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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. Stabilization is a term used to prevent what from occurring in the bottle?
protect against oxidation - protect against microbial spoilage
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cloudiness & settling of particles
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
2. What two container materials must be lined before they can be used to store wine?
drying grapes - noble rot
concrete - iron
early racking - early fining - sulfur-dioxide added
clarify and aerate
3. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
pigments - tannins - acidity
7 - 10 years
Brix (US) - Baum (France) - Oechsle (Germany)
4. What is the preferred temperature range for red wine making?
72 - 82 degrees F
Fruit set - Verasion
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
clarify and aerate
5. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
pigments - tannins - acidity
cloudiness & settling of particles
blending
6. Alcohol has what impact on yeast growth?
cinnamic acid
cane sugar / grape concentrate
inhibits
damage to berries is minimal
7. What are the two styles of Burgundy barrels?
Traditional and Export
at least a month before harvest
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
75 - 85%
8. What is the overall weight composition of grape clusters?
Light - medium and heavy
Fruit set - Verasion
Air conditioning
75% must; 16% skins; 4% seeds - 5% stems
9. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Clarify / aerate wine - separate solids
cane sugar / grape concentrate
protect cork from cork borers - improve bottle appearance - brand identity
< 50 degrees F
10. Press run is often used in what ways to enrich a final wine?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Blended with free run - increases color - tannins - complexity
Yeast inhibitors - pasteurization - sterile filtration
surplus & deficiency
11. What are the two ways that late harvest grapes concentrate sugar?
vanillic acid and ellagic acid
drying grapes - noble rot
Portugal and Spain
bentonite - activated carbon - gelatin - egg whites - PVPP
12. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Break skins to allow release of juice
higher pressure and more cycles of pressing
start at verasion and repeat when necessary
13. What is the minimum starting temperature for white wine must to start fermentation?
drying grapes - noble rot
non-flavonoid phenols
10 - 14 degrees C
Total acidity
14. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
total acidity (concentration of acids)
slow oxidation; adding oak phenols
vanillic acid and ellagic acid
15. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Harvesting under ripe grapes due to viticultural difficulties - like weather
OH (hydroxyl); tannins
17 - 20 degrees C
Bordeaux - Burgundy - and Alsace
16. What are the two styles of a Bordeaux barrel?
Chateau and Export
Very early morning until noon
Carbonic maceration
blending with high acid must & ion exchanging
17. What is the purpose of de-stemming?
Destemming / crushing followed by press or direct pressing of whole clusters
Bordeaux - Burgundy - and Alsace
Portugal and Spain
Separate stems from must
18. What happens to the sugar concentrations when Botrytis Cinerea occurs?
cinnamic acid
Ratio of fructose is greater than glucose
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
total acidity (concentration of acids)
19. 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?
Citric
color - tannin and body
cool regions
pectins
20. 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
acid adjustment
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cloudiness & settling of particles
21. What is the depth of toasting when it is a medium toast?
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22. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
around the time of verasion (when the grapes change colors)
blending
Starting might be difficult and it could stop too soon.
23. What are the main French oak regions?
concrete - iron
surplus & deficiency
85 - 90%
Limousin - Burgundy - Allien - Troncais - and Vosges
24. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
beginning of fermentation
slow oxidation; adding oak phenols
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
around the time of verasion (when the grapes change colors)
25. When is the best time of day to hand harvest?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Air conditioning
Starting might be difficult and it could stop too soon.
Very early morning until noon
26. In general - which produces better wine - free run or press run?
75% must; 16% skins; 4% seeds - 5% stems
glycerol; methanol; succinic acid; lactic acid;
pre-heating grapes or must to enhance low color intensity
Free run
27. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
'green' - 'leafy'
60% free run; 65% press run
75% must; 16% skins; 4% seeds - 5% stems
28. What is the importance of humidity in barrel aging above 60% RH?
Chardonnay
chaptalization
clarify and aerate
alcohol evaporates through barrel wall more than water
29. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Light - medium and heavy
85 - 90%
'green' - 'leafy'
Carbonic maceration
30. Flavors in wine are basically derived from what acid?
cinnamic acid
cane sugar / grape concentrate
40 -45 years
20% - 40%
31. What grapes are commonly used in a Bordeaux bottle?
saccharomyces bayamus
20% - 40%
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
32. What is the preferred temperature range for white wine making?
46 -57 degrees F
alcohol evaporates through barrel wall more than water
color & tannin extraction
3 - 4mm inside wood's surface
33. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
60% free run; 65% press run
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tartaric
Chateau and Export
34. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Air conditioning
varietal flavor - color - and tannin compounds
wood - concrete - iron - plastic - stainless steel
Brix (US) - Baum (France) - Oechsle (Germany)
35. What acid should not be used to correct acid deficiencies if a MLF is planned?
protect against oxidation - protect against microbial spoilage
Citric
blending
pectins
36. What family of grapes can typically develop bitterness if there is skin contact?
slow oxidation; adding oak phenols
Muscat
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
17 - 20 degrees C
37. What is the length of skin contact in white wines if "short contact" occurs?
bentonite - activated carbon - gelatin - egg whites - PVPP
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
1 - 4 hours
oxidation
38. What is the major advantage of hand harvesting over mechanical harvesting?
Separate stems from must
protect against oxidation - protect against microbial spoilage
damage to berries is minimal
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
39. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
higher pressure and more cycles of pressing
no time in loading & discharging
pectins
40. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
cane sugar / grape concentrate
Deep cooling - imposing stress on yeast - adding alcohol
75 - 85%
10 - 13%
41. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
vanillic acid and ellagic acid
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pressing whole cluster without destemming or crushing
damage to berries is minimal
42. What two countries represent at least 70% of cork production?
2mm inside wood's surface
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
drying grapes - noble rot
Portugal and Spain
43. High acid concentrations in fruit are usually caused by what common occurrence?
total acidity & ph
20% - 40%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Harvesting under ripe grapes due to viticultural difficulties - like weather
44. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
total acidity (concentration of acids)
up to 24 hours
acid adjustment
color & tannin extraction
45. Name three components that are higher in the press run than the free run.
10 - 13%
non-flavonoid phenols
pigments - tannins - acidity
no time in loading & discharging
46. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
10 - 13%
85 - 90%
tannins
47. What are the two most common sugars used to increase the sugar content of the must?
acid adjustment
damage to berries is minimal
cane sugar / grape concentrate
Harvesting under ripe grapes due to viticultural difficulties - like weather
48. Which are more easily extracted during fermentation - pigment or tannins?
pigment
40 -45 years
2mm inside wood's surface
Blended with free run - increases color - tannins - complexity
49. What occurs during racking?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
clarify and aerate
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Bordeaux - Burgundy - and Alsace
50. What are the extracted compounds from oak?
start at verasion and repeat when necessary
pre-heating grapes or must to enhance low color intensity
non-flavonoid phenols
Pressing whole cluster