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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 the normal starting temperature for red wine must to start fermentation?
quercus suber
10 - 13%
22 - 30 degrees C; 72 - 86 F
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
2. What is the importance of humidity in barrel aging below 60% RH?
85 - 90%
Blended with free run - increases color - tannins - complexity
water evaporates through barrel more than alcohol
Harvesting under ripe grapes due to viticultural difficulties - like weather
3. Theoretically - how many degrees can a fermentation rise during fermentation?
non-flavonoid phenols
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
damage to berries is minimal
30 degrees C
4. At what time should irrigation be stopped if dry farming techniques are being used?
17 - 20 degrees C
10 - 14 degrees C
higher pressure and more cycles of pressing
at least a month before harvest
5. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
chemicals or blend with low acid/high ph must
color & tannin extraction
bentonite - activated carbon - gelatin - egg whites - PVPP
start at verasion and repeat when necessary
6. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
vertical basket - horizontal and bladder press
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
bentonite - activated carbon - gelatin - egg whites - PVPP
Starting might be difficult and it could stop too soon.
7. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pressing whole cluster without destemming or crushing
More ripe the fruit - less time required for skin contact
Clarify / aerate wine - separate solids
8. Does ripeness of the fruit have any impact on skin contact in white wine?
46 -57 degrees F
pressure level exerted and type of pressure used
More ripe the fruit - less time required for skin contact
3 - 4mm inside wood's surface
9. When is the best time to add sugar to the must?
Clarify / aerate wine - separate solids
pre-heating grapes or must to enhance low color intensity
surface of interior walls
beginning of fermentation
10. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
tannins
wood - concrete - iron - plastic - stainless steel
color & tannin extraction
11. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
batch & continuous
Hard-veggie or green flavor
Yeast inhibitors - pasteurization - sterile filtration
12. What is a major by-product of MLF?
higher pressure and more cycles of pressing
Acetic acid
Break skins to allow release of juice
Portugal and Spain
13. What is the depth of toasting when it is a light toast?
Traditional and Export
inhibits
Solid particles suspended in the must after crushing / pressing
surface of interior walls
14. Which are more easily extracted during fermentation - pigment or tannins?
'green' - 'leafy'
3 - 4mm inside wood's surface
pigment
varietal flavor - color - and tannin compounds
15. What is a major advantage and disadvantage to mechanical harvesting?
3 - 4mm inside wood's surface
85 - 90%
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Glucose and Fructose
16. What are the five most common grapes used to produce late harvest wines?
vertical basket - horizontal and bladder press
bentonite - activated carbon - gelatin - egg whites - PVPP
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
clarify and aerate
17. What is the desirable bacteria genus for starting MLF in wine?
Traditional and Export
Leuconostoc-oenus
water evaporates through barrel more than alcohol
protect cork from cork borers - improve bottle appearance - brand identity
18. In what grape is some skin contact almost always used during white wine making?
Chateau and Export
Chardonnay
wood - concrete - iron - plastic - stainless steel
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
19. What acid should not be used to correct acid deficiencies if a MLF is planned?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Citric
10 - 14 degrees C
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
20. Flavors in wine are basically derived from what acid?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
3 - 4mm inside wood's surface
oxidation
cinnamic acid
21. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
60% free run; 70% press run
60% free run; 65% press run
20% - 40%
22. What media conditions control yeast growth?
vertical basket - horizontal and bladder press
blending with high acid must & ion exchanging
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Lactic
23. What is the purpose of a lees filter?
tartaric
pressure level exerted and type of pressure used
clears juice from its lees
varietal flavor - color - and tannin compounds
24. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Very early morning until noon
Starting might be difficult and it could stop too soon.
up to 24 hours
25. What occurs during racking?
clarify and aerate
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Harvesting under ripe grapes due to viticultural difficulties - like weather
pressure level exerted and type of pressure used
26. What is the most practical and most frequent method of correcting acidity in wine?
75% must; 16% skins; 4% seeds - 5% stems
1 - 4 hours
non-flavonoid phenols
acid adjustment
27. Alcohol has what impact on yeast growth?
tartaric - malic - citric
drying grapes - noble rot
30 -40 years
inhibits
28. After planting - how soon can the first wine cork quality bark be stripped from the tree?
tannins
40 -45 years
20% - 40%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
29. What are the most common reasons for a stuck fermentation?
pigments - tannins - acidity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Acetic acid
bentonite - activated carbon - gelatin - egg whites - PVPP
30. For how many years can compounds be extracted from a barrel?
damage to berries is minimal
7 - 10 years
protect against oxidation - protect against microbial spoilage
varietal flavor - color - and tannin compounds
31. What is the depth of toasting when it is a heavy toast?
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32. SO2 is added to barrel maintenance in order to protect it against what two agents?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
quercus suber
mold; all kinds of wine spoilage (micro-organism)
Separate stems from must
33. After the first harvest - how often can the bark be stripped from the oak trees?
pigment
around the time of verasion (when the grapes change colors)
Muscat
9 - 10 years
34. What polyeric compounds tend to cause colloid coagulation in wine?
Total acidity
Limousin - Burgundy - Allien - Troncais - and Vosges
pectins
22 - 30 degrees C; 72 - 86 F
35. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Citric
10 - 13%
concrete - iron
Separate stems from must
36. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
10 - 14 degrees C
60% free run; 70% press run
9
37. What are the names of the main barrel shapes?
Bordeaux - Burgundy - and Alsace
acid adjustment
Bordeaux - and Burgundy
4 tons per acre
38. What are the major techniques used for acid correction when it is deficient?
blending
46 -57 degrees F
blending with high acid must & ion exchanging
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
39. What are the common practices to inhibit MLF?
22 - 30 degrees C; 72 - 86 F
early racking - early fining - sulfur-dioxide added
60% free run; 65% press run
vertical basket - horizontal and bladder press
40. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
'green' - 'leafy'
Ratio of fructose is greater than glucose
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
41. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
20% - 40%
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
wood - concrete - iron - plastic - stainless steel
42. What fraction if grape weight is in the free run and press run if you are making red wine?
Solid particles suspended in the must after crushing / pressing
17 - 20 degrees C
slow oxidation; adding oak phenols
60% free run; 65% press run
43. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Bordeaux - and Burgundy
Starting might be difficult and it could stop too soon.
Total acidity
Air conditioning
44. What is the minimum starting temperature for white wine must to start fermentation?
tannins
varietal flavor - color - and tannin compounds
10 - 14 degrees C
85 - 90%
45. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Yeast inhibitors - pasteurization - sterile filtration
Deep cooling - imposing stress on yeast - adding alcohol
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
color & tannin extraction
46. In general - which produces better wine - free run or press run?
wood - concrete - iron - plastic - stainless steel
mold; all kinds of wine spoilage (micro-organism)
Free run
More ripe the fruit - less time required for skin contact
47. Titratable acidity is better known by what name?
total acidity (concentration of acids)
Traditional and Export
pigments - tannins - acidity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
48. What is the purpose of de-stemming?
Reduction of malic acid during ripening period
oxidation
cloudiness & settling of particles
Separate stems from must
49. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Hard-veggie or green flavor
blending
Chardonnay
4 tons per acre
50. What are the two styles of a Bordeaux barrel?
Chateau and Export
Limousin - Burgundy - Allien - Troncais - and Vosges
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
1 - 4 hours