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Test your basic knowledge |
Viniculture
Start Test
Study First
Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
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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 main reason for acid deficiency in must?
inhibits
Reduction of malic acid during ripening period
total acidity (concentration of acids)
20% - 40%
2. What is the purpose of a lees filter?
clears juice from its lees
surface of interior walls
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pressure level exerted and type of pressure used
3. What are the major techniques used for acid correction when it is deficient?
clarify and aerate
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
acid adjustment
blending with high acid must & ion exchanging
4. What occurs during racking?
clarify and aerate
30 -40 years
20% - 40%
Destemming / crushing followed by press or direct pressing of whole clusters
5. What are the two styles of a Bordeaux barrel?
pre-heating grapes or must to enhance low color intensity
surface of interior walls
Chateau and Export
pressing whole cluster without destemming or crushing
6. What is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
water evaporates through barrel more than alcohol
Brix (US) - Baum (France) - Oechsle (Germany)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
7. What is the depth of toasting when it is a medium toast?
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8. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
concrete - iron
cloudiness & settling of particles
Starting might be difficult and it could stop too soon.
9. What is the oak used in cork production?
chemicals or blend with low acid/high ph must
pressing whole cluster without destemming or crushing
chaptalization
quercus suber
10. Which are more easily extracted during fermentation - pigment or tannins?
water evaporates through barrel more than alcohol
chaptalization
pigment
Air conditioning
11. Unfermented free run makes up what % of total extractable juice?
75 - 85%
inhibits
Total acidity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
12. What are the two major categories into which wine presses are grouped?
batch & continuous
17 - 20 degrees C
72 - 82 degrees F
Lack of oxygen; lack of nutrition; unviable yeast; low temp
13. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
Pressing whole cluster
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pressing whole cluster without destemming or crushing
14. What are the extracted compounds from oak?
non-flavonoid phenols
batch & continuous
Brix (US) - Baum (France) - Oechsle (Germany)
Destemming / crushing followed by press or direct pressing of whole clusters
15. What are two types of oxidation that occur in wine making and when do they occur?
contributes to bouquet
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
higher pressure and more cycles of pressing
enzyamatic - in must before fermentation; chemical - during processing and in bottling
16. Phenolic extraction is greatest at low or high must temperatures?
cool regions
high
quercus suber
surplus & deficiency
17. What two container materials must be lined before they can be used to store wine?
Solid particles suspended in the must after crushing / pressing
water evaporates through barrel more than alcohol
concrete - iron
Acetic acid
18. What is the best method to reduce the acidity of must?
85 - 90%
mold; all kinds of wine spoilage (micro-organism)
blending
color & tannin extraction
19. What is thermo-vinification?
clears juice from its lees
72 - 82 degrees F
pre-heating grapes or must to enhance low color intensity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
20. What group of compounds give wine color?
Chateau and Export
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Solid particles suspended in the must after crushing / pressing
1 - 4 hours
21. What happens to the sugar concentrations when Botrytis Cinerea occurs?
1 - 4 hours
46 -57 degrees F
Ratio of fructose is greater than glucose
tannins
22. What are the primary disadvantages of a continuous press over batch presses?
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23. How does the production of late harvest wine differ from normal still wine?
7 - 10 years
higher pressure and more cycles of pressing
3
Destemming / crushing followed by press or direct pressing of whole clusters
24. If an age able white wine is being produced what impact does skin contact have?
4 tons per acre
Citric
around the time of verasion (when the grapes change colors)
contributes to bouquet
25. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
30 -40 years
non-flavonoid phenols
color & tannin extraction
26. Fermented free run is what % of the total wine volume?
saccharomyces
7 - 10 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
85 - 90%
27. The higher compound levels from the press run are related to what action during the making of the press run?
cloudiness & settling of particles
pressure level exerted and type of pressure used
up to 24 hours
More ripe the fruit - less time required for skin contact
28. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Hard-veggie or green flavor
glycerol; methanol; succinic acid; lactic acid;
Chateau and Export
Lactic
29. What is the importance of humidity in barrel aging below 60% RH?
9 - 10 years
water evaporates through barrel more than alcohol
Bordeaux - Burgundy - and Alsace
blending with high acid must & ion exchanging
30. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
inhibits
10 - 13%
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
tartaric
31. What parameters can be corrected by blending?
cane sugar / grape concentrate
Separate stems from must
protect cork from cork borers - improve bottle appearance - brand identity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
32. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Light - medium and heavy
Carbonic maceration
Lactic
40 -45 years
33. What is the purpose of de-stemming?
early racking - early fining - sulfur-dioxide added
blending with high acid must & ion exchanging
Citric
Separate stems from must
34. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
Air conditioning
3
tannins
35. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
alcohol evaporates through barrel wall more than water
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Pressing whole cluster
clears juice from its lees
36. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Clarify / aerate wine - separate solids
Air conditioning
Break skins to allow release of juice
tartaric - malic - citric
37. What is the preferred temperature range for red wine making?
at least a month before harvest
surplus & deficiency
72 - 82 degrees F
overcoming defects - balancing the wine - enhancing complexity
38. What is the importance of humidity in barrel aging above 60% RH?
Total acidity
total acidity & ph
Brix (US) - Baum (France) - Oechsle (Germany)
alcohol evaporates through barrel wall more than water
39. What are the two key sugars in grapes?
17 - 20 degrees C
Glucose and Fructose
Ratio of fructose is greater than glucose
acid adjustment
40. What is the depth of toasting when it is a heavy toast?
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41. What is the major advantage of hand harvesting over mechanical harvesting?
color & tannin extraction
30 -40 years
damage to berries is minimal
9 - 10 years
42. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
early racking - early fining - sulfur-dioxide added
Very early morning until noon
clarify and aerate
Destemming / crushing followed by press or direct pressing of whole clusters
43. What grapes are commonly used in a Bordeaux bottle?
Bordeaux - and Burgundy
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
10 - 14 degrees C
damage to berries is minimal
44. What is the depth of toasting when it is a light toast?
surface of interior walls
1 - 4 hours
slow oxidation; adding oak phenols
Brix (US) - Baum (France) - Oechsle (Germany)
45. What yeast will remain active at high alcohol levels?
60% free run; 65% press run
pigment
saccharomyces bayamus
start at verasion and repeat when necessary
46. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Total acidity
Hard-veggie or green flavor
Citric
Acetic acid
47. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
breaks skin's tissue
40 -45 years
batch & continuous
20% - 40%
48. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
pressing whole cluster without destemming or crushing
pressure level exerted and type of pressure used
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
49. For how many years can compounds be extracted from a barrel?
Yeast inhibitors - pasteurization - sterile filtration
Chardonnay
water evaporates through barrel more than alcohol
7 - 10 years
50. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Portugal and Spain
OH (hydroxyl); tannins
Lack of oxygen; lack of nutrition; unviable yeast; low temp
overcoming defects - balancing the wine - enhancing complexity
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