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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 undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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2. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
total acidity (concentration of acids)
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
4 tons per acre
tartaric
3. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
up to 24 hours
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Muscat
3
4. What fraction if grape weight is in the free run and press run if you are making red wine?
contributes to bouquet
Carbonic maceration
60% free run; 65% press run
Destemming / crushing followed by press or direct pressing of whole clusters
5. Stabilization is a term used to prevent what from occurring in the bottle?
Deep cooling - imposing stress on yeast - adding alcohol
bentonite - activated carbon - gelatin - egg whites - PVPP
9
cloudiness & settling of particles
6. Unfermented free run makes up what % of total extractable juice?
< 50 degrees F
batch & continuous
75 - 85%
85 - 90%
7. What occurs during racking?
early racking - early fining - sulfur-dioxide added
clarify and aerate
slow oxidation; adding oak phenols
Blended with free run - increases color - tannins - complexity
8. What are the two styles of a Bordeaux barrel?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cool regions
Chateau and Export
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
9. What are the two key sugars in grapes?
vanillic acid and ellagic acid
beginning of fermentation
contributes to bouquet
Glucose and Fructose
10. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
Destemming / crushing followed by press or direct pressing of whole clusters
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Light - medium and heavy
11. What fractions of grape weight is in the free run and press run if you are making white wine?
bentonite - activated carbon - gelatin - egg whites - PVPP
60% free run; 70% press run
high
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
12. What term is used to describe the absorption of oxygen that is common in white wine making?
Bordeaux - Burgundy - and Alsace
early racking - early fining - sulfur-dioxide added
oxidation
saccharomyces bayamus
13. What are five common fining agents used in wine making?
2mm inside wood's surface
saccharomyces
beginning of fermentation
bentonite - activated carbon - gelatin - egg whites - PVPP
14. What is the depth of toasting when it is a light toast?
drying grapes - noble rot
surface of interior walls
higher pressure and more cycles of pressing
early racking - early fining - sulfur-dioxide added
15. In general - which produces better wine - free run or press run?
Free run
tartaric
alcohol evaporates through barrel wall more than water
30 -40 years
16. What is the preferred temperature range for white wine making?
75 - 85%
Deep cooling - imposing stress on yeast - adding alcohol
46 -57 degrees F
3 - 4mm inside wood's surface
17. What is the depth of toasting when it is a heavy toast?
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18. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Limousin - Burgundy - Allien - Troncais - and Vosges
high
varietal flavor - color - and tannin compounds
Harvesting under ripe grapes due to viticultural difficulties - like weather
19. Titratable acidity is better known by what name?
damage to berries is minimal
batch & continuous
high
total acidity (concentration of acids)
20. Does ripeness of the fruit have any impact on skin contact in white wine?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
60% free run; 65% press run
10 - 13%
More ripe the fruit - less time required for skin contact
21. What yeast will remain active at high alcohol levels?
beginning of fermentation
saccharomyces bayamus
start at verasion and repeat when necessary
Blended with free run - increases color - tannins - complexity
22. The acidic (sour) taste in wine is most dependent on which acidity paramater?
85 - 90%
color & tannin extraction
Total acidity
20% - 40%
23. What is the minimum starting temperature for white wine must to start fermentation?
higher pressure and more cycles of pressing
breaks skin's tissue
Chardonnay
10 - 14 degrees C
24. What are the three most common still wine bottle shapes used today?
Muscat
Bordeaux - Burgundy - and Alsace
2mm inside wood's surface
at least a month before harvest
25. Blending is used in order to achieve what goals?
tannins
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
'green' - 'leafy'
overcoming defects - balancing the wine - enhancing complexity
26. What is the oak used in cork production?
blending
overcoming defects - balancing the wine - enhancing complexity
quercus suber
enzyamatic - in must before fermentation; chemical - during processing and in bottling
27. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
color & tannin extraction
10 - 14 degrees C
28. What is the main reason for acid deficiency in must?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Reduction of malic acid during ripening period
cool regions
protect cork from cork borers - improve bottle appearance - brand identity
29. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
46 -57 degrees F
chaptalization
blending with high acid must & ion exchanging
30. At what time should irrigation be stopped if dry farming techniques are being used?
30 -40 years
46 -57 degrees F
at least a month before harvest
10 - 13%
31. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
2mm inside wood's surface
72 - 82 degrees F
Portugal and Spain
32. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Citric
Air conditioning
saccharomyces
33. What is the normal starting temperature for red wine must to start fermentation?
OH (hydroxyl); tannins
cinnamic acid
22 - 30 degrees C; 72 - 86 F
damage to berries is minimal
34. For how many years can compounds be extracted from a barrel?
high
7 - 10 years
color - tannin and body
wood - concrete - iron - plastic - stainless steel
35. What are two acids most commonly extracted from oak?
alcohol evaporates through barrel wall more than water
cinnamic acid
vanillic acid and ellagic acid
Break skins to allow release of juice
36. How does the production of late harvest wine differ from normal still wine?
batch & continuous
higher pressure and more cycles of pressing
Harvesting under ripe grapes due to viticultural difficulties - like weather
pre-heating grapes or must to enhance low color intensity
37. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
clears juice from its lees
cloudiness & settling of particles
Blended with free run - increases color - tannins - complexity
Deep cooling - imposing stress on yeast - adding alcohol
38. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
varietal flavor - color - and tannin compounds
Break skins to allow release of juice
chemicals or blend with low acid/high ph must
39. What are the main acids in grapes?
quercus suber
damage to berries is minimal
Tartaric and Malic
drying grapes - noble rot
40. If an age able white wine is being produced what impact does skin contact have?
10 - 14 degrees C
chaptalization
pressing whole cluster without destemming or crushing
contributes to bouquet
41. Theoretically - how many degrees can a fermentation rise during fermentation?
72 - 82 degrees F
30 -40 years
3
30 degrees C
42. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
pigment
chaptalization
Muscat
43. Fermented free run is what % of the total wine volume?
72 - 82 degrees F
10 - 13%
85 - 90%
Acetic acid
44. What are the primary disadvantages of a continuous press over batch presses?
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45. What grapes are commonly used in a Bordeaux bottle?
Portugal and Spain
85 - 90%
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
46. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
10 - 13%
pigment
around the time of verasion (when the grapes change colors)
47. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
17 - 20 degrees C
Bordeaux - Burgundy - and Alsace
saccharomyces bayamus
Lactic
48. What is the purpose of a lees filter?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
20% - 40%
clears juice from its lees
60% free run; 70% press run
49. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
quercus suber
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Harvesting under ripe grapes due to viticultural difficulties - like weather
50. What are the major techniques used for acid correction when it is deficient?
'green' - 'leafy'
surface of interior walls
clarify and aerate
blending with high acid must & ion exchanging