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. Which are more easily extracted during fermentation - pigment or tannins?
cloudiness & settling of particles
oxidation
pigment
9
2. What is the normal starting temperature for red wine must to start fermentation?
Reduction of malic acid during ripening period
22 - 30 degrees C; 72 - 86 F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
non-flavonoid phenols
3. What are five common fining agents used in wine making?
Carbonic maceration
OH (hydroxyl); tannins
bentonite - activated carbon - gelatin - egg whites - PVPP
chaptalization
4. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Ratio of fructose is greater than glucose
saccharomyces
around the time of verasion (when the grapes change colors)
Total acidity
5. For how many years can compounds be extracted from a barrel?
7 - 10 years
60% free run; 65% press run
concrete - iron
More ripe the fruit - less time required for skin contact
6. What is the most practical and most frequent method of correcting acidity in wine?
Tartaric and Malic
inhibits
acid adjustment
Citric
7. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
drying grapes - noble rot
3 - 4mm inside wood's surface
Destemming / crushing followed by press or direct pressing of whole clusters
color & tannin extraction
8. What is the length of skin contact in white wines if "short contact" occurs?
Brix (US) - Baum (France) - Oechsle (Germany)
1 - 4 hours
water evaporates through barrel more than alcohol
total acidity (concentration of acids)
9. Titratable acidity is better known by what name?
40 -45 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
total acidity (concentration of acids)
at least a month before harvest
10. What fraction if grape weight is in the free run and press run if you are making red wine?
Blended with free run - increases color - tannins - complexity
cloudiness & settling of particles
60% free run; 65% press run
46 -57 degrees F
11. Wine yeasts generally belongs to what genus of yeast?
blending
cinnamic acid
saccharomyces
no time in loading & discharging
12. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Traditional and Export
4 tons per acre
start at verasion and repeat when necessary
Acetic acid
13. Unfermented free run makes up what % of total extractable juice?
alcohol evaporates through barrel wall more than water
clarify and aerate
75 - 85%
10 - 13%
14. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
tartaric
Deep cooling - imposing stress on yeast - adding alcohol
3 - 4mm inside wood's surface
15. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
batch & continuous
3
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
protect against oxidation - protect against microbial spoilage
16. What are the two styles of a Bordeaux barrel?
high
Chateau and Export
mold; all kinds of wine spoilage (micro-organism)
Citric
17. What are the extracted compounds from oak?
Pressing whole cluster
drying grapes - noble rot
60% free run; 70% press run
non-flavonoid phenols
18. 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
19. What are the two most common sugars used to increase the sugar content of the must?
water evaporates through barrel more than alcohol
72 - 82 degrees F
Harvesting under ripe grapes due to viticultural difficulties - like weather
cane sugar / grape concentrate
20. What is the purpose of de-stemming?
Break skins to allow release of juice
7 - 10 years
Separate stems from must
chaptalization
21. What is the purpose of the crush?
Break skins to allow release of juice
Bordeaux - Burgundy - and Alsace
beginning of fermentation
Glucose and Fructose
22. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
75 - 85%
OH (hydroxyl); tannins
drying grapes - noble rot
surplus & deficiency
23. What is the depth of toasting when it is a light toast?
surface of interior walls
surplus & deficiency
inhibits
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
24. What grapes are commonly used in a flute/Alsace bottle?
Very early morning until noon
protect cork from cork borers - improve bottle appearance - brand identity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
tartaric - malic - citric
25. What are the goals of oak aging wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
2mm inside wood's surface
slow oxidation; adding oak phenols
clears juice from its lees
26. Cold stabilization removes what acid in must?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pressure level exerted and type of pressure used
tartaric
Lack of oxygen; lack of nutrition; unviable yeast; low temp
27. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
Lactic
Clarify / aerate wine - separate solids
protect cork from cork borers - improve bottle appearance - brand identity
28. What yeast will remain active at high alcohol levels?
cane sugar / grape concentrate
saccharomyces bayamus
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
cloudiness & settling of particles
29. What are the three most common still wine bottle shapes used today?
up to 24 hours
Bordeaux - Burgundy - and Alsace
surplus & deficiency
Chardonnay
30. What acid should not be used to correct acid deficiencies if a MLF is planned?
contributes to bouquet
higher pressure and more cycles of pressing
Citric
3
31. What are the objectives of fining?
protect against oxidation - protect against microbial spoilage
20% - 40%
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
blending
32. 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)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
color & tannin extraction
non-flavonoid phenols
33. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Free run
tartaric - malic - citric
34. What is the oak used in cork production?
quercus suber
drying grapes - noble rot
More ripe the fruit - less time required for skin contact
Air conditioning
35. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
no time in loading & discharging
color & tannin extraction
at least a month before harvest
36. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Reduction of malic acid during ripening period
overcoming defects - balancing the wine - enhancing complexity
Solid particles suspended in the must after crushing / pressing
Ratio of fructose is greater than glucose
37. What is the preferred temperature range for red wine making?
wood - concrete - iron - plastic - stainless steel
72 - 82 degrees F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cane sugar / grape concentrate
38. What parameters can be corrected by blending?
Blended with free run - increases color - tannins - complexity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
start at verasion and repeat when necessary
39. 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
40. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
contributes to bouquet
Deep cooling - imposing stress on yeast - adding alcohol
alcohol evaporates through barrel wall more than water
Limousin - Burgundy - Allien - Troncais - and Vosges
41. Sugar addition is also known by what name?
up to 24 hours
bentonite - activated carbon - gelatin - egg whites - PVPP
OH (hydroxyl); tannins
chaptalization
42. How does the production of late harvest wine differ from normal still wine?
Lactic
30 -40 years
higher pressure and more cycles of pressing
Very early morning until noon
43. Alcohol has what impact on yeast growth?
inhibits
Hard-veggie or green flavor
Leuconostoc-oenus
early racking - early fining - sulfur-dioxide added
44. Fermented free run is what % of the total wine volume?
17 - 20 degrees C
85 - 90%
10 - 14 degrees C
30 -40 years
45. What are the most common reasons for a stuck fermentation?
Very early morning until noon
Separate stems from must
cool regions
Lack of oxygen; lack of nutrition; unviable yeast; low temp
46. What are the two keys stages of berry development?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Fruit set - Verasion
Hard-veggie or green flavor
47. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
total acidity & ph
saccharomyces
damage to berries is minimal
glycerol; methanol; succinic acid; lactic acid;
48. What is the importance of humidity in barrel aging below 60% RH?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
color - tannin and body
vertical basket - horizontal and bladder press
water evaporates through barrel more than alcohol
49. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Glucose and Fructose
10 - 13%
OH (hydroxyl); tannins
around the time of verasion (when the grapes change colors)
50. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
Free run
start at verasion and repeat when necessary
Hard-veggie or green flavor
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests