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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. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
blending
blending with high acid must & ion exchanging
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
2. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
Harvesting under ripe grapes due to viticultural difficulties - like weather
Citric
slow oxidation; adding oak phenols
3. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
3 - 4mm inside wood's surface
start at verasion and repeat when necessary
chaptalization
color & tannin extraction
4. What is the minimum temp for MLF to occur?
17 - 20 degrees C
varietal flavor - color - and tannin compounds
1 - 4 hours
22 - 30 degrees C; 72 - 86 F
5. What parameters can be corrected by blending?
high
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Clarify / aerate wine - separate solids
chaptalization
6. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
alcohol evaporates through barrel wall more than water
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
7. Blending is used in order to achieve what goals?
cane sugar / grape concentrate
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
overcoming defects - balancing the wine - enhancing complexity
cinnamic acid
8. After planting - how soon can the first wine cork quality bark be stripped from the tree?
'green' - 'leafy'
protect cork from cork borers - improve bottle appearance - brand identity
40 -45 years
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
9. What yeast will remain active at high alcohol levels?
beginning of fermentation
saccharomyces bayamus
60% free run; 65% press run
10 - 13%
10. What is the purpose of de-stemming?
1 - 4 hours
Separate stems from must
mold; all kinds of wine spoilage (micro-organism)
tannins
11. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
7 - 10 years
Total acidity
blending
Deep cooling - imposing stress on yeast - adding alcohol
12. What acid should not be used to correct acid deficiencies if a MLF is planned?
30 degrees C
Citric
pectins
water evaporates through barrel more than alcohol
13. What are five different materials used in storage containers?
10 - 14 degrees C
early racking - early fining - sulfur-dioxide added
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
wood - concrete - iron - plastic - stainless steel
14. What is the importance of humidity in barrel aging below 60% RH?
17 - 20 degrees C
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
water evaporates through barrel more than alcohol
around the time of verasion (when the grapes change colors)
15. What is the most practical and most frequent method of correcting acidity in wine?
around the time of verasion (when the grapes change colors)
Tartaric and Malic
acid adjustment
at least a month before harvest
16. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
cane sugar / grape concentrate
beginning of fermentation
chaptalization
Citric
17. What two countries represent at least 70% of cork production?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
blending with high acid must & ion exchanging
OH (hydroxyl); tannins
Portugal and Spain
18. Wine yeasts generally belongs to what genus of yeast?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Yeast inhibitors - pasteurization - sterile filtration
10 - 13%
saccharomyces
19. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Lactic
early racking - early fining - sulfur-dioxide added
tartaric
Carbonic maceration
20. What are the two keys stages of berry development?
Glucose and Fructose
Fruit set - Verasion
2mm inside wood's surface
Acetic acid
21. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
Acetic acid
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
alcohol evaporates through barrel wall more than water
22. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
85 - 90%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Total acidity
Lactic
23. What are the two types of acidity problems commonly found in wine?
around the time of verasion (when the grapes change colors)
surplus & deficiency
30 -40 years
Yeast inhibitors - pasteurization - sterile filtration
24. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
beginning of fermentation
protect against oxidation - protect against microbial spoilage
Break skins to allow release of juice
25. What are the main French oak regions?
oxidation
cloudiness & settling of particles
Limousin - Burgundy - Allien - Troncais - and Vosges
Reduction of malic acid during ripening period
26. What happens to the sugar concentrations when Botrytis Cinerea occurs?
saccharomyces bayamus
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Ratio of fructose is greater than glucose
Air conditioning
27. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Separate stems from must
no time in loading & discharging
pressing whole cluster without destemming or crushing
at least a month before harvest
28. What are the primary disadvantages of a continuous press over batch presses?
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29. In general - which produces better wine - free run or press run?
surplus & deficiency
Free run
Clarify / aerate wine - separate solids
Chardonnay
30. What are the two ways that late harvest grapes concentrate sugar?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
total acidity & ph
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
drying grapes - noble rot
31. What two container materials must be lined before they can be used to store wine?
1 - 4 hours
concrete - iron
cool regions
10 - 14 degrees C
32. Alcohol has what impact on yeast growth?
pigments - tannins - acidity
60% free run; 65% press run
inhibits
breaks skin's tissue
33. What type of climate zone produces grapes that are high in acid?
More ripe the fruit - less time required for skin contact
cool regions
bentonite - activated carbon - gelatin - egg whites - PVPP
Citric
34. What are common techniques to reduce the acidity of must?
9
chemicals or blend with low acid/high ph must
Brix (US) - Baum (France) - Oechsle (Germany)
Air conditioning
35. What are 3 methods to control temperature in wine making?
75 - 85%
pressure level exerted and type of pressure used
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
contributes to bouquet
36. What is thermo-vinification?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
pre-heating grapes or must to enhance low color intensity
Traditional and Export
total acidity & ph
37. What is the depth of toasting when it is a light toast?
4 tons per acre
oxidation
surface of interior walls
3
38. When is the best time to add sugar to the must?
30 degrees C
'green' - 'leafy'
bentonite - activated carbon - gelatin - egg whites - PVPP
beginning of fermentation
39. What is the depth of toasting when it is a heavy toast?
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40. What are three types of toasting?
Light - medium and heavy
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Hard-veggie or green flavor
Reduction of malic acid during ripening period
41. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
early racking - early fining - sulfur-dioxide added
20% - 40%
75 - 85%
42. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
color - tannin and body
contributes to bouquet
Deep cooling - imposing stress on yeast - adding alcohol
43. What is the preferred temperature range for red wine making?
72 - 82 degrees F
Harvesting under ripe grapes due to viticultural difficulties - like weather
Traditional and Export
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
44. Titratable acidity is better known by what name?
early racking - early fining - sulfur-dioxide added
Acetic acid
1 - 4 hours
total acidity (concentration of acids)
45. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
10 - 14 degrees C
Chardonnay
Yeast inhibitors - pasteurization - sterile filtration
46. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
72 - 82 degrees F
9 - 10 years
blending with high acid must & ion exchanging
47. What are three kinds of batch presses that have historically been used in wine production?
start at verasion and repeat when necessary
vertical basket - horizontal and bladder press
22 - 30 degrees C; 72 - 86 F
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
48. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
mold; all kinds of wine spoilage (micro-organism)
3 - 4mm inside wood's surface
49. Name three components that are higher in the press run than the free run.
Chardonnay
pigments - tannins - acidity
Traditional and Export
Ratio of fructose is greater than glucose
50. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
mold; all kinds of wine spoilage (micro-organism)
1 - 4 hours
vertical basket - horizontal and bladder press
Air conditioning