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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 preferred temperature range for white wine making?
46 -57 degrees F
30 degrees C
Blended with free run - increases color - tannins - complexity
beginning of fermentation
2. What is the depth of toasting when it is a heavy toast?
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3. 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
mold; all kinds of wine spoilage (micro-organism)
surface of interior walls
Air conditioning
4. High acid concentrations in fruit are usually caused by what common occurrence?
vanillic acid and ellagic acid
Solid particles suspended in the must after crushing / pressing
9 - 10 years
Harvesting under ripe grapes due to viticultural difficulties - like weather
5. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Blended with free run - increases color - tannins - complexity
Muscat
Tartaric and Malic
Brix (US) - Baum (France) - Oechsle (Germany)
6. What fractions of grape weight is in the free run and press run if you are making white wine?
pre-heating grapes or must to enhance low color intensity
60% free run; 70% press run
Harvesting under ripe grapes due to viticultural difficulties - like weather
30 degrees C
7. What is the purpose of the crush?
75% must; 16% skins; 4% seeds - 5% stems
total acidity & ph
Break skins to allow release of juice
bentonite - activated carbon - gelatin - egg whites - PVPP
8. What grapes are commonly used in a Bordeaux bottle?
Ratio of fructose is greater than glucose
Glucose and Fructose
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Chardonnay
9. Sugar addition is also known by what name?
water evaporates through barrel more than alcohol
Bordeaux - and Burgundy
chaptalization
'green' - 'leafy'
10. Cold stabilization removes what acid in must?
Bordeaux - Burgundy - and Alsace
tartaric
total acidity & ph
quercus suber
11. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
2mm inside wood's surface
40 -45 years
OH (hydroxyl); tannins
12. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
20% - 40%
22 - 30 degrees C; 72 - 86 F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
13. What occurs during racking?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
tannins
clarify and aerate
14. What group of compounds give wine color?
start at verasion and repeat when necessary
varietal flavor - color - and tannin compounds
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
85 - 90%
15. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
pre-heating grapes or must to enhance low color intensity
early racking - early fining - sulfur-dioxide added
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
20% - 40%
16. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Reduction of malic acid during ripening period
20% - 40%
17. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
cinnamic acid
bentonite - activated carbon - gelatin - egg whites - PVPP
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
18. 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
Citric
glycerol; methanol; succinic acid; lactic acid;
protect cork from cork borers - improve bottle appearance - brand identity
19. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
blending
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pressure level exerted and type of pressure used
20. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
early racking - early fining - sulfur-dioxide added
Solid particles suspended in the must after crushing / pressing
start at verasion and repeat when necessary
21. For how many years can compounds be extracted from a barrel?
total acidity & ph
clarify and aerate
7 - 10 years
Destemming / crushing followed by press or direct pressing of whole clusters
22. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
85 - 90%
Light - medium and heavy
30 degrees C
23. What are three types of toasting?
Light - medium and heavy
slow oxidation; adding oak phenols
acid adjustment
early racking - early fining - sulfur-dioxide added
24. What are the common practices to inhibit MLF?
high
Tartaric and Malic
pressing whole cluster without destemming or crushing
early racking - early fining - sulfur-dioxide added
25. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
Very early morning until noon
no time in loading & discharging
'green' - 'leafy'
26. What acid should not be used to correct acid deficiencies if a MLF is planned?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Citric
early racking - early fining - sulfur-dioxide added
22 - 30 degrees C; 72 - 86 F
27. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
Solid particles suspended in the must after crushing / pressing
clears juice from its lees
breaks skin's tissue
28. 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
30 -40 years
Tartaric and Malic
20% - 40%
29. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
breaks skin's tissue
% 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
Separate stems from must
30. Wine yeasts generally belongs to what genus of yeast?
cinnamic acid
saccharomyces
Chateau and Export
Portugal and Spain
31. What is the purpose of a lees filter?
chaptalization
clears juice from its lees
10 - 13%
varietal flavor - color - and tannin compounds
32. Flavors in wine are basically derived from what acid?
Break skins to allow release of juice
Clarify / aerate wine - separate solids
cinnamic acid
Glucose and Fructose
33. How often should long termed cellar wines be re-corked?
3
Carbonic maceration
Portugal and Spain
30 -40 years
34. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
inhibits
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
3 - 4mm inside wood's surface
35. 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)
Muscat
46 -57 degrees F
higher pressure and more cycles of pressing
36. Stabilization is a term used to prevent what from occurring in the bottle?
9
Separate stems from must
cloudiness & settling of particles
Ratio of fructose is greater than glucose
37. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
batch & continuous
color & tannin extraction
Bordeaux - Burgundy - and Alsace
Break skins to allow release of juice
38. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
total acidity (concentration of acids)
'green' - 'leafy'
Yeast inhibitors - pasteurization - sterile filtration
mold; all kinds of wine spoilage (micro-organism)
39. What is the oak used in cork production?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lactic
quercus suber
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
40. What is the major advantage of hand harvesting over mechanical harvesting?
tartaric - malic - citric
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
damage to berries is minimal
mold; all kinds of wine spoilage (micro-organism)
41. What are the two keys stages of berry development?
< 50 degrees F
cane sugar / grape concentrate
Fruit set - Verasion
batch & continuous
42. Fermented free run is what % of the total wine volume?
pre-heating grapes or must to enhance low color intensity
22 - 30 degrees C; 72 - 86 F
85 - 90%
Reduction of malic acid during ripening period
43. What are the main acids in grapes?
surplus & deficiency
non-flavonoid phenols
Free run
Tartaric and Malic
44. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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45. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
up to 24 hours
Harvesting under ripe grapes due to viticultural difficulties - like weather
inhibits
46. What is the main reason for acid deficiency in must?
inhibits
Carbonic maceration
Limousin - Burgundy - Allien - Troncais - and Vosges
Reduction of malic acid during ripening period
47. At what time should irrigation be stopped if dry farming techniques are being used?
Traditional and Export
at least a month before harvest
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
no time in loading & discharging
48. What are the two ways that late harvest grapes concentrate sugar?
cloudiness & settling of particles
17 - 20 degrees C
pressing whole cluster without destemming or crushing
drying grapes - noble rot
49. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
Total acidity
mold; all kinds of wine spoilage (micro-organism)
Fruit set - Verasion
50. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Total acidity
Deep cooling - imposing stress on yeast - adding alcohol
1 - 4 hours
Chateau and Export