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. Flavors in wine are basically derived from what acid?
non-flavonoid phenols
no time in loading & discharging
Air conditioning
cinnamic acid

2. What is the overall weight composition of grape clusters?
Deep cooling - imposing stress on yeast - adding alcohol
Yeast inhibitors - pasteurization - sterile filtration
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
75% must; 16% skins; 4% seeds - 5% stems

3. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
10 - 14 degrees C
early racking - early fining - sulfur-dioxide added
varietal flavor - color - and tannin compounds

4. What are the names of the main barrel shapes?
46 -57 degrees F
Bordeaux - and Burgundy
Fruit set - Verasion
OH (hydroxyl); tannins

5. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
breaks skin's tissue

6. What function does a capsule serve?
bentonite - activated carbon - gelatin - egg whites - PVPP
pressing whole cluster without destemming or crushing
Bordeaux - and Burgundy
protect cork from cork borers - improve bottle appearance - brand identity

7. What is thermo-vinification?
acid adjustment
concrete - iron
pre-heating grapes or must to enhance low color intensity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

8. In what grape is some skin contact almost always used during white wine making?
Chardonnay
Bordeaux - Burgundy - and Alsace
Solid particles suspended in the must after crushing / pressing
Lactic

9. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
wood - concrete - iron - plastic - stainless steel
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

10. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
beginning of fermentation
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
bentonite - activated carbon - gelatin - egg whites - PVPP
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

11. What are the two styles of a Bordeaux barrel?
around the time of verasion (when the grapes change colors)
46 -57 degrees F
tartaric
Chateau and Export

12. What acid should not be used to correct acid deficiencies if a MLF is planned?
Starting might be difficult and it could stop too soon.
30 -40 years
Citric
4 tons per acre

13. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
slow oxidation; adding oak phenols
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
damage to berries is minimal

14. What is the purpose of the crush?
Break skins to allow release of juice
< 50 degrees F
color - tannin and body
20% - 40%

15. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
chemicals or blend with low acid/high ph must
Air conditioning
Lactic
batch & continuous

16. What are the two key sugars in grapes?
mold; all kinds of wine spoilage (micro-organism)
Glucose and Fructose
pectins
start at verasion and repeat when necessary

17. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
start at verasion and repeat when necessary
Brix (US) - Baum (France) - Oechsle (Germany)
water evaporates through barrel more than alcohol

18. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
75 - 85%
Air conditioning
blending

19. For how many years can compounds be extracted from a barrel?
Solid particles suspended in the must after crushing / pressing
tartaric - malic - citric
start at verasion and repeat when necessary
7 - 10 years

20. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Air conditioning
cinnamic acid
More ripe the fruit - less time required for skin contact
9

21. What are the objectives of fining?
tannins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

22. What is the minimum starting temperature for white wine must to start fermentation?
clarify and aerate
10 - 14 degrees C
Ratio of fructose is greater than glucose
tartaric - malic - citric

23. What is the purpose of a lees filter?
pressure level exerted and type of pressure used
early racking - early fining - sulfur-dioxide added
Limousin - Burgundy - Allien - Troncais - and Vosges
clears juice from its lees

24. What fractions of grape weight is in the free run and press run if you are making white wine?
at least a month before harvest
mold; all kinds of wine spoilage (micro-organism)
Light - medium and heavy
60% free run; 70% press run

25. Stabilization is a term used to prevent what from occurring in the bottle?
7 - 10 years
10 - 13%
blending with high acid must & ion exchanging
cloudiness & settling of particles

26. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
75% must; 16% skins; 4% seeds - 5% stems
Free run

27. What are five different materials used in storage containers?
chemicals or blend with low acid/high ph must
chaptalization
wood - concrete - iron - plastic - stainless steel
Destemming / crushing followed by press or direct pressing of whole clusters

28. What are the three most common still wine bottle shapes used today?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pectins
Bordeaux - Burgundy - and Alsace

29. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
wood - concrete - iron - plastic - stainless steel
protect cork from cork borers - improve bottle appearance - brand identity
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

30. Name three components that are higher in the press run than the free run.
cinnamic acid
pigments - tannins - acidity
Free run
Very early morning until noon

31. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Air conditioning
cinnamic acid
tartaric - malic - citric
Pressing whole cluster

32. Wine yeasts generally belongs to what genus of yeast?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
saccharomyces
Bordeaux - and Burgundy
color & tannin extraction

33. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
varietal flavor - color - and tannin compounds
tannins
Destemming / crushing followed by press or direct pressing of whole clusters
'green' - 'leafy'

34. What is the length of skin contact in white wines if "short contact" occurs?
22 - 30 degrees C; 72 - 86 F
Citric
pigment
1 - 4 hours

35. What is the length of skin contact in white wines if "long contact" occurs?
color - tannin and body
up to 24 hours
mold; all kinds of wine spoilage (micro-organism)
4 tons per acre

36. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Brix (US) - Baum (France) - Oechsle (Germany)
inhibits
blending

37. What media conditions control yeast growth?
pre-heating grapes or must to enhance low color intensity
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
blending
cloudiness & settling of particles

38. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
Total acidity
protect against oxidation - protect against microbial spoilage
saccharomyces bayamus

39. What grapes are commonly used in a flute/Alsace bottle?
Traditional and Export
Portugal and Spain
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
7 - 10 years

40. 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

41. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
30 -40 years
Bordeaux - and Burgundy
slow oxidation; adding oak phenols

42. Which are more easily extracted during fermentation - pigment or tannins?
cloudiness & settling of particles
saccharomyces bayamus
saccharomyces
pigment

43. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
color & tannin extraction
Hard-veggie or green flavor
protect against oxidation - protect against microbial spoilage
Tartaric and Malic

44. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
protect cork from cork borers - improve bottle appearance - brand identity
chemicals or blend with low acid/high ph must
Hard-veggie or green flavor
clears juice from its lees

45. What is the major advantage of hand harvesting over mechanical harvesting?
water evaporates through barrel more than alcohol
damage to berries is minimal
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
total acidity (concentration of acids)

46. What is the minimum temp for MLF to occur?
protect against oxidation - protect against microbial spoilage
Fruit set - Verasion
Separate stems from must
17 - 20 degrees C

47. What are the two keys stages of berry development?
Fruit set - Verasion
pigments - tannins - acidity
high
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

48. Define lees.
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
mold; all kinds of wine spoilage (micro-organism)
Solid particles suspended in the must after crushing / pressing
color - tannin and body

49. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
Citric
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
60% free run; 70% press run

50. What is the common name for a fermentation technique that does not require crushing or de-stemming?
quercus suber
17 - 20 degrees C
Carbonic maceration
tannins