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 is the oak used in cork production?
Limousin - Burgundy - Allien - Troncais - and Vosges
Portugal and Spain
10 - 13%
quercus suber

2. How often should long termed cellar wines be re-corked?
30 -40 years
color & tannin extraction
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
alcohol evaporates through barrel wall more than water

3. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
Clarify / aerate wine - separate solids
Portugal and Spain
Break skins to allow release of juice

4. What is the major advantage of hand harvesting over mechanical harvesting?
Yeast inhibitors - pasteurization - sterile filtration
damage to berries is minimal
high
breaks skin's tissue

5. What is the preferred temperature range for red wine making?
concrete - iron
glycerol; methanol; succinic acid; lactic acid;
75% must; 16% skins; 4% seeds - 5% stems
72 - 82 degrees F

6. What are three types of toasting?
Very early morning until noon
Traditional and Export
Hard-veggie or green flavor
Light - medium and heavy

7. What are the main acids in grapes?
Glucose and Fructose
30 -40 years
tartaric
Tartaric and Malic

8. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
oxidation
Carbonic maceration
drying grapes - noble rot

9. 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
Glucose and Fructose
clears juice from its lees
60% free run; 65% press run

10. What two countries represent at least 70% of cork production?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cool regions
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Portugal and Spain

11. What are 3 methods to control temperature in wine making?
inhibits
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
total acidity & ph
Traditional and Export

12. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
enzyamatic - in must before fermentation; chemical - during processing and in bottling
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

13. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
overcoming defects - balancing the wine - enhancing complexity
Deep cooling - imposing stress on yeast - adding alcohol
Hard-veggie or green flavor
Pressing whole cluster

14. Blending is used in order to achieve what goals?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
saccharomyces
overcoming defects - balancing the wine - enhancing complexity
concrete - iron

15. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
pressure level exerted and type of pressure used
blending with high acid must & ion exchanging
Brix (US) - Baum (France) - Oechsle (Germany)
Acetic acid

16. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
surplus & deficiency
17 - 20 degrees C

17. What is the importance of humidity in barrel aging above 60% RH?
Destemming / crushing followed by press or direct pressing of whole clusters
60% free run; 70% press run
glycerol; methanol; succinic acid; lactic acid;
alcohol evaporates through barrel wall more than water

18. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
tannins
blending with high acid must & ion exchanging
beginning of fermentation

19. What are two types of oxidation that occur in wine making and when do they occur?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
enzyamatic - in must before fermentation; chemical - during processing and in bottling
17 - 20 degrees C
Leuconostoc-oenus

20. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
2mm inside wood's surface
Very early morning until noon
Ratio of fructose is greater than glucose

21. What is the purpose of the crush?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Chateau and Export
Break skins to allow release of juice
pressure level exerted and type of pressure used

22. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
total acidity (concentration of acids)
start at verasion and repeat when necessary
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

23. What is the length of skin contact in white wines if "short contact" occurs?
Acetic acid
9 - 10 years
color & tannin extraction
1 - 4 hours

24. Wine yeasts generally belongs to what genus of yeast?
Starting might be difficult and it could stop too soon.
2mm inside wood's surface
saccharomyces
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

25. What are three kinds of batch presses that have historically been used in wine production?
pigments - tannins - acidity
vertical basket - horizontal and bladder press
20% - 40%
75% must; 16% skins; 4% seeds - 5% stems

26. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
chaptalization
Muscat
surface of interior walls

27. The acidic (sour) taste in wine is most dependent on which acidity paramater?
3 - 4mm inside wood's surface
Total acidity
Acetic acid
beginning of fermentation

28. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
4 tons per acre
pressing whole cluster without destemming or crushing
batch & continuous
Lactic

29. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
46 -57 degrees F
total acidity & ph
cool regions

30. Theoretically - how many degrees can a fermentation rise during fermentation?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
60% free run; 70% press run
30 degrees C
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

31. What are the two styles of a Bordeaux barrel?
Chateau and Export
75% must; 16% skins; 4% seeds - 5% stems
at least a month before harvest
saccharomyces

32. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
alcohol evaporates through barrel wall more than water
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
saccharomyces
cool regions

33. What are the two key sugars in grapes?
Citric
acid adjustment
drying grapes - noble rot
Glucose and Fructose

34. What is the purpose of de-stemming?
Separate stems from must
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Tartaric and Malic
22 - 30 degrees C; 72 - 86 F

35. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
tartaric - malic - citric
Bordeaux - Burgundy - and Alsace
3
OH (hydroxyl); tannins

36. In general - which produces better wine - free run or press run?
75 - 85%
varietal flavor - color - and tannin compounds
Break skins to allow release of juice
Free run

37. What are the two acidity parameters that are used to describe the acidity of must?
around the time of verasion (when the grapes change colors)
total acidity & ph
Brix (US) - Baum (France) - Oechsle (Germany)
breaks skin's tissue

38. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
7 - 10 years
cloudiness & settling of particles
slow oxidation; adding oak phenols

39. What are the five most common grapes used to produce late harvest wines?
around the time of verasion (when the grapes change colors)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
enzyamatic - in must before fermentation; chemical - during processing and in bottling
'green' - 'leafy'

40. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
overcoming defects - balancing the wine - enhancing complexity
Lactic
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

41. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
saccharomyces bayamus
vertical basket - horizontal and bladder press

42. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
alcohol evaporates through barrel wall more than water
Starting might be difficult and it could stop too soon.
breaks skin's tissue
blending with high acid must & ion exchanging

43. How does the production of late harvest wine differ from normal still wine?
Break skins to allow release of juice
higher pressure and more cycles of pressing
slow oxidation; adding oak phenols
17 - 20 degrees C

44. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
non-flavonoid phenols
Brix (US) - Baum (France) - Oechsle (Germany)
60% free run; 70% press run

45. What are the extracted compounds from oak?
20% - 40%
chaptalization
non-flavonoid phenols
75 - 85%

46. What are the four types of skin contact that occur in red wine making?
high
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pigments - tannins - acidity

47. What are the major techniques used for acid correction when it is deficient?
7 - 10 years
blending with high acid must & ion exchanging
Leuconostoc-oenus
damage to berries is minimal

48. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
chemicals or blend with low acid/high ph must
drying grapes - noble rot
no time in loading & discharging

49. What type of climate zone produces grapes that are high in acid?
Muscat
Total acidity
cool regions
high

50. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
Pressing whole cluster
Bordeaux - Burgundy - and Alsace
Traditional and Export