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Test your basic knowledge |
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.
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 common method of controlling the fermentation temperature when barrel fermentation is employed?
10 - 13%
Starting might be difficult and it could stop too soon.
Air conditioning
wood - concrete - iron - plastic - stainless steel
2. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
Pressing whole cluster
cool regions
glycerol; methanol; succinic acid; lactic acid;
3. What are the two types of acidity problems commonly found in wine?
blending with high acid must & ion exchanging
wood - concrete - iron - plastic - stainless steel
60% free run; 65% press run
surplus & deficiency
4. What is the purpose of a lees filter?
Acetic acid
pressing whole cluster without destemming or crushing
clears juice from its lees
Air conditioning
5. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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6. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Reduction of malic acid during ripening period
protect against oxidation - protect against microbial spoilage
concrete - iron
chemicals or blend with low acid/high ph must
7. What are 3 methods to control temperature in wine making?
72 - 82 degrees F
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
varietal flavor - color - and tannin compounds
8. When is the best time to add sugar to the must?
around the time of verasion (when the grapes change colors)
beginning of fermentation
tartaric
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
9. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
inhibits
Clarify / aerate wine - separate solids
Acetic acid
glycerol; methanol; succinic acid; lactic acid;
10. Sugar addition is also known by what name?
chaptalization
clears juice from its lees
Deep cooling - imposing stress on yeast - adding alcohol
40 -45 years
11. When is the best time of day to hand harvest?
damage to berries is minimal
no time in loading & discharging
slow oxidation; adding oak phenols
Very early morning until noon
12. What are the goals of oak aging wine?
Blended with free run - increases color - tannins - complexity
oxidation
Harvesting under ripe grapes due to viticultural difficulties - like weather
slow oxidation; adding oak phenols
13. Flavors in wine are basically derived from what acid?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cinnamic acid
high
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
14. Blending is used in order to achieve what goals?
Citric
Solid particles suspended in the must after crushing / pressing
enzyamatic - in must before fermentation; chemical - during processing and in bottling
overcoming defects - balancing the wine - enhancing complexity
15. What is the preferred temperature range for white wine making?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Portugal and Spain
color & tannin extraction
46 -57 degrees F
16. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Starting might be difficult and it could stop too soon.
color & tannin extraction
start at verasion and repeat when necessary
concrete - iron
17. What two container materials must be lined before they can be used to store wine?
Light - medium and heavy
up to 24 hours
overcoming defects - balancing the wine - enhancing complexity
concrete - iron
18. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
water evaporates through barrel more than alcohol
Starting might be difficult and it could stop too soon.
Lactic
Bordeaux - and Burgundy
19. What acid should not be used to correct acid deficiencies if a MLF is planned?
3 - 4mm inside wood's surface
Air conditioning
Citric
Light - medium and heavy
20. What is the oak used in cork production?
Very early morning until noon
quercus suber
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
saccharomyces
21. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
damage to berries is minimal
75 - 85%
enzyamatic - in must before fermentation; chemical - during processing and in bottling
22. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Air conditioning
More ripe the fruit - less time required for skin contact
40 -45 years
glycerol; methanol; succinic acid; lactic acid;
23. Fermented free run is what % of the total wine volume?
1 - 4 hours
85 - 90%
start at verasion and repeat when necessary
More ripe the fruit - less time required for skin contact
24. What are three kinds of batch presses that have historically been used in wine production?
water evaporates through barrel more than alcohol
surplus & deficiency
17 - 20 degrees C
vertical basket - horizontal and bladder press
25. What is the best method to reduce the acidity of must?
blending
Chateau and Export
saccharomyces bayamus
contributes to bouquet
26. What is the purpose of racking wine?
bentonite - activated carbon - gelatin - egg whites - PVPP
Blended with free run - increases color - tannins - complexity
Acetic acid
Clarify / aerate wine - separate solids
27. What are the five most common grapes used to produce late harvest wines?
pigment
pre-heating grapes or must to enhance low color intensity
9
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
28. The acidic (sour) taste in wine is most dependent on which acidity paramater?
total acidity (concentration of acids)
40 -45 years
1 - 4 hours
Total acidity
29. What is the purpose of de-stemming?
concrete - iron
Separate stems from must
cloudiness & settling of particles
tartaric - malic - citric
30. What fractions of grape weight is in the free run and press run if you are making white wine?
Ratio of fructose is greater than glucose
17 - 20 degrees C
60% free run; 70% press run
75 - 85%
31. What is thermo-vinification?
water evaporates through barrel more than alcohol
pre-heating grapes or must to enhance low color intensity
2mm inside wood's surface
1 - 4 hours
32. Wine yeasts generally belongs to what genus of yeast?
blending
concrete - iron
up to 24 hours
saccharomyces
33. What are the main acids in grapes?
cool regions
quercus suber
9 - 10 years
Tartaric and Malic
34. What yeast will remain active at high alcohol levels?
Hard-veggie or green flavor
water evaporates through barrel more than alcohol
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
saccharomyces bayamus
35. What are two types of oxidation that occur in wine making and when do they occur?
tartaric
concrete - iron
total acidity (concentration of acids)
enzyamatic - in must before fermentation; chemical - during processing and in bottling
36. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Light - medium and heavy
beginning of fermentation
chaptalization
37. What are the two major categories into which wine presses are grouped?
inhibits
pigment
Citric
batch & continuous
38. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Carbonic maceration
pectins
Total acidity
39. Which are more easily extracted during fermentation - pigment or tannins?
quercus suber
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
high
pigment
40. In what grape is some skin contact almost always used during white wine making?
contributes to bouquet
inhibits
beginning of fermentation
Chardonnay
41. What is the desirable bacteria genus for starting MLF in wine?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
color - tannin and body
protect against oxidation - protect against microbial spoilage
Leuconostoc-oenus
42. What family of grapes can typically develop bitterness if there is skin contact?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Muscat
surplus & deficiency
clarify and aerate
43. For how many years can compounds be extracted from a barrel?
pigments - tannins - acidity
clarify and aerate
slow oxidation; adding oak phenols
7 - 10 years
44. Titratable acidity is better known by what name?
pressing whole cluster without destemming or crushing
total acidity (concentration of acids)
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
blending
45. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
60% free run; 70% press run
bentonite - activated carbon - gelatin - egg whites - PVPP
20% - 40%
Deep cooling - imposing stress on yeast - adding alcohol
46. What is the normal starting temperature for red wine must to start fermentation?
More ripe the fruit - less time required for skin contact
22 - 30 degrees C; 72 - 86 F
72 - 82 degrees F
non-flavonoid phenols
47. Phenolic extraction is greatest at low or high must temperatures?
high
total acidity (concentration of acids)
pigment
Very early morning until noon
48. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
cane sugar / grape concentrate
drying grapes - noble rot
vertical basket - horizontal and bladder press
49. What two countries represent at least 70% of cork production?
Portugal and Spain
Lactic
85 - 90%
bentonite - activated carbon - gelatin - egg whites - PVPP
50. What is the depth of toasting when it is a medium toast?
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