Test your basic knowledge |

Viniculture

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 are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
up to 24 hours
3
glycerol; methanol; succinic acid; lactic acid;

2. What is the normal starting temperature for red wine must to start fermentation?
10 - 13%
contributes to bouquet
22 - 30 degrees C; 72 - 86 F
Citric

3. What is the preferred temperature range for red wine making?
non-flavonoid phenols
color & tannin extraction
72 - 82 degrees F
Portugal and Spain

4. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
30 -40 years
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Light - medium and heavy

5. What are the two styles of a Bordeaux barrel?
Chateau and Export
Reduction of malic acid during ripening period
early racking - early fining - sulfur-dioxide added
tannins

6. What is the purpose of a lees filter?
clears juice from its lees
pre-heating grapes or must to enhance low color intensity
Break skins to allow release of juice
1 - 4 hours

7. Blending is used in order to achieve what goals?
60% free run; 70% press run
overcoming defects - balancing the wine - enhancing complexity
blending with high acid must & ion exchanging
Lack of oxygen; lack of nutrition; unviable yeast; low temp

8. What is the major advantage of hand harvesting over mechanical harvesting?
batch & continuous
damage to berries is minimal
protect against oxidation - protect against microbial spoilage
3

9. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
clears juice from its lees
protect against oxidation - protect against microbial spoilage
around the time of verasion (when the grapes change colors)

10. What is the purpose of racking wine?
46 -57 degrees F
Air conditioning
Clarify / aerate wine - separate solids
Chardonnay

11. What are the two major categories into which wine presses are grouped?
Lactic
batch & continuous
10 - 14 degrees C
up to 24 hours

12. What are the most common reasons for a stuck fermentation?
40 -45 years
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Fruit set - Verasion
Lack of oxygen; lack of nutrition; unviable yeast; low temp

13. What is the length of skin contact in white wines if "short contact" occurs?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
clarify and aerate
Carbonic maceration
1 - 4 hours

14. What are 3 methods to control temperature in wine making?
4 tons per acre
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
batch & continuous
tartaric - malic - citric

15. What type of climate zone produces grapes that are high in acid?
cloudiness & settling of particles
up to 24 hours
batch & continuous
cool regions

16. What is the importance of humidity in barrel aging below 60% RH?
clears juice from its lees
Ratio of fructose is greater than glucose
Reduction of malic acid during ripening period
water evaporates through barrel more than alcohol

17. For how many years can compounds be extracted from a barrel?
7 - 10 years
Deep cooling - imposing stress on yeast - adding alcohol
slow oxidation; adding oak phenols
10 - 13%

18. When is the best time to add sugar to the must?
beginning of fermentation
saccharomyces bayamus
color & tannin extraction
Bordeaux - Burgundy - and Alsace

19. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Portugal and Spain
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Light - medium and heavy
saccharomyces bayamus

20. The higher compound levels from the press run are related to what action during the making of the press run?
pressing whole cluster without destemming or crushing
cloudiness & settling of particles
pressure level exerted and type of pressure used
Separate stems from must

21. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Harvesting under ripe grapes due to viticultural difficulties - like weather
More ripe the fruit - less time required for skin contact
varietal flavor - color - and tannin compounds
cane sugar / grape concentrate

22. Unfermented free run makes up what % of total extractable juice?
30 -40 years
total acidity & ph
75 - 85%
color - tannin and body

23. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
blending
Starting might be difficult and it could stop too soon.
17 - 20 degrees C
tartaric - malic - citric

24. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
22 - 30 degrees C; 72 - 86 F
Yeast inhibitors - pasteurization - sterile filtration
color - tannin and body
Separate stems from must

25. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
high
3 - 4mm inside wood's surface
cloudiness & settling of particles

26. What are common techniques to reduce the acidity of must?
Pressing whole cluster
total acidity & ph
start at verasion and repeat when necessary
chemicals or blend with low acid/high ph must

27. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
vanillic acid and ellagic acid
breaks skin's tissue
total acidity (concentration of acids)

28. Flavors in wine are basically derived from what acid?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
cinnamic acid
10 - 13%
water evaporates through barrel more than alcohol

29. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
color & tannin extraction
surplus & deficiency
chaptalization

30. What are the names of the main barrel shapes?
acid adjustment
Bordeaux - and Burgundy
cloudiness & settling of particles
75% must; 16% skins; 4% seeds - 5% stems

31. Cold stabilization removes what acid in must?
tartaric
high
Tartaric and Malic
higher pressure and more cycles of pressing

32. What polyeric compounds tend to cause colloid coagulation in wine?
Light - medium and heavy
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pectins

33. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
Harvesting under ripe grapes due to viticultural difficulties - like weather
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

34. What are the primary disadvantages of a continuous press over batch presses?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

35. At what time should irrigation be stopped if dry farming techniques are being used?
Traditional and Export
at least a month before harvest
Fruit set - Verasion
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

36. 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
around the time of verasion (when the grapes change colors)
22 - 30 degrees C; 72 - 86 F
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

37. What is the depth of toasting when it is a heavy toast?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

38. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
30 -40 years
glycerol; methanol; succinic acid; lactic acid;
Blended with free run - increases color - tannins - complexity

39. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
surplus & deficiency
Free run
Total acidity
Starting might be difficult and it could stop too soon.

40. What two container materials must be lined before they can be used to store wine?
Ratio of fructose is greater than glucose
pre-heating grapes or must to enhance low color intensity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
concrete - iron

41. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

42. What are three styles of still wine that have at least 1% RS and the range of RS in each?
85 - 90%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Ratio of fructose is greater than glucose
Air conditioning

43. Sugar addition is also known by what name?
pigments - tannins - acidity
chaptalization
Acetic acid
30 -40 years

44. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
varietal flavor - color - and tannin compounds
Limousin - Burgundy - Allien - Troncais - and Vosges
overcoming defects - balancing the wine - enhancing complexity
pressing whole cluster without destemming or crushing

45. What is the oak used in cork production?
3 - 4mm inside wood's surface
damage to berries is minimal
quercus suber
Lack of oxygen; lack of nutrition; unviable yeast; low temp

46. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
30 degrees C
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
protect cork from cork borers - improve bottle appearance - brand identity

47. Name three components that are higher in the press run than the free run.
damage to berries is minimal
Chardonnay
pigments - tannins - acidity
bentonite - activated carbon - gelatin - egg whites - PVPP

48. What group of compounds give wine color?
Tartaric and Malic
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cloudiness & settling of particles
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

49. Phenolic extraction is greatest at low or high must temperatures?
Bordeaux - and Burgundy
60% free run; 70% press run
75 - 85%
high

50. What are the two key sugars in grapes?
chaptalization
wood - concrete - iron - plastic - stainless steel
Glucose and Fructose
Lack of oxygen; lack of nutrition; unviable yeast; low temp