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 grapes are commonly used in a flute/Alsace bottle?
75 - 85%
Chardonnay
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
tartaric

2. What are the three most common still wine bottle shapes used today?
60% free run; 70% press run
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Bordeaux - Burgundy - and Alsace
higher pressure and more cycles of pressing

3. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
drying grapes - noble rot
Yeast inhibitors - pasteurization - sterile filtration
blending with high acid must & ion exchanging
pressing whole cluster without destemming or crushing

4. SO2 is added to barrel maintenance in order to protect it against what two agents?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
mold; all kinds of wine spoilage (micro-organism)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Chardonnay

5. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
tannins
alcohol evaporates through barrel wall more than water
Hard-veggie or green flavor
Leuconostoc-oenus

6. How often should long termed cellar wines be re-corked?
30 -40 years
protect against oxidation - protect against microbial spoilage
10 - 13%
higher pressure and more cycles of pressing

7. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
pigments - tannins - acidity
chaptalization
Citric

8. Define lees.
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
quercus suber
Solid particles suspended in the must after crushing / pressing
protect cork from cork borers - improve bottle appearance - brand identity

9. What are the two key sugars in grapes?
acid adjustment
Blended with free run - increases color - tannins - complexity
clarify and aerate
Glucose and Fructose

10. What is the purpose of a lees filter?
clears juice from its lees
bentonite - activated carbon - gelatin - egg whites - PVPP
varietal flavor - color - and tannin compounds
9 - 10 years

11. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
color - tannin and body
pectins
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

12. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Air conditioning
60% free run; 65% press run
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

13. What are the names of the main barrel shapes?
around the time of verasion (when the grapes change colors)
Tartaric and Malic
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Bordeaux - and Burgundy

14. What are the two major categories into which wine presses are grouped?
protect against oxidation - protect against microbial spoilage
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
batch & continuous
3

15. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Yeast inhibitors - pasteurization - sterile filtration
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Total acidity
Chateau and Export

16. What is thermo-vinification?
30 degrees C
Carbonic maceration
surface of interior walls
pre-heating grapes or must to enhance low color intensity

17. What grapes are commonly used in a Burgundy bottle?
Air conditioning
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
3
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

18. What is the purpose of de-stemming?
Separate stems from must
60% free run; 70% press run
Air conditioning
higher pressure and more cycles of pressing

19. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Pressing whole cluster
cinnamic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Fruit set - Verasion

20. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
OH (hydroxyl); tannins
Chardonnay
enzyamatic - in must before fermentation; chemical - during processing and in bottling

21. Flavors in wine are basically derived from what acid?
overcoming defects - balancing the wine - enhancing complexity
chaptalization
cinnamic acid
< 50 degrees F

22. Alcohol has what impact on yeast growth?
30 -40 years
inhibits
Destemming / crushing followed by press or direct pressing of whole clusters
glycerol; methanol; succinic acid; lactic acid;

23. What are the two types of acidity problems commonly found in wine?
up to 24 hours
beginning of fermentation
surplus & deficiency
cloudiness & settling of particles

24. What is the minimum temp for MLF to occur?
total acidity & ph
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Chardonnay
17 - 20 degrees C

25. Unfermented free run makes up what % of total extractable juice?
tartaric - malic - citric
Muscat
75 - 85%
Limousin - Burgundy - Allien - Troncais - and Vosges

26. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
total acidity (concentration of acids)
acid adjustment
4 tons per acre
higher pressure and more cycles of pressing

27. What is the most practical and most frequent method of correcting acidity in wine?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
9 - 10 years
acid adjustment
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

28. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
color - tannin and body
wood - concrete - iron - plastic - stainless steel
60% free run; 65% press run
Limousin - Burgundy - Allien - Troncais - and Vosges

29. How does the production of late harvest wine differ from normal still wine?
early racking - early fining - sulfur-dioxide added
saccharomyces bayamus
Carbonic maceration
higher pressure and more cycles of pressing

30. What function does a capsule serve?
Fruit set - Verasion
10 - 14 degrees C
beginning of fermentation
protect cork from cork borers - improve bottle appearance - brand identity

31. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
contributes to bouquet
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
start at verasion and repeat when necessary
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

32. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
Hard-veggie or green flavor
Chardonnay
pectins

33. What are the objectives of fining?
85 - 90%
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
75% must; 16% skins; 4% seeds - 5% stems
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

34. What are the five most common grapes used to produce late harvest wines?
slow oxidation; adding oak phenols
3
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Hard-veggie or green flavor

35. What are the two most common sugars used to increase the sugar content of the must?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
4 tons per acre
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cane sugar / grape concentrate

36. What term is used to describe the absorption of oxygen that is common in white wine making?
blending
vertical basket - horizontal and bladder press
oxidation
around the time of verasion (when the grapes change colors)

37. What is the preferred temperature range for red wine making?
72 - 82 degrees F
Pressing whole cluster
22 - 30 degrees C; 72 - 86 F
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

38. What fractions of grape weight is in the free run and press run if you are making white wine?
protect cork from cork borers - improve bottle appearance - brand identity
60% free run; 70% press run
Blended with free run - increases color - tannins - complexity
inhibits

39. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
Blended with free run - increases color - tannins - complexity
inhibits
75 - 85%

40. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
Chateau and Export
20% - 40%
Bordeaux - and Burgundy

41. What are three styles of still wine that have at least 1% RS and the range of RS in each?
More ripe the fruit - less time required for skin contact
Acetic acid
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
'green' - 'leafy'

42. What is the minimum starting temperature for white wine must to start fermentation?
Muscat
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pre-heating grapes or must to enhance low color intensity
10 - 14 degrees C

43. What are the two keys stages of berry development?
protect against oxidation - protect against microbial spoilage
Deep cooling - imposing stress on yeast - adding alcohol
Fruit set - Verasion
Free run

44. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
20% - 40%
Muscat
3

45. What are two acids most commonly extracted from oak?
Bordeaux - and Burgundy
acid adjustment
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
vanillic acid and ellagic acid

46. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 70% press run
Harvesting under ripe grapes due to viticultural difficulties - like weather
60% free run; 65% press run
Total acidity

47. Stabilization is a term used to prevent what from occurring in the bottle?
Light - medium and heavy
75% must; 16% skins; 4% seeds - 5% stems
cloudiness & settling of particles
inhibits

48. After the first harvest - how often can the bark be stripped from the oak trees?
40 -45 years
Fruit set - Verasion
Reduction of malic acid during ripening period
9 - 10 years

49. What type of climate zone produces grapes that are high in acid?
'green' - 'leafy'
cool regions
water evaporates through barrel more than alcohol
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

50. In general - which produces better wine - free run or press run?
Light - medium and heavy
Free run
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Harvesting under ripe grapes due to viticultural difficulties - like weather