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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. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Chateau and Export
acid adjustment
Tartaric and Malic
start at verasion and repeat when necessary
2. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
cinnamic acid
bentonite - activated carbon - gelatin - egg whites - PVPP
total acidity (concentration of acids)
3. What is the oak used in cork production?
overcoming defects - balancing the wine - enhancing complexity
quercus suber
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
4. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Break skins to allow release of juice
Destemming / crushing followed by press or direct pressing of whole clusters
pre-heating grapes or must to enhance low color intensity
75 - 85%
5. What are the two acidity parameters that are used to describe the acidity of must?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
total acidity & ph
4 tons per acre
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
6. What are the main French oak regions?
protect against oxidation - protect against microbial spoilage
10 - 13%
Yeast inhibitors - pasteurization - sterile filtration
Limousin - Burgundy - Allien - Troncais - and Vosges
7. What is thermo-vinification?
clarify and aerate
pre-heating grapes or must to enhance low color intensity
30 degrees C
Yeast inhibitors - pasteurization - sterile filtration
8. What acid should not be used to correct acid deficiencies if a MLF is planned?
More ripe the fruit - less time required for skin contact
Citric
75 - 85%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
9. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Chateau and Export
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
around the time of verasion (when the grapes change colors)
10. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
blending with high acid must & ion exchanging
60% free run; 65% press run
batch & continuous
11. What yeast will remain active at high alcohol levels?
OH (hydroxyl); tannins
saccharomyces bayamus
drying grapes - noble rot
at least a month before harvest
12. What two countries represent at least 70% of cork production?
color - tannin and body
3
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Portugal and Spain
13. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Brix (US) - Baum (France) - Oechsle (Germany)
Hard-veggie or green flavor
chaptalization
clears juice from its lees
14. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
3
Chateau and Export
Starting might be difficult and it could stop too soon.
surplus & deficiency
15. In general - which produces better wine - free run or press run?
OH (hydroxyl); tannins
Lactic
Portugal and Spain
Free run
16. How does the production of late harvest wine differ from normal still wine?
pigments - tannins - acidity
higher pressure and more cycles of pressing
beginning of fermentation
Pressing whole cluster
17. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
10 - 14 degrees C
surplus & deficiency
drying grapes - noble rot
< 50 degrees F
18. What is the minimum starting temperature for white wine must to start fermentation?
75% must; 16% skins; 4% seeds - 5% stems
inhibits
10 - 14 degrees C
Air conditioning
19. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
saccharomyces
Air conditioning
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tartaric - malic - citric
20. What is the depth of toasting when it is a heavy toast?
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21. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
beginning of fermentation
pre-heating grapes or must to enhance low color intensity
Yeast inhibitors - pasteurization - sterile filtration
22. Does ripeness of the fruit have any impact on skin contact in white wine?
pigments - tannins - acidity
no time in loading & discharging
More ripe the fruit - less time required for skin contact
surplus & deficiency
23. What is the best method to reduce the acidity of must?
total acidity (concentration of acids)
blending
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Clarify / aerate wine - separate solids
24. What are three types of toasting?
Light - medium and heavy
Chardonnay
protect against oxidation - protect against microbial spoilage
Blended with free run - increases color - tannins - complexity
25. What is the purpose of a lees filter?
clears juice from its lees
Leuconostoc-oenus
3
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
26. For how many years can compounds be extracted from a barrel?
75% must; 16% skins; 4% seeds - 5% stems
Destemming / crushing followed by press or direct pressing of whole clusters
7 - 10 years
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
27. Sugar addition is also known by what name?
saccharomyces
Fruit set - Verasion
oxidation
chaptalization
28. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
slow oxidation; adding oak phenols
10 - 13%
Very early morning until noon
clarify and aerate
29. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
chemicals or blend with low acid/high ph must
breaks skin's tissue
enzyamatic - in must before fermentation; chemical - during processing and in bottling
30. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Starting might be difficult and it could stop too soon.
Citric
bentonite - activated carbon - gelatin - egg whites - PVPP
9
31. What are the two major categories into which wine presses are grouped?
overcoming defects - balancing the wine - enhancing complexity
damage to berries is minimal
Leuconostoc-oenus
batch & continuous
32. When is the best time of day to hand harvest?
Leuconostoc-oenus
batch & continuous
4 tons per acre
Very early morning until noon
33. What are the major techniques used for acid correction when it is deficient?
contributes to bouquet
Starting might be difficult and it could stop too soon.
blending with high acid must & ion exchanging
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
34. What is the minimum temp for MLF to occur?
Yeast inhibitors - pasteurization - sterile filtration
17 - 20 degrees C
contributes to bouquet
4 tons per acre
35. How often should long termed cellar wines be re-corked?
30 -40 years
Yeast inhibitors - pasteurization - sterile filtration
Harvesting under ripe grapes due to viticultural difficulties - like weather
clarify and aerate
36. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
wood - concrete - iron - plastic - stainless steel
Bordeaux - Burgundy - and Alsace
'green' - 'leafy'
37. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
concrete - iron
clears juice from its lees
4 tons per acre
38. What polyeric compounds tend to cause colloid coagulation in wine?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pectins
cloudiness & settling of particles
pressing whole cluster without destemming or crushing
39. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
saccharomyces bayamus
varietal flavor - color - and tannin compounds
Separate stems from must
40. What are the four types of skin contact that occur in red wine making?
higher pressure and more cycles of pressing
early racking - early fining - sulfur-dioxide added
Break skins to allow release of juice
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
41. What are two types of oxidation that occur in wine making and when do they occur?
Traditional and Export
enzyamatic - in must before fermentation; chemical - during processing and in bottling
tannins
4 tons per acre
42. What occurs during racking?
clarify and aerate
40 -45 years
tannins
7 - 10 years
43. When is the best time to add sugar to the must?
beginning of fermentation
at least a month before harvest
bentonite - activated carbon - gelatin - egg whites - PVPP
no time in loading & discharging
44. What are three kinds of batch presses that have historically been used in wine production?
30 degrees C
damage to berries is minimal
concrete - iron
vertical basket - horizontal and bladder press
45. What term is used to describe the absorption of oxygen that is common in white wine making?
Leuconostoc-oenus
Yeast inhibitors - pasteurization - sterile filtration
oxidation
10 - 13%
46. What fraction if grape weight is in the free run and press run if you are making red wine?
blending
60% free run; 65% press run
4 tons per acre
pressure level exerted and type of pressure used
47. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
higher pressure and more cycles of pressing
Deep cooling - imposing stress on yeast - adding alcohol
17 - 20 degrees C
48. Stabilization is a term used to prevent what from occurring in the bottle?
vertical basket - horizontal and bladder press
cloudiness & settling of particles
75% must; 16% skins; 4% seeds - 5% stems
20% - 40%
49. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
vertical basket - horizontal and bladder press
saccharomyces
Lactic
varietal flavor - color - and tannin compounds
50. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
cane sugar / grape concentrate
4 tons per acre
beginning of fermentation