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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. In what grape is some skin contact almost always used during white wine making?
Chardonnay
at least a month before harvest
1 - 4 hours
enzyamatic - in must before fermentation; chemical - during processing and in bottling
2. What are the two key sugars in grapes?
Glucose and Fructose
Muscat
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
3
3. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
9
non-flavonoid phenols
surface of interior walls
Starting might be difficult and it could stop too soon.
4. What are the main acids in grapes?
Tartaric and Malic
Very early morning until noon
quercus suber
cinnamic acid
5. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
2mm inside wood's surface
oxidation
6. What acid should not be used to correct acid deficiencies if a MLF is planned?
Tartaric and Malic
Solid particles suspended in the must after crushing / pressing
Citric
Bordeaux - Burgundy - and Alsace
7. What family of grapes can typically develop bitterness if there is skin contact?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Muscat
tannins
75% must; 16% skins; 4% seeds - 5% stems
8. What are the primary disadvantages of a continuous press over batch presses?
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9. What is the minimum temp for MLF to occur?
4 tons per acre
17 - 20 degrees C
pressure level exerted and type of pressure used
72 - 82 degrees F
10. What grapes are commonly used in a Bordeaux bottle?
Ratio of fructose is greater than glucose
acid adjustment
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
20% - 40%
11. 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?
10 - 13%
Carbonic maceration
overcoming defects - balancing the wine - enhancing complexity
color - tannin and body
12. What are the common practices to inhibit MLF?
More ripe the fruit - less time required for skin contact
Glucose and Fructose
early racking - early fining - sulfur-dioxide added
acid adjustment
13. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
inhibits
20% - 40%
tartaric - malic - citric
14. What are the two ways that late harvest grapes concentrate sugar?
contributes to bouquet
blending
pigment
drying grapes - noble rot
15. What term is used to describe the absorption of oxygen that is common in white wine making?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Total acidity
oxidation
pectins
16. How often should long termed cellar wines be re-corked?
30 -40 years
Clarify / aerate wine - separate solids
17 - 20 degrees C
tartaric
17. High acid concentrations in fruit are usually caused by what common occurrence?
beginning of fermentation
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Starting might be difficult and it could stop too soon.
Harvesting under ripe grapes due to viticultural difficulties - like weather
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?
up to 24 hours
85 - 90%
Lactic
Lack of oxygen; lack of nutrition; unviable yeast; low temp
19. What is the depth of toasting when it is a medium toast?
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20. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
chemicals or blend with low acid/high ph must
Starting might be difficult and it could stop too soon.
pressure level exerted and type of pressure used
pressing whole cluster without destemming or crushing
21. What is a major advantage and disadvantage to mechanical harvesting?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Destemming / crushing followed by press or direct pressing of whole clusters
total acidity & ph
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
22. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
46 -57 degrees F
Bordeaux - and Burgundy
Very early morning until noon
23. What is the preferred temperature range for red wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
damage to berries is minimal
cinnamic acid
72 - 82 degrees F
24. What occurs during racking?
clarify and aerate
2mm inside wood's surface
Blended with free run - increases color - tannins - complexity
4 tons per acre
25. What are three types of toasting?
contributes to bouquet
vertical basket - horizontal and bladder press
cloudiness & settling of particles
Light - medium and heavy
26. In general - which produces better wine - free run or press run?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
color & tannin extraction
Free run
total acidity & ph
27. What is the purpose of de-stemming?
blending with high acid must & ion exchanging
Leuconostoc-oenus
Light - medium and heavy
Separate stems from must
28. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
85 - 90%
quercus suber
varietal flavor - color - and tannin compounds
Deep cooling - imposing stress on yeast - adding alcohol
29. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
mold; all kinds of wine spoilage (micro-organism)
Hard-veggie or green flavor
More ripe the fruit - less time required for skin contact
protect against oxidation - protect against microbial spoilage
30. Titratable acidity is better known by what name?
blending with high acid must & ion exchanging
vertical basket - horizontal and bladder press
total acidity (concentration of acids)
75 - 85%
31. What are the two major categories into which wine presses are grouped?
Break skins to allow release of juice
batch & continuous
tartaric
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
32. What group of compounds give wine color?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pectins
Chardonnay
33. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
cinnamic acid
start at verasion and repeat when necessary
3 - 4mm inside wood's surface
blending
34. Unfermented free run makes up what % of total extractable juice?
Solid particles suspended in the must after crushing / pressing
75 - 85%
vertical basket - horizontal and bladder press
20% - 40%
35. After the first harvest - how often can the bark be stripped from the oak trees?
Air conditioning
Harvesting under ripe grapes due to viticultural difficulties - like weather
9 - 10 years
75 - 85%
36. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
40 -45 years
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Bordeaux - Burgundy - and Alsace
37. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
60% free run; 65% press run
breaks skin's tissue
Harvesting under ripe grapes due to viticultural difficulties - like weather
Pressing whole cluster
38. What parameters can be corrected by blending?
< 50 degrees F
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
alcohol evaporates through barrel wall more than water
acid adjustment
39. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
acid adjustment
cane sugar / grape concentrate
40. What are two acids most commonly extracted from oak?
no time in loading & discharging
vanillic acid and ellagic acid
2mm inside wood's surface
'green' - 'leafy'
41. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
saccharomyces bayamus
Air conditioning
clarify and aerate
varietal flavor - color - and tannin compounds
42. What are the two styles of Burgundy barrels?
high
Traditional and Export
start at verasion and repeat when necessary
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
43. What are the objectives of fining?
Separate stems from must
chemicals or blend with low acid/high ph must
start at verasion and repeat when necessary
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
44. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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45. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
tannins
damage to berries is minimal
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
46. SO2 is added to barrel maintenance in order to protect it against what two agents?
batch & continuous
mold; all kinds of wine spoilage (micro-organism)
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30 degrees C
47. What is the depth of toasting when it is a heavy toast?
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48. Define lees.
Citric
higher pressure and more cycles of pressing
Solid particles suspended in the must after crushing / pressing
pressure level exerted and type of pressure used
49. What type of climate zone produces grapes that are high in acid?
cool regions
20% - 40%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
varietal flavor - color - and tannin compounds
50. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
3
Bordeaux - and Burgundy
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Starting might be difficult and it could stop too soon.