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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 the two types of acidity problems commonly found in wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
10 - 13%
surplus & deficiency
cane sugar / grape concentrate
2. After planting - how soon can the first wine cork quality bark be stripped from the tree?
varietal flavor - color - and tannin compounds
damage to berries is minimal
Break skins to allow release of juice
40 -45 years
3. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
chaptalization
pressing whole cluster without destemming or crushing
slow oxidation; adding oak phenols
Starting might be difficult and it could stop too soon.
4. What is the desirable bacteria genus for starting MLF in wine?
oxidation
glycerol; methanol; succinic acid; lactic acid;
Leuconostoc-oenus
breaks skin's tissue
5. What are the two key sugars in grapes?
Glucose and Fructose
drying grapes - noble rot
'green' - 'leafy'
Chateau and Export
6. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
start at verasion and repeat when necessary
Portugal and Spain
Break skins to allow release of juice
7. What are five different materials used in storage containers?
tartaric - malic - citric
wood - concrete - iron - plastic - stainless steel
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
mold; all kinds of wine spoilage (micro-organism)
8. What are the names of the main barrel shapes?
color & tannin extraction
Bordeaux - and Burgundy
varietal flavor - color - and tannin compounds
blending with high acid must & ion exchanging
9. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
no time in loading & discharging
75% must; 16% skins; 4% seeds - 5% stems
pre-heating grapes or must to enhance low color intensity
10. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
Citric
Bordeaux - and Burgundy
quercus suber
11. What is the minimum temp for MLF to occur?
surplus & deficiency
17 - 20 degrees C
up to 24 hours
OH (hydroxyl); tannins
12. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
clarify and aerate
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
13. Define lees.
saccharomyces bayamus
chemicals or blend with low acid/high ph must
Solid particles suspended in the must after crushing / pressing
slow oxidation; adding oak phenols
14. What is the importance of humidity in barrel aging below 60% RH?
quercus suber
water evaporates through barrel more than alcohol
overcoming defects - balancing the wine - enhancing complexity
Very early morning until noon
15. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Glucose and Fructose
breaks skin's tissue
pressing whole cluster without destemming or crushing
16. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
saccharomyces
46 -57 degrees F
Deep cooling - imposing stress on yeast - adding alcohol
17. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Portugal and Spain
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Hard-veggie or green flavor
Blended with free run - increases color - tannins - complexity
18. What occurs during racking?
mold; all kinds of wine spoilage (micro-organism)
clarify and aerate
blending
color & tannin extraction
19. What fraction if grape weight is in the free run and press run if you are making red wine?
Clarify / aerate wine - separate solids
60% free run; 65% press run
clears juice from its lees
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
20. What are the five most common grapes used to produce late harvest wines?
3
Deep cooling - imposing stress on yeast - adding alcohol
Bordeaux - Burgundy - and Alsace
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
21. 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
30 degrees C
Solid particles suspended in the must after crushing / pressing
Acetic acid
22. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
chemicals or blend with low acid/high ph must
< 50 degrees F
higher pressure and more cycles of pressing
3 - 4mm inside wood's surface
23. What are the common practices to inhibit MLF?
Brix (US) - Baum (France) - Oechsle (Germany)
saccharomyces bayamus
early racking - early fining - sulfur-dioxide added
4 tons per acre
24. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
start at verasion and repeat when necessary
chaptalization
cool regions
25. What is the preferred temperature range for red wine making?
beginning of fermentation
72 - 82 degrees F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
22 - 30 degrees C; 72 - 86 F
26. Cold stabilization removes what acid in must?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
tartaric
Citric
Starting might be difficult and it could stop too soon.
27. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
Bordeaux - Burgundy - and Alsace
10 - 13%
75 - 85%
28. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
start at verasion and repeat when necessary
total acidity & ph
surface of interior walls
29. What are three types of toasting?
46 -57 degrees F
Break skins to allow release of juice
Light - medium and heavy
Total acidity
30. 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%
cloudiness & settling of particles
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
enzyamatic - in must before fermentation; chemical - during processing and in bottling
31. What are the three most common still wine bottle shapes used today?
cinnamic acid
pressing whole cluster without destemming or crushing
Bordeaux - Burgundy - and Alsace
clarify and aerate
32. Which are more easily extracted during fermentation - pigment or tannins?
batch & continuous
3
pigments - tannins - acidity
pigment
33. What are the two styles of Burgundy barrels?
chemicals or blend with low acid/high ph must
10 - 14 degrees C
< 50 degrees F
Traditional and Export
34. When is the best time to add sugar to the must?
OH (hydroxyl); tannins
beginning of fermentation
30 -40 years
tartaric - malic - citric
35. What are common techniques to reduce the acidity of must?
Bordeaux - and Burgundy
chemicals or blend with low acid/high ph must
30 degrees C
overcoming defects - balancing the wine - enhancing complexity
36. What are the two acidity parameters that are used to describe the acidity of must?
acid adjustment
non-flavonoid phenols
Total acidity
total acidity & ph
37. What is the common name for a fermentation technique that does not require crushing or de-stemming?
surplus & deficiency
cinnamic acid
pigment
Carbonic maceration
38. What is a major advantage and disadvantage to mechanical harvesting?
Clarify / aerate wine - separate solids
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
20% - 40%
Lactic
39. What is a major by-product of MLF?
Pressing whole cluster
Acetic acid
60% free run; 65% press run
Chardonnay
40. What are the two most common sugars used to increase the sugar content of the must?
inhibits
cane sugar / grape concentrate
72 - 82 degrees F
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
41. Does ripeness of the fruit have any impact on skin contact in white wine?
Air conditioning
More ripe the fruit - less time required for skin contact
oxidation
9
42. What is the depth of toasting when it is a medium toast?
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43. What yeast will remain active at high alcohol levels?
Starting might be difficult and it could stop too soon.
3
60% free run; 65% press run
saccharomyces bayamus
44. What is the length of skin contact in white wines if "long contact" occurs?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
up to 24 hours
start at verasion and repeat when necessary
beginning of fermentation
45. After the first harvest - how often can the bark be stripped from the oak trees?
Light - medium and heavy
Lactic
damage to berries is minimal
9 - 10 years
46. What is the purpose of a lees filter?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pigment
Blended with free run - increases color - tannins - complexity
clears juice from its lees
47. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Free run
40 -45 years
4 tons per acre
Destemming / crushing followed by press or direct pressing of whole clusters
48. High acid concentrations in fruit are usually caused by what common occurrence?
3
cane sugar / grape concentrate
Very early morning until noon
Harvesting under ripe grapes due to viticultural difficulties - like weather
49. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
20% - 40%
bentonite - activated carbon - gelatin - egg whites - PVPP
chaptalization
50. What is the purpose of the crush?
protect against oxidation - protect against microbial spoilage
glycerol; methanol; succinic acid; lactic acid;
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Break skins to allow release of juice