Test your basic knowledge |

Viniculture

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 fraction if grape weight is in the free run and press run if you are making red wine?
color & tannin extraction
Yeast inhibitors - pasteurization - sterile filtration
60% free run; 65% press run
pre-heating grapes or must to enhance low color intensity

2. What grapes are commonly used in a Bordeaux bottle?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
30 degrees C
1 - 4 hours

3. What media conditions control yeast growth?
85 - 90%
Deep cooling - imposing stress on yeast - adding alcohol
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Bordeaux - and Burgundy

4. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
saccharomyces bayamus
start at verasion and repeat when necessary
mold; all kinds of wine spoilage (micro-organism)

5. Define lees.
color - tannin and body
varietal flavor - color - and tannin compounds
Solid particles suspended in the must after crushing / pressing
oxidation

6. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
vertical basket - horizontal and bladder press
3 - 4mm inside wood's surface
Limousin - Burgundy - Allien - Troncais - and Vosges

7. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
Deep cooling - imposing stress on yeast - adding alcohol
85 - 90%
clears juice from its lees

8. Wine yeasts generally belongs to what genus of yeast?
early racking - early fining - sulfur-dioxide added
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
saccharomyces
OH (hydroxyl); tannins

9. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Carbonic maceration
surplus & deficiency
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

10. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
7 - 10 years
4 tons per acre
pressure level exerted and type of pressure used
9 - 10 years

11. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Traditional and Export
tartaric - malic - citric
around the time of verasion (when the grapes change colors)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

12. What are the two types of acidity problems commonly found in wine?
9
tannins
surplus & deficiency
Ratio of fructose is greater than glucose

13. For how many years can compounds be extracted from a barrel?
Chateau and Export
enzyamatic - in must before fermentation; chemical - during processing and in bottling
acid adjustment
7 - 10 years

14. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Yeast inhibitors - pasteurization - sterile filtration
Lactic
9

15. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Blended with free run - increases color - tannins - complexity
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

16. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
pre-heating grapes or must to enhance low color intensity
Yeast inhibitors - pasteurization - sterile filtration
clarify and aerate
9 - 10 years

17. What are the two styles of Burgundy barrels?
Traditional and Export
Tartaric and Malic
10 - 14 degrees C
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

18. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

19. Which are more easily extracted during fermentation - pigment or tannins?
oxidation
overcoming defects - balancing the wine - enhancing complexity
pigment
Hard-veggie or green flavor

20. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
Light - medium and heavy
slow oxidation; adding oak phenols
at least a month before harvest

21. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressure level exerted and type of pressure used
pressing whole cluster without destemming or crushing
cool regions
Lack of oxygen; lack of nutrition; unviable yeast; low temp

22. What are the three most common still wine bottle shapes used today?
3
Bordeaux - Burgundy - and Alsace
vertical basket - horizontal and bladder press
3 - 4mm inside wood's surface

23. What is a major by-product of MLF?
start at verasion and repeat when necessary
Clarify / aerate wine - separate solids
Acetic acid
Destemming / crushing followed by press or direct pressing of whole clusters

24. What are the two key sugars in grapes?
Hard-veggie or green flavor
Glucose and Fructose
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
water evaporates through barrel more than alcohol

25. What is the importance of humidity in barrel aging above 60% RH?
saccharomyces bayamus
cool regions
alcohol evaporates through barrel wall more than water
no time in loading & discharging

26. What are the two keys stages of berry development?
Destemming / crushing followed by press or direct pressing of whole clusters
Fruit set - Verasion
at least a month before harvest
3 - 4mm inside wood's surface

27. What two container materials must be lined before they can be used to store wine?
concrete - iron
pigment
22 - 30 degrees C; 72 - 86 F
contributes to bouquet

28. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
30 degrees C
pre-heating grapes or must to enhance low color intensity
Traditional and Export

29. What is the desirable bacteria genus for starting MLF in wine?
17 - 20 degrees C
clears juice from its lees
Leuconostoc-oenus
Lactic

30. At what time should irrigation be stopped if dry farming techniques are being used?
total acidity & ph
Tartaric and Malic
at least a month before harvest
pectins

31. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
beginning of fermentation
75% must; 16% skins; 4% seeds - 5% stems
blending

32. Fermented free run is what % of the total wine volume?
85 - 90%
Chateau and Export
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Blended with free run - increases color - tannins - complexity

33. Unfermented free run makes up what % of total extractable juice?
Very early morning until noon
Hard-veggie or green flavor
75 - 85%
75% must; 16% skins; 4% seeds - 5% stems

34. What is the purpose of the crush?
blending with high acid must & ion exchanging
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Break skins to allow release of juice
varietal flavor - color - and tannin compounds

35. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
Chateau and Export
9 - 10 years
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

36. Stabilization is a term used to prevent what from occurring in the bottle?
20% - 40%
cloudiness & settling of particles
oxidation
Leuconostoc-oenus

37. What is the minimum starting temperature for white wine must to start fermentation?
Citric
10 - 14 degrees C
acid adjustment
beginning of fermentation

38. What parameters can be corrected by blending?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Bordeaux - and Burgundy
Limousin - Burgundy - Allien - Troncais - and Vosges

39. What is thermo-vinification?
Harvesting under ripe grapes due to viticultural difficulties - like weather
pre-heating grapes or must to enhance low color intensity
Acetic acid
at least a month before harvest

40. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
quercus suber
Bordeaux - Burgundy - and Alsace
cool regions

41. What are three kinds of batch presses that have historically been used in wine production?
saccharomyces
vertical basket - horizontal and bladder press
cinnamic acid
higher pressure and more cycles of pressing

42. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Yeast inhibitors - pasteurization - sterile filtration
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Air conditioning
drying grapes - noble rot

43. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Free run
mold; all kinds of wine spoilage (micro-organism)
tartaric - malic - citric
10 - 13%

44. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
Tartaric and Malic
3 - 4mm inside wood's surface
bentonite - activated carbon - gelatin - egg whites - PVPP

45. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
75 - 85%
Solid particles suspended in the must after crushing / pressing
Brix (US) - Baum (France) - Oechsle (Germany)
cloudiness & settling of particles

46. How often should long termed cellar wines be re-corked?
75% must; 16% skins; 4% seeds - 5% stems
30 -40 years
Starting might be difficult and it could stop too soon.
vanillic acid and ellagic acid

47. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Yeast inhibitors - pasteurization - sterile filtration
non-flavonoid phenols
total acidity & ph

48. What is the normal starting temperature for red wine must to start fermentation?
batch & continuous
75% must; 16% skins; 4% seeds - 5% stems
22 - 30 degrees C; 72 - 86 F
Citric

49. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
concrete - iron
Brix (US) - Baum (France) - Oechsle (Germany)
surplus & deficiency

50. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
30 -40 years
Free run
9
Citric