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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 are the acids most commonly used to correct the problem if there is insufficient acid in the must?
cinnamic acid
tartaric - malic - citric
saccharomyces
Bordeaux - and Burgundy
2. What type of climate zone produces grapes that are high in acid?
non-flavonoid phenols
Glucose and Fructose
mold; all kinds of wine spoilage (micro-organism)
cool regions
3. What are the common practices to inhibit MLF?
9
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
blending with high acid must & ion exchanging
early racking - early fining - sulfur-dioxide added
4. For how many years can compounds be extracted from a barrel?
color & tannin extraction
7 - 10 years
Destemming / crushing followed by press or direct pressing of whole clusters
beginning of fermentation
5. What are the three most common still wine bottle shapes used today?
Limousin - Burgundy - Allien - Troncais - and Vosges
Separate stems from must
Bordeaux - Burgundy - and Alsace
surplus & deficiency
6. What is the best method to reduce the acidity of must?
< 50 degrees F
blending
pigments - tannins - acidity
cane sugar / grape concentrate
7. What are the four types of skin contact that occur in red wine making?
85 - 90%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
vertical basket - horizontal and bladder press
Carbonic maceration
8. When is the best time to add sugar to the must?
Destemming / crushing followed by press or direct pressing of whole clusters
beginning of fermentation
17 - 20 degrees C
46 -57 degrees F
9. What are the primary disadvantages of a continuous press over batch presses?
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10. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
Free run
cloudiness & settling of particles
blending with high acid must & ion exchanging
11. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Muscat
oxidation
tannins
glycerol; methanol; succinic acid; lactic acid;
12. What are five different materials used in storage containers?
batch & continuous
Tartaric and Malic
9
wood - concrete - iron - plastic - stainless steel
13. What are the most common reasons for a stuck fermentation?
no time in loading & discharging
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Reduction of malic acid during ripening period
2mm inside wood's surface
14. Name three components that are higher in the press run than the free run.
tartaric
40 -45 years
pigments - tannins - acidity
Starting might be difficult and it could stop too soon.
15. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
Bordeaux - and Burgundy
chemicals or blend with low acid/high ph must
Very early morning until noon
16. What are three styles of still wine that have at least 1% RS and the range of RS in each?
cloudiness & settling of particles
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tartaric - malic - citric
17. The acidic (sour) taste in wine is most dependent on which acidity paramater?
10 - 13%
acid adjustment
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Total acidity
18. The higher compound levels from the press run are related to what action during the making of the press run?
wood - concrete - iron - plastic - stainless steel
pressure level exerted and type of pressure used
vanillic acid and ellagic acid
pigment
19. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
75% must; 16% skins; 4% seeds - 5% stems
7 - 10 years
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
20. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
around the time of verasion (when the grapes change colors)
21. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
alcohol evaporates through barrel wall more than water
10 - 13%
Free run
22. What is the most practical and most frequent method of correcting acidity in wine?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Reduction of malic acid during ripening period
acid adjustment
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
23. What is the purpose of a lees filter?
Starting might be difficult and it could stop too soon.
cool regions
clears juice from its lees
60% free run; 70% press run
24. What is the depth of toasting when it is a medium toast?
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25. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
chaptalization
9
saccharomyces bayamus
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
26. What is the purpose of the crush?
clears juice from its lees
color & tannin extraction
Break skins to allow release of juice
saccharomyces
27. What group of compounds give wine color?
9
17 - 20 degrees C
non-flavonoid phenols
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
28. When is the best time of day to hand harvest?
Limousin - Burgundy - Allien - Troncais - and Vosges
surplus & deficiency
Very early morning until noon
no time in loading & discharging
29. What acid should not be used to correct acid deficiencies if a MLF is planned?
batch & continuous
'green' - 'leafy'
quercus suber
Citric
30. What are 3 methods to control temperature in wine making?
30 -40 years
60% free run; 70% press run
Deep cooling - imposing stress on yeast - adding alcohol
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
31. What are the primary advantages of a continuous press over batch presses?
water evaporates through barrel more than alcohol
cool regions
no time in loading & discharging
higher pressure and more cycles of pressing
32. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Citric
cloudiness & settling of particles
33. After planting - how soon can the first wine cork quality bark be stripped from the tree?
around the time of verasion (when the grapes change colors)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
40 -45 years
chemicals or blend with low acid/high ph must
34. Stabilization is a term used to prevent what from occurring in the bottle?
OH (hydroxyl); tannins
cloudiness & settling of particles
saccharomyces
30 -40 years
35. What family of grapes can typically develop bitterness if there is skin contact?
Lactic
Muscat
7 - 10 years
Citric
36. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
early racking - early fining - sulfur-dioxide added
Hard-veggie or green flavor
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Muscat
37. What are the two most common sugars used to increase the sugar content of the must?
batch & continuous
cane sugar / grape concentrate
drying grapes - noble rot
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
38. Press run is often used in what ways to enrich a final wine?
oxidation
Leuconostoc-oenus
Break skins to allow release of juice
Blended with free run - increases color - tannins - complexity
39. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Limousin - Burgundy - Allien - Troncais - and Vosges
Portugal and Spain
40. What are the two acidity parameters that are used to describe the acidity of must?
pigment
Solid particles suspended in the must after crushing / pressing
Light - medium and heavy
total acidity & ph
41. What is the preferred temperature range for white wine making?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pigments - tannins - acidity
46 -57 degrees F
acid adjustment
42. What polyeric compounds tend to cause colloid coagulation in wine?
Citric
Limousin - Burgundy - Allien - Troncais - and Vosges
pectins
1 - 4 hours
43. How does the production of late harvest wine differ from normal still wine?
blending with high acid must & ion exchanging
early racking - early fining - sulfur-dioxide added
higher pressure and more cycles of pressing
inhibits
44. Wine yeasts generally belongs to what genus of yeast?
Light - medium and heavy
22 - 30 degrees C; 72 - 86 F
saccharomyces
high
45. How often should long termed cellar wines be re-corked?
30 -40 years
Pressing whole cluster
blending with high acid must & ion exchanging
beginning of fermentation
46. Fermented free run is what % of the total wine volume?
7 - 10 years
85 - 90%
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
cloudiness & settling of particles
47. What two container materials must be lined before they can be used to store wine?
color - tannin and body
Bordeaux - and Burgundy
breaks skin's tissue
concrete - iron
48. What fractions of grape weight is in the free run and press run if you are making white wine?
Lactic
46 -57 degrees F
varietal flavor - color - and tannin compounds
60% free run; 70% press run
49. In general - which produces better wine - free run or press run?
Brix (US) - Baum (France) - Oechsle (Germany)
cinnamic acid
More ripe the fruit - less time required for skin contact
Free run
50. Blending is used in order to achieve what goals?
Ratio of fructose is greater than glucose
quercus suber
overcoming defects - balancing the wine - enhancing complexity
7 - 10 years