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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. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
concrete - iron
protect against oxidation - protect against microbial spoilage
17 - 20 degrees C
around the time of verasion (when the grapes change colors)
2. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
Ratio of fructose is greater than glucose
Break skins to allow release of juice
tannins
3. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
cinnamic acid
OH (hydroxyl); tannins
mold; all kinds of wine spoilage (micro-organism)
4. Cold stabilization removes what acid in must?
1 - 4 hours
cinnamic acid
early racking - early fining - sulfur-dioxide added
tartaric
5. Unfermented free run makes up what % of total extractable juice?
clears juice from its lees
Acetic acid
75 - 85%
< 50 degrees F
6. What are the four types of skin contact that occur in red wine making?
Very early morning until noon
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
total acidity & ph
Total acidity
7. Flavors in wine are basically derived from what acid?
40 -45 years
vanillic acid and ellagic acid
cinnamic acid
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
8. What are three kinds of batch presses that have historically been used in wine production?
pigment
drying grapes - noble rot
enzyamatic - in must before fermentation; chemical - during processing and in bottling
vertical basket - horizontal and bladder press
9. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Free run
9
Fruit set - Verasion
10. When is the best time of day to hand harvest?
color & tannin extraction
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pectins
Very early morning until noon
11. What yeast will remain active at high alcohol levels?
vanillic acid and ellagic acid
saccharomyces bayamus
bentonite - activated carbon - gelatin - egg whites - PVPP
tartaric
12. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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13. What is the importance of humidity in barrel aging below 60% RH?
at least a month before harvest
water evaporates through barrel more than alcohol
Destemming / crushing followed by press or direct pressing of whole clusters
contributes to bouquet
14. 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;
85 - 90%
Portugal and Spain
saccharomyces bayamus
15. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
Break skins to allow release of juice
protect cork from cork borers - improve bottle appearance - brand identity
tartaric - malic - citric
16. What type of climate zone produces grapes that are high in acid?
Tartaric and Malic
high
Separate stems from must
cool regions
17. Sugar addition is also known by what name?
Reduction of malic acid during ripening period
pre-heating grapes or must to enhance low color intensity
chaptalization
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
18. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
60% free run; 65% press run
Blended with free run - increases color - tannins - complexity
46 -57 degrees F
19. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Citric
Fruit set - Verasion
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
OH (hydroxyl); tannins
20. How does the production of late harvest wine differ from normal still wine?
17 - 20 degrees C
higher pressure and more cycles of pressing
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
40 -45 years
21. What two countries represent at least 70% of cork production?
Portugal and Spain
2mm inside wood's surface
pigments - tannins - acidity
chemicals or blend with low acid/high ph must
22. What is the best method to reduce the acidity of must?
Light - medium and heavy
cane sugar / grape concentrate
blending
color - tannin and body
23. Blending is used in order to achieve what goals?
batch & continuous
start at verasion and repeat when necessary
overcoming defects - balancing the wine - enhancing complexity
10 - 14 degrees C
24. What is the oak used in cork production?
chemicals or blend with low acid/high ph must
Ratio of fructose is greater than glucose
Acetic acid
quercus suber
25. What occurs during racking?
clarify and aerate
tannins
30 degrees C
pressure level exerted and type of pressure used
26. What are five different materials used in storage containers?
slow oxidation; adding oak phenols
wood - concrete - iron - plastic - stainless steel
overcoming defects - balancing the wine - enhancing complexity
surplus & deficiency
27. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blending with high acid must & ion exchanging
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
28. What is the length of skin contact in white wines if "short contact" occurs?
surface of interior walls
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
1 - 4 hours
Separate stems from must
29. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
40 -45 years
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
30. What is the purpose of the crush?
tartaric
tartaric - malic - citric
Break skins to allow release of juice
Lack of oxygen; lack of nutrition; unviable yeast; low temp
31. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
pigment
Carbonic maceration
pressure level exerted and type of pressure used
32. Alcohol has what impact on yeast growth?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
inhibits
40 -45 years
Muscat
33. What is the depth of toasting when it is a medium toast?
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34. 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?
color - tannin and body
2mm inside wood's surface
Fruit set - Verasion
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
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?
2mm inside wood's surface
vertical basket - horizontal and bladder press
Lactic
85 - 90%
36. Name three components that are higher in the press run than the free run.
Deep cooling - imposing stress on yeast - adding alcohol
color - tannin and body
pigments - tannins - acidity
9
37. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
early racking - early fining - sulfur-dioxide added
Destemming / crushing followed by press or direct pressing of whole clusters
Brix (US) - Baum (France) - Oechsle (Germany)
Citric
38. What are the primary disadvantages of a continuous press over batch presses?
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39. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
inhibits
Yeast inhibitors - pasteurization - sterile filtration
40. What two container materials must be lined before they can be used to store wine?
pre-heating grapes or must to enhance low color intensity
concrete - iron
Lack of oxygen; lack of nutrition; unviable yeast; low temp
pigment
41. What are the most common reasons for a stuck fermentation?
blending with high acid must & ion exchanging
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Citric
pressing whole cluster without destemming or crushing
42. What are the two types of acidity problems commonly found in wine?
pigment
surplus & deficiency
start at verasion and repeat when necessary
Muscat
43. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
total acidity & ph
Citric
pressing whole cluster without destemming or crushing
44. What are the two ways that late harvest grapes concentrate sugar?
'green' - 'leafy'
Chardonnay
concrete - iron
drying grapes - noble rot
45. Fermented free run is what % of the total wine volume?
Solid particles suspended in the must after crushing / pressing
breaks skin's tissue
85 - 90%
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
46. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
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
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Break skins to allow release of juice
47. When is the best time to add sugar to the must?
Leuconostoc-oenus
beginning of fermentation
Citric
Carbonic maceration
48. What are the two major categories into which wine presses are grouped?
bentonite - activated carbon - gelatin - egg whites - PVPP
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
batch & continuous
pectins
49. What family of grapes can typically develop bitterness if there is skin contact?
cinnamic acid
Muscat
Harvesting under ripe grapes due to viticultural difficulties - like weather
glycerol; methanol; succinic acid; lactic acid;
50. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
Citric
10 - 14 degrees C
Free run