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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 two acids most commonly extracted from oak?
non-flavonoid phenols
inhibits
vanillic acid and ellagic acid
pigments - tannins - acidity
2. What two container materials must be lined before they can be used to store wine?
concrete - iron
surface of interior walls
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
3 - 4mm inside wood's surface
3. What is the best method to reduce the acidity of must?
46 -57 degrees F
3
blending
color - tannin and body
4. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
overcoming defects - balancing the wine - enhancing complexity
around the time of verasion (when the grapes change colors)
concrete - iron
5. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Brix (US) - Baum (France) - Oechsle (Germany)
around the time of verasion (when the grapes change colors)
cool regions
tartaric - malic - citric
6. What is thermo-vinification?
drying grapes - noble rot
pre-heating grapes or must to enhance low color intensity
Bordeaux - Burgundy - and Alsace
damage to berries is minimal
7. What is the purpose of de-stemming?
water evaporates through barrel more than alcohol
Separate stems from must
mold; all kinds of wine spoilage (micro-organism)
< 50 degrees F
8. What family of grapes can typically develop bitterness if there is skin contact?
Acetic acid
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Pressing whole cluster
Muscat
9. What is the minimum temp for MLF to occur?
10 - 13%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
17 - 20 degrees C
start at verasion and repeat when necessary
10. What are the two styles of Burgundy barrels?
total acidity & ph
Traditional and Export
Hard-veggie or green flavor
varietal flavor - color - and tannin compounds
11. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
at least a month before harvest
10 - 13%
Citric
Free run
12. What are the goals of oak aging wine?
Starting might be difficult and it could stop too soon.
46 -57 degrees F
slow oxidation; adding oak phenols
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
13. What are the three most common still wine bottle shapes used today?
Limousin - Burgundy - Allien - Troncais - and Vosges
blending
17 - 20 degrees C
Bordeaux - Burgundy - and Alsace
14. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Fruit set - Verasion
tartaric
color & tannin extraction
15. The acidic (sour) taste in wine is most dependent on which acidity paramater?
9 - 10 years
Total acidity
17 - 20 degrees C
blending with high acid must & ion exchanging
16. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Solid particles suspended in the must after crushing / pressing
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
concrete - iron
color & tannin extraction
17. After the first harvest - how often can the bark be stripped from the oak trees?
Yeast inhibitors - pasteurization - sterile filtration
9 - 10 years
More ripe the fruit - less time required for skin contact
10 - 13%
18. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
75 - 85%
protect against oxidation - protect against microbial spoilage
blending with high acid must & ion exchanging
19. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
high
saccharomyces bayamus
10 - 13%
up to 24 hours
20. 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?
60% free run; 70% press run
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Limousin - Burgundy - Allien - Troncais - and Vosges
color - tannin and body
21. What are the main acids in grapes?
Tartaric and Malic
4 tons per acre
non-flavonoid phenols
pectins
22. What grapes are commonly used in a Bordeaux bottle?
1 - 4 hours
Portugal and Spain
blending
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
23. Phenolic extraction is greatest at low or high must temperatures?
chemicals or blend with low acid/high ph must
9 - 10 years
Blended with free run - increases color - tannins - complexity
high
24. How often should long termed cellar wines be re-corked?
chemicals or blend with low acid/high ph must
More ripe the fruit - less time required for skin contact
varietal flavor - color - and tannin compounds
30 -40 years
25. What is the purpose of a lees filter?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
clears juice from its lees
OH (hydroxyl); tannins
color & tannin extraction
26. Define lees.
Solid particles suspended in the must after crushing / pressing
Blended with free run - increases color - tannins - complexity
acid adjustment
Fruit set - Verasion
27. What are two types of oxidation that occur in wine making and when do they occur?
Destemming / crushing followed by press or direct pressing of whole clusters
enzyamatic - in must before fermentation; chemical - during processing and in bottling
9 - 10 years
60% free run; 70% press run
28. Titratable acidity is better known by what name?
Citric
total acidity (concentration of acids)
chemicals or blend with low acid/high ph must
Yeast inhibitors - pasteurization - sterile filtration
29. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
30. Fermented free run is what % of the total wine volume?
85 - 90%
saccharomyces bayamus
Tartaric and Malic
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
31. Blending is used in order to achieve what goals?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
overcoming defects - balancing the wine - enhancing complexity
Ratio of fructose is greater than glucose
Tartaric and Malic
32. 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.
Limousin - Burgundy - Allien - Troncais - and Vosges
oxidation
Citric
33. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
Pressing whole cluster
chemicals or blend with low acid/high ph must
Carbonic maceration
34. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
protect cork from cork borers - improve bottle appearance - brand identity
Fruit set - Verasion
Chateau and Export
35. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
surplus & deficiency
Brix (US) - Baum (France) - Oechsle (Germany)
Limousin - Burgundy - Allien - Troncais - and Vosges
pressing whole cluster without destemming or crushing
36. Stabilization is a term used to prevent what from occurring in the bottle?
Brix (US) - Baum (France) - Oechsle (Germany)
cloudiness & settling of particles
Portugal and Spain
mold; all kinds of wine spoilage (micro-organism)
37. What is the most practical and most frequent method of correcting acidity in wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Muscat
acid adjustment
38. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
pressing whole cluster without destemming or crushing
30 degrees C
water evaporates through barrel more than alcohol
39. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
10 - 14 degrees C
pre-heating grapes or must to enhance low color intensity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
start at verasion and repeat when necessary
40. What are 3 methods to control temperature in wine making?
surface of interior walls
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
batch & continuous
high
41. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
damage to berries is minimal
early racking - early fining - sulfur-dioxide added
4 tons per acre
Hard-veggie or green flavor
42. What is the importance of humidity in barrel aging below 60% RH?
clears juice from its lees
Solid particles suspended in the must after crushing / pressing
breaks skin's tissue
water evaporates through barrel more than alcohol
43. Unfermented free run makes up what % of total extractable juice?
75 - 85%
pressure level exerted and type of pressure used
Portugal and Spain
Brix (US) - Baum (France) - Oechsle (Germany)
44. What are the two key sugars in grapes?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
enzyamatic - in must before fermentation; chemical - during processing and in bottling
22 - 30 degrees C; 72 - 86 F
Glucose and Fructose
45. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Tartaric and Malic
chemicals or blend with low acid/high ph must
Acetic acid
46. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
4 tons per acre
surface of interior walls
Total acidity
9
47. What is the length of skin contact in white wines if "short contact" occurs?
contributes to bouquet
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
7 - 10 years
1 - 4 hours
48. What is the preferred temperature range for white wine making?
< 50 degrees F
non-flavonoid phenols
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
46 -57 degrees F
49. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
tartaric
water evaporates through barrel more than alcohol
Glucose and Fructose
50. What are the five most common grapes used to produce late harvest wines?
cane sugar / grape concentrate
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
color - tannin and body
Traditional and Export