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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 is the depth of toasting when it is a light toast?
surface of interior walls
protect cork from cork borers - improve bottle appearance - brand identity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Portugal and Spain
2. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
saccharomyces
tartaric - malic - citric
blending
3. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Tartaric and Malic
< 50 degrees F
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
4. What media conditions control yeast growth?
2mm inside wood's surface
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
< 50 degrees F
Brix (US) - Baum (France) - Oechsle (Germany)
5. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
alcohol evaporates through barrel wall more than water
Glucose and Fructose
tartaric - malic - citric
6. What are two types of oxidation that occur in wine making and when do they occur?
Break skins to allow release of juice
up to 24 hours
enzyamatic - in must before fermentation; chemical - during processing and in bottling
3 - 4mm inside wood's surface
7. What are five common fining agents used in wine making?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
bentonite - activated carbon - gelatin - egg whites - PVPP
9 - 10 years
pigments - tannins - acidity
8. The higher compound levels from the press run are related to what action during the making of the press run?
glycerol; methanol; succinic acid; lactic acid;
22 - 30 degrees C; 72 - 86 F
pressure level exerted and type of pressure used
chaptalization
9. What polyeric compounds tend to cause colloid coagulation in wine?
40 -45 years
Glucose and Fructose
Portugal and Spain
pectins
10. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
breaks skin's tissue
protect against oxidation - protect against microbial spoilage
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Traditional and Export
11. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
46 -57 degrees F
protect cork from cork borers - improve bottle appearance - brand identity
85 - 90%
12. What is the importance of humidity in barrel aging below 60% RH?
Chardonnay
water evaporates through barrel more than alcohol
Leuconostoc-oenus
75% must; 16% skins; 4% seeds - 5% stems
13. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
protect cork from cork borers - improve bottle appearance - brand identity
at least a month before harvest
pectins
14. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Yeast inhibitors - pasteurization - sterile filtration
72 - 82 degrees F
9 - 10 years
15. What are the extracted compounds from oak?
Acetic acid
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Limousin - Burgundy - Allien - Troncais - and Vosges
non-flavonoid phenols
16. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Carbonic maceration
Leuconostoc-oenus
Air conditioning
Starting might be difficult and it could stop too soon.
17. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
breaks skin's tissue
surface of interior walls
Break skins to allow release of juice
18. High acid concentrations in fruit are usually caused by what common occurrence?
batch & continuous
10 - 13%
Harvesting under ripe grapes due to viticultural difficulties - like weather
Yeast inhibitors - pasteurization - sterile filtration
19. Sugar addition is also known by what name?
chaptalization
alcohol evaporates through barrel wall more than water
9
no time in loading & discharging
20. What acid should not be used to correct acid deficiencies if a MLF is planned?
Light - medium and heavy
chemicals or blend with low acid/high ph must
3
Citric
21. What are two acids most commonly extracted from oak?
Yeast inhibitors - pasteurization - sterile filtration
surface of interior walls
vanillic acid and ellagic acid
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
22. What fractions of grape weight is in the free run and press run if you are making white wine?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
higher pressure and more cycles of pressing
Yeast inhibitors - pasteurization - sterile filtration
60% free run; 70% press run
23. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Fruit set - Verasion
tannins
Hard-veggie or green flavor
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
24. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
saccharomyces bayamus
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
25. What are the main acids in grapes?
Tartaric and Malic
pectins
3 - 4mm inside wood's surface
Carbonic maceration
26. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
Traditional and Export
Light - medium and heavy
Destemming / crushing followed by press or direct pressing of whole clusters
27. What is the depth of toasting when it is a heavy toast?
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28. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
4 tons per acre
Yeast inhibitors - pasteurization - sterile filtration
9
Air conditioning
29. Titratable acidity is better known by what name?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Carbonic maceration
total acidity (concentration of acids)
pigment
30. What are the two major categories into which wine presses are grouped?
pre-heating grapes or must to enhance low color intensity
Clarify / aerate wine - separate solids
batch & continuous
protect cork from cork borers - improve bottle appearance - brand identity
31. What parameters can be corrected by blending?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
blending with high acid must & ion exchanging
drying grapes - noble rot
32. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
OH (hydroxyl); tannins
around the time of verasion (when the grapes change colors)
Bordeaux - Burgundy - and Alsace
33. What grapes are commonly used in a Burgundy bottle?
Limousin - Burgundy - Allien - Troncais - and Vosges
Lack of oxygen; lack of nutrition; unviable yeast; low temp
40 -45 years
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
34. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
Limousin - Burgundy - Allien - Troncais - and Vosges
protect against oxidation - protect against microbial spoilage
9 - 10 years
35. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Pressing whole cluster
glycerol; methanol; succinic acid; lactic acid;
early racking - early fining - sulfur-dioxide added
10 - 13%
36. If an age able white wine is being produced what impact does skin contact have?
vanillic acid and ellagic acid
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
contributes to bouquet
Chardonnay
37. What type of climate zone produces grapes that are high in acid?
Harvesting under ripe grapes due to viticultural difficulties - like weather
40 -45 years
cool regions
17 - 20 degrees C
38. What is the depth of toasting when it is a medium toast?
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39. What are the two types of acidity problems commonly found in wine?
Pressing whole cluster
Limousin - Burgundy - Allien - Troncais - and Vosges
surplus & deficiency
chemicals or blend with low acid/high ph must
40. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
at least a month before harvest
30 -40 years
Light - medium and heavy
Destemming / crushing followed by press or direct pressing of whole clusters
41. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
chaptalization
'green' - 'leafy'
oxidation
42. What are the common practices to inhibit MLF?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Limousin - Burgundy - Allien - Troncais - and Vosges
early racking - early fining - sulfur-dioxide added
Harvesting under ripe grapes due to viticultural difficulties - like weather
43. In what grape is some skin contact almost always used during white wine making?
Chardonnay
chemicals or blend with low acid/high ph must
Free run
Citric
44. What is the minimum starting temperature for white wine must to start fermentation?
Lactic
pre-heating grapes or must to enhance low color intensity
10 - 14 degrees C
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
45. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Bordeaux - and Burgundy
saccharomyces bayamus
Deep cooling - imposing stress on yeast - adding alcohol
water evaporates through barrel more than alcohol
46. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Free run
Glucose and Fructose
47. 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
blending with high acid must & ion exchanging
vertical basket - horizontal and bladder press
Chateau and Export
48. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Bordeaux - Burgundy - and Alsace
Leuconostoc-oenus
Deep cooling - imposing stress on yeast - adding alcohol
pressing whole cluster without destemming or crushing
49. In general - which produces better wine - free run or press run?
9
Free run
10 - 13%
total acidity (concentration of acids)
50. What yeast will remain active at high alcohol levels?
20% - 40%
saccharomyces bayamus
Bordeaux - Burgundy - and Alsace
chemicals or blend with low acid/high ph must