Test your basic knowledge |

Viniculture

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 common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
7 - 10 years
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
< 50 degrees F

2. 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

3. What are the common practices to inhibit MLF?
tartaric
early racking - early fining - sulfur-dioxide added
OH (hydroxyl); tannins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

4. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Traditional and Export
surplus & deficiency
Citric
Ratio of fructose is greater than glucose

5. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
blending
at least a month before harvest
color & tannin extraction

6. What grapes are commonly used in a Burgundy bottle?
varietal flavor - color - and tannin compounds
60% free run; 70% press run
non-flavonoid phenols
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

7. What is the purpose of de-stemming?
1 - 4 hours
protect against oxidation - protect against microbial spoilage
cane sugar / grape concentrate
Separate stems from must

8. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
75% must; 16% skins; 4% seeds - 5% stems
85 - 90%
1 - 4 hours

9. What is the desirable bacteria genus for starting MLF in wine?
Solid particles suspended in the must after crushing / pressing
bentonite - activated carbon - gelatin - egg whites - PVPP
Portugal and Spain
Leuconostoc-oenus

10. What term is used to describe the absorption of oxygen that is common in white wine making?
chaptalization
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
oxidation
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

11. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
inhibits
pigments - tannins - acidity
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

12. The higher compound levels from the press run are related to what action during the making of the press run?
Yeast inhibitors - pasteurization - sterile filtration
vanillic acid and ellagic acid
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pressure level exerted and type of pressure used

13. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
vanillic acid and ellagic acid
pre-heating grapes or must to enhance low color intensity
protect against oxidation - protect against microbial spoilage
early racking - early fining - sulfur-dioxide added

14. What are the most common reasons for a stuck fermentation?
quercus suber
Lack of oxygen; lack of nutrition; unviable yeast; low temp
protect cork from cork borers - improve bottle appearance - brand identity
Starting might be difficult and it could stop too soon.

15. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
Pressing whole cluster
Blended with free run - increases color - tannins - complexity
85 - 90%

16. What is the major advantage of hand harvesting over mechanical harvesting?
non-flavonoid phenols
damage to berries is minimal
75 - 85%
pressing whole cluster without destemming or crushing

17. What are the major techniques used for acid correction when it is deficient?
up to 24 hours
Citric
blending with high acid must & ion exchanging
Lack of oxygen; lack of nutrition; unviable yeast; low temp

18. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
vanillic acid and ellagic acid
Citric
30 degrees C
chemicals or blend with low acid/high ph must

19. What occurs during racking?
40 -45 years
clarify and aerate
saccharomyces
Free run

20. What is the best method to reduce the acidity of must?
blending
chaptalization
Starting might be difficult and it could stop too soon.
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

21. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
glycerol; methanol; succinic acid; lactic acid;
Reduction of malic acid during ripening period
pigment

22. What function does a capsule serve?
total acidity (concentration of acids)
17 - 20 degrees C
protect cork from cork borers - improve bottle appearance - brand identity
blending with high acid must & ion exchanging

23. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
60% free run; 70% press run
surface of interior walls
9 - 10 years

24. What are the two types of acidity problems commonly found in wine?
Leuconostoc-oenus
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
protect against oxidation - protect against microbial spoilage
surplus & deficiency

25. Theoretically - how many degrees can a fermentation rise during fermentation?
cool regions
30 degrees C
Starting might be difficult and it could stop too soon.
22 - 30 degrees C; 72 - 86 F

26. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
protect cork from cork borers - improve bottle appearance - brand identity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
color & tannin extraction

27. What are the two styles of a Bordeaux barrel?
Deep cooling - imposing stress on yeast - adding alcohol
Chateau and Export
Total acidity
cloudiness & settling of particles

28. What is the most practical and most frequent method of correcting acidity in wine?
start at verasion and repeat when necessary
acid adjustment
40 -45 years
saccharomyces

29. What fraction if grape weight is in the free run and press run if you are making red wine?
Leuconostoc-oenus
10 - 14 degrees C
60% free run; 65% press run
enzyamatic - in must before fermentation; chemical - during processing and in bottling

30. What is the purpose of a lees filter?
start at verasion and repeat when necessary
clears juice from its lees
protect cork from cork borers - improve bottle appearance - brand identity
46 -57 degrees F

31. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
non-flavonoid phenols
Lactic
Separate stems from must
water evaporates through barrel more than alcohol

32. What are the main French oak regions?
saccharomyces
alcohol evaporates through barrel wall more than water
2mm inside wood's surface
Limousin - Burgundy - Allien - Troncais - and Vosges

33. Unfermented free run makes up what % of total extractable juice?
7 - 10 years
75 - 85%
color & tannin extraction
saccharomyces

34. Define lees.
breaks skin's tissue
Solid particles suspended in the must after crushing / pressing
color - tannin and body
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

35. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
75 - 85%
quercus suber
acid adjustment
9

36. 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?
damage to berries is minimal
Traditional and Export
vertical basket - horizontal and bladder press
color - tannin and body

37. What is a major advantage and disadvantage to mechanical harvesting?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
75 - 85%
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

38. What are the primary advantages of a continuous press over batch presses?
Solid particles suspended in the must after crushing / pressing
up to 24 hours
no time in loading & discharging
drying grapes - noble rot

39. What are five common fining agents used in wine making?
pectins
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Destemming / crushing followed by press or direct pressing of whole clusters
bentonite - activated carbon - gelatin - egg whites - PVPP

40. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
75% must; 16% skins; 4% seeds - 5% stems
9
3 - 4mm inside wood's surface

41. What is the depth of toasting when it is a heavy toast?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

42. When is the best time of day to hand harvest?
at least a month before harvest
Very early morning until noon
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
acid adjustment

43. What are the two major categories into which wine presses are grouped?
batch & continuous
17 - 20 degrees C
at least a month before harvest
damage to berries is minimal

44. What are the two most common sugars used to increase the sugar content of the must?
75 - 85%
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
cane sugar / grape concentrate
Light - medium and heavy

45. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Separate stems from must
40 -45 years
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Bordeaux - Burgundy - and Alsace

46. How often should long termed cellar wines be re-corked?
no time in loading & discharging
30 -40 years
Hard-veggie or green flavor
quercus suber

47. What are the two keys stages of berry development?
no time in loading & discharging
9 - 10 years
9
Fruit set - Verasion

48. What are three styles of still wine that have at least 1% RS and the range of RS in each?
4 tons per acre
Pressing whole cluster
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Very early morning until noon

49. What is the length of skin contact in white wines if "short contact" occurs?
'green' - 'leafy'
1 - 4 hours
water evaporates through barrel more than alcohol
75 - 85%

50. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Limousin - Burgundy - Allien - Troncais - and Vosges
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
OH (hydroxyl); tannins
Acetic acid

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Viniculture

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests