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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. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Citric
cloudiness & settling of particles
Yeast inhibitors - pasteurization - sterile filtration
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
2. What fraction if grape weight is in the free run and press run if you are making red wine?
protect cork from cork borers - improve bottle appearance - brand identity
60% free run; 65% press run
17 - 20 degrees C
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
3. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
no time in loading & discharging
20% - 40%
total acidity & ph
Deep cooling - imposing stress on yeast - adding alcohol
4. What occurs during racking?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Deep cooling - imposing stress on yeast - adding alcohol
clarify and aerate
10 - 13%
5. What two container materials must be lined before they can be used to store wine?
75% must; 16% skins; 4% seeds - 5% stems
concrete - iron
color & tannin extraction
Brix (US) - Baum (France) - Oechsle (Germany)
6. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
Chateau and Export
wood - concrete - iron - plastic - stainless steel
vanillic acid and ellagic acid
7. What is the purpose of de-stemming?
Brix (US) - Baum (France) - Oechsle (Germany)
chaptalization
Free run
Separate stems from must
8. What are the extracted compounds from oak?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
non-flavonoid phenols
Pressing whole cluster
Leuconostoc-oenus
9. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pre-heating grapes or must to enhance low color intensity
Lactic
10. What are three styles of still wine that have at least 1% RS and the range of RS in each?
vertical basket - horizontal and bladder press
Ratio of fructose is greater than glucose
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
damage to berries is minimal
11. What are the names of the main barrel shapes?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Bordeaux - and Burgundy
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Destemming / crushing followed by press or direct pressing of whole clusters
12. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Destemming / crushing followed by press or direct pressing of whole clusters
pressing whole cluster without destemming or crushing
3
blending with high acid must & ion exchanging
13. What is the most practical and most frequent method of correcting acidity in wine?
beginning of fermentation
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
no time in loading & discharging
acid adjustment
14. What fractions of grape weight is in the free run and press run if you are making white wine?
More ripe the fruit - less time required for skin contact
surplus & deficiency
no time in loading & discharging
60% free run; 70% press run
15. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Tartaric and Malic
higher pressure and more cycles of pressing
tartaric - malic - citric
16. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
22 - 30 degrees C; 72 - 86 F
Break skins to allow release of juice
30 -40 years
17. What are the two most common sugars used to increase the sugar content of the must?
Glucose and Fructose
10 - 13%
cane sugar / grape concentrate
Total acidity
18. Does ripeness of the fruit have any impact on skin contact in white wine?
oxidation
pre-heating grapes or must to enhance low color intensity
around the time of verasion (when the grapes change colors)
More ripe the fruit - less time required for skin contact
19. How often should long termed cellar wines be re-corked?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Lack of oxygen; lack of nutrition; unviable yeast; low temp
30 -40 years
Limousin - Burgundy - Allien - Troncais - and Vosges
20. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
blending with high acid must & ion exchanging
early racking - early fining - sulfur-dioxide added
3 - 4mm inside wood's surface
21. What function does a capsule serve?
total acidity (concentration of acids)
cloudiness & settling of particles
OH (hydroxyl); tannins
protect cork from cork borers - improve bottle appearance - brand identity
22. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
Clarify / aerate wine - separate solids
color & tannin extraction
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
23. Fermented free run is what % of the total wine volume?
pressure level exerted and type of pressure used
quercus suber
85 - 90%
< 50 degrees F
24. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
cool regions
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Glucose and Fructose
25. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
Citric
tartaric
protect against oxidation - protect against microbial spoilage
contributes to bouquet
26. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
around the time of verasion (when the grapes change colors)
total acidity & ph
40 -45 years
27. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
concrete - iron
4 tons per acre
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
28. What is the desirable bacteria genus for starting MLF in wine?
early racking - early fining - sulfur-dioxide added
concrete - iron
tartaric
Leuconostoc-oenus
29. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
breaks skin's tissue
Reduction of malic acid during ripening period
protect against oxidation - protect against microbial spoilage
30. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
beginning of fermentation
cinnamic acid
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
31. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
color & tannin extraction
mold; all kinds of wine spoilage (micro-organism)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
32. What are the two major categories into which wine presses are grouped?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
blending
batch & continuous
cool regions
33. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
20% - 40%
Deep cooling - imposing stress on yeast - adding alcohol
pigments - tannins - acidity
< 50 degrees F
34. What is the preferred temperature range for red wine making?
72 - 82 degrees F
blending
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Blended with free run - increases color - tannins - complexity
35. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
Separate stems from must
protect cork from cork borers - improve bottle appearance - brand identity
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
36. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
drying grapes - noble rot
pressure level exerted and type of pressure used
mold; all kinds of wine spoilage (micro-organism)
37. What is the depth of toasting when it is a medium toast?
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38. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
cinnamic acid
protect against oxidation - protect against microbial spoilage
2mm inside wood's surface
3
39. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Leuconostoc-oenus
Lactic
batch & continuous
Limousin - Burgundy - Allien - Troncais - and Vosges
40. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Separate stems from must
water evaporates through barrel more than alcohol
glycerol; methanol; succinic acid; lactic acid;
mold; all kinds of wine spoilage (micro-organism)
41. What family of grapes can typically develop bitterness if there is skin contact?
acid adjustment
Hard-veggie or green flavor
Muscat
60% free run; 65% press run
42. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
Deep cooling - imposing stress on yeast - adding alcohol
enzyamatic - in must before fermentation; chemical - during processing and in bottling
17 - 20 degrees C
43. Theoretically - how many degrees can a fermentation rise during fermentation?
clears juice from its lees
cool regions
30 degrees C
color & tannin extraction
44. When is the best time of day to hand harvest?
cinnamic acid
pressing whole cluster without destemming or crushing
no time in loading & discharging
Very early morning until noon
45. What is a major advantage and disadvantage to mechanical harvesting?
glycerol; methanol; succinic acid; lactic acid;
mold; all kinds of wine spoilage (micro-organism)
10 - 14 degrees C
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
46. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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47. What group of compounds give wine color?
total acidity (concentration of acids)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
saccharomyces
up to 24 hours
48. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
tartaric
Ratio of fructose is greater than glucose
22 - 30 degrees C; 72 - 86 F
color & tannin extraction
49. What are the two ways that late harvest grapes concentrate sugar?
Free run
color & tannin extraction
pressing whole cluster without destemming or crushing
drying grapes - noble rot
50. What are the major techniques used for acid correction when it is deficient?
Pressing whole cluster
blending with high acid must & ion exchanging
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pectins