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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. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
at least a month before harvest
protect against oxidation - protect against microbial spoilage
high
2. What is the desirable bacteria genus for starting MLF in wine?
higher pressure and more cycles of pressing
Leuconostoc-oenus
alcohol evaporates through barrel wall more than water
75 - 85%
3. Blending is used in order to achieve what goals?
3 - 4mm inside wood's surface
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Reduction of malic acid during ripening period
overcoming defects - balancing the wine - enhancing complexity
4. 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?
More ripe the fruit - less time required for skin contact
color - tannin and body
Starting might be difficult and it could stop too soon.
75% must; 16% skins; 4% seeds - 5% stems
5. Theoretically - how many degrees can a fermentation rise during fermentation?
Very early morning until noon
Portugal and Spain
Separate stems from must
30 degrees C
6. What are the primary advantages of a continuous press over batch presses?
wood - concrete - iron - plastic - stainless steel
no time in loading & discharging
saccharomyces bayamus
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
7. What are five different materials used in storage containers?
Break skins to allow release of juice
Tartaric and Malic
wood - concrete - iron - plastic - stainless steel
Carbonic maceration
8. What is the depth of toasting when it is a light toast?
Citric
surface of interior walls
total acidity (concentration of acids)
Break skins to allow release of juice
9. High acid concentrations in fruit are usually caused by what common occurrence?
total acidity (concentration of acids)
Harvesting under ripe grapes due to viticultural difficulties - like weather
72 - 82 degrees F
no time in loading & discharging
10. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
total acidity (concentration of acids)
start at verasion and repeat when necessary
surface of interior walls
Lack of oxygen; lack of nutrition; unviable yeast; low temp
11. What is the main reason for acid deficiency in must?
Air conditioning
color - tannin and body
Reduction of malic acid during ripening period
drying grapes - noble rot
12. Alcohol has what impact on yeast growth?
inhibits
Air conditioning
chaptalization
Acetic acid
13. Press run is often used in what ways to enrich a final wine?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Blended with free run - increases color - tannins - complexity
cinnamic acid
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
14. What are 3 methods to control temperature in wine making?
protect against oxidation - protect against microbial spoilage
17 - 20 degrees C
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
15. What fraction if grape weight is in the free run and press run if you are making red wine?
quercus suber
More ripe the fruit - less time required for skin contact
60% free run; 65% press run
Bordeaux - and Burgundy
16. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
9 - 10 years
at least a month before harvest
pigments - tannins - acidity
17. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
pigment
blending
vertical basket - horizontal and bladder press
18. What media conditions control yeast growth?
oxidation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
breaks skin's tissue
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
19. What is the purpose of a lees filter?
tartaric - malic - citric
clears juice from its lees
start at verasion and repeat when necessary
total acidity & ph
20. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
tartaric
breaks skin's tissue
damage to berries is minimal
21. What is the depth of toasting when it is a heavy toast?
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22. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
quercus suber
clears juice from its lees
Fruit set - Verasion
23. Titratable acidity is better known by what name?
total acidity (concentration of acids)
Muscat
chaptalization
pigments - tannins - acidity
24. What are the two most common sugars used to increase the sugar content of the must?
quercus suber
Chardonnay
oxidation
cane sugar / grape concentrate
25. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
tannins
2mm inside wood's surface
Leuconostoc-oenus
26. What is the importance of humidity in barrel aging below 60% RH?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pigment
Tartaric and Malic
water evaporates through barrel more than alcohol
27. Which are more easily extracted during fermentation - pigment or tannins?
mold; all kinds of wine spoilage (micro-organism)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
vertical basket - horizontal and bladder press
pigment
28. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Acetic acid
glycerol; methanol; succinic acid; lactic acid;
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
beginning of fermentation
29. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
color - tannin and body
enzyamatic - in must before fermentation; chemical - during processing and in bottling
protect cork from cork borers - improve bottle appearance - brand identity
9
30. What are two acids most commonly extracted from oak?
pigment
vanillic acid and ellagic acid
Chateau and Export
Carbonic maceration
31. What is the normal starting temperature for red wine must to start fermentation?
Free run
Clarify / aerate wine - separate solids
22 - 30 degrees C; 72 - 86 F
Glucose and Fructose
32. What are the two styles of a Bordeaux barrel?
surface of interior walls
batch & continuous
Chateau and Export
Citric
33. What family of grapes can typically develop bitterness if there is skin contact?
10 - 13%
4 tons per acre
Muscat
inhibits
34. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
wood - concrete - iron - plastic - stainless steel
Carbonic maceration
Reduction of malic acid during ripening period
35. What are the common practices to inhibit MLF?
Hard-veggie or green flavor
early racking - early fining - sulfur-dioxide added
Limousin - Burgundy - Allien - Troncais - and Vosges
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
36. What polyeric compounds tend to cause colloid coagulation in wine?
saccharomyces bayamus
Bordeaux - and Burgundy
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pectins
37. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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38. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
Destemming / crushing followed by press or direct pressing of whole clusters
20% - 40%
4 tons per acre
39. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
quercus suber
total acidity & ph
72 - 82 degrees F
40. The higher compound levels from the press run are related to what action during the making of the press run?
alcohol evaporates through barrel wall more than water
vertical basket - horizontal and bladder press
Blended with free run - increases color - tannins - complexity
pressure level exerted and type of pressure used
41. What two container materials must be lined before they can be used to store wine?
9 - 10 years
inhibits
30 -40 years
concrete - iron
42. What are the primary disadvantages of a continuous press over batch presses?
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43. What is the minimum starting temperature for white wine must to start fermentation?
alcohol evaporates through barrel wall more than water
water evaporates through barrel more than alcohol
start at verasion and repeat when necessary
10 - 14 degrees C
44. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
higher pressure and more cycles of pressing
20% - 40%
OH (hydroxyl); tannins
Tartaric and Malic
45. What are common techniques to reduce the acidity of must?
alcohol evaporates through barrel wall more than water
7 - 10 years
chemicals or blend with low acid/high ph must
Hard-veggie or green flavor
46. Does ripeness of the fruit have any impact on skin contact in white wine?
pigment
Citric
More ripe the fruit - less time required for skin contact
blending
47. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Air conditioning
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
saccharomyces
higher pressure and more cycles of pressing
48. What are the extracted compounds from oak?
non-flavonoid phenols
3
3 - 4mm inside wood's surface
Separate stems from must
49. Name three components that are higher in the press run than the free run.
batch & continuous
vanillic acid and ellagic acid
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pigments - tannins - acidity
50. What is the overall weight composition of grape clusters?
slow oxidation; adding oak phenols
saccharomyces bayamus
17 - 20 degrees C
75% must; 16% skins; 4% seeds - 5% stems