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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. Name three components that are higher in the press run than the free run.
cloudiness & settling of particles
pressure level exerted and type of pressure used
Destemming / crushing followed by press or direct pressing of whole clusters
pigments - tannins - acidity
2. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
saccharomyces bayamus
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Lactic
75 - 85%
3. What two container materials must be lined before they can be used to store wine?
4 tons per acre
Pressing whole cluster
concrete - iron
mold; all kinds of wine spoilage (micro-organism)
4. The acidic (sour) taste in wine is most dependent on which acidity paramater?
22 - 30 degrees C; 72 - 86 F
Total acidity
30 degrees C
pressing whole cluster without destemming or crushing
5. What are two acids most commonly extracted from oak?
< 50 degrees F
beginning of fermentation
non-flavonoid phenols
vanillic acid and ellagic acid
6. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
pressing whole cluster without destemming or crushing
pre-heating grapes or must to enhance low color intensity
Yeast inhibitors - pasteurization - sterile filtration
mold; all kinds of wine spoilage (micro-organism)
7. What happens to the sugar concentrations when Botrytis Cinerea occurs?
drying grapes - noble rot
Glucose and Fructose
oxidation
Ratio of fructose is greater than glucose
8. What is the depth of toasting when it is a medium toast?
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9. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
85 - 90%
overcoming defects - balancing the wine - enhancing complexity
Tartaric and Malic
10. Define lees.
blending
protect against oxidation - protect against microbial spoilage
Solid particles suspended in the must after crushing / pressing
< 50 degrees F
11. Press run is often used in what ways to enrich a final wine?
Free run
60% free run; 65% press run
Blended with free run - increases color - tannins - complexity
protect against oxidation - protect against microbial spoilage
12. What media conditions control yeast growth?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
60% free run; 70% press run
Light - medium and heavy
13. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
quercus suber
20% - 40%
beginning of fermentation
14. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
85 - 90%
glycerol; methanol; succinic acid; lactic acid;
20% - 40%
15. What is a major by-product of MLF?
72 - 82 degrees F
Yeast inhibitors - pasteurization - sterile filtration
at least a month before harvest
Acetic acid
16. What is the overall weight composition of grape clusters?
pectins
Free run
vanillic acid and ellagic acid
75% must; 16% skins; 4% seeds - 5% stems
17. What are the objectives of fining?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
color - tannin and body
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
mold; all kinds of wine spoilage (micro-organism)
18. What is the purpose of the crush?
Break skins to allow release of juice
tartaric
blending
pressing whole cluster without destemming or crushing
19. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
clears juice from its lees
3
Harvesting under ripe grapes due to viticultural difficulties - like weather
glycerol; methanol; succinic acid; lactic acid;
20. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
Ratio of fructose is greater than glucose
10 - 14 degrees C
46 -57 degrees F
21. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
alcohol evaporates through barrel wall more than water
tannins
mold; all kinds of wine spoilage (micro-organism)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
22. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
17 - 20 degrees C
22 - 30 degrees C; 72 - 86 F
Ratio of fructose is greater than glucose
23. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Pressing whole cluster
non-flavonoid phenols
Brix (US) - Baum (France) - Oechsle (Germany)
Lactic
24. What are common techniques to reduce the acidity of must?
60% free run; 70% press run
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
chemicals or blend with low acid/high ph must
color - tannin and body
25. What fraction if grape weight is in the free run and press run if you are making red wine?
pigments - tannins - acidity
60% free run; 65% press run
Limousin - Burgundy - Allien - Troncais - and Vosges
vertical basket - horizontal and bladder press
26. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Starting might be difficult and it could stop too soon.
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Chateau and Export
around the time of verasion (when the grapes change colors)
27. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
Portugal and Spain
pre-heating grapes or must to enhance low color intensity
Reduction of malic acid during ripening period
28. What are the most common reasons for a stuck fermentation?
wood - concrete - iron - plastic - stainless steel
Lack of oxygen; lack of nutrition; unviable yeast; low temp
4 tons per acre
mold; all kinds of wine spoilage (micro-organism)
29. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
surplus & deficiency
cloudiness & settling of particles
Free run
30. What is the importance of humidity in barrel aging above 60% RH?
Very early morning until noon
Ratio of fructose is greater than glucose
alcohol evaporates through barrel wall more than water
early racking - early fining - sulfur-dioxide added
31. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Harvesting under ripe grapes due to viticultural difficulties - like weather
10 - 13%
OH (hydroxyl); tannins
contributes to bouquet
32. What are the two major categories into which wine presses are grouped?
Tartaric and Malic
'green' - 'leafy'
< 50 degrees F
batch & continuous
33. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
mold; all kinds of wine spoilage (micro-organism)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Muscat
varietal flavor - color - and tannin compounds
34. What is the purpose of a lees filter?
pressure level exerted and type of pressure used
Separate stems from must
batch & continuous
clears juice from its lees
35. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
3
40 -45 years
7 - 10 years
36. What is the purpose of racking wine?
9
cloudiness & settling of particles
alcohol evaporates through barrel wall more than water
Clarify / aerate wine - separate solids
37. How often should long termed cellar wines be re-corked?
30 -40 years
Pressing whole cluster
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
pressure level exerted and type of pressure used
38. What is the major advantage of hand harvesting over mechanical harvesting?
vertical basket - horizontal and bladder press
damage to berries is minimal
10 - 13%
up to 24 hours
39. Phenolic extraction is greatest at low or high must temperatures?
tannins
up to 24 hours
high
alcohol evaporates through barrel wall more than water
40. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
vanillic acid and ellagic acid
Destemming / crushing followed by press or direct pressing of whole clusters
oxidation
2mm inside wood's surface
41. Titratable acidity is better known by what name?
slow oxidation; adding oak phenols
early racking - early fining - sulfur-dioxide added
9
total acidity (concentration of acids)
42. What is the best method to reduce the acidity of must?
blending
cane sugar / grape concentrate
40 -45 years
color - tannin and body
43. What are the two most common sugars used to increase the sugar content of the must?
75% must; 16% skins; 4% seeds - 5% stems
OH (hydroxyl); tannins
cane sugar / grape concentrate
46 -57 degrees F
44. What function does a capsule serve?
non-flavonoid phenols
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
30 degrees C
protect cork from cork borers - improve bottle appearance - brand identity
45. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
7 - 10 years
Muscat
chaptalization
46. What is the preferred temperature range for red wine making?
Deep cooling - imposing stress on yeast - adding alcohol
Harvesting under ripe grapes due to viticultural difficulties - like weather
72 - 82 degrees F
Destemming / crushing followed by press or direct pressing of whole clusters
47. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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48. What are three kinds of batch presses that have historically been used in wine production?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Traditional and Export
concrete - iron
vertical basket - horizontal and bladder press
49. What is the preferred temperature range for white wine making?
30 -40 years
vanillic acid and ellagic acid
46 -57 degrees F
cinnamic acid
50. What are the two types of acidity problems commonly found in wine?
non-flavonoid phenols
at least a month before harvest
surplus & deficiency
concrete - iron