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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?
color & tannin extraction
Chateau and Export
Yeast inhibitors - pasteurization - sterile filtration
Limousin - Burgundy - Allien - Troncais - and Vosges
2. What is the importance of humidity in barrel aging below 60% RH?
75% must; 16% skins; 4% seeds - 5% stems
water evaporates through barrel more than alcohol
oxidation
60% free run; 70% press run
3. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Light - medium and heavy
pre-heating grapes or must to enhance low color intensity
20% - 40%
glycerol; methanol; succinic acid; lactic acid;
4. What is the depth of toasting when it is a light toast?
non-flavonoid phenols
Chateau and Export
surface of interior walls
Lactic
5. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
Deep cooling - imposing stress on yeast - adding alcohol
Reduction of malic acid during ripening period
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
6. What is the depth of toasting when it is a heavy toast?
7. What type of climate zone produces grapes that are high in acid?
inhibits
drying grapes - noble rot
varietal flavor - color - and tannin compounds
cool regions
8. Unfermented free run makes up what % of total extractable juice?
concrete - iron
glycerol; methanol; succinic acid; lactic acid;
oxidation
75 - 85%
9. What are three styles of still wine that have at least 1% RS and the range of RS in each?
contributes to bouquet
Chardonnay
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
85 - 90%
10. What term is used to describe the absorption of oxygen that is common in white wine making?
Bordeaux - and Burgundy
60% free run; 70% press run
2mm inside wood's surface
oxidation
11. Flavors in wine are basically derived from what acid?
Very early morning until noon
cinnamic acid
More ripe the fruit - less time required for skin contact
1 - 4 hours
12. What is the most practical and most frequent method of correcting acidity in wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pressing whole cluster without destemming or crushing
acid adjustment
up to 24 hours
13. What group of compounds give wine color?
40 -45 years
blending with high acid must & ion exchanging
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Leuconostoc-oenus
14. What are the extracted compounds from oak?
Light - medium and heavy
Lactic
non-flavonoid phenols
22 - 30 degrees C; 72 - 86 F
15. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
up to 24 hours
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
22 - 30 degrees C; 72 - 86 F
16. What two countries represent at least 70% of cork production?
Portugal and Spain
46 -57 degrees F
higher pressure and more cycles of pressing
damage to berries is minimal
17. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
10 - 13%
Ratio of fructose is greater than glucose
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
18. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
vanillic acid and ellagic acid
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
19. What are the two keys stages of berry development?
pre-heating grapes or must to enhance low color intensity
Fruit set - Verasion
pigment
3 - 4mm inside wood's surface
20. In general - which produces better wine - free run or press run?
chaptalization
Free run
protect against oxidation - protect against microbial spoilage
tartaric
21. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
22. Alcohol has what impact on yeast growth?
Fruit set - Verasion
concrete - iron
inhibits
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
23. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
cool regions
Muscat
Tartaric and Malic
24. What is a major advantage and disadvantage to mechanical harvesting?
Hard-veggie or green flavor
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Brix (US) - Baum (France) - Oechsle (Germany)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
25. What acid should not be used to correct acid deficiencies if a MLF is planned?
Leuconostoc-oenus
OH (hydroxyl); tannins
20% - 40%
Citric
26. What are the two styles of Burgundy barrels?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
blending with high acid must & ion exchanging
Traditional and Export
Chateau and Export
27. What is the minimum starting temperature for white wine must to start fermentation?
< 50 degrees F
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
10 - 14 degrees C
color - tannin and body
28. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Air conditioning
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
clears juice from its lees
29. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
drying grapes - noble rot
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Carbonic maceration
30. What are five different materials used in storage containers?
Carbonic maceration
wood - concrete - iron - plastic - stainless steel
Glucose and Fructose
oxidation
31. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
mold; all kinds of wine spoilage (micro-organism)
drying grapes - noble rot
pectins
32. 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)
total acidity (concentration of acids)
blending
75% must; 16% skins; 4% seeds - 5% stems
33. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
cane sugar / grape concentrate
Brix (US) - Baum (France) - Oechsle (Germany)
2mm inside wood's surface
34. What two container materials must be lined before they can be used to store wine?
Glucose and Fructose
Traditional and Export
enzyamatic - in must before fermentation; chemical - during processing and in bottling
concrete - iron
35. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
pigment
Blended with free run - increases color - tannins - complexity
Very early morning until noon
Hard-veggie or green flavor
36. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
cloudiness & settling of particles
OH (hydroxyl); tannins
Break skins to allow release of juice
Clarify / aerate wine - separate solids
37. When is the best time of day to hand harvest?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
clarify and aerate
Very early morning until noon
More ripe the fruit - less time required for skin contact
38. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
total acidity & ph
batch & continuous
22 - 30 degrees C; 72 - 86 F
39. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Ratio of fructose is greater than glucose
at least a month before harvest
Total acidity
40. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Light - medium and heavy
tartaric
total acidity (concentration of acids)
41. Which are more easily extracted during fermentation - pigment or tannins?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pigment
water evaporates through barrel more than alcohol
42. For how many years can compounds be extracted from a barrel?
7 - 10 years
tannins
breaks skin's tissue
higher pressure and more cycles of pressing
43. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Muscat
Tartaric and Malic
inhibits
tartaric - malic - citric
44. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Citric
Lactic
Chardonnay
pressing whole cluster without destemming or crushing
45. What is the preferred temperature range for red wine making?
batch & continuous
85 - 90%
72 - 82 degrees F
75% must; 16% skins; 4% seeds - 5% stems
46. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
breaks skin's tissue
vertical basket - horizontal and bladder press
Light - medium and heavy
47. What is the preferred temperature range for white wine making?
high
at least a month before harvest
46 -57 degrees F
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
48. Blending is used in order to achieve what goals?
Traditional and Export
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
at least a month before harvest
overcoming defects - balancing the wine - enhancing complexity
49. Wine yeasts generally belongs to what genus of yeast?
protect cork from cork borers - improve bottle appearance - brand identity
mold; all kinds of wine spoilage (micro-organism)
'green' - 'leafy'
saccharomyces
50. 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
surface of interior walls
9
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%