature for white wine must to start fermentation?
Pressing whole cluster
10 - 14 degrees C
75 - 85%
no time in loading & discharging
4. How often should long termed cellar wines be re-corked?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
60% free run; 65% press run
30 -40 years
bentonite - activated carbon - gelatin - egg whites - PVPP
5. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Destemming / crushing followed by press or direct pressing of whole clusters
Hard-veggie or green flavor
bentonite - activated carbon - gelatin - egg whites - PVPP
surface of interior walls
6. What are the primary advantages of a continuous press over batch presses?
acid adjustment
no time in loading & discharging
Lactic
Tartaric and Malic
7. What grapes are commonly used in a Bordeaux bottle?
20% - 40%
tartaric
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
'green' - 'leafy'
8. What two countries represent at least 70% of cork production?
Portugal and Spain
color - tannin and body
7 - 10 years
Yeast inhibitors - pasteurization - sterile filtration
9. What fractions of grape weight is in the free run and press run if you are making white wine?
20% - 40%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
60% free run; 70% press run
no time in loading & discharging
10. In general - which produces better wine - free run or press run?
Citric
color & tannin extraction
Fruit set - Verasion
Free run
11. What are the goals of oak aging wine?
water evaporates through barrel more than alcohol
slow oxidation; adding oak phenols
varietal flavor - color - and tannin compounds
Leuconostoc-oenus
12. What is the depth of toasting when it is a medium toast?
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13. What is the best method to reduce the acidity of must?
blending
Brix (US) - Baum (France) - Oechsle (Germany)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
14. What polyeric compounds tend to cause colloid coagulation in wine?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Very early morning until noon
pectins
saccharomyces bayamus
15. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
Destemming / crushing followed by press or direct pressing of whole clusters
cloudiness & settling of particles
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
16. SO2 is added to barrel maintenance in order to protect it against what two agents?
contributes to bouquet
Hard-veggie or green flavor
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
mold; all kinds of wine spoilage (micro-organism)
17. What is the length of skin contact in white wines if "short contact" occurs?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
saccharomyces
tannins
1 - 4 hours
18. What is the preferred temperature range for red wine making?
protect against oxidation - protect against microbial spoilage
72 - 82 degrees F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
non-flavonoid phenols
19. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Glucose and Fructose
Deep cooling - imposing stress on yeast - adding alcohol
Light - medium and heavy
clears juice from its lees
20. Sugar addition is also known by what name?
chaptalization
higher pressure and more cycles of pressing
Citric
clears juice from its lees
21. What are two acids most commonly extracted from oak?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
vanillic acid and ellagic acid
beginning of fermentation
Reduction of malic acid during ripening period
22. What grapes are commonly used in a Burgundy bottle?
protect against oxidation - protect against microbial spoilage
tartaric - malic - citric
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Clarify / aerate wine - separate solids
23. What is the purpose of racking wine?
vanillic acid and ellagic acid
Traditional and Export
Clarify / aerate wine - separate solids
Destemming / crushing followed by press or direct pressing of whole clusters
24. What are the main French oak regions?
varietal flavor - color - and tannin compounds
Limousin - Burgundy - Allien - Troncais - and Vosges
cloudiness & settling of particles
Acetic acid
25. Wine yeasts generally belongs to what genus of yeast?
Limousin - Burgundy - Allien - Troncais - and Vosges
saccharomyces
Lactic
< 50 degrees F
26. What is the most practical and most frequent method of correcting acidity in wine?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
9 - 10 years
Citric
acid adjustment
27. 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
10 - 13%
protect against oxidation - protect against microbial spoilage
color - tannin and body
28. Does ripeness of the fruit have any impact on skin contact in white wine?
Pressing whole cluster
Brix (US) - Baum (France) - Oechsle (Germany)
clears juice from its lees
More ripe the fruit - less time required for skin contact
29. What is the preferred temperature range for white wine making?
Solid particles suspended in the must after crushing / pressing
46 -57 degrees F
surface of interior walls
Citric
30. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
start at verasion and repeat when necessary
cool regions
Hard-veggie or green flavor
< 50 degrees F
31. What is the normal starting temperature for red wine must to start fermentation?
no time in loading & discharging
22 - 30 degrees C; 72 - 86 F
20% - 40%
Chardonnay
32. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Total acidity
Yeast inhibitors - pasteurization - sterile filtration
Fruit set - Verasion
33. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Bordeaux - and Burgundy
Citric
cloudiness & settling of particles
75 - 85%
34. What are the primary disadvantages of a continuous press over batch presses?
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35. What are the two key sugars in grapes?
Bordeaux - Burgundy - and Alsace
Glucose and Fructose
75 - 85%
4 tons per acre
36. What is the length of skin contact in white wines if "long contact" occurs?
Very early morning until noon
up to 24 hours
alcohol evaporates through barrel wall more than water
Lactic
37. What is the importance of humidity in barrel aging above 60% RH?
7 - 10 years
alcohol evaporates through barrel wall more than water
clears juice from its lees
at least a month before harvest
38. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Leuconostoc-oenus
Pressing whole cluster
OH (hydroxyl); tannins
46 -57 degrees F
39. Press run is often used in what ways to enrich a final wine?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Chateau and Export
Blended with free run - increases color - tannins - complexity
Reduction of malic acid during ripening period
40. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
60% free run; 70% press run
9
pressure level exerted and type of pressure used
Limousin - Burgundy - Allien - Troncais - and Vosges
41. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
vanillic acid and ellagic acid
saccharomyces bayamus
Deep cooling - imposing stress on yeast - adding alcohol
42. Cold stabilization removes what acid in must?
72 - 82 degrees F
Reduction of malic acid during ripening period
tartaric
Hard-veggie or green flavor
43. What media conditions control yeast growth?
Harvesting under ripe grapes due to viticultural difficulties - like weather
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Starting might be difficult and it could stop too soon.
44. What is the purpose of a lees filter?
clears juice from its lees
9
up to 24 hours
3 - 4mm inside wood's surface
45. What are the major techniques used for acid correction when it is deficient?
higher pressure and more cycles of pressing
blending with high acid must & ion exchanging
< 50 degrees F
Tartaric and Malic
46. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
Limousin - Burgundy - Allien - Troncais - and Vosges
OH (hydroxyl); tannins
Pressing whole cluster
47. What are the three most common still wine bottle shapes used today?
no time in loading & discharging
overcoming defects - balancing the wine - enhancing complexity
Bordeaux - Burgundy - and Alsace
40 -45 years
48. What term is used to describe the absorption of oxygen that is common in white wine making?
Hard-veggie or green flavor
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Pressing whole cluster
oxidation
49. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Very early morning until noon
cool regions
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
acid adjustment
50. What are the main acids in grapes?
Tartaric and Malic
slow oxidation; adding oak phenols
breaks skin's tissue
pressing whole cluster without destemming or crushing