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Viniculture
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Study First
Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
breaks skin's tissue
glycerol; methanol; succinic acid; lactic acid;
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
2. What are the objectives of fining?
85 - 90%
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
blending
Chateau and Export
3. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
blending with high acid must & ion exchanging
cloudiness & settling of particles
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
4. What is the purpose of the crush?
pre-heating grapes or must to enhance low color intensity
vertical basket - horizontal and bladder press
Bordeaux - and Burgundy
Break skins to allow release of juice
5. What is a major by-product of MLF?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Acetic acid
Deep cooling - imposing stress on yeast - adding alcohol
6. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pigments - tannins - acidity
water evaporates through barrel more than alcohol
7. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
concrete - iron
2mm inside wood's surface
60% free run; 70% press run
8. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
3
Reduction of malic acid during ripening period
Hard-veggie or green flavor
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
9. Sugar addition is also known by what name?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
chaptalization
acid adjustment
blending with high acid must & ion exchanging
10. What occurs during racking?
20% - 40%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Lactic
clarify and aerate
11. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
Traditional and Export
inhibits
start at verasion and repeat when necessary
12. For how many years can compounds be extracted from a barrel?
7 - 10 years
OH (hydroxyl); tannins
Citric
overcoming defects - balancing the wine - enhancing complexity
13. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
bentonite - activated carbon - gelatin - egg whites - PVPP
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Brix (US) - Baum (France) - Oechsle (Germany)
14. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
pre-heating grapes or must to enhance low color intensity
4 tons per acre
damage to berries is minimal
Brix (US) - Baum (France) - Oechsle (Germany)
15. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
vertical basket - horizontal and bladder press
color & tannin extraction
color - tannin and body
3
16. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
< 50 degrees F
Free run
chemicals or blend with low acid/high ph must
17. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
around the time of verasion (when the grapes change colors)
75 - 85%
Chardonnay
Air conditioning
18. What are the extracted compounds from oak?
surplus & deficiency
7 - 10 years
non-flavonoid phenols
chemicals or blend with low acid/high ph must
19. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
oxidation
at least a month before harvest
Pressing whole cluster
Fruit set - Verasion
20. Titratable acidity is better known by what name?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Brix (US) - Baum (France) - Oechsle (Germany)
85 - 90%
total acidity (concentration of acids)
21. At what time should irrigation be stopped if dry farming techniques are being used?
Muscat
alcohol evaporates through barrel wall more than water
at least a month before harvest
slow oxidation; adding oak phenols
22. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
20% - 40%
'green' - 'leafy'
60% free run; 70% press run
Starting might be difficult and it could stop too soon.
23. If an age able white wine is being produced what impact does skin contact have?
Total acidity
pre-heating grapes or must to enhance low color intensity
contributes to bouquet
'green' - 'leafy'
24. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Chateau and Export
blending
surplus & deficiency
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
25. After planting - how soon can the first wine cork quality bark be stripped from the tree?
wood - concrete - iron - plastic - stainless steel
40 -45 years
Pressing whole cluster
acid adjustment
26. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
Starting might be difficult and it could stop too soon.
7 - 10 years
contributes to bouquet
27. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
Lactic
quercus suber
contributes to bouquet
28. How often should long termed cellar wines be re-corked?
40 -45 years
30 -40 years
Clarify / aerate wine - separate solids
total acidity (concentration of acids)
29. The acidic (sour) taste in wine is most dependent on which acidity paramater?
40 -45 years
10 - 14 degrees C
Total acidity
Clarify / aerate wine - separate solids
30. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Separate stems from must
inhibits
Harvesting under ripe grapes due to viticultural difficulties - like weather
20% - 40%
31. What fractions of grape weight is in the free run and press run if you are making white wine?
cloudiness & settling of particles
mold; all kinds of wine spoilage (micro-organism)
Citric
60% free run; 70% press run
32. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Leuconostoc-oenus
2mm inside wood's surface
damage to berries is minimal
9
33. What is the overall weight composition of grape clusters?
glycerol; methanol; succinic acid; lactic acid;
pressing whole cluster without destemming or crushing
75% must; 16% skins; 4% seeds - 5% stems
Citric
34. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
around the time of verasion (when the grapes change colors)
72 - 82 degrees F
cinnamic acid
Glucose and Fructose
35. Alcohol has what impact on yeast growth?
batch & continuous
cane sugar / grape concentrate
Harvesting under ripe grapes due to viticultural difficulties - like weather
inhibits
36. Define lees.
acid adjustment
Solid particles suspended in the must after crushing / pressing
3
10 - 14 degrees C
37. What is the oak used in cork production?
quercus suber
protect cork from cork borers - improve bottle appearance - brand identity
Carbonic maceration
up to 24 hours
38. What are the two keys stages of berry development?
Fruit set - Verasion
pressing whole cluster without destemming or crushing
damage to berries is minimal
protect cork from cork borers - improve bottle appearance - brand identity
39. What are two acids most commonly extracted from oak?
blending
72 - 82 degrees F
vanillic acid and ellagic acid
Separate stems from must
40. Press run is often used in what ways to enrich a final wine?
Clarify / aerate wine - separate solids
Blended with free run - increases color - tannins - complexity
Air conditioning
pigments - tannins - acidity
41. What grapes are commonly used in a Bordeaux bottle?
color - tannin and body
Bordeaux - Burgundy - and Alsace
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Muscat
42. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
Leuconostoc-oenus
clarify and aerate
Muscat
43. What grapes are commonly used in a Burgundy bottle?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
72 - 82 degrees F
1 - 4 hours
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
44. What is the desirable bacteria genus for starting MLF in wine?
10 - 13%
Leuconostoc-oenus
surplus & deficiency
tartaric
45. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Pressing whole cluster
up to 24 hours
tartaric - malic - citric
46. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
3 - 4mm inside wood's surface
clarify and aerate
47. What is the importance of humidity in barrel aging above 60% RH?
total acidity (concentration of acids)
Chateau and Export
60% free run; 70% press run
alcohol evaporates through barrel wall more than water
48. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
Chateau and Export
20% - 40%
40 -45 years
49. What is the depth of toasting when it is a heavy toast?
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50. 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?
9
vanillic acid and ellagic acid
color - tannin and body
pressing whole cluster without destemming or crushing
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