SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 are the two key sugars in grapes?
75 - 85%
color & tannin extraction
Glucose and Fructose
cloudiness & settling of particles
2. 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?
Blended with free run - increases color - tannins - complexity
inhibits
color - tannin and body
oxidation
3. When is the best time of day to hand harvest?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Very early morning until noon
tannins
72 - 82 degrees F
4. For how many years can compounds be extracted from a barrel?
at least a month before harvest
7 - 10 years
46 -57 degrees F
Lactic
5. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
tartaric
Lack of oxygen; lack of nutrition; unviable yeast; low temp
OH (hydroxyl); tannins
at least a month before harvest
6. Flavors in wine are basically derived from what acid?
Chardonnay
OH (hydroxyl); tannins
60% free run; 70% press run
cinnamic acid
7. What two countries represent at least 70% of cork production?
46 -57 degrees F
60% free run; 65% press run
Portugal and Spain
Citric
8. What is the preferred temperature range for white wine making?
Reduction of malic acid during ripening period
46 -57 degrees F
oxidation
pigments - tannins - acidity
9. When is the best time to add sugar to the must?
beginning of fermentation
17 - 20 degrees C
pressure level exerted and type of pressure used
'green' - 'leafy'
10. What is the purpose of racking wine?
Chateau and Export
pressure level exerted and type of pressure used
Clarify / aerate wine - separate solids
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
11. What is the normal starting temperature for red wine must to start fermentation?
pigments - tannins - acidity
Chateau and Export
mold; all kinds of wine spoilage (micro-organism)
22 - 30 degrees C; 72 - 86 F
12. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
pressing whole cluster without destemming or crushing
cinnamic acid
Tartaric and Malic
13. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
9
Chateau and Export
cinnamic acid
14. What are the two acidity parameters that are used to describe the acidity of must?
Chardonnay
total acidity & ph
72 - 82 degrees F
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
15. Cold stabilization removes what acid in must?
Acetic acid
tartaric
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Bordeaux - and Burgundy
16. What are the names of the main barrel shapes?
surplus & deficiency
Air conditioning
Bordeaux - and Burgundy
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
17. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
18. Unfermented free run makes up what % of total extractable juice?
75 - 85%
85 - 90%
Clarify / aerate wine - separate solids
concrete - iron
19. High acid concentrations in fruit are usually caused by what common occurrence?
40 -45 years
tartaric
mold; all kinds of wine spoilage (micro-organism)
Harvesting under ripe grapes due to viticultural difficulties - like weather
20. What are the common practices to inhibit MLF?
4 tons per acre
early racking - early fining - sulfur-dioxide added
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
21. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Yeast inhibitors - pasteurization - sterile filtration
Brix (US) - Baum (France) - Oechsle (Germany)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Citric
22. Press run is often used in what ways to enrich a final wine?
cane sugar / grape concentrate
60% free run; 65% press run
alcohol evaporates through barrel wall more than water
Blended with free run - increases color - tannins - complexity
23. What are 3 methods to control temperature in wine making?
Tartaric and Malic
pectins
cane sugar / grape concentrate
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
24. Which are more easily extracted during fermentation - pigment or tannins?
Tartaric and Malic
cane sugar / grape concentrate
alcohol evaporates through barrel wall more than water
pigment
25. What grapes are commonly used in a Burgundy bottle?
10 - 14 degrees C
vanillic acid and ellagic acid
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Glucose and Fructose
26. What is a major advantage and disadvantage to mechanical harvesting?
Clarify / aerate wine - separate solids
non-flavonoid phenols
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
water evaporates through barrel more than alcohol
27. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
20% - 40%
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
varietal flavor - color - and tannin compounds
28. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
oxidation
slow oxidation; adding oak phenols
chaptalization
29. What are the two most common sugars used to increase the sugar content of the must?
4 tons per acre
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
mold; all kinds of wine spoilage (micro-organism)
cane sugar / grape concentrate
30. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
start at verasion and repeat when necessary
Citric
60% free run; 70% press run
31. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
early racking - early fining - sulfur-dioxide added
beginning of fermentation
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
32. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
drying grapes - noble rot
Pressing whole cluster
around the time of verasion (when the grapes change colors)
no time in loading & discharging
33. What is the main reason for acid deficiency in must?
Yeast inhibitors - pasteurization - sterile filtration
3
start at verasion and repeat when necessary
Reduction of malic acid during ripening period
34. What is the most practical and most frequent method of correcting acidity in wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Total acidity
acid adjustment
3
35. 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)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Very early morning until noon
Muscat
36. What is the importance of humidity in barrel aging above 60% RH?
cool regions
alcohol evaporates through barrel wall more than water
Pressing whole cluster
cloudiness & settling of particles
37. What polyeric compounds tend to cause colloid coagulation in wine?
saccharomyces
pectins
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
< 50 degrees F
38. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
high
Clarify / aerate wine - separate solids
cool regions
39. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
water evaporates through barrel more than alcohol
chemicals or blend with low acid/high ph must
color & tannin extraction
40. What are the two styles of a Bordeaux barrel?
varietal flavor - color - and tannin compounds
quercus suber
Reduction of malic acid during ripening period
Chateau and Export
41. What is the depth of toasting when it is a medium toast?
42. Wine yeasts generally belongs to what genus of yeast?
bentonite - activated carbon - gelatin - egg whites - PVPP
saccharomyces
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Total acidity
43. In what grape is some skin contact almost always used during white wine making?
concrete - iron
3
Fruit set - Verasion
Chardonnay
44. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
non-flavonoid phenols
Free run
Yeast inhibitors - pasteurization - sterile filtration
45. What are the most common reasons for a stuck fermentation?
Leuconostoc-oenus
non-flavonoid phenols
Lack of oxygen; lack of nutrition; unviable yeast; low temp
surface of interior walls
46. What function does a capsule serve?
cane sugar / grape concentrate
protect cork from cork borers - improve bottle appearance - brand identity
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cool regions
47. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
75% must; 16% skins; 4% seeds - 5% stems
higher pressure and more cycles of pressing
around the time of verasion (when the grapes change colors)
cinnamic acid
48. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
water evaporates through barrel more than alcohol
tartaric - malic - citric
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
10 - 13%
49. What yeast will remain active at high alcohol levels?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
saccharomyces bayamus
slow oxidation; adding oak phenols
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
50. What is the preferred temperature range for red wine making?
total acidity (concentration of acids)
Total acidity
surface of interior walls
72 - 82 degrees F