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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 grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
60% free run; 65% press run
tartaric - malic - citric
pigment
2. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Total acidity
start at verasion and repeat when necessary
Traditional and Export
high
3. What is the best method to reduce the acidity of must?
Limousin - Burgundy - Allien - Troncais - and Vosges
blending
drying grapes - noble rot
saccharomyces bayamus
4. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
drying grapes - noble rot
pressure level exerted and type of pressure used
enzyamatic - in must before fermentation; chemical - during processing and in bottling
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
5. What are 3 methods to control temperature in wine making?
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
46 -57 degrees F
pectins
6. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
clarify and aerate
tartaric
2mm inside wood's surface
7. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
Total acidity
non-flavonoid phenols
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
8. What are the major techniques used for acid correction when it is deficient?
10 - 13%
Destemming / crushing followed by press or direct pressing of whole clusters
Chardonnay
blending with high acid must & ion exchanging
9. What is the main reason for acid deficiency in must?
mold; all kinds of wine spoilage (micro-organism)
tartaric
Reduction of malic acid during ripening period
pressing whole cluster without destemming or crushing
10. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
3 - 4mm inside wood's surface
Free run
40 -45 years
11. What type of climate zone produces grapes that are high in acid?
cool regions
pressing whole cluster without destemming or crushing
Total acidity
Solid particles suspended in the must after crushing / pressing
12. What is the length of skin contact in white wines if "short contact" occurs?
color & tannin extraction
Bordeaux - and Burgundy
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
1 - 4 hours
13. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
1 - 4 hours
Yeast inhibitors - pasteurization - sterile filtration
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
10 - 13%
14. What happens to the sugar concentrations when Botrytis Cinerea occurs?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
acid adjustment
Traditional and Export
Ratio of fructose is greater than glucose
15. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tannins
wood - concrete - iron - plastic - stainless steel
blending
tartaric - malic - citric
16. What two container materials must be lined before they can be used to store wine?
concrete - iron
clarify and aerate
Reduction of malic acid during ripening period
Light - medium and heavy
17. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
at least a month before harvest
color & tannin extraction
up to 24 hours
Citric
18. If an age able white wine is being produced what impact does skin contact have?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
high
contributes to bouquet
OH (hydroxyl); tannins
19. SO2 is added to barrel maintenance in order to protect it against what two agents?
cane sugar / grape concentrate
mold; all kinds of wine spoilage (micro-organism)
60% free run; 70% press run
9
20. Flavors in wine are basically derived from what acid?
cinnamic acid
Destemming / crushing followed by press or direct pressing of whole clusters
60% free run; 65% press run
17 - 20 degrees C
21. In general - which produces better wine - free run or press run?
Carbonic maceration
Citric
< 50 degrees F
Free run
22. What is the length of skin contact in white wines if "long contact" occurs?
tannins
up to 24 hours
Harvesting under ripe grapes due to viticultural difficulties - like weather
pre-heating grapes or must to enhance low color intensity
23. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
pressure level exerted and type of pressure used
Pressing whole cluster
wood - concrete - iron - plastic - stainless steel
60% free run; 70% press run
24. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
vanillic acid and ellagic acid
40 -45 years
Very early morning until noon
25. What are three types of toasting?
Light - medium and heavy
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
40 -45 years
up to 24 hours
26. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
higher pressure and more cycles of pressing
2mm inside wood's surface
tartaric - malic - citric
27. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Leuconostoc-oenus
3
10 - 14 degrees C
total acidity & ph
28. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
20% - 40%
tannins
10 - 14 degrees C
85 - 90%
29. When is the best time of day to hand harvest?
Solid particles suspended in the must after crushing / pressing
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Leuconostoc-oenus
Very early morning until noon
30. What are the two keys stages of berry development?
Portugal and Spain
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
contributes to bouquet
Fruit set - Verasion
31. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
40 -45 years
protect against oxidation - protect against microbial spoilage
start at verasion and repeat when necessary
Starting might be difficult and it could stop too soon.
32. What is the purpose of de-stemming?
color - tannin and body
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Separate stems from must
46 -57 degrees F
33. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Leuconostoc-oenus
blending with high acid must & ion exchanging
oxidation
34. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
Starting might be difficult and it could stop too soon.
75% must; 16% skins; 4% seeds - 5% stems
pectins
35. What are the extracted compounds from oak?
7 - 10 years
Bordeaux - Burgundy - and Alsace
early racking - early fining - sulfur-dioxide added
non-flavonoid phenols
36. What is the purpose of racking wine?
Chateau and Export
Destemming / crushing followed by press or direct pressing of whole clusters
Clarify / aerate wine - separate solids
7 - 10 years
37. Sugar addition is also known by what name?
early racking - early fining - sulfur-dioxide added
10 - 13%
chaptalization
Leuconostoc-oenus
38. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
22 - 30 degrees C; 72 - 86 F
color - tannin and body
Destemming / crushing followed by press or direct pressing of whole clusters
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
39. What are the two major categories into which wine presses are grouped?
More ripe the fruit - less time required for skin contact
batch & continuous
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
85 - 90%
40. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
quercus suber
Break skins to allow release of juice
chemicals or blend with low acid/high ph must
41. What are common techniques to reduce the acidity of must?
tartaric
Traditional and Export
Citric
chemicals or blend with low acid/high ph must
42. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
10 - 13%
damage to berries is minimal
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
30 degrees C
43. What is the preferred temperature range for red wine making?
batch & continuous
Limousin - Burgundy - Allien - Troncais - and Vosges
Pressing whole cluster
72 - 82 degrees F
44. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
pressure level exerted and type of pressure used
Citric
Separate stems from must
Clarify / aerate wine - separate solids
45. Phenolic extraction is greatest at low or high must temperatures?
Fruit set - Verasion
Pressing whole cluster
high
More ripe the fruit - less time required for skin contact
46. What is the minimum starting temperature for white wine must to start fermentation?
total acidity (concentration of acids)
10 - 14 degrees C
60% free run; 65% press run
up to 24 hours
47. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
blending with high acid must & ion exchanging
Leuconostoc-oenus
Starting might be difficult and it could stop too soon.
48. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
Deep cooling - imposing stress on yeast - adding alcohol
tartaric
Leuconostoc-oenus
49. What are the two key sugars in grapes?
17 - 20 degrees C
Glucose and Fructose
bentonite - activated carbon - gelatin - egg whites - PVPP
85 - 90%
50. For how many years can compounds be extracted from a barrel?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
7 - 10 years
Solid particles suspended in the must after crushing / pressing
higher pressure and more cycles of pressing