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 best method to reduce the acidity of must?
< 50 degrees F
batch & continuous
22 - 30 degrees C; 72 - 86 F
blending

2. What are the two styles of a Bordeaux barrel?
Hard-veggie or green flavor
blending with high acid must & ion exchanging
Citric
Chateau and Export

3. After planting - how soon can the first wine cork quality bark be stripped from the tree?
protect cork from cork borers - improve bottle appearance - brand identity
non-flavonoid phenols
40 -45 years
Blended with free run - increases color - tannins - complexity

4. What is the minimum starting temperature for white wine must to start fermentation?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
17 - 20 degrees C
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
10 - 14 degrees C

5. At what time should irrigation be stopped if dry farming techniques are being used?
17 - 20 degrees C
at least a month before harvest
slow oxidation; adding oak phenols
inhibits

6. What polyeric compounds tend to cause colloid coagulation in wine?
Portugal and Spain
higher pressure and more cycles of pressing
chaptalization
pectins

7. What is the importance of humidity in barrel aging below 60% RH?
batch & continuous
saccharomyces bayamus
water evaporates through barrel more than alcohol
Acetic acid

8. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Ratio of fructose is greater than glucose
Chateau and Export
surface of interior walls
Total acidity

9. What occurs during racking?
Separate stems from must
bentonite - activated carbon - gelatin - egg whites - PVPP
OH (hydroxyl); tannins
clarify and aerate

10. High acid concentrations in fruit are usually caused by what common occurrence?
OH (hydroxyl); tannins
cloudiness & settling of particles
Harvesting under ripe grapes due to viticultural difficulties - like weather
pigment

11. What is the importance of humidity in barrel aging above 60% RH?
Citric
Free run
Deep cooling - imposing stress on yeast - adding alcohol
alcohol evaporates through barrel wall more than water

12. What fractions of grape weight is in the free run and press run if you are making white wine?
pressing whole cluster without destemming or crushing
60% free run; 70% press run
Air conditioning
glycerol; methanol; succinic acid; lactic acid;

13. Blending is used in order to achieve what goals?
60% free run; 70% press run
cool regions
drying grapes - noble rot
overcoming defects - balancing the wine - enhancing complexity

14. SO2 is added to barrel maintenance in order to protect it against what two agents?
high
total acidity (concentration of acids)
tannins
mold; all kinds of wine spoilage (micro-organism)

15. What fraction if grape weight is in the free run and press run if you are making red wine?
saccharomyces
60% free run; 65% press run
OH (hydroxyl); tannins
cinnamic acid

16. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
OH (hydroxyl); tannins
Tartaric and Malic
tartaric - malic - citric
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

17. Wine yeasts generally belongs to what genus of yeast?
75% must; 16% skins; 4% seeds - 5% stems
saccharomyces
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
around the time of verasion (when the grapes change colors)

18. 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
Glucose and Fructose
Pressing whole cluster
'green' - 'leafy'

19. What is thermo-vinification?
Blended with free run - increases color - tannins - complexity
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
pre-heating grapes or must to enhance low color intensity
at least a month before harvest

20. Fermented free run is what % of the total wine volume?
85 - 90%
4 tons per acre
Muscat
slow oxidation; adding oak phenols

21. What are the two key sugars in grapes?
acid adjustment
Glucose and Fructose
water evaporates through barrel more than alcohol
Solid particles suspended in the must after crushing / pressing

22. What are the two types of acidity problems commonly found in wine?
no time in loading & discharging
Fruit set - Verasion
surplus & deficiency
Break skins to allow release of juice

23. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
concrete - iron
Harvesting under ripe grapes due to viticultural difficulties - like weather
no time in loading & discharging

24. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
20% - 40%
Citric
10 - 13%
at least a month before harvest

25. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
varietal flavor - color - and tannin compounds
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

26. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
10 - 14 degrees C
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Free run
pressing whole cluster without destemming or crushing

27. What are the primary disadvantages of a continuous press over batch presses?

28. What are three styles of still wine that have at least 1% RS and the range of RS in each?
pectins
OH (hydroxyl); tannins
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Lactic

29. What is the purpose of de-stemming?
72 - 82 degrees F
Separate stems from must
total acidity & ph
contributes to bouquet

30. Which are more easily extracted during fermentation - pigment or tannins?
contributes to bouquet
pigment
bentonite - activated carbon - gelatin - egg whites - PVPP
color - tannin and body

31. 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?
30 degrees C
pigment
glycerol; methanol; succinic acid; lactic acid;
color - tannin and body

32. What is the purpose of racking wine?
Ratio of fructose is greater than glucose
Clarify / aerate wine - separate solids
at least a month before harvest
Bordeaux - Burgundy - and Alsace

33. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Hard-veggie or green flavor
around the time of verasion (when the grapes change colors)
60% free run; 70% press run
< 50 degrees F

34. What are the three most common still wine bottle shapes used today?
tartaric - malic - citric
75% must; 16% skins; 4% seeds - 5% stems
Bordeaux - Burgundy - and Alsace
pigments - tannins - acidity

35. What is the minimum temp for MLF to occur?
Total acidity
17 - 20 degrees C
75 - 85%
Chateau and Export

36. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Chateau and Export
Very early morning until noon

37. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
'green' - 'leafy'
tartaric - malic - citric
tartaric
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

38. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
around the time of verasion (when the grapes change colors)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
OH (hydroxyl); tannins

39. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Lactic
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
clears juice from its lees
Air conditioning

40. What media conditions control yeast growth?
75 - 85%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
7 - 10 years
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

41. Sugar addition is also known by what name?
chaptalization
Free run
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Ratio of fructose is greater than glucose

42. What is the purpose of the crush?
Break skins to allow release of juice
Citric
inhibits
tannins

43. 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)
60% free run; 70% press run
protect against oxidation - protect against microbial spoilage
Limousin - Burgundy - Allien - Troncais - and Vosges

44. How often should long termed cellar wines be re-corked?
blending with high acid must & ion exchanging
< 50 degrees F
pressure level exerted and type of pressure used
30 -40 years

45. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
pressure level exerted and type of pressure used
Starting might be difficult and it could stop too soon.
clarify and aerate

46. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Deep cooling - imposing stress on yeast - adding alcohol
protect cork from cork borers - improve bottle appearance - brand identity
Lactic
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

47. What are the main French oak regions?
damage to berries is minimal
Limousin - Burgundy - Allien - Troncais - and Vosges
85 - 90%
Total acidity

48. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
no time in loading & discharging
Citric
3 - 4mm inside wood's surface
color & tannin extraction

49. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
Clarify / aerate wine - separate solids
start at verasion and repeat when necessary
46 -57 degrees F

50. In general - which produces better wine - free run or press run?
Free run
cool regions
water evaporates through barrel more than alcohol
blending with high acid must & ion exchanging