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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 are the two styles of Burgundy barrels?
Traditional and Export
30 degrees C
Separate stems from must
surface of interior walls
2. What are five common fining agents used in wine making?
pressing whole cluster without destemming or crushing
surface of interior walls
bentonite - activated carbon - gelatin - egg whites - PVPP
10 - 14 degrees C
3. Which are more easily extracted during fermentation - pigment or tannins?
pigment
surface of interior walls
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
varietal flavor - color - and tannin compounds
4. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
Glucose and Fructose
OH (hydroxyl); tannins
Portugal and Spain
5. What two container materials must be lined before they can be used to store wine?
concrete - iron
mold; all kinds of wine spoilage (micro-organism)
Traditional and Export
chaptalization
6. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
color - tannin and body
9 - 10 years
72 - 82 degrees F
7. What are the five most common grapes used to produce late harvest wines?
blending with high acid must & ion exchanging
75% must; 16% skins; 4% seeds - 5% stems
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
inhibits
8. What are the two most common sugars used to increase the sugar content of the must?
clears juice from its lees
30 -40 years
cane sugar / grape concentrate
blending
9. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Separate stems from must
contributes to bouquet
4 tons per acre
Blended with free run - increases color - tannins - complexity
10. What grapes are commonly used in a Bordeaux bottle?
Air conditioning
Citric
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
total acidity & ph
11. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
30 degrees C
75% must; 16% skins; 4% seeds - 5% stems
Lack of oxygen; lack of nutrition; unviable yeast; low temp
12. Phenolic extraction is greatest at low or high must temperatures?
clarify and aerate
high
Bordeaux - Burgundy - and Alsace
Deep cooling - imposing stress on yeast - adding alcohol
13. What parameters can be corrected by blending?
Tartaric and Malic
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Total acidity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
14. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
20% - 40%
Chardonnay
blending
15. What are the two acidity parameters that are used to describe the acidity of must?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
total acidity & ph
Deep cooling - imposing stress on yeast - adding alcohol
bentonite - activated carbon - gelatin - egg whites - PVPP
16. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
pectins
Citric
acid adjustment
chaptalization
17. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
vertical basket - horizontal and bladder press
pre-heating grapes or must to enhance low color intensity
75 - 85%
18. What is the oak used in cork production?
quercus suber
Leuconostoc-oenus
Carbonic maceration
at least a month before harvest
19. Titratable acidity is better known by what name?
protect cork from cork borers - improve bottle appearance - brand identity
Brix (US) - Baum (France) - Oechsle (Germany)
total acidity (concentration of acids)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
20. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
60% free run; 70% press run
pre-heating grapes or must to enhance low color intensity
blending with high acid must & ion exchanging
21. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
tartaric - malic - citric
drying grapes - noble rot
Hard-veggie or green flavor
vanillic acid and ellagic acid
22. The higher compound levels from the press run are related to what action during the making of the press run?
pigments - tannins - acidity
Ratio of fructose is greater than glucose
cloudiness & settling of particles
pressure level exerted and type of pressure used
23. What is the most practical and most frequent method of correcting acidity in wine?
varietal flavor - color - and tannin compounds
color - tannin and body
acid adjustment
10 - 14 degrees C
24. What is the main reason for acid deficiency in must?
60% free run; 70% press run
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Reduction of malic acid during ripening period
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
25. If an age able white wine is being produced what impact does skin contact have?
Reduction of malic acid during ripening period
30 degrees C
enzyamatic - in must before fermentation; chemical - during processing and in bottling
contributes to bouquet
26. What is thermo-vinification?
30 degrees C
pre-heating grapes or must to enhance low color intensity
Chardonnay
10 - 14 degrees C
27. What are the two styles of a Bordeaux barrel?
pressure level exerted and type of pressure used
Chateau and Export
non-flavonoid phenols
up to 24 hours
28. What is the preferred temperature range for red wine making?
72 - 82 degrees F
7 - 10 years
Brix (US) - Baum (France) - Oechsle (Germany)
protect cork from cork borers - improve bottle appearance - brand identity
29. What is a major by-product of MLF?
Acetic acid
9 - 10 years
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
saccharomyces bayamus
30. What is the normal starting temperature for red wine must to start fermentation?
Very early morning until noon
Leuconostoc-oenus
22 - 30 degrees C; 72 - 86 F
Fruit set - Verasion
31. What are the goals of oak aging wine?
color - tannin and body
9
slow oxidation; adding oak phenols
72 - 82 degrees F
32. Define lees.
Air conditioning
2mm inside wood's surface
Solid particles suspended in the must after crushing / pressing
Total acidity
33. What acid should not be used to correct acid deficiencies if a MLF is planned?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Citric
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
34. What is the preferred temperature range for white wine making?
46 -57 degrees F
30 -40 years
total acidity (concentration of acids)
cloudiness & settling of particles
35. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
pigments - tannins - acidity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
start at verasion and repeat when necessary
36. What term is used to describe the absorption of oxygen that is common in white wine making?
7 - 10 years
non-flavonoid phenols
oxidation
OH (hydroxyl); tannins
37. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Portugal and Spain
9
Solid particles suspended in the must after crushing / pressing
total acidity & ph
38. What is the purpose of racking wine?
mold; all kinds of wine spoilage (micro-organism)
30 -40 years
Clarify / aerate wine - separate solids
Starting might be difficult and it could stop too soon.
39. What is the desirable bacteria genus for starting MLF in wine?
protect cork from cork borers - improve bottle appearance - brand identity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Leuconostoc-oenus
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
40. Press run is often used in what ways to enrich a final wine?
Light - medium and heavy
Lack of oxygen; lack of nutrition; unviable yeast; low temp
20% - 40%
Blended with free run - increases color - tannins - complexity
41. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
color - tannin and body
breaks skin's tissue
slow oxidation; adding oak phenols
42. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Free run
Carbonic maceration
Bordeaux - and Burgundy
cool regions
43. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
Tartaric and Malic
tannins
up to 24 hours
44. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
40 -45 years
vanillic acid and ellagic acid
9
45. What is the overall weight composition of grape clusters?
Harvesting under ripe grapes due to viticultural difficulties - like weather
75% must; 16% skins; 4% seeds - 5% stems
OH (hydroxyl); tannins
Leuconostoc-oenus
46. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Starting might be difficult and it could stop too soon.
cinnamic acid
tannins
More ripe the fruit - less time required for skin contact
47. What are two acids most commonly extracted from oak?
concrete - iron
vanillic acid and ellagic acid
start at verasion and repeat when necessary
Ratio of fructose is greater than glucose
48. After planting - how soon can the first wine cork quality bark be stripped from the tree?
tartaric - malic - citric
40 -45 years
Traditional and Export
Lack of oxygen; lack of nutrition; unviable yeast; low temp
49. Cold stabilization removes what acid in must?
cinnamic acid
tartaric
Very early morning until noon
Leuconostoc-oenus
50. What are the names of the main barrel shapes?
Clarify / aerate wine - separate solids
Bordeaux - and Burgundy
total acidity & ph
surplus & deficiency