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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. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
4 tons per acre
chaptalization
Bordeaux - and Burgundy
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
2. SO2 is added to barrel maintenance in order to protect it against what two agents?
blending
mold; all kinds of wine spoilage (micro-organism)
60% free run; 70% press run
pigments - tannins - acidity
3. Which are more easily extracted during fermentation - pigment or tannins?
Portugal and Spain
Citric
pigment
Fruit set - Verasion
4. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Carbonic maceration
glycerol; methanol; succinic acid; lactic acid;
Chardonnay
5. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
3
Ratio of fructose is greater than glucose
start at verasion and repeat when necessary
6. What are 3 methods to control temperature in wine making?
oxidation
Deep cooling - imposing stress on yeast - adding alcohol
Muscat
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
7. When is the best time to add sugar to the must?
up to 24 hours
Tartaric and Malic
beginning of fermentation
Chardonnay
8. What are the two acidity parameters that are used to describe the acidity of must?
3 - 4mm inside wood's surface
clarify and aerate
total acidity & ph
Bordeaux - Burgundy - and Alsace
9. Press run is often used in what ways to enrich a final wine?
non-flavonoid phenols
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
wood - concrete - iron - plastic - stainless steel
Blended with free run - increases color - tannins - complexity
10. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
Leuconostoc-oenus
Separate stems from must
start at verasion and repeat when necessary
11. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
inhibits
tannins
12. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
clears juice from its lees
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Ratio of fructose is greater than glucose
13. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
4 tons per acre
OH (hydroxyl); tannins
Air conditioning
higher pressure and more cycles of pressing
14. What are two acids most commonly extracted from oak?
Ratio of fructose is greater than glucose
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
vanillic acid and ellagic acid
15. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
46 -57 degrees F
cane sugar / grape concentrate
Fruit set - Verasion
16. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Chateau and Export
tannins
More ripe the fruit - less time required for skin contact
saccharomyces
17. What is the purpose of a lees filter?
clears juice from its lees
pre-heating grapes or must to enhance low color intensity
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
tartaric - malic - citric
18. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Destemming / crushing followed by press or direct pressing of whole clusters
20% - 40%
Leuconostoc-oenus
color & tannin extraction
19. What are the two major categories into which wine presses are grouped?
oxidation
OH (hydroxyl); tannins
Traditional and Export
batch & continuous
20. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
Blended with free run - increases color - tannins - complexity
60% free run; 65% press run
Portugal and Spain
21. What are the two types of acidity problems commonly found in wine?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
color & tannin extraction
no time in loading & discharging
surplus & deficiency
22. What are the primary advantages of a continuous press over batch presses?
Reduction of malic acid during ripening period
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
blending with high acid must & ion exchanging
no time in loading & discharging
23. In general - which produces better wine - free run or press run?
Free run
clarify and aerate
46 -57 degrees F
7 - 10 years
24. What is thermo-vinification?
OH (hydroxyl); tannins
higher pressure and more cycles of pressing
pre-heating grapes or must to enhance low color intensity
Total acidity
25. What type of climate zone produces grapes that are high in acid?
quercus suber
cool regions
Harvesting under ripe grapes due to viticultural difficulties - like weather
inhibits
26. What are five different materials used in storage containers?
chemicals or blend with low acid/high ph must
wood - concrete - iron - plastic - stainless steel
Lactic
glycerol; methanol; succinic acid; lactic acid;
27. Does ripeness of the fruit have any impact on skin contact in white wine?
concrete - iron
More ripe the fruit - less time required for skin contact
Traditional and Export
alcohol evaporates through barrel wall more than water
28. What acid should not be used to correct acid deficiencies if a MLF is planned?
Fruit set - Verasion
bentonite - activated carbon - gelatin - egg whites - PVPP
Citric
9
29. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
17 - 20 degrees C
around the time of verasion (when the grapes change colors)
Deep cooling - imposing stress on yeast - adding alcohol
Lactic
30. Fermented free run is what % of the total wine volume?
color & tannin extraction
85 - 90%
quercus suber
Portugal and Spain
31. What are the objectives of fining?
saccharomyces bayamus
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Air conditioning
4 tons per acre
32. What are five common fining agents used in wine making?
Chateau and Export
Solid particles suspended in the must after crushing / pressing
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
bentonite - activated carbon - gelatin - egg whites - PVPP
33. The higher compound levels from the press run are related to what action during the making of the press run?
acid adjustment
9
pressure level exerted and type of pressure used
chemicals or blend with low acid/high ph must
34. What are the two keys stages of berry development?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
non-flavonoid phenols
Deep cooling - imposing stress on yeast - adding alcohol
Fruit set - Verasion
35. The acidic (sour) taste in wine is most dependent on which acidity paramater?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Total acidity
tartaric - malic - citric
chaptalization
36. Theoretically - how many degrees can a fermentation rise during fermentation?
Acetic acid
30 degrees C
acid adjustment
water evaporates through barrel more than alcohol
37. At what time should irrigation be stopped if dry farming techniques are being used?
17 - 20 degrees C
saccharomyces
at least a month before harvest
blending with high acid must & ion exchanging
38. What is the depth of toasting when it is a medium toast?
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39. What are the two key sugars in grapes?
pressure level exerted and type of pressure used
Glucose and Fructose
Clarify / aerate wine - separate solids
10 - 13%
40. What is the best method to reduce the acidity of must?
OH (hydroxyl); tannins
More ripe the fruit - less time required for skin contact
< 50 degrees F
blending
41. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
color & tannin extraction
high
Break skins to allow release of juice
42. What term is used to describe the absorption of oxygen that is common in white wine making?
75% must; 16% skins; 4% seeds - 5% stems
Separate stems from must
oxidation
10 - 14 degrees C
43. What group of compounds give wine color?
Chateau and Export
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
10 - 14 degrees C
OH (hydroxyl); tannins
44. What is the depth of toasting when it is a heavy toast?
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45. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
cinnamic acid
1 - 4 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
< 50 degrees F
46. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
concrete - iron
quercus suber
chemicals or blend with low acid/high ph must
47. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
breaks skin's tissue
up to 24 hours
7 - 10 years
48. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Hard-veggie or green flavor
85 - 90%
Portugal and Spain
49. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
surface of interior walls
around the time of verasion (when the grapes change colors)
Total acidity
slow oxidation; adding oak phenols
50. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
pressure level exerted and type of pressure used
OH (hydroxyl); tannins
Clarify / aerate wine - separate solids
Yeast inhibitors - pasteurization - sterile filtration