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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 is tonnage per acre that is the break-even point for doing mechanical harvesting?
start at verasion and repeat when necessary
Air conditioning
4 tons per acre
7 - 10 years
2. What is the depth of toasting when it is a medium toast?
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3. What group of compounds give wine color?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Pressing whole cluster
Portugal and Spain
75% must; 16% skins; 4% seeds - 5% stems
4. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
2mm inside wood's surface
Air conditioning
Citric
wood - concrete - iron - plastic - stainless steel
5. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Starting might be difficult and it could stop too soon.
7 - 10 years
surplus & deficiency
10 - 13%
6. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
22 - 30 degrees C; 72 - 86 F
Pressing whole cluster
7. What function does a capsule serve?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
75% must; 16% skins; 4% seeds - 5% stems
color - tannin and body
protect cork from cork borers - improve bottle appearance - brand identity
8. What are the main French oak regions?
85 - 90%
blending
Limousin - Burgundy - Allien - Troncais - and Vosges
quercus suber
9. How often should long termed cellar wines be re-corked?
30 -40 years
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
pressing whole cluster without destemming or crushing
10. What is the normal starting temperature for red wine must to start fermentation?
saccharomyces
Tartaric and Malic
mold; all kinds of wine spoilage (micro-organism)
22 - 30 degrees C; 72 - 86 F
11. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
pigments - tannins - acidity
around the time of verasion (when the grapes change colors)
blending with high acid must & ion exchanging
Break skins to allow release of juice
12. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
color & tannin extraction
water evaporates through barrel more than alcohol
total acidity (concentration of acids)
13. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
color - tannin and body
concrete - iron
9
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
14. What are three kinds of batch presses that have historically been used in wine production?
Fruit set - Verasion
vertical basket - horizontal and bladder press
blending
slow oxidation; adding oak phenols
15. What are the main acids in grapes?
Tartaric and Malic
Free run
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
16. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
quercus suber
Deep cooling - imposing stress on yeast - adding alcohol
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
17. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
Free run
total acidity & ph
breaks skin's tissue
18. What are the three most common still wine bottle shapes used today?
no time in loading & discharging
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Bordeaux - Burgundy - and Alsace
slow oxidation; adding oak phenols
19. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
surplus & deficiency
Break skins to allow release of juice
72 - 82 degrees F
20. What is the length of skin contact in white wines if "short contact" occurs?
Brix (US) - Baum (France) - Oechsle (Germany)
cane sugar / grape concentrate
water evaporates through barrel more than alcohol
1 - 4 hours
21. What are 3 methods to control temperature in wine making?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
overcoming defects - balancing the wine - enhancing complexity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
color & tannin extraction
22. What is the length of skin contact in white wines if "long contact" occurs?
protect cork from cork borers - improve bottle appearance - brand identity
varietal flavor - color - and tannin compounds
up to 24 hours
blending with high acid must & ion exchanging
23. What are the two acidity parameters that are used to describe the acidity of must?
surface of interior walls
Hard-veggie or green flavor
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
total acidity & ph
24. What two countries represent at least 70% of cork production?
glycerol; methanol; succinic acid; lactic acid;
Portugal and Spain
Air conditioning
drying grapes - noble rot
25. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
early racking - early fining - sulfur-dioxide added
Separate stems from must
slow oxidation; adding oak phenols
26. Fermented free run is what % of the total wine volume?
Very early morning until noon
85 - 90%
varietal flavor - color - and tannin compounds
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
27. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
cool regions
clears juice from its lees
non-flavonoid phenols
28. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
cane sugar / grape concentrate
Lack of oxygen; lack of nutrition; unviable yeast; low temp
varietal flavor - color - and tannin compounds
enzyamatic - in must before fermentation; chemical - during processing and in bottling
29. What is a major by-product of MLF?
surplus & deficiency
Muscat
blending with high acid must & ion exchanging
Acetic acid
30. What is the preferred temperature range for white wine making?
Blended with free run - increases color - tannins - complexity
46 -57 degrees F
Deep cooling - imposing stress on yeast - adding alcohol
at least a month before harvest
31. What two container materials must be lined before they can be used to store wine?
Destemming / crushing followed by press or direct pressing of whole clusters
wood - concrete - iron - plastic - stainless steel
concrete - iron
Acetic acid
32. Titratable acidity is better known by what name?
pigment
85 - 90%
total acidity (concentration of acids)
30 -40 years
33. The higher compound levels from the press run are related to what action during the making of the press run?
Traditional and Export
tartaric
pressure level exerted and type of pressure used
concrete - iron
34. What are common techniques to reduce the acidity of must?
start at verasion and repeat when necessary
3 - 4mm inside wood's surface
chemicals or blend with low acid/high ph must
20% - 40%
35. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Brix (US) - Baum (France) - Oechsle (Germany)
22 - 30 degrees C; 72 - 86 F
36. What media conditions control yeast growth?
cinnamic acid
Ratio of fructose is greater than glucose
saccharomyces bayamus
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
37. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Limousin - Burgundy - Allien - Troncais - and Vosges
protect against oxidation - protect against microbial spoilage
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
beginning of fermentation
38. What is the preferred temperature range for red wine making?
72 - 82 degrees F
Pressing whole cluster
concrete - iron
surface of interior walls
39. After planting - how soon can the first wine cork quality bark be stripped from the tree?
60% free run; 65% press run
vanillic acid and ellagic acid
40 -45 years
vertical basket - horizontal and bladder press
40. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
7 - 10 years
blending
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Yeast inhibitors - pasteurization - sterile filtration
41. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Citric
Brix (US) - Baum (France) - Oechsle (Germany)
alcohol evaporates through barrel wall more than water
Acetic acid
42. What polyeric compounds tend to cause colloid coagulation in wine?
mold; all kinds of wine spoilage (micro-organism)
72 - 82 degrees F
color - tannin and body
pectins
43. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
mold; all kinds of wine spoilage (micro-organism)
Blended with free run - increases color - tannins - complexity
Bordeaux - Burgundy - and Alsace
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
44. Alcohol has what impact on yeast growth?
inhibits
glycerol; methanol; succinic acid; lactic acid;
Air conditioning
enzyamatic - in must before fermentation; chemical - during processing and in bottling
45. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
no time in loading & discharging
vertical basket - horizontal and bladder press
'green' - 'leafy'
46. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
up to 24 hours
total acidity (concentration of acids)
cane sugar / grape concentrate
47. What is the best method to reduce the acidity of must?
blending
Pressing whole cluster
60% free run; 70% press run
damage to berries is minimal
48. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
10 - 14 degrees C
Deep cooling - imposing stress on yeast - adding alcohol
concrete - iron
vertical basket - horizontal and bladder press
49. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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50. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
85 - 90%
protect against oxidation - protect against microbial spoilage
Total acidity