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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 yeast will remain active at high alcohol levels?
saccharomyces bayamus
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tartaric
3
2. What is the length of skin contact in white wines if "short contact" occurs?
no time in loading & discharging
1 - 4 hours
acid adjustment
tartaric - malic - citric
3. High acid concentrations in fruit are usually caused by what common occurrence?
pre-heating grapes or must to enhance low color intensity
Citric
Harvesting under ripe grapes due to viticultural difficulties - like weather
early racking - early fining - sulfur-dioxide added
4. What are 3 methods to control temperature in wine making?
pigments - tannins - acidity
Glucose and Fructose
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
5. 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?
pigments - tannins - acidity
chaptalization
bentonite - activated carbon - gelatin - egg whites - PVPP
color - tannin and body
6. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
Citric
high
pigment
7. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
pigment
saccharomyces
color - tannin and body
8. Phenolic extraction is greatest at low or high must temperatures?
Starting might be difficult and it could stop too soon.
'green' - 'leafy'
Deep cooling - imposing stress on yeast - adding alcohol
high
9. What are the main French oak regions?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Hard-veggie or green flavor
Limousin - Burgundy - Allien - Troncais - and Vosges
protect cork from cork borers - improve bottle appearance - brand identity
10. What two container materials must be lined before they can be used to store wine?
concrete - iron
tartaric - malic - citric
3
Citric
11. What are the primary disadvantages of a continuous press over batch presses?
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12. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
blending
damage to berries is minimal
1 - 4 hours
13. What is the purpose of de-stemming?
around the time of verasion (when the grapes change colors)
tartaric
Separate stems from must
surplus & deficiency
14. Flavors in wine are basically derived from what acid?
40 -45 years
Chardonnay
blending with high acid must & ion exchanging
cinnamic acid
15. Cold stabilization removes what acid in must?
40 -45 years
damage to berries is minimal
tartaric
varietal flavor - color - and tannin compounds
16. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
2mm inside wood's surface
wood - concrete - iron - plastic - stainless steel
enzyamatic - in must before fermentation; chemical - during processing and in bottling
4 tons per acre
17. Titratable acidity is better known by what name?
total acidity (concentration of acids)
breaks skin's tissue
30 -40 years
60% free run; 70% press run
18. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Clarify / aerate wine - separate solids
water evaporates through barrel more than alcohol
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Pressing whole cluster
19. Define lees.
More ripe the fruit - less time required for skin contact
Chardonnay
Blended with free run - increases color - tannins - complexity
Solid particles suspended in the must after crushing / pressing
20. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Lack of oxygen; lack of nutrition; unviable yeast; low temp
start at verasion and repeat when necessary
21. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Blended with free run - increases color - tannins - complexity
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
protect against oxidation - protect against microbial spoilage
Separate stems from must
22. What is the oak used in cork production?
46 -57 degrees F
quercus suber
vanillic acid and ellagic acid
10 - 13%
23. What are the objectives of fining?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Deep cooling - imposing stress on yeast - adding alcohol
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
oxidation
24. Does ripeness of the fruit have any impact on skin contact in white wine?
Brix (US) - Baum (France) - Oechsle (Germany)
pressing whole cluster without destemming or crushing
Tartaric and Malic
More ripe the fruit - less time required for skin contact
25. What are the two styles of Burgundy barrels?
Traditional and Export
cool regions
30 -40 years
higher pressure and more cycles of pressing
26. What are the two styles of a Bordeaux barrel?
Chateau and Export
inhibits
Yeast inhibitors - pasteurization - sterile filtration
Very early morning until noon
27. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
chemicals or blend with low acid/high ph must
Air conditioning
pectins
28. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
pre-heating grapes or must to enhance low color intensity
More ripe the fruit - less time required for skin contact
color & tannin extraction
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
29. What is the normal starting temperature for red wine must to start fermentation?
breaks skin's tissue
22 - 30 degrees C; 72 - 86 F
Blended with free run - increases color - tannins - complexity
wood - concrete - iron - plastic - stainless steel
30. The acidic (sour) taste in wine is most dependent on which acidity paramater?
glycerol; methanol; succinic acid; lactic acid;
Total acidity
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Limousin - Burgundy - Allien - Troncais - and Vosges
31. What are three kinds of batch presses that have historically been used in wine production?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
vanillic acid and ellagic acid
water evaporates through barrel more than alcohol
vertical basket - horizontal and bladder press
32. What grapes are commonly used in a Burgundy bottle?
start at verasion and repeat when necessary
75% must; 16% skins; 4% seeds - 5% stems
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
30 degrees C
33. What is the minimum starting temperature for white wine must to start fermentation?
breaks skin's tissue
10 - 14 degrees C
30 -40 years
tannins
34. What is the purpose of racking wine?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pigments - tannins - acidity
Clarify / aerate wine - separate solids
Carbonic maceration
35. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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36. What are the five most common grapes used to produce late harvest wines?
color & tannin extraction
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Fruit set - Verasion
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
37. What are the major techniques used for acid correction when it is deficient?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
wood - concrete - iron - plastic - stainless steel
breaks skin's tissue
blending with high acid must & ion exchanging
38. What grapes are commonly used in a Bordeaux bottle?
higher pressure and more cycles of pressing
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
concrete - iron
Break skins to allow release of juice
39. What is the depth of toasting when it is a medium toast?
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40. After the first harvest - how often can the bark be stripped from the oak trees?
surplus & deficiency
at least a month before harvest
bentonite - activated carbon - gelatin - egg whites - PVPP
9 - 10 years
41. What is the depth of toasting when it is a light toast?
Deep cooling - imposing stress on yeast - adding alcohol
inhibits
surface of interior walls
tartaric - malic - citric
42. What are the names of the main barrel shapes?
Bordeaux - Burgundy - and Alsace
tartaric - malic - citric
Bordeaux - and Burgundy
9 - 10 years
43. 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
Starting might be difficult and it could stop too soon.
Leuconostoc-oenus
tannins
44. What are the two keys stages of berry development?
Bordeaux - Burgundy - and Alsace
Fruit set - Verasion
pectins
overcoming defects - balancing the wine - enhancing complexity
45. What function does a capsule serve?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
10 - 13%
Break skins to allow release of juice
protect cork from cork borers - improve bottle appearance - brand identity
46. What group of compounds give wine color?
Tartaric and Malic
OH (hydroxyl); tannins
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
quercus suber
47. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
tannins
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
damage to berries is minimal
48. What are the two most common sugars used to increase the sugar content of the must?
10 - 13%
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
around the time of verasion (when the grapes change colors)
cane sugar / grape concentrate
49. What is the desirable bacteria genus for starting MLF in wine?
Fruit set - Verasion
60% free run; 65% press run
Leuconostoc-oenus
no time in loading & discharging
50. Press run is often used in what ways to enrich a final wine?
Glucose and Fructose
Blended with free run - increases color - tannins - complexity
pigment
'green' - 'leafy'