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. Define lees.
Solid particles suspended in the must after crushing / pressing
blending with high acid must & ion exchanging
'green' - 'leafy'
early racking - early fining - sulfur-dioxide added

2. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
surface of interior walls
total acidity & ph
Lactic

3. Phenolic extraction is greatest at low or high must temperatures?
high
non-flavonoid phenols
'green' - 'leafy'
batch & continuous

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

5. When is the best time of day to hand harvest?
Very early morning until noon
Citric
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
30 degrees C

6. If an age able white wine is being produced what impact does skin contact have?
non-flavonoid phenols
early racking - early fining - sulfur-dioxide added
contributes to bouquet
60% free run; 65% press run

7. Theoretically - how many degrees can a fermentation rise during fermentation?
Chateau and Export
non-flavonoid phenols
30 degrees C
glycerol; methanol; succinic acid; lactic acid;

8. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Pressing whole cluster
surface of interior walls
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
17 - 20 degrees C

9. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
glycerol; methanol; succinic acid; lactic acid;
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lactic

10. What are the five most common grapes used to produce late harvest wines?
higher pressure and more cycles of pressing
Chateau and Export
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Leuconostoc-oenus

11. What is the desirable bacteria genus for starting MLF in wine?
Pressing whole cluster
3
Leuconostoc-oenus
Chardonnay

12. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Fruit set - Verasion
20% - 40%
< 50 degrees F
cane sugar / grape concentrate

13. What are the common practices to inhibit MLF?
3
9 - 10 years
water evaporates through barrel more than alcohol
early racking - early fining - sulfur-dioxide added

14. Titratable acidity is better known by what name?
total acidity (concentration of acids)
17 - 20 degrees C
Bordeaux - Burgundy - and Alsace
enzyamatic - in must before fermentation; chemical - during processing and in bottling

15. Does ripeness of the fruit have any impact on skin contact in white wine?
tartaric
drying grapes - noble rot
breaks skin's tissue
More ripe the fruit - less time required for skin contact

16. What are three types of toasting?
batch & continuous
surface of interior walls
Light - medium and heavy
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

17. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
cool regions
water evaporates through barrel more than alcohol
60% free run; 70% press run
Starting might be difficult and it could stop too soon.

18. What type of climate zone produces grapes that are high in acid?
17 - 20 degrees C
1 - 4 hours
bentonite - activated carbon - gelatin - egg whites - PVPP
cool regions

19. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
17 - 20 degrees C
varietal flavor - color - and tannin compounds
Tartaric and Malic
chemicals or blend with low acid/high ph must

20. What is a major by-product of MLF?
Air conditioning
Acetic acid
Leuconostoc-oenus
water evaporates through barrel more than alcohol

21. What are common techniques to reduce the acidity of must?
60% free run; 70% press run
Leuconostoc-oenus
chemicals or blend with low acid/high ph must
tannins

22. What are the three most common still wine bottle shapes used today?
Tartaric and Malic
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
3 - 4mm inside wood's surface
Bordeaux - Burgundy - and Alsace

23. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
Total acidity
oxidation
up to 24 hours

24. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
17 - 20 degrees C
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

25. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
17 - 20 degrees C
cane sugar / grape concentrate
Very early morning until noon

26. For how many years can compounds be extracted from a barrel?
up to 24 hours
Lack of oxygen; lack of nutrition; unviable yeast; low temp
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
7 - 10 years

27. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
quercus suber
pectins
blending

28. Which are more easily extracted during fermentation - pigment or tannins?
inhibits
60% free run; 70% press run
Citric
pigment

29. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
water evaporates through barrel more than alcohol
< 50 degrees F
Muscat
Glucose and Fructose

30. What two countries represent at least 70% of cork production?
color - tannin and body
Portugal and Spain
vertical basket - horizontal and bladder press
22 - 30 degrees C; 72 - 86 F

31. What are the two styles of a Bordeaux barrel?
Chateau and Export
Break skins to allow release of juice
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
9

32. What are the objectives of fining?
Very early morning until noon
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
clears juice from its lees
Free run

33. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
Solid particles suspended in the must after crushing / pressing
bentonite - activated carbon - gelatin - egg whites - PVPP
Limousin - Burgundy - Allien - Troncais - and Vosges

34. What is the most practical and most frequent method of correcting acidity in wine?
Harvesting under ripe grapes due to viticultural difficulties - like weather
beginning of fermentation
acid adjustment
1 - 4 hours

35. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
tartaric - malic - citric
3 - 4mm inside wood's surface
total acidity & ph

36. What is the best method to reduce the acidity of must?
1 - 4 hours
blending
chemicals or blend with low acid/high ph must
10 - 14 degrees C

37. What are the names of the main barrel shapes?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Portugal and Spain
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Bordeaux - and Burgundy

38. What is the purpose of the crush?
blending with high acid must & ion exchanging
protect against oxidation - protect against microbial spoilage
Break skins to allow release of juice
high

39. What parameters can be corrected by blending?
Pressing whole cluster
17 - 20 degrees C
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

40. What are three kinds of batch presses that have historically been used in wine production?
beginning of fermentation
vertical basket - horizontal and bladder press
4 tons per acre
acid adjustment

41. What is a major advantage and disadvantage to mechanical harvesting?
drying grapes - noble rot
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
beginning of fermentation

42. What is the overall weight composition of grape clusters?
Free run
1 - 4 hours
2mm inside wood's surface
75% must; 16% skins; 4% seeds - 5% stems

43. What is the preferred temperature range for white wine making?
wood - concrete - iron - plastic - stainless steel
protect against oxidation - protect against microbial spoilage
7 - 10 years
46 -57 degrees F

44. What term is used to describe the absorption of oxygen that is common in white wine making?
Clarify / aerate wine - separate solids
oxidation
no time in loading & discharging
17 - 20 degrees C

45. What are five common fining agents used in wine making?
alcohol evaporates through barrel wall more than water
Chardonnay
bentonite - activated carbon - gelatin - egg whites - PVPP
46 -57 degrees F

46. After the first harvest - how often can the bark be stripped from the oak trees?
3 - 4mm inside wood's surface
9 - 10 years
alcohol evaporates through barrel wall more than water
< 50 degrees F

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

48. What fraction if grape weight is in the free run and press run if you are making red wine?
clears juice from its lees
60% free run; 65% press run
pre-heating grapes or must to enhance low color intensity
75% must; 16% skins; 4% seeds - 5% stems

49. What are the main French oak regions?
cane sugar / grape concentrate
Reduction of malic acid during ripening period
tannins
Limousin - Burgundy - Allien - Troncais - and Vosges

50. What are the two major categories into which wine presses are grouped?
total acidity & ph
tartaric
batch & continuous
Blended with free run - increases color - tannins - complexity