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 grapes are commonly used in a Burgundy bottle?
OH (hydroxyl); tannins
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Reduction of malic acid during ripening period
2. Sugar addition is also known by what name?
chaptalization
2mm inside wood's surface
Bordeaux - and Burgundy
oxidation
3. What are 3 methods to control temperature in wine making?
Bordeaux - Burgundy - and Alsace
saccharomyces
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
4. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
surface of interior walls
Blended with free run - increases color - tannins - complexity
Destemming / crushing followed by press or direct pressing of whole clusters
Brix (US) - Baum (France) - Oechsle (Germany)
5. What are the two most common sugars used to increase the sugar content of the must?
Reduction of malic acid during ripening period
mold; all kinds of wine spoilage (micro-organism)
cane sugar / grape concentrate
Clarify / aerate wine - separate solids
6. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
varietal flavor - color - and tannin compounds
9
7. What is the purpose of a lees filter?
Total acidity
Glucose and Fructose
clears juice from its lees
85 - 90%
8. How does the production of late harvest wine differ from normal still wine?
1 - 4 hours
high
72 - 82 degrees F
higher pressure and more cycles of pressing
9. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Free run
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
60% free run; 70% press run
surplus & deficiency
10. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
chaptalization
start at verasion and repeat when necessary
11. What yeast will remain active at high alcohol levels?
tartaric - malic - citric
saccharomyces bayamus
pigments - tannins - acidity
Muscat
12. What are the extracted compounds from oak?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Separate stems from must
non-flavonoid phenols
cane sugar / grape concentrate
13. What two countries represent at least 70% of cork production?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Muscat
Portugal and Spain
Break skins to allow release of juice
14. What is the purpose of de-stemming?
Break skins to allow release of juice
non-flavonoid phenols
10 - 14 degrees C
Separate stems from must
15. What are the two styles of Burgundy barrels?
Hard-veggie or green flavor
Traditional and Export
Reduction of malic acid during ripening period
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
16. What two container materials must be lined before they can be used to store wine?
concrete - iron
blending
Lack of oxygen; lack of nutrition; unviable yeast; low temp
vanillic acid and ellagic acid
17. What is the preferred temperature range for white wine making?
water evaporates through barrel more than alcohol
9
46 -57 degrees F
pressing whole cluster without destemming or crushing
18. Cold stabilization removes what acid in must?
Leuconostoc-oenus
tartaric
Light - medium and heavy
contributes to bouquet
19. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
20. What is the purpose of racking wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
clarify and aerate
Clarify / aerate wine - separate solids
varietal flavor - color - and tannin compounds
21. What are the objectives of fining?
Pressing whole cluster
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pre-heating grapes or must to enhance low color intensity
Traditional and Export
22. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
Bordeaux - and Burgundy
overcoming defects - balancing the wine - enhancing complexity
pigment
23. What are three kinds of batch presses that have historically been used in wine production?
Reduction of malic acid during ripening period
2mm inside wood's surface
vertical basket - horizontal and bladder press
Hard-veggie or green flavor
24. Fermented free run is what % of the total wine volume?
higher pressure and more cycles of pressing
85 - 90%
start at verasion and repeat when necessary
color & tannin extraction
25. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Limousin - Burgundy - Allien - Troncais - and Vosges
7 - 10 years
Total acidity
Fruit set - Verasion
26. What are the most common reasons for a stuck fermentation?
cane sugar / grape concentrate
3 - 4mm inside wood's surface
75 - 85%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
27. In what grape is some skin contact almost always used during white wine making?
pre-heating grapes or must to enhance low color intensity
contributes to bouquet
Chardonnay
9
28. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
'green' - 'leafy'
Air conditioning
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
saccharomyces
29. In general - which produces better wine - free run or press run?
Blended with free run - increases color - tannins - complexity
Free run
tartaric
Deep cooling - imposing stress on yeast - adding alcohol
30. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
tartaric - malic - citric
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Blended with free run - increases color - tannins - complexity
glycerol; methanol; succinic acid; lactic acid;
31. Phenolic extraction is greatest at low or high must temperatures?
high
30 degrees C
bentonite - activated carbon - gelatin - egg whites - PVPP
breaks skin's tissue
32. What is the oak used in cork production?
quercus suber
vertical basket - horizontal and bladder press
vanillic acid and ellagic acid
Very early morning until noon
33. 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?
surface of interior walls
color - tannin and body
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
34. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
9 - 10 years
pressing whole cluster without destemming or crushing
Bordeaux - and Burgundy
85 - 90%
35. What are the main acids in grapes?
saccharomyces bayamus
acid adjustment
Tartaric and Malic
protect cork from cork borers - improve bottle appearance - brand identity
36. What are the two styles of a Bordeaux barrel?
30 -40 years
Chateau and Export
early racking - early fining - sulfur-dioxide added
Free run
37. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
oxidation
color & tannin extraction
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
38. What are two types of oxidation that occur in wine making and when do they occur?
pigments - tannins - acidity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Acetic acid
39. When is the best time to add sugar to the must?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Clarify / aerate wine - separate solids
Tartaric and Malic
beginning of fermentation
40. What is the normal starting temperature for red wine must to start fermentation?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
oxidation
22 - 30 degrees C; 72 - 86 F
41. What acid should not be used to correct acid deficiencies if a MLF is planned?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Reduction of malic acid during ripening period
Citric
acid adjustment
42. What is the best method to reduce the acidity of must?
total acidity & ph
blending
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
early racking - early fining - sulfur-dioxide added
43. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
OH (hydroxyl); tannins
10 - 14 degrees C
Total acidity
44. What are the common practices to inhibit MLF?
Starting might be difficult and it could stop too soon.
early racking - early fining - sulfur-dioxide added
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Very early morning until noon
45. What group of compounds give wine color?
mold; all kinds of wine spoilage (micro-organism)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Very early morning until noon
chemicals or blend with low acid/high ph must
46. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
saccharomyces bayamus
tannins
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pectins
47. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
75% must; 16% skins; 4% seeds - 5% stems
Clarify / aerate wine - separate solids
20% - 40%
48. Press run is often used in what ways to enrich a final wine?
quercus suber
Blended with free run - increases color - tannins - complexity
Brix (US) - Baum (France) - Oechsle (Germany)
early racking - early fining - sulfur-dioxide added
49. What are the names of the main barrel shapes?
3 - 4mm inside wood's surface
Bordeaux - and Burgundy
cane sugar / grape concentrate
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
50. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
Limousin - Burgundy - Allien - Troncais - and Vosges
acid adjustment
Blended with free run - increases color - tannins - complexity