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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 term is used to describe the absorption of oxygen that is common in white wine making?
46 -57 degrees F
oxidation
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
no time in loading & discharging
2. What are the two styles of a Bordeaux barrel?
at least a month before harvest
75 - 85%
Chateau and Export
contributes to bouquet
3. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
protect against oxidation - protect against microbial spoilage
1 - 4 hours
Light - medium and heavy
Starting might be difficult and it could stop too soon.
4. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Bordeaux - and Burgundy
5. What is the oak used in cork production?
22 - 30 degrees C; 72 - 86 F
quercus suber
20% - 40%
glycerol; methanol; succinic acid; lactic acid;
6. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
7 - 10 years
9 - 10 years
Solid particles suspended in the must after crushing / pressing
7. What are the primary advantages of a continuous press over batch presses?
72 - 82 degrees F
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
no time in loading & discharging
vertical basket - horizontal and bladder press
8. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
17 - 20 degrees C
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
acid adjustment
9. What two countries represent at least 70% of cork production?
cloudiness & settling of particles
cinnamic acid
Fruit set - Verasion
Portugal and Spain
10. What are the objectives of fining?
Chateau and Export
higher pressure and more cycles of pressing
Clarify / aerate wine - separate solids
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
11. What is the depth of toasting when it is a medium toast?
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12. Wine yeasts generally belongs to what genus of yeast?
pressure level exerted and type of pressure used
saccharomyces
22 - 30 degrees C; 72 - 86 F
30 -40 years
13. What media conditions control yeast growth?
Very early morning until noon
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
tannins
saccharomyces bayamus
14. High acid concentrations in fruit are usually caused by what common occurrence?
Yeast inhibitors - pasteurization - sterile filtration
Harvesting under ripe grapes due to viticultural difficulties - like weather
40 -45 years
saccharomyces
15. Titratable acidity is better known by what name?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
total acidity (concentration of acids)
Free run
75 - 85%
16. Press run is often used in what ways to enrich a final wine?
beginning of fermentation
Blended with free run - increases color - tannins - complexity
pigments - tannins - acidity
non-flavonoid phenols
17. 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
pigments - tannins - acidity
slow oxidation; adding oak phenols
blending
18. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
vanillic acid and ellagic acid
cool regions
9
Pressing whole cluster
19. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Blended with free run - increases color - tannins - complexity
7 - 10 years
4 tons per acre
22 - 30 degrees C; 72 - 86 F
20. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Chardonnay
Reduction of malic acid during ripening period
21. 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;
blending
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
22. What acid should not be used to correct acid deficiencies if a MLF is planned?
Total acidity
Citric
at least a month before harvest
17 - 20 degrees C
23. What fractions of grape weight is in the free run and press run if you are making white wine?
Citric
4 tons per acre
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
60% free run; 70% press run
24. 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
cinnamic acid
17 - 20 degrees C
high
25. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
wood - concrete - iron - plastic - stainless steel
Hard-veggie or green flavor
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Starting might be difficult and it could stop too soon.
26. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Glucose and Fructose
non-flavonoid phenols
40 -45 years
concrete - iron
27. What are two acids most commonly extracted from oak?
7 - 10 years
vanillic acid and ellagic acid
saccharomyces
around the time of verasion (when the grapes change colors)
28. What is the main reason for acid deficiency in must?
Citric
Destemming / crushing followed by press or direct pressing of whole clusters
Muscat
Reduction of malic acid during ripening period
29. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
vanillic acid and ellagic acid
pressing whole cluster without destemming or crushing
early racking - early fining - sulfur-dioxide added
30. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
overcoming defects - balancing the wine - enhancing complexity
concrete - iron
60% free run; 70% press run
31. What is the length of skin contact in white wines if "long contact" occurs?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cloudiness & settling of particles
up to 24 hours
contributes to bouquet
32. 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
3 - 4mm inside wood's surface
tannins
quercus suber
33. Define lees.
Very early morning until noon
60% free run; 70% press run
Solid particles suspended in the must after crushing / pressing
Citric
34. What are five different materials used in storage containers?
clarify and aerate
7 - 10 years
75% must; 16% skins; 4% seeds - 5% stems
wood - concrete - iron - plastic - stainless steel
35. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
'green' - 'leafy'
60% free run; 70% press run
Break skins to allow release of juice
36. What are the two types of acidity problems commonly found in wine?
9
60% free run; 70% press run
wood - concrete - iron - plastic - stainless steel
surplus & deficiency
37. What are five common fining agents used in wine making?
Separate stems from must
bentonite - activated carbon - gelatin - egg whites - PVPP
quercus suber
Leuconostoc-oenus
38. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
4 tons per acre
overcoming defects - balancing the wine - enhancing complexity
75% must; 16% skins; 4% seeds - 5% stems
39. What grapes are commonly used in a Burgundy bottle?
9
60% free run; 65% press run
slow oxidation; adding oak phenols
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
40. Sugar addition is also known by what name?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Very early morning until noon
chaptalization
pigments - tannins - acidity
41. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
total acidity & ph
Bordeaux - and Burgundy
Carbonic maceration
Citric
42. What are the two most common sugars used to increase the sugar content of the must?
color & tannin extraction
cane sugar / grape concentrate
surplus & deficiency
glycerol; methanol; succinic acid; lactic acid;
43. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
10 - 14 degrees C
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Reduction of malic acid during ripening period
OH (hydroxyl); tannins
44. Which are more easily extracted during fermentation - pigment or tannins?
cool regions
saccharomyces bayamus
Chateau and Export
pigment
45. Theoretically - how many degrees can a fermentation rise during fermentation?
85 - 90%
enzyamatic - in must before fermentation; chemical - during processing and in bottling
30 degrees C
Bordeaux - and Burgundy
46. 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
high
batch & continuous
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
47. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Separate stems from must
Deep cooling - imposing stress on yeast - adding alcohol
drying grapes - noble rot
Total acidity
48. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
pressure level exerted and type of pressure used
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
overcoming defects - balancing the wine - enhancing complexity
10 - 13%
49. What are the most common reasons for a stuck fermentation?
Blended with free run - increases color - tannins - complexity
breaks skin's tissue
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Lack of oxygen; lack of nutrition; unviable yeast; low temp
50. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
40 -45 years
non-flavonoid phenols
Destemming / crushing followed by press or direct pressing of whole clusters
Citric