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 is the overall weight composition of grape clusters?
surface of interior walls
75% must; 16% skins; 4% seeds - 5% stems
Very early morning until noon
alcohol evaporates through barrel wall more than water
2. Which are more easily extracted during fermentation - pigment or tannins?
Portugal and Spain
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
glycerol; methanol; succinic acid; lactic acid;
pigment
3. What are two acids most commonly extracted from oak?
Glucose and Fructose
vanillic acid and ellagic acid
9 - 10 years
Solid particles suspended in the must after crushing / pressing
4. Titratable acidity is better known by what name?
total acidity (concentration of acids)
inhibits
2mm inside wood's surface
Pressing whole cluster
5. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
bentonite - activated carbon - gelatin - egg whites - PVPP
10 - 14 degrees C
glycerol; methanol; succinic acid; lactic acid;
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
6. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
saccharomyces
pigments - tannins - acidity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Yeast inhibitors - pasteurization - sterile filtration
7. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
pigments - tannins - acidity
up to 24 hours
cloudiness & settling of particles
8. What is the depth of toasting when it is a medium toast?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
9. Sugar addition is also known by what name?
chaptalization
Bordeaux - and Burgundy
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
10. What function does a capsule serve?
beginning of fermentation
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Muscat
protect cork from cork borers - improve bottle appearance - brand identity
11. What is the preferred temperature range for white wine making?
oxidation
46 -57 degrees F
Chateau and Export
85 - 90%
12. What is the purpose of the crush?
quercus suber
Break skins to allow release of juice
pressure level exerted and type of pressure used
Traditional and Export
13. What two countries represent at least 70% of cork production?
Portugal and Spain
wood - concrete - iron - plastic - stainless steel
Bordeaux - and Burgundy
60% free run; 65% press run
14. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
22 - 30 degrees C; 72 - 86 F
pressing whole cluster without destemming or crushing
protect cork from cork borers - improve bottle appearance - brand identity
Destemming / crushing followed by press or direct pressing of whole clusters
15. What happens to the sugar concentrations when Botrytis Cinerea occurs?
at least a month before harvest
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Tartaric and Malic
Ratio of fructose is greater than glucose
16. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
acid adjustment
inhibits
drying grapes - noble rot
17. What group of compounds give wine color?
up to 24 hours
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
early racking - early fining - sulfur-dioxide added
Lactic
18. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Lactic
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
beginning of fermentation
around the time of verasion (when the grapes change colors)
19. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
30 -40 years
60% free run; 65% press run
tartaric - malic - citric
2mm inside wood's surface
20. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
no time in loading & discharging
OH (hydroxyl); tannins
quercus suber
pigments - tannins - acidity
21. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
damage to berries is minimal
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
no time in loading & discharging
22. Press run is often used in what ways to enrich a final wine?
inhibits
Blended with free run - increases color - tannins - complexity
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Portugal and Spain
23. Phenolic extraction is greatest at low or high must temperatures?
Bordeaux - and Burgundy
Acetic acid
Free run
high
24. What is the minimum temp for MLF to occur?
9
17 - 20 degrees C
clears juice from its lees
inhibits
25. What is the depth of toasting when it is a light toast?
surface of interior walls
60% free run; 70% press run
Separate stems from must
10 - 14 degrees C
26. Alcohol has what impact on yeast growth?
Chateau and Export
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
inhibits
10 - 13%
27. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Reduction of malic acid during ripening period
Break skins to allow release of juice
tannins
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
28. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Air conditioning
concrete - iron
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
29. What are the common practices to inhibit MLF?
clears juice from its lees
46 -57 degrees F
early racking - early fining - sulfur-dioxide added
blending
30. What are the two types of acidity problems commonly found in wine?
Hard-veggie or green flavor
Starting might be difficult and it could stop too soon.
10 - 13%
surplus & deficiency
31. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
color - tannin and body
'green' - 'leafy'
Pressing whole cluster
pressing whole cluster without destemming or crushing
32. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Harvesting under ripe grapes due to viticultural difficulties - like weather
9
Lack of oxygen; lack of nutrition; unviable yeast; low temp
33. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
2mm inside wood's surface
7 - 10 years
Very early morning until noon
34. The higher compound levels from the press run are related to what action during the making of the press run?
Air conditioning
color & tannin extraction
< 50 degrees F
pressure level exerted and type of pressure used
35. What is the purpose of a lees filter?
60% free run; 70% press run
clears juice from its lees
Starting might be difficult and it could stop too soon.
Separate stems from must
36. What is the length of skin contact in white wines if "short contact" occurs?
Light - medium and heavy
Carbonic maceration
Hard-veggie or green flavor
1 - 4 hours
37. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
60% free run; 65% press run
start at verasion and repeat when necessary
10 - 13%
38. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
4 tons per acre
72 - 82 degrees F
contributes to bouquet
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
39. Cold stabilization removes what acid in must?
20% - 40%
surplus & deficiency
tartaric
Pressing whole cluster
40. How often should long termed cellar wines be re-corked?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
30 -40 years
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
22 - 30 degrees C; 72 - 86 F
41. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Traditional and Export
varietal flavor - color - and tannin compounds
42. What is the best method to reduce the acidity of must?
surplus & deficiency
Break skins to allow release of juice
blending
tannins
43. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Muscat
Very early morning until noon
44. What are the two major categories into which wine presses are grouped?
Limousin - Burgundy - Allien - Troncais - and Vosges
batch & continuous
Tartaric and Malic
< 50 degrees F
45. What is the purpose of de-stemming?
Bordeaux - Burgundy - and Alsace
Portugal and Spain
water evaporates through barrel more than alcohol
Separate stems from must
46. What are the most common reasons for a stuck fermentation?
saccharomyces
contributes to bouquet
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Lack of oxygen; lack of nutrition; unviable yeast; low temp
47. What is the oak used in cork production?
quercus suber
3
Citric
inhibits
48. After planting - how soon can the first wine cork quality bark be stripped from the tree?
pressure level exerted and type of pressure used
wood - concrete - iron - plastic - stainless steel
17 - 20 degrees C
40 -45 years
49. Does ripeness of the fruit have any impact on skin contact in white wine?
Harvesting under ripe grapes due to viticultural difficulties - like weather
More ripe the fruit - less time required for skin contact
Break skins to allow release of juice
inhibits
50. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
4 tons per acre
cool regions
Harvesting under ripe grapes due to viticultural difficulties - like weather