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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 family of grapes can typically develop bitterness if there is skin contact?
Muscat
pigments - tannins - acidity
pectins
46 -57 degrees F
2. What are the main acids in grapes?
Tartaric and Malic
chaptalization
22 - 30 degrees C; 72 - 86 F
1 - 4 hours
3. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
40 -45 years
Lactic
Destemming / crushing followed by press or direct pressing of whole clusters
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
4. What is the minimum starting temperature for white wine must to start fermentation?
cinnamic acid
start at verasion and repeat when necessary
46 -57 degrees F
10 - 14 degrees C
5. What is the preferred temperature range for red wine making?
Fruit set - Verasion
chaptalization
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
72 - 82 degrees F
6. Flavors in wine are basically derived from what acid?
concrete - iron
pressure level exerted and type of pressure used
non-flavonoid phenols
cinnamic acid
7. What are the objectives of fining?
< 50 degrees F
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
1 - 4 hours
saccharomyces bayamus
8. What grapes are commonly used in a Bordeaux bottle?
protect against oxidation - protect against microbial spoilage
Tartaric and Malic
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
quercus suber
9. How does the production of late harvest wine differ from normal still wine?
Break skins to allow release of juice
higher pressure and more cycles of pressing
tannins
around the time of verasion (when the grapes change colors)
10. SO2 is added to barrel maintenance in order to protect it against what two agents?
early racking - early fining - sulfur-dioxide added
Blended with free run - increases color - tannins - complexity
Chardonnay
mold; all kinds of wine spoilage (micro-organism)
11. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
beginning of fermentation
75% must; 16% skins; 4% seeds - 5% stems
mold; all kinds of wine spoilage (micro-organism)
12. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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13. What acid should not be used to correct acid deficiencies if a MLF is planned?
60% free run; 65% press run
early racking - early fining - sulfur-dioxide added
start at verasion and repeat when necessary
Citric
14. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Muscat
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Total acidity
9 - 10 years
15. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
Air conditioning
glycerol; methanol; succinic acid; lactic acid;
start at verasion and repeat when necessary
16. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Solid particles suspended in the must after crushing / pressing
4 tons per acre
overcoming defects - balancing the wine - enhancing complexity
acid adjustment
17. Cold stabilization removes what acid in must?
Break skins to allow release of juice
tartaric
inhibits
glycerol; methanol; succinic acid; lactic acid;
18. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Portugal and Spain
drying grapes - noble rot
3 - 4mm inside wood's surface
19. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
75% must; 16% skins; 4% seeds - 5% stems
bentonite - activated carbon - gelatin - egg whites - PVPP
start at verasion and repeat when necessary
Total acidity
20. 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
60% free run; 70% press run
inhibits
Chateau and Export
21. In general - which produces better wine - free run or press run?
4 tons per acre
Lactic
9
Free run
22. What is the major advantage of hand harvesting over mechanical harvesting?
OH (hydroxyl); tannins
Total acidity
overcoming defects - balancing the wine - enhancing complexity
damage to berries is minimal
23. What is a major by-product of MLF?
Harvesting under ripe grapes due to viticultural difficulties - like weather
total acidity (concentration of acids)
22 - 30 degrees C; 72 - 86 F
Acetic acid
24. What is the depth of toasting when it is a medium toast?
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25. What are the two types of acidity problems commonly found in wine?
tartaric - malic - citric
glycerol; methanol; succinic acid; lactic acid;
< 50 degrees F
surplus & deficiency
26. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Limousin - Burgundy - Allien - Troncais - and Vosges
22 - 30 degrees C; 72 - 86 F
glycerol; methanol; succinic acid; lactic acid;
overcoming defects - balancing the wine - enhancing complexity
27. What are the four types of skin contact that occur in red wine making?
around the time of verasion (when the grapes change colors)
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Hard-veggie or green flavor
wood - concrete - iron - plastic - stainless steel
28. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
enzyamatic - in must before fermentation; chemical - during processing and in bottling
start at verasion and repeat when necessary
3
29. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Leuconostoc-oenus
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
30. What are the most common reasons for a stuck fermentation?
clears juice from its lees
Lack of oxygen; lack of nutrition; unviable yeast; low temp
early racking - early fining - sulfur-dioxide added
cool regions
31. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
batch & continuous
Clarify / aerate wine - separate solids
Free run
Brix (US) - Baum (France) - Oechsle (Germany)
32. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
clarify and aerate
46 -57 degrees F
Pressing whole cluster
33. What is the length of skin contact in white wines if "short contact" occurs?
pressing whole cluster without destemming or crushing
tartaric
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
1 - 4 hours
34. What is the oak used in cork production?
quercus suber
10 - 14 degrees C
oxidation
Destemming / crushing followed by press or direct pressing of whole clusters
35. What polyeric compounds tend to cause colloid coagulation in wine?
pressing whole cluster without destemming or crushing
Yeast inhibitors - pasteurization - sterile filtration
pectins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
36. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Carbonic maceration
Light - medium and heavy
Total acidity
varietal flavor - color - and tannin compounds
37. What is the best method to reduce the acidity of must?
cloudiness & settling of particles
blending
Limousin - Burgundy - Allien - Troncais - and Vosges
Leuconostoc-oenus
38. 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
10 - 14 degrees C
blending with high acid must & ion exchanging
Destemming / crushing followed by press or direct pressing of whole clusters
39. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
non-flavonoid phenols
Free run
Reduction of malic acid during ripening period
40. Blending is used in order to achieve what goals?
46 -57 degrees F
mold; all kinds of wine spoilage (micro-organism)
9
overcoming defects - balancing the wine - enhancing complexity
41. What are two acids most commonly extracted from oak?
breaks skin's tissue
10 - 13%
vanillic acid and ellagic acid
quercus suber
42. What are the primary disadvantages of a continuous press over batch presses?
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43. What yeast will remain active at high alcohol levels?
surface of interior walls
saccharomyces bayamus
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
mold; all kinds of wine spoilage (micro-organism)
44. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Yeast inhibitors - pasteurization - sterile filtration
Muscat
slow oxidation; adding oak phenols
45. What are the two major categories into which wine presses are grouped?
quercus suber
wood - concrete - iron - plastic - stainless steel
batch & continuous
3 - 4mm inside wood's surface
46. Press run is often used in what ways to enrich a final wine?
75% must; 16% skins; 4% seeds - 5% stems
Light - medium and heavy
Blended with free run - increases color - tannins - complexity
< 50 degrees F
47. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
40 -45 years
< 50 degrees F
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
48. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
breaks skin's tissue
Portugal and Spain
high
49. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Ratio of fructose is greater than glucose
10 - 14 degrees C
85 - 90%
50. What is the minimum temp for MLF to occur?
mold; all kinds of wine spoilage (micro-organism)
22 - 30 degrees C; 72 - 86 F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
17 - 20 degrees C