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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 three styles of still wine that have at least 1% RS and the range of RS in each?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
water evaporates through barrel more than alcohol
Separate stems from must
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
2. Press run is often used in what ways to enrich a final wine?
'green' - 'leafy'
Hard-veggie or green flavor
Blended with free run - increases color - tannins - complexity
Muscat
3. At what time should irrigation be stopped if dry farming techniques are being used?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Citric
surface of interior walls
at least a month before harvest
4. What is the importance of humidity in barrel aging below 60% RH?
color - tannin and body
wood - concrete - iron - plastic - stainless steel
no time in loading & discharging
water evaporates through barrel more than alcohol
5. What is thermo-vinification?
pectins
around the time of verasion (when the grapes change colors)
pre-heating grapes or must to enhance low color intensity
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
6. What grapes are commonly used in a Burgundy bottle?
Traditional and Export
pressure level exerted and type of pressure used
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
tannins
7. What is the depth of toasting when it is a heavy toast?
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8. What is the purpose of racking wine?
60% free run; 70% press run
10 - 13%
Clarify / aerate wine - separate solids
Light - medium and heavy
9. Alcohol has what impact on yeast growth?
Blended with free run - increases color - tannins - complexity
10 - 13%
Lactic
inhibits
10. What are the common practices to inhibit MLF?
clears juice from its lees
early racking - early fining - sulfur-dioxide added
60% free run; 65% press run
Reduction of malic acid during ripening period
11. After planting - how soon can the first wine cork quality bark be stripped from the tree?
chaptalization
Portugal and Spain
40 -45 years
85 - 90%
12. What is the depth of toasting when it is a medium toast?
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13. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Blended with free run - increases color - tannins - complexity
acid adjustment
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
14. Phenolic extraction is greatest at low or high must temperatures?
color - tannin and body
Traditional and Export
high
30 -40 years
15. What is the common name for a fermentation technique that does not require crushing or de-stemming?
concrete - iron
vanillic acid and ellagic acid
Destemming / crushing followed by press or direct pressing of whole clusters
Carbonic maceration
16. What fractions of grape weight is in the free run and press run if you are making white wine?
OH (hydroxyl); tannins
60% free run; 70% press run
mold; all kinds of wine spoilage (micro-organism)
breaks skin's tissue
17. Theoretically - how many degrees can a fermentation rise during fermentation?
protect cork from cork borers - improve bottle appearance - brand identity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
chemicals or blend with low acid/high ph must
30 degrees C
18. What is the depth of toasting when it is a light toast?
blending with high acid must & ion exchanging
surface of interior walls
cinnamic acid
tartaric - malic - citric
19. What acid should not be used to correct acid deficiencies if a MLF is planned?
Fruit set - Verasion
75% must; 16% skins; 4% seeds - 5% stems
higher pressure and more cycles of pressing
Citric
20. What is the minimum temp for MLF to occur?
Chateau and Export
17 - 20 degrees C
Traditional and Export
blending
21. What is the major advantage of hand harvesting over mechanical harvesting?
Solid particles suspended in the must after crushing / pressing
pre-heating grapes or must to enhance low color intensity
damage to berries is minimal
Glucose and Fructose
22. What are the two styles of Burgundy barrels?
quercus suber
Traditional and Export
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
surplus & deficiency
23. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
30 degrees C
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Hard-veggie or green flavor
alcohol evaporates through barrel wall more than water
24. What are the four types of skin contact that occur in red wine making?
Chateau and Export
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pigments - tannins - acidity
acid adjustment
25. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
oxidation
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pectins
color & tannin extraction
26. Fermented free run is what % of the total wine volume?
Fruit set - Verasion
cane sugar / grape concentrate
pressing whole cluster without destemming or crushing
85 - 90%
27. What group of compounds give wine color?
7 - 10 years
damage to berries is minimal
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
varietal flavor - color - and tannin compounds
28. If an age able white wine is being produced what impact does skin contact have?
9
< 50 degrees F
contributes to bouquet
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
29. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Blended with free run - increases color - tannins - complexity
Tartaric and Malic
around the time of verasion (when the grapes change colors)
30. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
vanillic acid and ellagic acid
46 -57 degrees F
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
31. In what grape is some skin contact almost always used during white wine making?
9
cane sugar / grape concentrate
Chardonnay
< 50 degrees F
32. What is the most practical and most frequent method of correcting acidity in wine?
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
acid adjustment
75% must; 16% skins; 4% seeds - 5% stems
33. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
7 - 10 years
quercus suber
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Pressing whole cluster
34. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Bordeaux - and Burgundy
10 - 14 degrees C
Yeast inhibitors - pasteurization - sterile filtration
cane sugar / grape concentrate
35. What is the purpose of the crush?
Leuconostoc-oenus
glycerol; methanol; succinic acid; lactic acid;
pressing whole cluster without destemming or crushing
Break skins to allow release of juice
36. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
beginning of fermentation
tannins
46 -57 degrees F
blending
37. What are the most common reasons for a stuck fermentation?
More ripe the fruit - less time required for skin contact
pre-heating grapes or must to enhance low color intensity
30 degrees C
Lack of oxygen; lack of nutrition; unviable yeast; low temp
38. What are the primary advantages of a continuous press over batch presses?
17 - 20 degrees C
enzyamatic - in must before fermentation; chemical - during processing and in bottling
no time in loading & discharging
Blended with free run - increases color - tannins - complexity
39. What is the purpose of a lees filter?
protect against oxidation - protect against microbial spoilage
17 - 20 degrees C
3
clears juice from its lees
40. Name three components that are higher in the press run than the free run.
vertical basket - horizontal and bladder press
pigments - tannins - acidity
Limousin - Burgundy - Allien - Troncais - and Vosges
tannins
41. What polyeric compounds tend to cause colloid coagulation in wine?
Pressing whole cluster
pectins
2mm inside wood's surface
pigment
42. What parameters can be corrected by blending?
pre-heating grapes or must to enhance low color intensity
Pressing whole cluster
40 -45 years
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
43. What is a major by-product of MLF?
75% must; 16% skins; 4% seeds - 5% stems
pectins
clarify and aerate
Acetic acid
44. What are the two major categories into which wine presses are grouped?
Destemming / crushing followed by press or direct pressing of whole clusters
batch & continuous
Blended with free run - increases color - tannins - complexity
saccharomyces bayamus
45. Define lees.
non-flavonoid phenols
oxidation
blending
Solid particles suspended in the must after crushing / pressing
46. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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47. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Citric
10 - 13%
Glucose and Fructose
48. What fraction if grape weight is in the free run and press run if you are making red wine?
pressing whole cluster without destemming or crushing
Solid particles suspended in the must after crushing / pressing
60% free run; 65% press run
Citric
49. What are the two most common sugars used to increase the sugar content of the must?
Limousin - Burgundy - Allien - Troncais - and Vosges
Lactic
cane sugar / grape concentrate
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
50. What are the two types of acidity problems commonly found in wine?
22 - 30 degrees C; 72 - 86 F
blending
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
surplus & deficiency