SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 five most common grapes used to produce late harvest wines?
pectins
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
chemicals or blend with low acid/high ph must
Yeast inhibitors - pasteurization - sterile filtration
2. For how many years can compounds be extracted from a barrel?
overcoming defects - balancing the wine - enhancing complexity
Starting might be difficult and it could stop too soon.
Destemming / crushing followed by press or direct pressing of whole clusters
7 - 10 years
3. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
< 50 degrees F
drying grapes - noble rot
4. What are the most common reasons for a stuck fermentation?
protect against oxidation - protect against microbial spoilage
Leuconostoc-oenus
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Starting might be difficult and it could stop too soon.
5. Name three components that are higher in the press run than the free run.
contributes to bouquet
pigments - tannins - acidity
Chardonnay
Light - medium and heavy
6. What family of grapes can typically develop bitterness if there is skin contact?
10 - 13%
60% free run; 70% press run
no time in loading & discharging
Muscat
7. What acid should not be used to correct acid deficiencies if a MLF is planned?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
surplus & deficiency
40 -45 years
Citric
8. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
slow oxidation; adding oak phenols
60% free run; 65% press run
color & tannin extraction
early racking - early fining - sulfur-dioxide added
9. What function does a capsule serve?
cane sugar / grape concentrate
protect cork from cork borers - improve bottle appearance - brand identity
vertical basket - horizontal and bladder press
inhibits
10. What is the depth of toasting when it is a medium toast?
11. What yeast will remain active at high alcohol levels?
17 - 20 degrees C
saccharomyces bayamus
OH (hydroxyl); tannins
color & tannin extraction
12. Sugar addition is also known by what name?
Free run
chaptalization
10 - 14 degrees C
Blended with free run - increases color - tannins - complexity
13. Phenolic extraction is greatest at low or high must temperatures?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
high
vanillic acid and ellagic acid
vertical basket - horizontal and bladder press
14. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Light - medium and heavy
protect cork from cork borers - improve bottle appearance - brand identity
Starting might be difficult and it could stop too soon.
Leuconostoc-oenus
15. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
'green' - 'leafy'
saccharomyces bayamus
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Pressing whole cluster
16. What media conditions control yeast growth?
Total acidity
Chardonnay
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
tartaric - malic - citric
17. What is the purpose of de-stemming?
pectins
slow oxidation; adding oak phenols
saccharomyces bayamus
Separate stems from must
18. What are the two acidity parameters that are used to describe the acidity of must?
2mm inside wood's surface
higher pressure and more cycles of pressing
Lactic
total acidity & ph
19. What are common techniques to reduce the acidity of must?
OH (hydroxyl); tannins
10 - 13%
chemicals or blend with low acid/high ph must
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
20. When is the best time of day to hand harvest?
Bordeaux - and Burgundy
Portugal and Spain
Very early morning until noon
start at verasion and repeat when necessary
21. The higher compound levels from the press run are related to what action during the making of the press run?
3 - 4mm inside wood's surface
pressure level exerted and type of pressure used
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
early racking - early fining - sulfur-dioxide added
22. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
85 - 90%
clarify and aerate
22 - 30 degrees C; 72 - 86 F
23. What is thermo-vinification?
Very early morning until noon
chemicals or blend with low acid/high ph must
pre-heating grapes or must to enhance low color intensity
pectins
24. What is the normal starting temperature for red wine must to start fermentation?
blending
up to 24 hours
non-flavonoid phenols
22 - 30 degrees C; 72 - 86 F
25. What are the primary disadvantages of a continuous press over batch presses?
26. At what time should irrigation be stopped if dry farming techniques are being used?
Solid particles suspended in the must after crushing / pressing
Light - medium and heavy
Clarify / aerate wine - separate solids
at least a month before harvest
27. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
3 - 4mm inside wood's surface
damage to berries is minimal
40 -45 years
28. What is the major advantage of hand harvesting over mechanical harvesting?
10 - 13%
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
damage to berries is minimal
60% free run; 70% press run
29. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
chemicals or blend with low acid/high ph must
Free run
Hard-veggie or green flavor
protect against oxidation - protect against microbial spoilage
30. What fraction if grape weight is in the free run and press run if you are making red wine?
85 - 90%
60% free run; 65% press run
Blended with free run - increases color - tannins - complexity
at least a month before harvest
31. What is the importance of humidity in barrel aging above 60% RH?
quercus suber
alcohol evaporates through barrel wall more than water
Very early morning until noon
10 - 14 degrees C
32. What are the extracted compounds from oak?
pre-heating grapes or must to enhance low color intensity
Deep cooling - imposing stress on yeast - adding alcohol
non-flavonoid phenols
9
33. What are the two ways that late harvest grapes concentrate sugar?
Destemming / crushing followed by press or direct pressing of whole clusters
Clarify / aerate wine - separate solids
slow oxidation; adding oak phenols
drying grapes - noble rot
34. 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
color - tannin and body
up to 24 hours
pre-heating grapes or must to enhance low color intensity
35. Cold stabilization removes what acid in must?
tartaric
Pressing whole cluster
protect cork from cork borers - improve bottle appearance - brand identity
Light - medium and heavy
36. What is the depth of toasting when it is a heavy toast?
37. How often should long termed cellar wines be re-corked?
pigment
10 - 14 degrees C
pressing whole cluster without destemming or crushing
30 -40 years
38. What is the most practical and most frequent method of correcting acidity in wine?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
non-flavonoid phenols
pressing whole cluster without destemming or crushing
acid adjustment
39. What is the oak used in cork production?
clears juice from its lees
quercus suber
10 - 14 degrees C
clarify and aerate
40. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
varietal flavor - color - and tannin compounds
mold; all kinds of wine spoilage (micro-organism)
Hard-veggie or green flavor
saccharomyces
41. High acid concentrations in fruit are usually caused by what common occurrence?
Chateau and Export
at least a month before harvest
Harvesting under ripe grapes due to viticultural difficulties - like weather
wood - concrete - iron - plastic - stainless steel
42. What are the two styles of a Bordeaux barrel?
75% must; 16% skins; 4% seeds - 5% stems
Chateau and Export
Solid particles suspended in the must after crushing / pressing
30 degrees C
43. What grapes are commonly used in a Burgundy bottle?
saccharomyces bayamus
Glucose and Fructose
Leuconostoc-oenus
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
44. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
no time in loading & discharging
Brix (US) - Baum (France) - Oechsle (Germany)
bentonite - activated carbon - gelatin - egg whites - PVPP
45. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Limousin - Burgundy - Allien - Troncais - and Vosges
Lactic
tartaric - malic - citric
46. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
75% must; 16% skins; 4% seeds - 5% stems
OH (hydroxyl); tannins
alcohol evaporates through barrel wall more than water
Destemming / crushing followed by press or direct pressing of whole clusters
47. What parameters can be corrected by blending?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
start at verasion and repeat when necessary
vertical basket - horizontal and bladder press
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
48. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
85 - 90%
tartaric
Break skins to allow release of juice
49. When is the best time to add sugar to the must?
Break skins to allow release of juice
9
beginning of fermentation
clarify and aerate
50. What is the minimum starting temperature for white wine must to start fermentation?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
10 - 14 degrees C
3
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation