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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 tonnage per acre that is the break-even point for doing mechanical harvesting?
chemicals or blend with low acid/high ph must
Hard-veggie or green flavor
4 tons per acre
up to 24 hours
2. What is the most practical and most frequent method of correcting acidity in wine?
clarify and aerate
Muscat
Separate stems from must
acid adjustment
3. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
bentonite - activated carbon - gelatin - egg whites - PVPP
contributes to bouquet
color & tannin extraction
4. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
OH (hydroxyl); tannins
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Light - medium and heavy
5. What is the normal starting temperature for red wine must to start fermentation?
clarify and aerate
22 - 30 degrees C; 72 - 86 F
cloudiness & settling of particles
Total acidity
6. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
mold; all kinds of wine spoilage (micro-organism)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blending with high acid must & ion exchanging
start at verasion and repeat when necessary
7. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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8. Fermented free run is what % of the total wine volume?
tartaric
85 - 90%
quercus suber
OH (hydroxyl); tannins
9. What is the importance of humidity in barrel aging above 60% RH?
pressing whole cluster without destemming or crushing
Destemming / crushing followed by press or direct pressing of whole clusters
alcohol evaporates through barrel wall more than water
cloudiness & settling of particles
10. Press run is often used in what ways to enrich a final wine?
Citric
Blended with free run - increases color - tannins - complexity
75 - 85%
Chardonnay
11. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
water evaporates through barrel more than alcohol
72 - 82 degrees F
quercus suber
12. What are the three most common still wine bottle shapes used today?
saccharomyces
contributes to bouquet
early racking - early fining - sulfur-dioxide added
Bordeaux - Burgundy - and Alsace
13. What is the importance of humidity in barrel aging below 60% RH?
60% free run; 65% press run
water evaporates through barrel more than alcohol
surface of interior walls
Reduction of malic acid during ripening period
14. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
damage to berries is minimal
alcohol evaporates through barrel wall more than water
9 - 10 years
15. The higher compound levels from the press run are related to what action during the making of the press run?
Blended with free run - increases color - tannins - complexity
pressure level exerted and type of pressure used
Destemming / crushing followed by press or direct pressing of whole clusters
Very early morning until noon
16. What are the main acids in grapes?
Tartaric and Malic
Bordeaux - and Burgundy
total acidity & ph
pigments - tannins - acidity
17. What is the depth of toasting when it is a heavy toast?
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18. What is the depth of toasting when it is a light toast?
Ratio of fructose is greater than glucose
surface of interior walls
Deep cooling - imposing stress on yeast - adding alcohol
water evaporates through barrel more than alcohol
19. What are the two key sugars in grapes?
Bordeaux - Burgundy - and Alsace
Glucose and Fructose
tannins
tartaric
20. What are five different materials used in storage containers?
surplus & deficiency
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Ratio of fructose is greater than glucose
wood - concrete - iron - plastic - stainless steel
21. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
batch & continuous
20% - 40%
Reduction of malic acid during ripening period
Acetic acid
22. What is the purpose of a lees filter?
Bordeaux - Burgundy - and Alsace
chaptalization
Harvesting under ripe grapes due to viticultural difficulties - like weather
clears juice from its lees
23. How does the production of late harvest wine differ from normal still wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
protect against oxidation - protect against microbial spoilage
higher pressure and more cycles of pressing
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
24. What fraction if grape weight is in the free run and press run if you are making red wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Fruit set - Verasion
60% free run; 65% press run
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
25. What grapes are commonly used in a flute/Alsace bottle?
Brix (US) - Baum (France) - Oechsle (Germany)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
blending with high acid must & ion exchanging
26. What are the objectives of fining?
More ripe the fruit - less time required for skin contact
pigments - tannins - acidity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
30 degrees C
27. What is the length of skin contact in white wines if "long contact" occurs?
40 -45 years
Bordeaux - Burgundy - and Alsace
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
up to 24 hours
28. What is the common name for a fermentation technique that does not require crushing or de-stemming?
75 - 85%
Carbonic maceration
Destemming / crushing followed by press or direct pressing of whole clusters
3
29. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Deep cooling - imposing stress on yeast - adding alcohol
blending
Ratio of fructose is greater than glucose
30. What are the primary disadvantages of a continuous press over batch presses?
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31. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tannins
Ratio of fructose is greater than glucose
32. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Citric
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
water evaporates through barrel more than alcohol
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
33. What occurs during racking?
9 - 10 years
Free run
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
clarify and aerate
34. What is a major advantage and disadvantage to mechanical harvesting?
Brix (US) - Baum (France) - Oechsle (Germany)
72 - 82 degrees F
Destemming / crushing followed by press or direct pressing of whole clusters
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
35. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Lactic
pigment
36. What are the goals of oak aging wine?
around the time of verasion (when the grapes change colors)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
slow oxidation; adding oak phenols
37. 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?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
color - tannin and body
water evaporates through barrel more than alcohol
38. What is the best method to reduce the acidity of must?
9
blending
Brix (US) - Baum (France) - Oechsle (Germany)
17 - 20 degrees C
39. If an age able white wine is being produced what impact does skin contact have?
Reduction of malic acid during ripening period
contributes to bouquet
tannins
10 - 13%
40. What is the purpose of racking wine?
batch & continuous
cloudiness & settling of particles
around the time of verasion (when the grapes change colors)
Clarify / aerate wine - separate solids
41. What are two types of oxidation that occur in wine making and when do they occur?
vertical basket - horizontal and bladder press
surface of interior walls
Total acidity
enzyamatic - in must before fermentation; chemical - during processing and in bottling
42. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
blending
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
early racking - early fining - sulfur-dioxide added
43. Blending is used in order to achieve what goals?
pressing whole cluster without destemming or crushing
Deep cooling - imposing stress on yeast - adding alcohol
overcoming defects - balancing the wine - enhancing complexity
20% - 40%
44. Theoretically - how many degrees can a fermentation rise during fermentation?
varietal flavor - color - and tannin compounds
30 degrees C
mold; all kinds of wine spoilage (micro-organism)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
45. Alcohol has what impact on yeast growth?
46 -57 degrees F
color - tannin and body
inhibits
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
46. What is the minimum starting temperature for white wine must to start fermentation?
bentonite - activated carbon - gelatin - egg whites - PVPP
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
10 - 14 degrees C
tartaric - malic - citric
47. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
clears juice from its lees
around the time of verasion (when the grapes change colors)
pressing whole cluster without destemming or crushing
batch & continuous
48. What is the preferred temperature range for white wine making?
color - tannin and body
46 -57 degrees F
3
tartaric - malic - citric
49. Cold stabilization removes what acid in must?
Hard-veggie or green flavor
OH (hydroxyl); tannins
high
tartaric
50. What polyeric compounds tend to cause colloid coagulation in wine?
no time in loading & discharging
surplus & deficiency
pectins
concrete - iron