Test your basic knowledge |

Viniculture

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 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)
22 - 30 degrees C; 72 - 86 F
tartaric - malic - citric
Carbonic maceration

2. What are three types of toasting?
color - tannin and body
Chateau and Export
Light - medium and heavy
tartaric - malic - citric

3. What fraction if grape weight is in the free run and press run if you are making red wine?
30 degrees C
60% free run; 65% press run
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Reduction of malic acid during ripening period

4. What are the major techniques used for acid correction when it is deficient?
chaptalization
blending with high acid must & ion exchanging
OH (hydroxyl); tannins
acid adjustment

5. After the first harvest - how often can the bark be stripped from the oak trees?
pre-heating grapes or must to enhance low color intensity
9 - 10 years
Separate stems from must
Pressing whole cluster

6. What are three kinds of batch presses that have historically been used in wine production?
60% free run; 70% press run
Glucose and Fructose
protect cork from cork borers - improve bottle appearance - brand identity
vertical basket - horizontal and bladder press

7. What is the purpose of the crush?
higher pressure and more cycles of pressing
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Break skins to allow release of juice
total acidity (concentration of acids)

8. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
More ripe the fruit - less time required for skin contact
4 tons per acre
tannins

9. What are the goals of oak aging wine?
17 - 20 degrees C
slow oxidation; adding oak phenols
batch & continuous
protect cork from cork borers - improve bottle appearance - brand identity

10. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
contributes to bouquet
Pressing whole cluster
< 50 degrees F
pigments - tannins - acidity

11. What are the main French oak regions?
Tartaric and Malic
oxidation
Limousin - Burgundy - Allien - Troncais - and Vosges
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

12. What are the objectives of fining?
Bordeaux - and Burgundy
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
surplus & deficiency
breaks skin's tissue

13. What are the three most common still wine bottle shapes used today?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Bordeaux - Burgundy - and Alsace
beginning of fermentation
40 -45 years

14. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
OH (hydroxyl); tannins
4 tons per acre
pressing whole cluster without destemming or crushing
around the time of verasion (when the grapes change colors)

15. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
higher pressure and more cycles of pressing
4 tons per acre
Chateau and Export
breaks skin's tissue

16. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
glycerol; methanol; succinic acid; lactic acid;
Yeast inhibitors - pasteurization - sterile filtration
at least a month before harvest
Chardonnay

17. 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

18. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
inhibits
high
Destemming / crushing followed by press or direct pressing of whole clusters

19. Flavors in wine are basically derived from what acid?
cinnamic acid
40 -45 years
1 - 4 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

20. Cold stabilization removes what acid in must?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
tartaric
Very early morning until noon

21. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
inhibits
Separate stems from must
'green' - 'leafy'
varietal flavor - color - and tannin compounds

22. Titratable acidity is better known by what name?
Citric
9 - 10 years
total acidity (concentration of acids)
no time in loading & discharging

23. What is the purpose of a lees filter?
early racking - early fining - sulfur-dioxide added
clears juice from its lees
higher pressure and more cycles of pressing
saccharomyces

24. SO2 is added to barrel maintenance in order to protect it against what two agents?
blending
Separate stems from must
Air conditioning
mold; all kinds of wine spoilage (micro-organism)

25. Wine yeasts generally belongs to what genus of yeast?
Glucose and Fructose
75 - 85%
saccharomyces
total acidity & ph

26. What are two acids most commonly extracted from oak?
60% free run; 65% press run
vanillic acid and ellagic acid
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
surplus & deficiency

27. 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

28. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
Chardonnay
7 - 10 years
protect cork from cork borers - improve bottle appearance - brand identity

29. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Blended with free run - increases color - tannins - complexity
blending with high acid must & ion exchanging

30. What are three styles of still wine that have at least 1% RS and the range of RS in each?
3
Bordeaux - Burgundy - and Alsace
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
quercus suber

31. What is the overall weight composition of grape clusters?
chemicals or blend with low acid/high ph must
cloudiness & settling of particles
75% must; 16% skins; 4% seeds - 5% stems
vanillic acid and ellagic acid

32. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

33. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
'green' - 'leafy'
concrete - iron
4 tons per acre

34. When is the best time to add sugar to the must?
beginning of fermentation
Muscat
Light - medium and heavy
start at verasion and repeat when necessary

35. What is the importance of humidity in barrel aging below 60% RH?
Brix (US) - Baum (France) - Oechsle (Germany)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Bordeaux - Burgundy - and Alsace
water evaporates through barrel more than alcohol

36. What acid should not be used to correct acid deficiencies if a MLF is planned?
Limousin - Burgundy - Allien - Troncais - and Vosges
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
breaks skin's tissue
Citric

37. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
2mm inside wood's surface
Portugal and Spain
20% - 40%

38. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Free run
Limousin - Burgundy - Allien - Troncais - and Vosges
Lactic
4 tons per acre

39. What is the main reason for acid deficiency in must?
bentonite - activated carbon - gelatin - egg whites - PVPP
Reduction of malic acid during ripening period
pressure level exerted and type of pressure used
Destemming / crushing followed by press or direct pressing of whole clusters

40. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
higher pressure and more cycles of pressing
Portugal and Spain

41. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
vanillic acid and ellagic acid
9
blending
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

42. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
Air conditioning
OH (hydroxyl); tannins
cinnamic acid

43. 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?
slow oxidation; adding oak phenols
Acetic acid
Solid particles suspended in the must after crushing / pressing
color - tannin and body

44. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Solid particles suspended in the must after crushing / pressing
Carbonic maceration
Ratio of fructose is greater than glucose
Hard-veggie or green flavor

45. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Total acidity
Destemming / crushing followed by press or direct pressing of whole clusters
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
clears juice from its lees

46. When is the best time of day to hand harvest?
46 -57 degrees F
Very early morning until noon
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
22 - 30 degrees C; 72 - 86 F

47. 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
chemicals or blend with low acid/high ph must
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
breaks skin's tissue

48. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
color & tannin extraction
Free run
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Citric

49. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
pigments - tannins - acidity
Destemming / crushing followed by press or direct pressing of whole clusters
around the time of verasion (when the grapes change colors)

50. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
high
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tartaric - malic - citric
< 50 degrees F