Test your basic knowledge |

Viniculture

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 function does a capsule serve?
pigment
protect cork from cork borers - improve bottle appearance - brand identity
17 - 20 degrees C
bentonite - activated carbon - gelatin - egg whites - PVPP

2. What are the two styles of a Bordeaux barrel?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Limousin - Burgundy - Allien - Troncais - and Vosges
Harvesting under ripe grapes due to viticultural difficulties - like weather
Chateau and Export

3. What are the primary advantages of a continuous press over batch presses?
Destemming / crushing followed by press or direct pressing of whole clusters
pressing whole cluster without destemming or crushing
no time in loading & discharging
color & tannin extraction

4. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
clears juice from its lees
85 - 90%
cool regions

5. Press run is often used in what ways to enrich a final wine?
17 - 20 degrees C
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Blended with free run - increases color - tannins - complexity
total acidity & ph

6. Which are more easily extracted during fermentation - pigment or tannins?
Traditional and Export
saccharomyces bayamus
pigment
contributes to bouquet

7. What is the length of skin contact in white wines if "long contact" occurs?
clears juice from its lees
Hard-veggie or green flavor
Reduction of malic acid during ripening period
up to 24 hours

8. What are the objectives of fining?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
tannins
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Very early morning until noon

9. What grapes are commonly used in a flute/Alsace bottle?
oxidation
water evaporates through barrel more than alcohol
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Chardonnay

10. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
Chardonnay
9 - 10 years
total acidity (concentration of acids)

11. What are five common fining agents used in wine making?
Muscat
bentonite - activated carbon - gelatin - egg whites - PVPP
10 - 14 degrees C
at least a month before harvest

12. Blending is used in order to achieve what goals?
60% free run; 70% press run
overcoming defects - balancing the wine - enhancing complexity
Traditional and Export
protect against oxidation - protect against microbial spoilage

13. When is the best time of day to hand harvest?
total acidity & ph
Very early morning until noon
60% free run; 65% press run
17 - 20 degrees C

14. What is the purpose of a lees filter?
Traditional and Export
46 -57 degrees F
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
clears juice from its lees

15. 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

16. What are the four types of skin contact that occur in red wine making?
color & tannin extraction
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
overcoming defects - balancing the wine - enhancing complexity
vanillic acid and ellagic acid

17. How often should long termed cellar wines be re-corked?
30 -40 years
22 - 30 degrees C; 72 - 86 F
'green' - 'leafy'
non-flavonoid phenols

18. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
high
10 - 13%
cloudiness & settling of particles

19. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Portugal and Spain
Solid particles suspended in the must after crushing / pressing
Air conditioning
overcoming defects - balancing the wine - enhancing complexity

20. Unfermented free run makes up what % of total extractable juice?
Acetic acid
75 - 85%
vanillic acid and ellagic acid
chemicals or blend with low acid/high ph must

21. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
blending
Lactic
cool regions

22. Define lees.
Solid particles suspended in the must after crushing / pressing
tartaric
surplus & deficiency
start at verasion and repeat when necessary

23. What are three styles of still wine that have at least 1% RS and the range of RS in each?
tartaric
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
varietal flavor - color - and tannin compounds
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

24. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
cane sugar / grape concentrate
4 tons per acre

25. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Total acidity
beginning of fermentation
60% free run; 65% press run

26. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
up to 24 hours
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
40 -45 years

27. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
tartaric - malic - citric
no time in loading & discharging
blending with high acid must & ion exchanging

28. Wine yeasts generally belongs to what genus of yeast?
quercus suber
Separate stems from must
pressure level exerted and type of pressure used
saccharomyces

29. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
tannins
75 - 85%
around the time of verasion (when the grapes change colors)
< 50 degrees F

30. What term is used to describe the absorption of oxygen that is common in white wine making?
blending with high acid must & ion exchanging
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
oxidation
Chateau and Export

31. What family of grapes can typically develop bitterness if there is skin contact?
Harvesting under ripe grapes due to viticultural difficulties - like weather
9 - 10 years
Muscat
OH (hydroxyl); tannins

32. What is the importance of humidity in barrel aging above 60% RH?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
alcohol evaporates through barrel wall more than water
'green' - 'leafy'
chaptalization

33. What is the desirable bacteria genus for starting MLF in wine?
17 - 20 degrees C
Total acidity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Leuconostoc-oenus

34. What happens to the sugar concentrations when Botrytis Cinerea occurs?
blending with high acid must & ion exchanging
Ratio of fructose is greater than glucose
Light - medium and heavy
Muscat

35. When is the best time to add sugar to the must?
saccharomyces
beginning of fermentation
46 -57 degrees F
start at verasion and repeat when necessary

36. What are the primary disadvantages of a continuous press over batch presses?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

37. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
total acidity & ph
blending

38. High acid concentrations in fruit are usually caused by what common occurrence?
total acidity & ph
'green' - 'leafy'
chemicals or blend with low acid/high ph must
Harvesting under ripe grapes due to viticultural difficulties - like weather

39. What are the extracted compounds from oak?
non-flavonoid phenols
60% free run; 70% press run
Traditional and Export
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

40. What is the minimum temp for MLF to occur?
breaks skin's tissue
alcohol evaporates through barrel wall more than water
clears juice from its lees
17 - 20 degrees C

41. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
saccharomyces
bentonite - activated carbon - gelatin - egg whites - PVPP
9 - 10 years

42. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
oxidation
30 degrees C
30 -40 years

43. What is the depth of toasting when it is a light toast?
30 -40 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
surface of interior walls
pigment

44. What is the preferred temperature range for red wine making?
color - tannin and body
Free run
72 - 82 degrees F
17 - 20 degrees C

45. What is the normal starting temperature for red wine must to start fermentation?
Break skins to allow release of juice
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
quercus suber
22 - 30 degrees C; 72 - 86 F

46. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
start at verasion and repeat when necessary
tartaric
Brix (US) - Baum (France) - Oechsle (Germany)
alcohol evaporates through barrel wall more than water

47. What are the goals of oak aging wine?
Ratio of fructose is greater than glucose
Pressing whole cluster
slow oxidation; adding oak phenols
inhibits

48. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Ratio of fructose is greater than glucose
Reduction of malic acid during ripening period
color - tannin and body
varietal flavor - color - and tannin compounds

49. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
Light - medium and heavy
Tartaric and Malic
46 -57 degrees F

50. What is the preferred temperature range for white wine making?
early racking - early fining - sulfur-dioxide added
Yeast inhibitors - pasteurization - sterile filtration
46 -57 degrees F
inhibits