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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 tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
quercus suber
Deep cooling - imposing stress on yeast - adding alcohol
pigment
2. Cold stabilization removes what acid in must?
tartaric
Light - medium and heavy
Total acidity
contributes to bouquet
3. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
3
start at verasion and repeat when necessary
Lactic
Muscat
4. Name three components that are higher in the press run than the free run.
color - tannin and body
pigments - tannins - acidity
Very early morning until noon
30 degrees C
5. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
wood - concrete - iron - plastic - stainless steel
contributes to bouquet
Pressing whole cluster
saccharomyces
6. What are three types of toasting?
tannins
Light - medium and heavy
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
7. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
More ripe the fruit - less time required for skin contact
Starting might be difficult and it could stop too soon.
Free run
22 - 30 degrees C; 72 - 86 F
8. What are the primary disadvantages of a continuous press over batch presses?
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9. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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10. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
9
Break skins to allow release of juice
color - tannin and body
Very early morning until noon
11. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
wood - concrete - iron - plastic - stainless steel
10 - 13%
Citric
12. What are three styles of still wine that have at least 1% RS and the range of RS in each?
30 degrees C
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
high
Very early morning until noon
13. What are five common fining agents used in wine making?
glycerol; methanol; succinic acid; lactic acid;
chemicals or blend with low acid/high ph must
enzyamatic - in must before fermentation; chemical - during processing and in bottling
bentonite - activated carbon - gelatin - egg whites - PVPP
14. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
1 - 4 hours
chemicals or blend with low acid/high ph must
15. What family of grapes can typically develop bitterness if there is skin contact?
tartaric
Muscat
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
bentonite - activated carbon - gelatin - egg whites - PVPP
16. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
75% must; 16% skins; 4% seeds - 5% stems
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
9
17 - 20 degrees C
17. What is the best method to reduce the acidity of must?
Fruit set - Verasion
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blending
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
18. What is the overall weight composition of grape clusters?
tartaric
75% must; 16% skins; 4% seeds - 5% stems
surface of interior walls
22 - 30 degrees C; 72 - 86 F
19. What acid should not be used to correct acid deficiencies if a MLF is planned?
46 -57 degrees F
around the time of verasion (when the grapes change colors)
Citric
overcoming defects - balancing the wine - enhancing complexity
20. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
9
chemicals or blend with low acid/high ph must
21. What are the extracted compounds from oak?
7 - 10 years
non-flavonoid phenols
oxidation
Reduction of malic acid during ripening period
22. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
around the time of verasion (when the grapes change colors)
surface of interior walls
cloudiness & settling of particles
Fruit set - Verasion
23. When is the best time to add sugar to the must?
surface of interior walls
beginning of fermentation
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
9
24. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
total acidity (concentration of acids)
Citric
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
25. What are the three most common still wine bottle shapes used today?
protect against oxidation - protect against microbial spoilage
batch & continuous
total acidity (concentration of acids)
Bordeaux - Burgundy - and Alsace
26. What are the five most common grapes used to produce late harvest wines?
breaks skin's tissue
Chardonnay
high
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
27. What are the two keys stages of berry development?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
30 degrees C
Fruit set - Verasion
chaptalization
28. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
Bordeaux - and Burgundy
< 50 degrees F
wood - concrete - iron - plastic - stainless steel
29. What is a major advantage and disadvantage to mechanical harvesting?
Starting might be difficult and it could stop too soon.
Reduction of malic acid during ripening period
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30 degrees C
30. What is the minimum temp for MLF to occur?
Very early morning until noon
17 - 20 degrees C
1 - 4 hours
Acetic acid
31. Alcohol has what impact on yeast growth?
inhibits
vertical basket - horizontal and bladder press
Separate stems from must
slow oxidation; adding oak phenols
32. 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
Break skins to allow release of juice
start at verasion and repeat when necessary
3
33. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
Reduction of malic acid during ripening period
'green' - 'leafy'
higher pressure and more cycles of pressing
34. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
water evaporates through barrel more than alcohol
Deep cooling - imposing stress on yeast - adding alcohol
contributes to bouquet
35. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
saccharomyces bayamus
Light - medium and heavy
Solid particles suspended in the must after crushing / pressing
36. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
46 -57 degrees F
Yeast inhibitors - pasteurization - sterile filtration
37. What is the main reason for acid deficiency in must?
10 - 13%
color & tannin extraction
vanillic acid and ellagic acid
Reduction of malic acid during ripening period
38. What are the two acidity parameters that are used to describe the acidity of must?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Pressing whole cluster
total acidity & ph
20% - 40%
39. What is the depth of toasting when it is a heavy toast?
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40. Flavors in wine are basically derived from what acid?
glycerol; methanol; succinic acid; lactic acid;
color - tannin and body
cinnamic acid
high
41. What is the purpose of the crush?
Muscat
Fruit set - Verasion
overcoming defects - balancing the wine - enhancing complexity
Break skins to allow release of juice
42. In what grape is some skin contact almost always used during white wine making?
color & tannin extraction
Chardonnay
Glucose and Fructose
Fruit set - Verasion
43. What grapes are commonly used in a Burgundy bottle?
Very early morning until noon
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
beginning of fermentation
Free run
44. At what time should irrigation be stopped if dry farming techniques are being used?
pre-heating grapes or must to enhance low color intensity
at least a month before harvest
Lack of oxygen; lack of nutrition; unviable yeast; low temp
clears juice from its lees
45. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Air conditioning
pressing whole cluster without destemming or crushing
chaptalization
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
46. What polyeric compounds tend to cause colloid coagulation in wine?
Carbonic maceration
9
Muscat
pectins
47. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
vanillic acid and ellagic acid
10 - 13%
Air conditioning
48. What are five different materials used in storage containers?
tartaric
pectins
60% free run; 70% press run
wood - concrete - iron - plastic - stainless steel
49. What are the two major categories into which wine presses are grouped?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
batch & continuous
beginning of fermentation
50. What are the objectives of fining?
Lactic
pressure level exerted and type of pressure used
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Bordeaux - Burgundy - and Alsace