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 chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
20% - 40%
at least a month before harvest
beginning of fermentation

2. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
pressure level exerted and type of pressure used
Total acidity
tartaric - malic - citric
40 -45 years

3. What are the major techniques used for acid correction when it is deficient?
pressing whole cluster without destemming or crushing
blending with high acid must & ion exchanging
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
surface of interior walls

4. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cool regions
Carbonic maceration
Lactic

5. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
20% - 40%
cool regions
Hard-veggie or green flavor

6. In general - which produces better wine - free run or press run?
tartaric
Fruit set - Verasion
4 tons per acre
Free run

7. 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

8. What are three kinds of batch presses that have historically been used in wine production?
Chateau and Export
vertical basket - horizontal and bladder press
Acetic acid
color - tannin and body

9. What fraction if grape weight is in the free run and press run if you are making red wine?
Air conditioning
60% free run; 65% press run
no time in loading & discharging
Bordeaux - Burgundy - and Alsace

10. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Light - medium and heavy
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
cane sugar / grape concentrate
4 tons per acre

11. What are the two styles of Burgundy barrels?
color - tannin and body
7 - 10 years
3
Traditional and Export

12. What is the oak used in cork production?
quercus suber
glycerol; methanol; succinic acid; lactic acid;
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
75% must; 16% skins; 4% seeds - 5% stems

13. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
contributes to bouquet
4 tons per acre
Deep cooling - imposing stress on yeast - adding alcohol

14. What acid should not be used to correct acid deficiencies if a MLF is planned?
Ratio of fructose is greater than glucose
at least a month before harvest
Citric
pectins

15. 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

16. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
color & tannin extraction
Hard-veggie or green flavor
varietal flavor - color - and tannin compounds
Brix (US) - Baum (France) - Oechsle (Germany)

17. What two countries represent at least 70% of cork production?
surplus & deficiency
Portugal and Spain
Reduction of malic acid during ripening period
no time in loading & discharging

18. Flavors in wine are basically derived from what acid?
46 -57 degrees F
< 50 degrees F
More ripe the fruit - less time required for skin contact
cinnamic acid

19. What are 3 methods to control temperature in wine making?
start at verasion and repeat when necessary
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Reduction of malic acid during ripening period
water evaporates through barrel more than alcohol

20. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
alcohol evaporates through barrel wall more than water
Yeast inhibitors - pasteurization - sterile filtration
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
60% free run; 65% press run

21. High acid concentrations in fruit are usually caused by what common occurrence?
7 - 10 years
tartaric
Glucose and Fructose
Harvesting under ripe grapes due to viticultural difficulties - like weather

22. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
3 - 4mm inside wood's surface
surplus & deficiency
start at verasion and repeat when necessary

23. What are the four types of skin contact that occur in red wine making?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Brix (US) - Baum (France) - Oechsle (Germany)
OH (hydroxyl); tannins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

24. What is the minimum temp for MLF to occur?
17 - 20 degrees C
OH (hydroxyl); tannins
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

25. What is the preferred temperature range for white wine making?
Very early morning until noon
46 -57 degrees F
40 -45 years
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

26. In what grape is some skin contact almost always used during white wine making?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Chardonnay
protect against oxidation - protect against microbial spoilage
Pressing whole cluster

27. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Hard-veggie or green flavor
tannins
10 - 13%
oxidation

28. What is the most practical and most frequent method of correcting acidity in wine?
surface of interior walls
acid adjustment
at least a month before harvest
1 - 4 hours

29. After planting - how soon can the first wine cork quality bark be stripped from the tree?
OH (hydroxyl); tannins
40 -45 years
pigments - tannins - acidity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

30. What is the desirable bacteria genus for starting MLF in wine?
Bordeaux - Burgundy - and Alsace
cool regions
Leuconostoc-oenus
water evaporates through barrel more than alcohol

31. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Clarify / aerate wine - separate solids
around the time of verasion (when the grapes change colors)
total acidity (concentration of acids)

32. When is the best time to add sugar to the must?
beginning of fermentation
surplus & deficiency
Chateau and Export
Leuconostoc-oenus

33. Does ripeness of the fruit have any impact on skin contact in white wine?
protect cork from cork borers - improve bottle appearance - brand identity
More ripe the fruit - less time required for skin contact
at least a month before harvest
wood - concrete - iron - plastic - stainless steel

34. What is the importance of humidity in barrel aging below 60% RH?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
water evaporates through barrel more than alcohol
3 - 4mm inside wood's surface
Air conditioning

35. What is a major by-product of MLF?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
cool regions
Acetic acid
overcoming defects - balancing the wine - enhancing complexity

36. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
pressing whole cluster without destemming or crushing
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Free run
water evaporates through barrel more than alcohol

37. What are the goals of oak aging wine?
9 - 10 years
slow oxidation; adding oak phenols
Leuconostoc-oenus
damage to berries is minimal

38. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
acid adjustment
'green' - 'leafy'
higher pressure and more cycles of pressing

39. When is the best time of day to hand harvest?
start at verasion and repeat when necessary
Very early morning until noon
Total acidity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%

40. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
saccharomyces bayamus
72 - 82 degrees F
9 - 10 years

41. Fermented free run is what % of the total wine volume?
Portugal and Spain
at least a month before harvest
saccharomyces bayamus
85 - 90%

42. What are the two styles of a Bordeaux barrel?
Ratio of fructose is greater than glucose
Chateau and Export
vanillic acid and ellagic acid
40 -45 years

43. What is the best method to reduce the acidity of must?
up to 24 hours
blending
46 -57 degrees F
bentonite - activated carbon - gelatin - egg whites - PVPP

44. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
20% - 40%
10 - 14 degrees C
protect against oxidation - protect against microbial spoilage
OH (hydroxyl); tannins

45. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
saccharomyces bayamus
9
Reduction of malic acid during ripening period
damage to berries is minimal

46. The acidic (sour) taste in wine is most dependent on which acidity paramater?
non-flavonoid phenols
Total acidity
72 - 82 degrees F
Clarify / aerate wine - separate solids

47. Phenolic extraction is greatest at low or high must temperatures?
Tartaric and Malic
46 -57 degrees F
high
early racking - early fining - sulfur-dioxide added

48. What is the purpose of de-stemming?
beginning of fermentation
tartaric - malic - citric
contributes to bouquet
Separate stems from must

49. What is the overall weight composition of grape clusters?
overcoming defects - balancing the wine - enhancing complexity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
75% must; 16% skins; 4% seeds - 5% stems

50. Sugar addition is also known by what name?
surface of interior walls
quercus suber
pigment
chaptalization