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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 polyeric compounds tend to cause colloid coagulation in wine?
quercus suber
Bordeaux - and Burgundy
pectins
clarify and aerate
2. What grapes are commonly used in a Bordeaux bottle?
Blended with free run - increases color - tannins - complexity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tartaric - malic - citric
Hard-veggie or green flavor
3. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Bordeaux - and Burgundy
Tartaric and Malic
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
cloudiness & settling of particles
4. What are the two acidity parameters that are used to describe the acidity of must?
color - tannin and body
wood - concrete - iron - plastic - stainless steel
total acidity & ph
30 degrees C
5. What is the preferred temperature range for red wine making?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Harvesting under ripe grapes due to viticultural difficulties - like weather
72 - 82 degrees F
tartaric - malic - citric
6. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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7. What is the length of skin contact in white wines if "short contact" occurs?
start at verasion and repeat when necessary
Brix (US) - Baum (France) - Oechsle (Germany)
1 - 4 hours
mold; all kinds of wine spoilage (micro-organism)
8. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
30 -40 years
up to 24 hours
10 - 13%
9. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
glycerol; methanol; succinic acid; lactic acid;
Reduction of malic acid during ripening period
10. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
30 degrees C
mold; all kinds of wine spoilage (micro-organism)
3 - 4mm inside wood's surface
11. SO2 is added to barrel maintenance in order to protect it against what two agents?
pectins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
total acidity & ph
mold; all kinds of wine spoilage (micro-organism)
12. What is the minimum starting temperature for white wine must to start fermentation?
vertical basket - horizontal and bladder press
Leuconostoc-oenus
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
10 - 14 degrees C
13. What is the depth of toasting when it is a heavy toast?
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14. The acidic (sour) taste in wine is most dependent on which acidity paramater?
color & tannin extraction
1 - 4 hours
Total acidity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
15. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
acid adjustment
20% - 40%
Brix (US) - Baum (France) - Oechsle (Germany)
damage to berries is minimal
16. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Muscat
7 - 10 years
surface of interior walls
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
17. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
alcohol evaporates through barrel wall more than water
Yeast inhibitors - pasteurization - sterile filtration
at least a month before harvest
Hard-veggie or green flavor
18. What is the depth of toasting when it is a light toast?
2mm inside wood's surface
Solid particles suspended in the must after crushing / pressing
surface of interior walls
non-flavonoid phenols
19. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
quercus suber
Tartaric and Malic
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
varietal flavor - color - and tannin compounds
20. What is the normal starting temperature for red wine must to start fermentation?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
22 - 30 degrees C; 72 - 86 F
overcoming defects - balancing the wine - enhancing complexity
pressure level exerted and type of pressure used
21. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
batch & continuous
7 - 10 years
Brix (US) - Baum (France) - Oechsle (Germany)
22. What are the goals of oak aging wine?
10 - 13%
Hard-veggie or green flavor
surplus & deficiency
slow oxidation; adding oak phenols
23. What is the purpose of the crush?
'green' - 'leafy'
Break skins to allow release of juice
blending with high acid must & ion exchanging
17 - 20 degrees C
24. When is the best time of day to hand harvest?
Very early morning until noon
Citric
Air conditioning
clarify and aerate
25. Press run is often used in what ways to enrich a final wine?
around the time of verasion (when the grapes change colors)
Blended with free run - increases color - tannins - complexity
vanillic acid and ellagic acid
OH (hydroxyl); tannins
26. Sugar addition is also known by what name?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
chaptalization
non-flavonoid phenols
inhibits
27. Flavors in wine are basically derived from what acid?
non-flavonoid phenols
cinnamic acid
start at verasion and repeat when necessary
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
28. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
early racking - early fining - sulfur-dioxide added
Citric
60% free run; 65% press run
29. Phenolic extraction is greatest at low or high must temperatures?
high
Free run
20% - 40%
75% must; 16% skins; 4% seeds - 5% stems
30. What are the names of the main barrel shapes?
Portugal and Spain
bentonite - activated carbon - gelatin - egg whites - PVPP
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Bordeaux - and Burgundy
31. What is the purpose of a lees filter?
clears juice from its lees
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
22 - 30 degrees C; 72 - 86 F
Brix (US) - Baum (France) - Oechsle (Germany)
32. What are three kinds of batch presses that have historically been used in wine production?
Fruit set - Verasion
vertical basket - horizontal and bladder press
3 - 4mm inside wood's surface
Blended with free run - increases color - tannins - complexity
33. What are five different materials used in storage containers?
30 -40 years
wood - concrete - iron - plastic - stainless steel
Reduction of malic acid during ripening period
up to 24 hours
34. What is the most practical and most frequent method of correcting acidity in wine?
Chateau and Export
clarify and aerate
72 - 82 degrees F
acid adjustment
35. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
9 - 10 years
varietal flavor - color - and tannin compounds
glycerol; methanol; succinic acid; lactic acid;
36. What are two types of oxidation that occur in wine making and when do they occur?
Carbonic maceration
bentonite - activated carbon - gelatin - egg whites - PVPP
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Very early morning until noon
37. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
tannins
Air conditioning
tartaric - malic - citric
38. What family of grapes can typically develop bitterness if there is skin contact?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Muscat
Traditional and Export
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
39. What yeast will remain active at high alcohol levels?
contributes to bouquet
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
tartaric
saccharomyces bayamus
40. What is the major advantage of hand harvesting over mechanical harvesting?
Acetic acid
Bordeaux - and Burgundy
Brix (US) - Baum (France) - Oechsle (Germany)
damage to berries is minimal
41. When is the best time to add sugar to the must?
beginning of fermentation
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Chateau and Export
75 - 85%
42. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
around the time of verasion (when the grapes change colors)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
overcoming defects - balancing the wine - enhancing complexity
43. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Very early morning until noon
Chateau and Export
tannins
Bordeaux - Burgundy - and Alsace
44. In what grape is some skin contact almost always used during white wine making?
surplus & deficiency
Chardonnay
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
pressing whole cluster without destemming or crushing
45. In general - which produces better wine - free run or press run?
total acidity & ph
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Free run
More ripe the fruit - less time required for skin contact
46. 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%
Harvesting under ripe grapes due to viticultural difficulties - like weather
72 - 82 degrees F
Clarify / aerate wine - separate solids
47. Which are more easily extracted during fermentation - pigment or tannins?
pigment
higher pressure and more cycles of pressing
damage to berries is minimal
pressing whole cluster without destemming or crushing
48. What are two acids most commonly extracted from oak?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
10 - 13%
Chardonnay
vanillic acid and ellagic acid
49. What occurs during racking?
cane sugar / grape concentrate
Destemming / crushing followed by press or direct pressing of whole clusters
slow oxidation; adding oak phenols
clarify and aerate
50. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
cloudiness & settling of particles
pressing whole cluster without destemming or crushing
cinnamic acid
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken