SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 are the primary disadvantages of a continuous press over batch presses?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
2. What grapes are commonly used in a flute/Alsace bottle?
Ratio of fructose is greater than glucose
protect cork from cork borers - improve bottle appearance - brand identity
tartaric
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
3. What is the purpose of the crush?
Light - medium and heavy
Bordeaux - and Burgundy
Break skins to allow release of juice
pigments - tannins - acidity
4. SO2 is added to barrel maintenance in order to protect it against what two agents?
pressure level exerted and type of pressure used
Carbonic maceration
mold; all kinds of wine spoilage (micro-organism)
non-flavonoid phenols
5. What parameters can be corrected by blending?
surface of interior walls
tartaric - malic - citric
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
6. Sugar addition is also known by what name?
75% must; 16% skins; 4% seeds - 5% stems
pressing whole cluster without destemming or crushing
chaptalization
total acidity (concentration of acids)
7. What is the importance of humidity in barrel aging above 60% RH?
vanillic acid and ellagic acid
Chateau and Export
cane sugar / grape concentrate
alcohol evaporates through barrel wall more than water
8. Flavors in wine are basically derived from what acid?
cinnamic acid
overcoming defects - balancing the wine - enhancing complexity
total acidity (concentration of acids)
non-flavonoid phenols
9. What are the most common reasons for a stuck fermentation?
water evaporates through barrel more than alcohol
Lack of oxygen; lack of nutrition; unviable yeast; low temp
pressure level exerted and type of pressure used
beginning of fermentation
10. What is a major by-product of MLF?
17 - 20 degrees C
damage to berries is minimal
Acetic acid
75% must; 16% skins; 4% seeds - 5% stems
11. What are the major techniques used for acid correction when it is deficient?
75% must; 16% skins; 4% seeds - 5% stems
Bordeaux - and Burgundy
blending with high acid must & ion exchanging
9
12. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
start at verasion and repeat when necessary
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
'green' - 'leafy'
13. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Total acidity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
up to 24 hours
high
14. Theoretically - how many degrees can a fermentation rise during fermentation?
up to 24 hours
30 degrees C
protect against oxidation - protect against microbial spoilage
pre-heating grapes or must to enhance low color intensity
15. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
start at verasion and repeat when necessary
damage to berries is minimal
16. What happens to the sugar concentrations when Botrytis Cinerea occurs?
'green' - 'leafy'
Ratio of fructose is greater than glucose
blending
< 50 degrees F
17. What are the two acidity parameters that are used to describe the acidity of must?
Air conditioning
total acidity & ph
tartaric
60% free run; 65% press run
18. What is the preferred temperature range for red wine making?
72 - 82 degrees F
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
cool regions
damage to berries is minimal
19. What are the extracted compounds from oak?
non-flavonoid phenols
Tartaric and Malic
chaptalization
cool regions
20. What are two acids most commonly extracted from oak?
high
vanillic acid and ellagic acid
pigment
mold; all kinds of wine spoilage (micro-organism)
21. What grapes are commonly used in a Burgundy bottle?
high
4 tons per acre
varietal flavor - color - and tannin compounds
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
22. What is the depth of toasting when it is a light toast?
cinnamic acid
pre-heating grapes or must to enhance low color intensity
surface of interior walls
tannins
23. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
damage to berries is minimal
color - tannin and body
24. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
bentonite - activated carbon - gelatin - egg whites - PVPP
color & tannin extraction
mold; all kinds of wine spoilage (micro-organism)
25. What are the goals of oak aging wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
pressing whole cluster without destemming or crushing
slow oxidation; adding oak phenols
Acetic acid
26. After planting - how soon can the first wine cork quality bark be stripped from the tree?
at least a month before harvest
40 -45 years
non-flavonoid phenols
pigments - tannins - acidity
27. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
22 - 30 degrees C; 72 - 86 F
Chardonnay
75 - 85%
28. What are the two most common sugars used to increase the sugar content of the must?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
up to 24 hours
cane sugar / grape concentrate
Pressing whole cluster
29. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
vanillic acid and ellagic acid
OH (hydroxyl); tannins
pigments - tannins - acidity
30 -40 years
30. Stabilization is a term used to prevent what from occurring in the bottle?
Separate stems from must
Total acidity
Clarify / aerate wine - separate solids
cloudiness & settling of particles
31. What are the two ways that late harvest grapes concentrate sugar?
Bordeaux - and Burgundy
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Tartaric and Malic
drying grapes - noble rot
32. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
10 - 13%
9
Portugal and Spain
33. What two countries represent at least 70% of cork production?
< 50 degrees F
pigment
Portugal and Spain
'green' - 'leafy'
34. What are the common practices to inhibit MLF?
30 degrees C
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
high
early racking - early fining - sulfur-dioxide added
35. What is the major advantage of hand harvesting over mechanical harvesting?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
at least a month before harvest
damage to berries is minimal
clears juice from its lees
36. High acid concentrations in fruit are usually caused by what common occurrence?
Bordeaux - Burgundy - and Alsace
Harvesting under ripe grapes due to viticultural difficulties - like weather
clarify and aerate
Starting might be difficult and it could stop too soon.
37. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
20% - 40%
varietal flavor - color - and tannin compounds
60% free run; 70% press run
tartaric - malic - citric
38. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Ratio of fructose is greater than glucose
20% - 40%
4 tons per acre
Acetic acid
39. How often should long termed cellar wines be re-corked?
glycerol; methanol; succinic acid; lactic acid;
30 -40 years
Chateau and Export
pre-heating grapes or must to enhance low color intensity
40. For how many years can compounds be extracted from a barrel?
7 - 10 years
46 -57 degrees F
glycerol; methanol; succinic acid; lactic acid;
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
41. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Bordeaux - and Burgundy
saccharomyces bayamus
Total acidity
total acidity & ph
42. What group of compounds give wine color?
cool regions
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pressure level exerted and type of pressure used
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
43. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Separate stems from must
Citric
up to 24 hours
blending
44. What is the length of skin contact in white wines if "long contact" occurs?
surplus & deficiency
saccharomyces
up to 24 hours
75% must; 16% skins; 4% seeds - 5% stems
45. The higher compound levels from the press run are related to what action during the making of the press run?
blending
non-flavonoid phenols
pressure level exerted and type of pressure used
tartaric - malic - citric
46. What is a major advantage and disadvantage to mechanical harvesting?
at least a month before harvest
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Deep cooling - imposing stress on yeast - adding alcohol
47. What is the main reason for acid deficiency in must?
start at verasion and repeat when necessary
bentonite - activated carbon - gelatin - egg whites - PVPP
Reduction of malic acid during ripening period
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
48. Name three components that are higher in the press run than the free run.
concrete - iron
drying grapes - noble rot
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
pigments - tannins - acidity
49. What media conditions control yeast growth?
Ratio of fructose is greater than glucose
2mm inside wood's surface
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
3 - 4mm inside wood's surface
50. What is the minimum temp for MLF to occur?
17 - 20 degrees C
at least a month before harvest
72 - 82 degrees F
22 - 30 degrees C; 72 - 86 F