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Test your basic knowledge |
Viniculture
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Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 two acidity parameters that are used to describe the acidity of must?
Hard-veggie or green flavor
chaptalization
total acidity & ph
17 - 20 degrees C
2. What is a major advantage and disadvantage to mechanical harvesting?
Ratio of fructose is greater than glucose
20% - 40%
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
at least a month before harvest
3. What two countries represent at least 70% of cork production?
cool regions
Citric
Portugal and Spain
early racking - early fining - sulfur-dioxide added
4. How often should long termed cellar wines be re-corked?
Reduction of malic acid during ripening period
surface of interior walls
Acetic acid
30 -40 years
5. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
cane sugar / grape concentrate
Ratio of fructose is greater than glucose
Bordeaux - Burgundy - and Alsace
6. When is the best time to add sugar to the must?
acid adjustment
beginning of fermentation
22 - 30 degrees C; 72 - 86 F
Pressing whole cluster
7. Wine yeasts generally belongs to what genus of yeast?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
10 - 13%
surplus & deficiency
saccharomyces
8. What two container materials must be lined before they can be used to store wine?
tartaric - malic - citric
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
concrete - iron
Reduction of malic acid during ripening period
9. 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
Destemming / crushing followed by press or direct pressing of whole clusters
< 50 degrees F
Lactic
10. For how many years can compounds be extracted from a barrel?
Lactic
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
overcoming defects - balancing the wine - enhancing complexity
7 - 10 years
11. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
alcohol evaporates through barrel wall more than water
tannins
drying grapes - noble rot
12. Stabilization is a term used to prevent what from occurring in the bottle?
30 -40 years
30 degrees C
cloudiness & settling of particles
pre-heating grapes or must to enhance low color intensity
13. What is the importance of humidity in barrel aging below 60% RH?
Glucose and Fructose
pressing whole cluster without destemming or crushing
water evaporates through barrel more than alcohol
Portugal and Spain
14. Alcohol has what impact on yeast growth?
around the time of verasion (when the grapes change colors)
non-flavonoid phenols
inhibits
Free run
15. What are five different materials used in storage containers?
Yeast inhibitors - pasteurization - sterile filtration
Portugal and Spain
wood - concrete - iron - plastic - stainless steel
start at verasion and repeat when necessary
16. What are the two styles of Burgundy barrels?
early racking - early fining - sulfur-dioxide added
tartaric - malic - citric
Traditional and Export
30 -40 years
17. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Total acidity
Pressing whole cluster
high
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
18. What is the desirable bacteria genus for starting MLF in wine?
clears juice from its lees
chemicals or blend with low acid/high ph must
Leuconostoc-oenus
Brix (US) - Baum (France) - Oechsle (Germany)
19. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
Leuconostoc-oenus
non-flavonoid phenols
Solid particles suspended in the must after crushing / pressing
20. What are the most common reasons for a stuck fermentation?
tartaric - malic - citric
30 -40 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
21. What is the depth of toasting when it is a heavy toast?
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22. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Pressing whole cluster
72 - 82 degrees F
tannins
Glucose and Fructose
23. What are the primary disadvantages of a continuous press over batch presses?
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24. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
Clarify / aerate wine - separate solids
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
breaks skin's tissue
25. When is the best time of day to hand harvest?
protect cork from cork borers - improve bottle appearance - brand identity
Very early morning until noon
overcoming defects - balancing the wine - enhancing complexity
20% - 40%
26. What are the two types of acidity problems commonly found in wine?
72 - 82 degrees F
non-flavonoid phenols
Muscat
surplus & deficiency
27. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
tannins
Separate stems from must
Destemming / crushing followed by press or direct pressing of whole clusters
28. What term is used to describe the absorption of oxygen that is common in white wine making?
batch & continuous
Yeast inhibitors - pasteurization - sterile filtration
3 - 4mm inside wood's surface
oxidation
29. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
saccharomyces
Total acidity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
varietal flavor - color - and tannin compounds
30. What are two acids most commonly extracted from oak?
cloudiness & settling of particles
Reduction of malic acid during ripening period
vanillic acid and ellagic acid
Pressing whole cluster
31. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
batch & continuous
60% free run; 65% press run
1 - 4 hours
32. What is the best method to reduce the acidity of must?
blending
clears juice from its lees
Chateau and Export
bentonite - activated carbon - gelatin - egg whites - PVPP
33. What media conditions control yeast growth?
chemicals or blend with low acid/high ph must
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Chateau and Export
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
34. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
wood - concrete - iron - plastic - stainless steel
pigments - tannins - acidity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
35. What is the purpose of a lees filter?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
60% free run; 65% press run
clears juice from its lees
enzyamatic - in must before fermentation; chemical - during processing and in bottling
36. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
tannins
glycerol; methanol; succinic acid; lactic acid;
contributes to bouquet
protect against oxidation - protect against microbial spoilage
37. What is the purpose of racking wine?
More ripe the fruit - less time required for skin contact
tartaric
Clarify / aerate wine - separate solids
contributes to bouquet
38. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
cloudiness & settling of particles
start at verasion and repeat when necessary
Destemming / crushing followed by press or direct pressing of whole clusters
Pressing whole cluster
39. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
Glucose and Fructose
blending with high acid must & ion exchanging
Free run
40. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
< 50 degrees F
breaks skin's tissue
Air conditioning
cool regions
41. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
vertical basket - horizontal and bladder press
1 - 4 hours
batch & continuous
Deep cooling - imposing stress on yeast - adding alcohol
42. What are the two styles of a Bordeaux barrel?
Yeast inhibitors - pasteurization - sterile filtration
Tartaric and Malic
Traditional and Export
Chateau and Export
43. Phenolic extraction is greatest at low or high must temperatures?
Bordeaux - Burgundy - and Alsace
high
Air conditioning
9 - 10 years
44. What is a major by-product of MLF?
pressure level exerted and type of pressure used
Acetic acid
3
1 - 4 hours
45. What occurs during racking?
non-flavonoid phenols
clarify and aerate
30 -40 years
Portugal and Spain
46. Define lees.
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Starting might be difficult and it could stop too soon.
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Solid particles suspended in the must after crushing / pressing
47. Theoretically - how many degrees can a fermentation rise during fermentation?
Free run
protect cork from cork borers - improve bottle appearance - brand identity
tartaric - malic - citric
30 degrees C
48. What are the two major categories into which wine presses are grouped?
Fruit set - Verasion
Limousin - Burgundy - Allien - Troncais - and Vosges
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
batch & continuous
49. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
3 - 4mm inside wood's surface
pressing whole cluster without destemming or crushing
alcohol evaporates through barrel wall more than water
50. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
early racking - early fining - sulfur-dioxide added
Citric
7 - 10 years
9 - 10 years
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