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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 main reason for acid deficiency in must?
Reduction of malic acid during ripening period
Clarify / aerate wine - separate solids
blending with high acid must & ion exchanging
surface of interior walls
2. If an age able white wine is being produced what impact does skin contact have?
Bordeaux - Burgundy - and Alsace
Break skins to allow release of juice
Carbonic maceration
contributes to bouquet
3. What is the preferred temperature range for white wine making?
46 -57 degrees F
around the time of verasion (when the grapes change colors)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
contributes to bouquet
4. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
tartaric
Chateau and Export
Free run
5. What are five common fining agents used in wine making?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
at least a month before harvest
cloudiness & settling of particles
bentonite - activated carbon - gelatin - egg whites - PVPP
6. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Citric
up to 24 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
glycerol; methanol; succinic acid; lactic acid;
7. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
color & tannin extraction
surplus & deficiency
overcoming defects - balancing the wine - enhancing complexity
around the time of verasion (when the grapes change colors)
8. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
surface of interior walls
chemicals or blend with low acid/high ph must
wood - concrete - iron - plastic - stainless steel
9. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Glucose and Fructose
Starting might be difficult and it could stop too soon.
start at verasion and repeat when necessary
Very early morning until noon
10. What is the minimum temp for MLF to occur?
Citric
17 - 20 degrees C
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Very early morning until noon
11. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
blending
30 degrees C
Brix (US) - Baum (France) - Oechsle (Germany)
12. What are the two styles of a Bordeaux barrel?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Pressing whole cluster
Blended with free run - increases color - tannins - complexity
Chateau and Export
13. What is the depth of toasting when it is a medium toast?
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14. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Harvesting under ripe grapes due to viticultural difficulties - like weather
vanillic acid and ellagic acid
Total acidity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
15. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
vertical basket - horizontal and bladder press
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Acetic acid
Destemming / crushing followed by press or direct pressing of whole clusters
16. What polyeric compounds tend to cause colloid coagulation in wine?
overcoming defects - balancing the wine - enhancing complexity
3
Reduction of malic acid during ripening period
pectins
17. What is the length of skin contact in white wines if "long contact" occurs?
beginning of fermentation
up to 24 hours
Starting might be difficult and it could stop too soon.
cinnamic acid
18. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
40 -45 years
9 - 10 years
4 tons per acre
no time in loading & discharging
19. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
pressure level exerted and type of pressure used
Clarify / aerate wine - separate solids
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
20. What family of grapes can typically develop bitterness if there is skin contact?
Destemming / crushing followed by press or direct pressing of whole clusters
Muscat
total acidity & ph
saccharomyces
21. What are the goals of oak aging wine?
Yeast inhibitors - pasteurization - sterile filtration
slow oxidation; adding oak phenols
higher pressure and more cycles of pressing
pressing whole cluster without destemming or crushing
22. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Free run
Ratio of fructose is greater than glucose
Air conditioning
23. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Separate stems from must
higher pressure and more cycles of pressing
20% - 40%
bentonite - activated carbon - gelatin - egg whites - PVPP
24. In general - which produces better wine - free run or press run?
60% free run; 70% press run
tartaric
high
Free run
25. What acid should not be used to correct acid deficiencies if a MLF is planned?
damage to berries is minimal
72 - 82 degrees F
Citric
up to 24 hours
26. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
saccharomyces
at least a month before harvest
9 - 10 years
27. What occurs during racking?
clarify and aerate
46 -57 degrees F
pressing whole cluster without destemming or crushing
Lack of oxygen; lack of nutrition; unviable yeast; low temp
28. What are the five most common grapes used to produce late harvest wines?
72 - 82 degrees F
7 - 10 years
Glucose and Fructose
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
29. What are the primary disadvantages of a continuous press over batch presses?
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30. After the first harvest - how often can the bark be stripped from the oak trees?
cane sugar / grape concentrate
9 - 10 years
85 - 90%
22 - 30 degrees C; 72 - 86 F
31. Blending is used in order to achieve what goals?
tartaric - malic - citric
bentonite - activated carbon - gelatin - egg whites - PVPP
overcoming defects - balancing the wine - enhancing complexity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
32. What is a major advantage and disadvantage to mechanical harvesting?
Bordeaux - and Burgundy
saccharomyces bayamus
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
OH (hydroxyl); tannins
33. What is a major by-product of MLF?
Acetic acid
early racking - early fining - sulfur-dioxide added
4 tons per acre
total acidity (concentration of acids)
34. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
17 - 20 degrees C
Muscat
pressing whole cluster without destemming or crushing
35. What are the two key sugars in grapes?
Glucose and Fructose
17 - 20 degrees C
20% - 40%
cinnamic acid
36. What are the main French oak regions?
start at verasion and repeat when necessary
beginning of fermentation
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Limousin - Burgundy - Allien - Troncais - and Vosges
37. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
75% must; 16% skins; 4% seeds - 5% stems
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
10 - 14 degrees C
blending
38. What is the importance of humidity in barrel aging below 60% RH?
at least a month before harvest
water evaporates through barrel more than alcohol
batch & continuous
slow oxidation; adding oak phenols
39. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
blending
9
Fruit set - Verasion
alcohol evaporates through barrel wall more than water
40. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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41. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
chemicals or blend with low acid/high ph must
Brix (US) - Baum (France) - Oechsle (Germany)
color & tannin extraction
tartaric - malic - citric
42. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
total acidity & ph
up to 24 hours
varietal flavor - color - and tannin compounds
43. What are the two styles of Burgundy barrels?
breaks skin's tissue
Yeast inhibitors - pasteurization - sterile filtration
Traditional and Export
85 - 90%
44. What are three kinds of batch presses that have historically been used in wine production?
tartaric
Separate stems from must
vertical basket - horizontal and bladder press
40 -45 years
45. What grapes are commonly used in a Burgundy bottle?
Limousin - Burgundy - Allien - Troncais - and Vosges
4 tons per acre
Yeast inhibitors - pasteurization - sterile filtration
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
46. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
Bordeaux - Burgundy - and Alsace
pressure level exerted and type of pressure used
Fruit set - Verasion
47. What are common techniques to reduce the acidity of must?
40 -45 years
10 - 13%
Carbonic maceration
chemicals or blend with low acid/high ph must
48. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
varietal flavor - color - and tannin compounds
pressure level exerted and type of pressure used
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
49. Titratable acidity is better known by what name?
Brix (US) - Baum (France) - Oechsle (Germany)
total acidity (concentration of acids)
slow oxidation; adding oak phenols
4 tons per acre
50. What is the best method to reduce the acidity of must?
Starting might be difficult and it could stop too soon.
Citric
blending
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage