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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 are the extracted compounds from oak?
Bordeaux - and Burgundy
around the time of verasion (when the grapes change colors)
non-flavonoid phenols
1 - 4 hours
2. For how many years can compounds be extracted from a barrel?
7 - 10 years
Yeast inhibitors - pasteurization - sterile filtration
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pressure level exerted and type of pressure used
3. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Hard-veggie or green flavor
glycerol; methanol; succinic acid; lactic acid;
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
4. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Very early morning until noon
3
Destemming / crushing followed by press or direct pressing of whole clusters
Citric
5. What is the importance of humidity in barrel aging above 60% RH?
85 - 90%
up to 24 hours
tartaric - malic - citric
alcohol evaporates through barrel wall more than water
6. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
72 - 82 degrees F
More ripe the fruit - less time required for skin contact
clarify and aerate
Lactic
7. What are the two acidity parameters that are used to describe the acidity of must?
surface of interior walls
Bordeaux - and Burgundy
Fruit set - Verasion
total acidity & ph
8. What is the minimum temp for MLF to occur?
breaks skin's tissue
blending with high acid must & ion exchanging
Harvesting under ripe grapes due to viticultural difficulties - like weather
17 - 20 degrees C
9. Which are more easily extracted during fermentation - pigment or tannins?
72 - 82 degrees F
60% free run; 70% press run
pigment
20% - 40%
10. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Tartaric and Malic
9
4 tons per acre
enzyamatic - in must before fermentation; chemical - during processing and in bottling
11. What function does a capsule serve?
damage to berries is minimal
Traditional and Export
start at verasion and repeat when necessary
protect cork from cork borers - improve bottle appearance - brand identity
12. What two container materials must be lined before they can be used to store wine?
pigment
no time in loading & discharging
75 - 85%
concrete - iron
13. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Solid particles suspended in the must after crushing / pressing
46 -57 degrees F
Air conditioning
9
14. What are the two keys stages of berry development?
contributes to bouquet
Portugal and Spain
Fruit set - Verasion
OH (hydroxyl); tannins
15. What parameters can be corrected by blending?
Bordeaux - and Burgundy
pressure level exerted and type of pressure used
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
alcohol evaporates through barrel wall more than water
16. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Starting might be difficult and it could stop too soon.
cinnamic acid
17. What are the names of the main barrel shapes?
glycerol; methanol; succinic acid; lactic acid;
22 - 30 degrees C; 72 - 86 F
Bordeaux - and Burgundy
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
18. Unfermented free run makes up what % of total extractable juice?
75 - 85%
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
batch & continuous
22 - 30 degrees C; 72 - 86 F
19. What grapes are commonly used in a flute/Alsace bottle?
batch & continuous
Air conditioning
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Citric
20. In general - which produces better wine - free run or press run?
Very early morning until noon
Free run
color & tannin extraction
Harvesting under ripe grapes due to viticultural difficulties - like weather
21. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
Yeast inhibitors - pasteurization - sterile filtration
vertical basket - horizontal and bladder press
early racking - early fining - sulfur-dioxide added
22. Does ripeness of the fruit have any impact on skin contact in white wine?
Reduction of malic acid during ripening period
More ripe the fruit - less time required for skin contact
total acidity & ph
Lactic
23. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
85 - 90%
60% free run; 65% press run
Brix (US) - Baum (France) - Oechsle (Germany)
4 tons per acre
24. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
blending
early racking - early fining - sulfur-dioxide added
cloudiness & settling of particles
25. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
damage to berries is minimal
saccharomyces bayamus
Pressing whole cluster
22 - 30 degrees C; 72 - 86 F
26. What is the overall weight composition of grape clusters?
beginning of fermentation
75% must; 16% skins; 4% seeds - 5% stems
Lack of oxygen; lack of nutrition; unviable yeast; low temp
10 - 14 degrees C
27. What is the purpose of racking wine?
10 - 14 degrees C
Bordeaux - and Burgundy
Clarify / aerate wine - separate solids
< 50 degrees F
28. When is the best time of day to hand harvest?
Clarify / aerate wine - separate solids
Very early morning until noon
breaks skin's tissue
Tartaric and Malic
29. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
Ratio of fructose is greater than glucose
75 - 85%
glycerol; methanol; succinic acid; lactic acid;
30. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Break skins to allow release of juice
Blended with free run - increases color - tannins - complexity
pressing whole cluster without destemming or crushing
blending with high acid must & ion exchanging
31. Phenolic extraction is greatest at low or high must temperatures?
Portugal and Spain
color & tannin extraction
tartaric - malic - citric
high
32. What is the purpose of the crush?
Break skins to allow release of juice
75% must; 16% skins; 4% seeds - 5% stems
9 - 10 years
inhibits
33. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
clarify and aerate
pressing whole cluster without destemming or crushing
Brix (US) - Baum (France) - Oechsle (Germany)
34. What happens to the sugar concentrations when Botrytis Cinerea occurs?
tartaric - malic - citric
surplus & deficiency
Ratio of fructose is greater than glucose
contributes to bouquet
35. Theoretically - how many degrees can a fermentation rise during fermentation?
2mm inside wood's surface
30 degrees C
Free run
Portugal and Spain
36. What are two types of oxidation that occur in wine making and when do they occur?
More ripe the fruit - less time required for skin contact
enzyamatic - in must before fermentation; chemical - during processing and in bottling
early racking - early fining - sulfur-dioxide added
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
37. What is the depth of toasting when it is a heavy toast?
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38. What term is used to describe the absorption of oxygen that is common in white wine making?
beginning of fermentation
40 -45 years
oxidation
30 degrees C
39. What is the normal starting temperature for red wine must to start fermentation?
Portugal and Spain
22 - 30 degrees C; 72 - 86 F
tannins
3 - 4mm inside wood's surface
40. What are the objectives of fining?
up to 24 hours
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
total acidity & ph
41. What are the two major categories into which wine presses are grouped?
10 - 14 degrees C
1 - 4 hours
protect cork from cork borers - improve bottle appearance - brand identity
batch & continuous
42. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
breaks skin's tissue
3
75 - 85%
9
43. What are the two most common sugars used to increase the sugar content of the must?
pectins
water evaporates through barrel more than alcohol
pigment
cane sugar / grape concentrate
44. What are five common fining agents used in wine making?
breaks skin's tissue
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
bentonite - activated carbon - gelatin - egg whites - PVPP
non-flavonoid phenols
45. What is the purpose of a lees filter?
protect cork from cork borers - improve bottle appearance - brand identity
3
2mm inside wood's surface
clears juice from its lees
46. What is the importance of humidity in barrel aging below 60% RH?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
water evaporates through barrel more than alcohol
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
color - tannin and body
47. What are the two ways that late harvest grapes concentrate sugar?
30 -40 years
Fruit set - Verasion
pre-heating grapes or must to enhance low color intensity
drying grapes - noble rot
48. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
Solid particles suspended in the must after crushing / pressing
glycerol; methanol; succinic acid; lactic acid;
Carbonic maceration
49. What family of grapes can typically develop bitterness if there is skin contact?
Glucose and Fructose
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Bordeaux - Burgundy - and Alsace
Muscat
50. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
blending with high acid must & ion exchanging
inhibits
Deep cooling - imposing stress on yeast - adding alcohol
Brix (US) - Baum (France) - Oechsle (Germany)