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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 is the desirable bacteria genus for starting MLF in wine?
More ripe the fruit - less time required for skin contact
tannins
'green' - 'leafy'
Leuconostoc-oenus
2. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cloudiness & settling of particles
7 - 10 years
chaptalization
3. What two countries represent at least 70% of cork production?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
vanillic acid and ellagic acid
start at verasion and repeat when necessary
Portugal and Spain
4. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Harvesting under ripe grapes due to viticultural difficulties - like weather
17 - 20 degrees C
OH (hydroxyl); tannins
5. In what grape is some skin contact almost always used during white wine making?
Brix (US) - Baum (France) - Oechsle (Germany)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Chardonnay
clarify and aerate
6. What is the purpose of a lees filter?
Traditional and Export
clears juice from its lees
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
30 -40 years
7. What is the depth of toasting when it is a medium toast?
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8. What family of grapes can typically develop bitterness if there is skin contact?
75 - 85%
Muscat
clears juice from its lees
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
9. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
Air conditioning
Free run
17 - 20 degrees C
10. What is thermo-vinification?
vertical basket - horizontal and bladder press
85 - 90%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pre-heating grapes or must to enhance low color intensity
11. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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12. When is the best time of day to hand harvest?
Pressing whole cluster
saccharomyces
Very early morning until noon
contributes to bouquet
13. Sugar addition is also known by what name?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Separate stems from must
Carbonic maceration
chaptalization
14. What are the two styles of a Bordeaux barrel?
Light - medium and heavy
Separate stems from must
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Chateau and Export
15. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
10 - 13%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
16. What occurs during racking?
drying grapes - noble rot
cloudiness & settling of particles
Clarify / aerate wine - separate solids
clarify and aerate
17. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
30 -40 years
blending
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
18. What is the depth of toasting when it is a heavy toast?
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19. What are two acids most commonly extracted from oak?
cool regions
vanillic acid and ellagic acid
Clarify / aerate wine - separate solids
Separate stems from must
20. What is the minimum starting temperature for white wine must to start fermentation?
Ratio of fructose is greater than glucose
total acidity (concentration of acids)
10 - 14 degrees C
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
21. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Hard-veggie or green flavor
saccharomyces bayamus
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
22. What are the primary advantages of a continuous press over batch presses?
tannins
no time in loading & discharging
inhibits
pigments - tannins - acidity
23. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
at least a month before harvest
Lactic
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
tannins
24. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
More ripe the fruit - less time required for skin contact
varietal flavor - color - and tannin compounds
start at verasion and repeat when necessary
25. What are five different materials used in storage containers?
blending with high acid must & ion exchanging
Muscat
up to 24 hours
wood - concrete - iron - plastic - stainless steel
26. What are the two key sugars in grapes?
Light - medium and heavy
Bordeaux - and Burgundy
75 - 85%
Glucose and Fructose
27. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
slow oxidation; adding oak phenols
Light - medium and heavy
28. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Limousin - Burgundy - Allien - Troncais - and Vosges
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
wood - concrete - iron - plastic - stainless steel
total acidity & ph
29. Stabilization is a term used to prevent what from occurring in the bottle?
tartaric
Very early morning until noon
cloudiness & settling of particles
contributes to bouquet
30. What are the primary disadvantages of a continuous press over batch presses?
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31. What are 3 methods to control temperature in wine making?
Acetic acid
quercus suber
bentonite - activated carbon - gelatin - egg whites - PVPP
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
32. The higher compound levels from the press run are related to what action during the making of the press run?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Citric
17 - 20 degrees C
pressure level exerted and type of pressure used
33. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
46 -57 degrees F
60% free run; 65% press run
Yeast inhibitors - pasteurization - sterile filtration
Air conditioning
34. 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?
Total acidity
color - tannin and body
up to 24 hours
Free run
35. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
Reduction of malic acid during ripening period
46 -57 degrees F
10 - 13%
bentonite - activated carbon - gelatin - egg whites - PVPP
36. What are the two major categories into which wine presses are grouped?
batch & continuous
7 - 10 years
cinnamic acid
high
37. After the first harvest - how often can the bark be stripped from the oak trees?
saccharomyces bayamus
protect against oxidation - protect against microbial spoilage
9 - 10 years
beginning of fermentation
38. What are the main acids in grapes?
Tartaric and Malic
22 - 30 degrees C; 72 - 86 F
at least a month before harvest
Separate stems from must
39. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
7 - 10 years
tartaric
breaks skin's tissue
20% - 40%
40. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Brix (US) - Baum (France) - Oechsle (Germany)
40 -45 years
higher pressure and more cycles of pressing
Total acidity
41. What is the length of skin contact in white wines if "short contact" occurs?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
1 - 4 hours
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
tartaric
42. Flavors in wine are basically derived from what acid?
high
cinnamic acid
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
contributes to bouquet
43. What are the two ways that late harvest grapes concentrate sugar?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
color & tannin extraction
acid adjustment
drying grapes - noble rot
44. In general - which produces better wine - free run or press run?
blending with high acid must & ion exchanging
Separate stems from must
Citric
Free run
45. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
Air conditioning
Separate stems from must
Leuconostoc-oenus
46. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
Destemming / crushing followed by press or direct pressing of whole clusters
75 - 85%
damage to berries is minimal
47. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Chardonnay
quercus suber
10 - 13%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
48. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Free run
quercus suber
contributes to bouquet
glycerol; methanol; succinic acid; lactic acid;
49. What term is used to describe the absorption of oxygen that is common in white wine making?
blending
oxidation
early racking - early fining - sulfur-dioxide added
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
50. 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
overcoming defects - balancing the wine - enhancing complexity
Citric
46 -57 degrees F