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. Flavors in wine are basically derived from what acid?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
no time in loading & discharging
Deep cooling - imposing stress on yeast - adding alcohol
cinnamic acid
2. What is the most practical and most frequent method of correcting acidity in wine?
Chateau and Export
acid adjustment
glycerol; methanol; succinic acid; lactic acid;
More ripe the fruit - less time required for skin contact
3. What two container materials must be lined before they can be used to store wine?
Hard-veggie or green flavor
concrete - iron
saccharomyces bayamus
Separate stems from must
4. SO2 is added to barrel maintenance in order to protect it against what two agents?
Glucose and Fructose
no time in loading & discharging
mold; all kinds of wine spoilage (micro-organism)
Muscat
5. If an age able white wine is being produced what impact does skin contact have?
Limousin - Burgundy - Allien - Troncais - and Vosges
contributes to bouquet
cloudiness & settling of particles
Air conditioning
6. What are the primary disadvantages of a continuous press over batch presses?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
7. What are the four types of skin contact that occur in red wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Ratio of fructose is greater than glucose
More ripe the fruit - less time required for skin contact
8. What is the length of skin contact in white wines if "long contact" occurs?
chaptalization
up to 24 hours
higher pressure and more cycles of pressing
around the time of verasion (when the grapes change colors)
9. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Lactic
Total acidity
surplus & deficiency
Very early morning until noon
10. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tartaric
4 tons per acre
Fruit set - Verasion
11. What is the major advantage of hand harvesting over mechanical harvesting?
Deep cooling - imposing stress on yeast - adding alcohol
OH (hydroxyl); tannins
damage to berries is minimal
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
12. What polyeric compounds tend to cause colloid coagulation in wine?
Separate stems from must
30 -40 years
pectins
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
13. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
cinnamic acid
OH (hydroxyl); tannins
75 - 85%
14. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Yeast inhibitors - pasteurization - sterile filtration
tannins
46 -57 degrees F
15. What acid should not be used to correct acid deficiencies if a MLF is planned?
Lactic
Citric
1 - 4 hours
20% - 40%
16. Sugar addition is also known by what name?
3 - 4mm inside wood's surface
chemicals or blend with low acid/high ph must
chaptalization
Traditional and Export
17. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
non-flavonoid phenols
Citric
Break skins to allow release of juice
Destemming / crushing followed by press or direct pressing of whole clusters
18. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
tartaric - malic - citric
Glucose and Fructose
glycerol; methanol; succinic acid; lactic acid;
19. What is the depth of toasting when it is a heavy toast?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
20. What is the purpose of de-stemming?
oxidation
Separate stems from must
72 - 82 degrees F
quercus suber
21. After planting - how soon can the first wine cork quality bark be stripped from the tree?
30 -40 years
40 -45 years
cane sugar / grape concentrate
breaks skin's tissue
22. What are five different materials used in storage containers?
clarify and aerate
wood - concrete - iron - plastic - stainless steel
OH (hydroxyl); tannins
46 -57 degrees F
23. What are the common practices to inhibit MLF?
85 - 90%
early racking - early fining - sulfur-dioxide added
3
Break skins to allow release of juice
24. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
Glucose and Fructose
around the time of verasion (when the grapes change colors)
Muscat
25. What are the two key sugars in grapes?
blending with high acid must & ion exchanging
water evaporates through barrel more than alcohol
Fruit set - Verasion
Glucose and Fructose
26. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cloudiness & settling of particles
varietal flavor - color - and tannin compounds
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
27. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
tartaric
contributes to bouquet
batch & continuous
28. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
7 - 10 years
early racking - early fining - sulfur-dioxide added
29. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
overcoming defects - balancing the wine - enhancing complexity
color & tannin extraction
tartaric - malic - citric
Lactic
30. What is the importance of humidity in barrel aging above 60% RH?
blending with high acid must & ion exchanging
Pressing whole cluster
alcohol evaporates through barrel wall more than water
color - tannin and body
31. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
quercus suber
20% - 40%
enzyamatic - in must before fermentation; chemical - during processing and in bottling
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
32. Blending is used in order to achieve what goals?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
overcoming defects - balancing the wine - enhancing complexity
Bordeaux - Burgundy - and Alsace
tartaric
33. What term is used to describe the absorption of oxygen that is common in white wine making?
Deep cooling - imposing stress on yeast - adding alcohol
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
quercus suber
oxidation
34. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
varietal flavor - color - and tannin compounds
Leuconostoc-oenus
total acidity (concentration of acids)
10 - 13%
35. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
acid adjustment
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
total acidity & ph
36. What are the two most common sugars used to increase the sugar content of the must?
Total acidity
protect cork from cork borers - improve bottle appearance - brand identity
cane sugar / grape concentrate
22 - 30 degrees C; 72 - 86 F
37. What are common techniques to reduce the acidity of must?
pre-heating grapes or must to enhance low color intensity
cane sugar / grape concentrate
chemicals or blend with low acid/high ph must
Citric
38. What is the oak used in cork production?
quercus suber
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Citric
breaks skin's tissue
39. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Brix (US) - Baum (France) - Oechsle (Germany)
surplus & deficiency
glycerol; methanol; succinic acid; lactic acid;
Starting might be difficult and it could stop too soon.
40. What is the depth of toasting when it is a medium toast?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
41. When is the best time of day to hand harvest?
Chardonnay
Very early morning until noon
Destemming / crushing followed by press or direct pressing of whole clusters
Blended with free run - increases color - tannins - complexity
42. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
1 - 4 hours
20% - 40%
Portugal and Spain
cool regions
43. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
30 degrees C
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Separate stems from must
44. What is the main reason for acid deficiency in must?
at least a month before harvest
non-flavonoid phenols
Yeast inhibitors - pasteurization - sterile filtration
Reduction of malic acid during ripening period
45. Unfermented free run makes up what % of total extractable juice?
Deep cooling - imposing stress on yeast - adding alcohol
chaptalization
75 - 85%
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
46. Theoretically - how many degrees can a fermentation rise during fermentation?
quercus suber
1 - 4 hours
pectins
30 degrees C
47. What grapes are commonly used in a Bordeaux bottle?
75 - 85%
9
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
saccharomyces
48. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
mold; all kinds of wine spoilage (micro-organism)
pectins
wood - concrete - iron - plastic - stainless steel
49. Cold stabilization removes what acid in must?
tartaric - malic - citric
'green' - 'leafy'
batch & continuous
tartaric
50. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
Separate stems from must
72 - 82 degrees F
Citric