SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 is the normal starting temperature for red wine must to start fermentation?
Citric
up to 24 hours
22 - 30 degrees C; 72 - 86 F
pigments - tannins - acidity
2. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
9 - 10 years
damage to berries is minimal
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
10 - 13%
3. The higher compound levels from the press run are related to what action during the making of the press run?
Very early morning until noon
pressure level exerted and type of pressure used
cinnamic acid
bentonite - activated carbon - gelatin - egg whites - PVPP
4. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
< 50 degrees F
blending with high acid must & ion exchanging
Tartaric and Malic
5. What are the goals of oak aging wine?
vertical basket - horizontal and bladder press
Muscat
slow oxidation; adding oak phenols
non-flavonoid phenols
6. What is the purpose of de-stemming?
beginning of fermentation
chemicals or blend with low acid/high ph must
Separate stems from must
vertical basket - horizontal and bladder press
7. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
Light - medium and heavy
Solid particles suspended in the must after crushing / pressing
Lactic
8. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Very early morning until noon
saccharomyces
40 -45 years
9. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Very early morning until noon
concrete - iron
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
10. What is thermo-vinification?
Acetic acid
varietal flavor - color - and tannin compounds
alcohol evaporates through barrel wall more than water
pre-heating grapes or must to enhance low color intensity
11. What are two types of oxidation that occur in wine making and when do they occur?
3 - 4mm inside wood's surface
drying grapes - noble rot
clears juice from its lees
enzyamatic - in must before fermentation; chemical - during processing and in bottling
12. What grapes are commonly used in a Burgundy bottle?
Leuconostoc-oenus
20% - 40%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
at least a month before harvest
13. What is the purpose of a lees filter?
clears juice from its lees
saccharomyces bayamus
quercus suber
60% free run; 70% press run
14. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
2mm inside wood's surface
Hard-veggie or green flavor
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pigment
15. What are the two major categories into which wine presses are grouped?
Chateau and Export
Reduction of malic acid during ripening period
Light - medium and heavy
batch & continuous
16. What is the depth of toasting when it is a heavy toast?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
17. What type of climate zone produces grapes that are high in acid?
saccharomyces bayamus
higher pressure and more cycles of pressing
pressure level exerted and type of pressure used
cool regions
18. What is the preferred temperature range for white wine making?
22 - 30 degrees C; 72 - 86 F
pigment
46 -57 degrees F
Brix (US) - Baum (France) - Oechsle (Germany)
19. Titratable acidity is better known by what name?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
total acidity (concentration of acids)
'green' - 'leafy'
85 - 90%
20. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
no time in loading & discharging
Ratio of fructose is greater than glucose
pressing whole cluster without destemming or crushing
Separate stems from must
21. Name three components that are higher in the press run than the free run.
75% must; 16% skins; 4% seeds - 5% stems
pigments - tannins - acidity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Glucose and Fructose
22. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tannins
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Bordeaux - Burgundy - and Alsace
23. Cold stabilization removes what acid in must?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tartaric
4 tons per acre
contributes to bouquet
24. What are the two styles of Burgundy barrels?
breaks skin's tissue
17 - 20 degrees C
clears juice from its lees
Traditional and Export
25. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Traditional and Export
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
60% free run; 70% press run
26. What acid should not be used to correct acid deficiencies if a MLF is planned?
wood - concrete - iron - plastic - stainless steel
glycerol; methanol; succinic acid; lactic acid;
Citric
Ratio of fructose is greater than glucose
27. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
Blended with free run - increases color - tannins - complexity
Bordeaux - Burgundy - and Alsace
More ripe the fruit - less time required for skin contact
28. What grapes are commonly used in a flute/Alsace bottle?
concrete - iron
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
overcoming defects - balancing the wine - enhancing complexity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
29. What is the preferred temperature range for red wine making?
3 - 4mm inside wood's surface
Break skins to allow release of juice
total acidity (concentration of acids)
72 - 82 degrees F
30. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
17 - 20 degrees C
Solid particles suspended in the must after crushing / pressing
start at verasion and repeat when necessary
31. What is the best method to reduce the acidity of must?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
blending
saccharomyces
Bordeaux - Burgundy - and Alsace
32. SO2 is added to barrel maintenance in order to protect it against what two agents?
46 -57 degrees F
inhibits
mold; all kinds of wine spoilage (micro-organism)
Break skins to allow release of juice
33. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
chaptalization
Lactic
acid adjustment
blending
34. What is a major by-product of MLF?
Carbonic maceration
clears juice from its lees
Acetic acid
20% - 40%
35. What are the common practices to inhibit MLF?
Lactic
early racking - early fining - sulfur-dioxide added
Yeast inhibitors - pasteurization - sterile filtration
batch & continuous
36. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
start at verasion and repeat when necessary
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
< 50 degrees F
Citric
37. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
chaptalization
Clarify / aerate wine - separate solids
Pressing whole cluster
38. In what grape is some skin contact almost always used during white wine making?
Chardonnay
glycerol; methanol; succinic acid; lactic acid;
Carbonic maceration
Citric
39. What is the depth of toasting when it is a medium toast?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
40. What is the length of skin contact in white wines if "long contact" occurs?
72 - 82 degrees F
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
up to 24 hours
Brix (US) - Baum (France) - Oechsle (Germany)
41. 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?
concrete - iron
around the time of verasion (when the grapes change colors)
color - tannin and body
Very early morning until noon
42. What term is used to describe the absorption of oxygen that is common in white wine making?
vertical basket - horizontal and bladder press
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
oxidation
Light - medium and heavy
43. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
damage to berries is minimal
60% free run; 70% press run
overcoming defects - balancing the wine - enhancing complexity
Destemming / crushing followed by press or direct pressing of whole clusters
44. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
at least a month before harvest
Air conditioning
Starting might be difficult and it could stop too soon.
Break skins to allow release of juice
45. What happens to the sugar concentrations when Botrytis Cinerea occurs?
damage to berries is minimal
Ratio of fructose is greater than glucose
Yeast inhibitors - pasteurization - sterile filtration
chemicals or blend with low acid/high ph must
46. What are common techniques to reduce the acidity of must?
contributes to bouquet
color - tannin and body
Chateau and Export
chemicals or blend with low acid/high ph must
47. What are the two ways that late harvest grapes concentrate sugar?
Destemming / crushing followed by press or direct pressing of whole clusters
drying grapes - noble rot
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Free run
48. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
glycerol; methanol; succinic acid; lactic acid;
pressing whole cluster without destemming or crushing
clears juice from its lees
49. How often should long termed cellar wines be re-corked?
Reduction of malic acid during ripening period
beginning of fermentation
batch & continuous
30 -40 years
50. What is the importance of humidity in barrel aging above 60% RH?
Free run
clarify and aerate
Leuconostoc-oenus
alcohol evaporates through barrel wall more than water