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 is the normal starting temperature for red wine must to start fermentation?
Total acidity
Break skins to allow release of juice
22 - 30 degrees C; 72 - 86 F
mold; all kinds of wine spoilage (micro-organism)

2. Press run is often used in what ways to enrich a final wine?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Blended with free run - increases color - tannins - complexity
pigments - tannins - acidity
around the time of verasion (when the grapes change colors)

3. Which are more easily extracted during fermentation - pigment or tannins?
< 50 degrees F
glycerol; methanol; succinic acid; lactic acid;
pigment
bentonite - activated carbon - gelatin - egg whites - PVPP

4. What is thermo-vinification?
cloudiness & settling of particles
pre-heating grapes or must to enhance low color intensity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Free run

5. What is the main reason for acid deficiency in must?
Light - medium and heavy
Chardonnay
Reduction of malic acid during ripening period
< 50 degrees F

6. What is the common name for a fermentation technique that does not require crushing or de-stemming?
pre-heating grapes or must to enhance low color intensity
Carbonic maceration
Break skins to allow release of juice
concrete - iron

7. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
color & tannin extraction
46 -57 degrees F
Glucose and Fructose

8. What is the depth of toasting when it is a light toast?
surface of interior walls
beginning of fermentation
high
75 - 85%

9. 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.
Citric
Reduction of malic acid during ripening period
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

10. What is the best method to reduce the acidity of must?
blending
Reduction of malic acid during ripening period
3 - 4mm inside wood's surface
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

11. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
46 -57 degrees F
Yeast inhibitors - pasteurization - sterile filtration
Bordeaux - and Burgundy

12. Name three components that are higher in the press run than the free run.
3 - 4mm inside wood's surface
high
3
pigments - tannins - acidity

13. What grapes are commonly used in a flute/Alsace bottle?
Harvesting under ripe grapes due to viticultural difficulties - like weather
protect cork from cork borers - improve bottle appearance - brand identity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
20% - 40%

14. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
Clarify / aerate wine - separate solids
glycerol; methanol; succinic acid; lactic acid;
4 tons per acre

15. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
slow oxidation; adding oak phenols
Acetic acid
Traditional and Export

16. For how many years can compounds be extracted from a barrel?
higher pressure and more cycles of pressing
7 - 10 years
clears juice from its lees
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

17. What are the two ways that late harvest grapes concentrate sugar?
Yeast inhibitors - pasteurization - sterile filtration
drying grapes - noble rot
vertical basket - horizontal and bladder press
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

18. What is the importance of humidity in barrel aging above 60% RH?
protect cork from cork borers - improve bottle appearance - brand identity
72 - 82 degrees F
alcohol evaporates through barrel wall more than water
start at verasion and repeat when necessary

19. What group of compounds give wine color?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
quercus suber
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
start at verasion and repeat when necessary

20. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
inhibits
total acidity (concentration of acids)
protect against oxidation - protect against microbial spoilage

21. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Pressing whole cluster
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Total acidity
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

22. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Harvesting under ripe grapes due to viticultural difficulties - like weather
varietal flavor - color - and tannin compounds
2mm inside wood's surface
40 -45 years

23. What is the length of skin contact in white wines if "long contact" occurs?
wood - concrete - iron - plastic - stainless steel
total acidity (concentration of acids)
up to 24 hours
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

24. High acid concentrations in fruit are usually caused by what common occurrence?
Break skins to allow release of juice
Harvesting under ripe grapes due to viticultural difficulties - like weather
bentonite - activated carbon - gelatin - egg whites - PVPP
higher pressure and more cycles of pressing

25. What fraction if grape weight is in the free run and press run if you are making red wine?
3 - 4mm inside wood's surface
total acidity (concentration of acids)
surplus & deficiency
60% free run; 65% press run

26. What is the purpose of racking wine?
surface of interior walls
Clarify / aerate wine - separate solids
9
Lack of oxygen; lack of nutrition; unviable yeast; low temp

27. What grapes are commonly used in a Burgundy bottle?
at least a month before harvest
Separate stems from must
cool regions
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

28. 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
overcoming defects - balancing the wine - enhancing complexity
tartaric - malic - citric
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

29. What is the major advantage of hand harvesting over mechanical harvesting?
3
17 - 20 degrees C
damage to berries is minimal
surface of interior walls

30. 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?
non-flavonoid phenols
color - tannin and body
higher pressure and more cycles of pressing
Acetic acid

31. What is a major by-product of MLF?
protect against oxidation - protect against microbial spoilage
Acetic acid
enzyamatic - in must before fermentation; chemical - during processing and in bottling
22 - 30 degrees C; 72 - 86 F

32. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
contributes to bouquet
72 - 82 degrees F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
3

33. What family of grapes can typically develop bitterness if there is skin contact?
oxidation
Limousin - Burgundy - Allien - Troncais - and Vosges
75% must; 16% skins; 4% seeds - 5% stems
Muscat

34. What term is used to describe the absorption of oxygen that is common in white wine making?
drying grapes - noble rot
9
pressure level exerted and type of pressure used
oxidation

35. Cold stabilization removes what acid in must?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
tartaric
Destemming / crushing followed by press or direct pressing of whole clusters
Clarify / aerate wine - separate solids

36. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Carbonic maceration
7 - 10 years
total acidity (concentration of acids)
varietal flavor - color - and tannin compounds

37. Sugar addition is also known by what name?
chaptalization
Leuconostoc-oenus
drying grapes - noble rot
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

38. What are the primary disadvantages of a continuous press over batch presses?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

39. What are five different materials used in storage containers?
30 -40 years
20% - 40%
30 degrees C
wood - concrete - iron - plastic - stainless steel

40. In what grape is some skin contact almost always used during white wine making?
clears juice from its lees
Destemming / crushing followed by press or direct pressing of whole clusters
Chardonnay
at least a month before harvest

41. What grapes are commonly used in a Bordeaux bottle?
tartaric - malic - citric
Solid particles suspended in the must after crushing / pressing
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
overcoming defects - balancing the wine - enhancing complexity

42. What are the goals of oak aging wine?
glycerol; methanol; succinic acid; lactic acid;
slow oxidation; adding oak phenols
Citric
Lactic

43. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
pigments - tannins - acidity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Citric
Destemming / crushing followed by press or direct pressing of whole clusters

44. What is the desirable bacteria genus for starting MLF in wine?
alcohol evaporates through barrel wall more than water
Leuconostoc-oenus
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Lack of oxygen; lack of nutrition; unviable yeast; low temp

45. What are the two keys stages of berry development?
'green' - 'leafy'
75% must; 16% skins; 4% seeds - 5% stems
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Fruit set - Verasion

46. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
cinnamic acid
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
color & tannin extraction

47. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
22 - 30 degrees C; 72 - 86 F
75 - 85%
75% must; 16% skins; 4% seeds - 5% stems

48. SO2 is added to barrel maintenance in order to protect it against what two agents?
Hard-veggie or green flavor
pigments - tannins - acidity
85 - 90%
mold; all kinds of wine spoilage (micro-organism)

49. What is the overall weight composition of grape clusters?
clears juice from its lees
75% must; 16% skins; 4% seeds - 5% stems
Brix (US) - Baum (France) - Oechsle (Germany)
10 - 14 degrees C

50. Phenolic extraction is greatest at low or high must temperatures?
1 - 4 hours
slow oxidation; adding oak phenols
high
Lack of oxygen; lack of nutrition; unviable yeast; low temp