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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 occurs during racking?
clarify and aerate
9
blending
high
2. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
slow oxidation; adding oak phenols
9 - 10 years
clarify and aerate
OH (hydroxyl); tannins
3. What is the purpose of the crush?
saccharomyces bayamus
9
Break skins to allow release of juice
glycerol; methanol; succinic acid; lactic acid;
4. What is the common name for a fermentation technique that does not require crushing or de-stemming?
75% must; 16% skins; 4% seeds - 5% stems
Carbonic maceration
Harvesting under ripe grapes due to viticultural difficulties - like weather
Air conditioning
5. What is the best method to reduce the acidity of must?
blending
acid adjustment
Starting might be difficult and it could stop too soon.
More ripe the fruit - less time required for skin contact
6. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
tartaric
2mm inside wood's surface
Reduction of malic acid during ripening period
7. What group of compounds give wine color?
cool regions
vertical basket - horizontal and bladder press
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Chardonnay
8. What is the oak used in cork production?
Bordeaux - Burgundy - and Alsace
46 -57 degrees F
quercus suber
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
9. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
More ripe the fruit - less time required for skin contact
higher pressure and more cycles of pressing
tannins
10. High acid concentrations in fruit are usually caused by what common occurrence?
vertical basket - horizontal and bladder press
30 -40 years
3
Harvesting under ripe grapes due to viticultural difficulties - like weather
11. What are the two major categories into which wine presses are grouped?
Limousin - Burgundy - Allien - Troncais - and Vosges
Light - medium and heavy
Bordeaux - Burgundy - and Alsace
batch & continuous
12. How does the production of late harvest wine differ from normal still wine?
vertical basket - horizontal and bladder press
high
tannins
higher pressure and more cycles of pressing
13. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Carbonic maceration
Brix (US) - Baum (France) - Oechsle (Germany)
Destemming / crushing followed by press or direct pressing of whole clusters
85 - 90%
14. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
Blended with free run - increases color - tannins - complexity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
60% free run; 70% press run
15. What are 3 methods to control temperature in wine making?
Bordeaux - and Burgundy
2mm inside wood's surface
batch & continuous
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
16. 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
Starting might be difficult and it could stop too soon.
Citric
up to 24 hours
17. What is the minimum temp for MLF to occur?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
17 - 20 degrees C
clarify and aerate
18. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
Light - medium and heavy
20% - 40%
pressure level exerted and type of pressure used
19. What are three styles of still wine that have at least 1% RS and the range of RS in each?
30 degrees C
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
wood - concrete - iron - plastic - stainless steel
Citric
20. Unfermented free run makes up what % of total extractable juice?
2mm inside wood's surface
75 - 85%
concrete - iron
higher pressure and more cycles of pressing
21. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
color - tannin and body
tartaric
pressing whole cluster without destemming or crushing
22. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Free run
9 - 10 years
Clarify / aerate wine - separate solids
23. Titratable acidity is better known by what name?
Reduction of malic acid during ripening period
bentonite - activated carbon - gelatin - egg whites - PVPP
blending
total acidity (concentration of acids)
24. What are the two most common sugars used to increase the sugar content of the must?
acid adjustment
22 - 30 degrees C; 72 - 86 F
Brix (US) - Baum (France) - Oechsle (Germany)
cane sugar / grape concentrate
25. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
'green' - 'leafy'
inhibits
damage to berries is minimal
26. Fermented free run is what % of the total wine volume?
85 - 90%
cloudiness & settling of particles
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Blended with free run - increases color - tannins - complexity
27. What are the two keys stages of berry development?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Fruit set - Verasion
glycerol; methanol; succinic acid; lactic acid;
28. What is the depth of toasting when it is a medium toast?
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29. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
vanillic acid and ellagic acid
9 - 10 years
72 - 82 degrees F
30. What fractions of grape weight is in the free run and press run if you are making white wine?
Chateau and Export
60% free run; 70% press run
chaptalization
Leuconostoc-oenus
31. What is the major advantage of hand harvesting over mechanical harvesting?
high
water evaporates through barrel more than alcohol
oxidation
damage to berries is minimal
32. Press run is often used in what ways to enrich a final wine?
Destemming / crushing followed by press or direct pressing of whole clusters
chemicals or blend with low acid/high ph must
beginning of fermentation
Blended with free run - increases color - tannins - complexity
33. What are the major techniques used for acid correction when it is deficient?
color - tannin and body
saccharomyces bayamus
blending with high acid must & ion exchanging
85 - 90%
34. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
cool regions
Citric
4 tons per acre
Muscat
35. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
acid adjustment
varietal flavor - color - and tannin compounds
inhibits
Deep cooling - imposing stress on yeast - adding alcohol
36. What are the two styles of a Bordeaux barrel?
batch & continuous
Chateau and Export
tartaric
high
37. What are the five most common grapes used to produce late harvest wines?
Brix (US) - Baum (France) - Oechsle (Germany)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
total acidity & ph
damage to berries is minimal
38. How often should long termed cellar wines be re-corked?
30 -40 years
no time in loading & discharging
high
Harvesting under ripe grapes due to viticultural difficulties - like weather
39. Alcohol has what impact on yeast growth?
inhibits
clarify and aerate
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Bordeaux - Burgundy - and Alsace
40. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
higher pressure and more cycles of pressing
Very early morning until noon
Deep cooling - imposing stress on yeast - adding alcohol
protect against oxidation - protect against microbial spoilage
41. What are the names of the main barrel shapes?
75% must; 16% skins; 4% seeds - 5% stems
vanillic acid and ellagic acid
Bordeaux - and Burgundy
surplus & deficiency
42. What type of climate zone produces grapes that are high in acid?
cool regions
Air conditioning
pigment
varietal flavor - color - and tannin compounds
43. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Very early morning until noon
More ripe the fruit - less time required for skin contact
saccharomyces
around the time of verasion (when the grapes change colors)
44. What are the common practices to inhibit MLF?
damage to berries is minimal
early racking - early fining - sulfur-dioxide added
Very early morning until noon
overcoming defects - balancing the wine - enhancing complexity
45. What are the two types of acidity problems commonly found in wine?
2mm inside wood's surface
1 - 4 hours
clarify and aerate
surplus & deficiency
46. What is thermo-vinification?
non-flavonoid phenols
total acidity & ph
pre-heating grapes or must to enhance low color intensity
3 - 4mm inside wood's surface
47. What are the two styles of Burgundy barrels?
3 - 4mm inside wood's surface
Traditional and Export
mold; all kinds of wine spoilage (micro-organism)
oxidation
48. When is the best time of day to hand harvest?
Total acidity
Very early morning until noon
tartaric - malic - citric
cloudiness & settling of particles
49. Cold stabilization removes what acid in must?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
tartaric
glycerol; methanol; succinic acid; lactic acid;
Glucose and Fructose
50. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
start at verasion and repeat when necessary
OH (hydroxyl); tannins
clears juice from its lees