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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 primary disadvantages of a continuous press over batch presses?
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2. What fraction if grape weight is in the free run and press run if you are making red wine?
Very early morning until noon
at least a month before harvest
60% free run; 65% press run
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
3. Blending is used in order to achieve what goals?
concrete - iron
40 -45 years
overcoming defects - balancing the wine - enhancing complexity
Reduction of malic acid during ripening period
4. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
protect against oxidation - protect against microbial spoilage
'green' - 'leafy'
Traditional and Export
5. What are the two most common sugars used to increase the sugar content of the must?
chaptalization
pressure level exerted and type of pressure used
cane sugar / grape concentrate
higher pressure and more cycles of pressing
6. What is the importance of humidity in barrel aging above 60% RH?
Light - medium and heavy
alcohol evaporates through barrel wall more than water
< 50 degrees F
Citric
7. What are the names of the main barrel shapes?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
early racking - early fining - sulfur-dioxide added
Light - medium and heavy
Bordeaux - and Burgundy
8. Flavors in wine are basically derived from what acid?
cinnamic acid
overcoming defects - balancing the wine - enhancing complexity
protect against oxidation - protect against microbial spoilage
17 - 20 degrees C
9. What parameters can be corrected by blending?
cinnamic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Reduction of malic acid during ripening period
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
10. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
4 tons per acre
Very early morning until noon
3
total acidity & ph
11. What is the major advantage of hand harvesting over mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
damage to berries is minimal
Ratio of fructose is greater than glucose
30 degrees C
12. What are three types of toasting?
chemicals or blend with low acid/high ph must
Ratio of fructose is greater than glucose
Reduction of malic acid during ripening period
Light - medium and heavy
13. What are two acids most commonly extracted from oak?
More ripe the fruit - less time required for skin contact
vanillic acid and ellagic acid
7 - 10 years
Break skins to allow release of juice
14. What is a major advantage and disadvantage to mechanical harvesting?
beginning of fermentation
Separate stems from must
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
pigments - tannins - acidity
15. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
Very early morning until noon
Glucose and Fructose
color - tannin and body
16. What yeast will remain active at high alcohol levels?
pressing whole cluster without destemming or crushing
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Lactic
saccharomyces bayamus
17. In what grape is some skin contact almost always used during white wine making?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
total acidity & ph
Free run
Chardonnay
18. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
saccharomyces
40 -45 years
pressing whole cluster without destemming or crushing
19. What are the major techniques used for acid correction when it is deficient?
cloudiness & settling of particles
blending with high acid must & ion exchanging
overcoming defects - balancing the wine - enhancing complexity
60% free run; 70% press run
20. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
inhibits
blending
pigments - tannins - acidity
21. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Tartaric and Malic
Separate stems from must
blending
around the time of verasion (when the grapes change colors)
22. What are the five most common grapes used to produce late harvest wines?
60% free run; 65% press run
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
7 - 10 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
23. What is the normal starting temperature for red wine must to start fermentation?
total acidity & ph
22 - 30 degrees C; 72 - 86 F
protect against oxidation - protect against microbial spoilage
tartaric - malic - citric
24. Stabilization is a term used to prevent what from occurring in the bottle?
high
cloudiness & settling of particles
Chateau and Export
pressure level exerted and type of pressure used
25. SO2 is added to barrel maintenance in order to protect it against what two agents?
pigment
damage to berries is minimal
total acidity (concentration of acids)
mold; all kinds of wine spoilage (micro-organism)
26. What acid should not be used to correct acid deficiencies if a MLF is planned?
pre-heating grapes or must to enhance low color intensity
Citric
clears juice from its lees
2mm inside wood's surface
27. How does the production of late harvest wine differ from normal still wine?
cool regions
higher pressure and more cycles of pressing
30 -40 years
pressure level exerted and type of pressure used
28. The acidic (sour) taste in wine is most dependent on which acidity paramater?
total acidity & ph
Total acidity
75 - 85%
start at verasion and repeat when necessary
29. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
start at verasion and repeat when necessary
mold; all kinds of wine spoilage (micro-organism)
early racking - early fining - sulfur-dioxide added
Yeast inhibitors - pasteurization - sterile filtration
30. What are three kinds of batch presses that have historically been used in wine production?
oxidation
protect cork from cork borers - improve bottle appearance - brand identity
Muscat
vertical basket - horizontal and bladder press
31. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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32. After the first harvest - how often can the bark be stripped from the oak trees?
Leuconostoc-oenus
overcoming defects - balancing the wine - enhancing complexity
quercus suber
9 - 10 years
33. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
OH (hydroxyl); tannins
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
10 - 13%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
34. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Muscat
wood - concrete - iron - plastic - stainless steel
1 - 4 hours
4 tons per acre
35. Sugar addition is also known by what name?
slow oxidation; adding oak phenols
chaptalization
Destemming / crushing followed by press or direct pressing of whole clusters
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
36. What is the purpose of a lees filter?
chemicals or blend with low acid/high ph must
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
clears juice from its lees
Bordeaux - and Burgundy
37. What are the two acidity parameters that are used to describe the acidity of must?
drying grapes - noble rot
total acidity & ph
Destemming / crushing followed by press or direct pressing of whole clusters
pectins
38. What is the preferred temperature range for white wine making?
1 - 4 hours
4 tons per acre
Glucose and Fructose
46 -57 degrees F
39. What term is used to describe the absorption of oxygen that is common in white wine making?
quercus suber
1 - 4 hours
pectins
oxidation
40. What are the common practices to inhibit MLF?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
early racking - early fining - sulfur-dioxide added
no time in loading & discharging
Free run
41. What are the two styles of Burgundy barrels?
Citric
Reduction of malic acid during ripening period
Traditional and Export
3 - 4mm inside wood's surface
42. What are the two major categories into which wine presses are grouped?
batch & continuous
slow oxidation; adding oak phenols
Light - medium and heavy
quercus suber
43. Unfermented free run makes up what % of total extractable juice?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
saccharomyces bayamus
75 - 85%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
44. What are five different materials used in storage containers?
Portugal and Spain
wood - concrete - iron - plastic - stainless steel
Chardonnay
beginning of fermentation
45. What are three styles of still wine that have at least 1% RS and the range of RS in each?
start at verasion and repeat when necessary
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Total acidity
pectins
46. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Acetic acid
drying grapes - noble rot
OH (hydroxyl); tannins
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
47. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
pigment
pressing whole cluster without destemming or crushing
Harvesting under ripe grapes due to viticultural difficulties - like weather
48. What family of grapes can typically develop bitterness if there is skin contact?
Chateau and Export
surface of interior walls
46 -57 degrees F
Muscat
49. What is the length of skin contact in white wines if "long contact" occurs?
Acetic acid
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
enzyamatic - in must before fermentation; chemical - during processing and in bottling
up to 24 hours
50. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
non-flavonoid phenols
Blended with free run - increases color - tannins - complexity
2mm inside wood's surface