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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. Titratable acidity is better known by what name?
cool regions
concrete - iron
total acidity (concentration of acids)
water evaporates through barrel more than alcohol
2. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
protect cork from cork borers - improve bottle appearance - brand identity
2mm inside wood's surface
Pressing whole cluster
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
3. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
surplus & deficiency
Citric
Light - medium and heavy
4. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
high
4 tons per acre
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
tartaric - malic - citric
5. When is the best time to add sugar to the must?
Solid particles suspended in the must after crushing / pressing
beginning of fermentation
surplus & deficiency
Destemming / crushing followed by press or direct pressing of whole clusters
6. Alcohol has what impact on yeast growth?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
clarify and aerate
inhibits
breaks skin's tissue
7. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
Fruit set - Verasion
beginning of fermentation
saccharomyces
8. What are the two key sugars in grapes?
40 -45 years
Glucose and Fructose
water evaporates through barrel more than alcohol
at least a month before harvest
9. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
mold; all kinds of wine spoilage (micro-organism)
OH (hydroxyl); tannins
Leuconostoc-oenus
tannins
10. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Blended with free run - increases color - tannins - complexity
4 tons per acre
glycerol; methanol; succinic acid; lactic acid;
9
11. What are five common fining agents used in wine making?
cane sugar / grape concentrate
bentonite - activated carbon - gelatin - egg whites - PVPP
72 - 82 degrees F
color & tannin extraction
12. What two container materials must be lined before they can be used to store wine?
color - tannin and body
Bordeaux - Burgundy - and Alsace
Limousin - Burgundy - Allien - Troncais - and Vosges
concrete - iron
13. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
blending
10 - 14 degrees C
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
14. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
color - tannin and body
batch & continuous
quercus suber
15. What are the names of the main barrel shapes?
tartaric
2mm inside wood's surface
Bordeaux - and Burgundy
cinnamic acid
16. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Clarify / aerate wine - separate solids
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Very early morning until noon
17. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Citric
up to 24 hours
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
18. What are the two keys stages of berry development?
30 -40 years
10 - 14 degrees C
Fruit set - Verasion
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
19. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
30 -40 years
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
glycerol; methanol; succinic acid; lactic acid;
20. What is the preferred temperature range for white wine making?
damage to berries is minimal
pressure level exerted and type of pressure used
46 -57 degrees F
cane sugar / grape concentrate
21. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
Acetic acid
saccharomyces bayamus
cool regions
22. Phenolic extraction is greatest at low or high must temperatures?
high
pectins
damage to berries is minimal
wood - concrete - iron - plastic - stainless steel
23. What are three kinds of batch presses that have historically been used in wine production?
pigments - tannins - acidity
vertical basket - horizontal and bladder press
protect against oxidation - protect against microbial spoilage
Leuconostoc-oenus
24. What is the importance of humidity in barrel aging above 60% RH?
Separate stems from must
around the time of verasion (when the grapes change colors)
Total acidity
alcohol evaporates through barrel wall more than water
25. What polyeric compounds tend to cause colloid coagulation in wine?
clears juice from its lees
vanillic acid and ellagic acid
cool regions
pectins
26. 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?
Tartaric and Malic
color - tannin and body
damage to berries is minimal
Acetic acid
27. What yeast will remain active at high alcohol levels?
vertical basket - horizontal and bladder press
72 - 82 degrees F
saccharomyces bayamus
Glucose and Fructose
28. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
Separate stems from must
cool regions
chemicals or blend with low acid/high ph must
29. What is the minimum starting temperature for white wine must to start fermentation?
3 - 4mm inside wood's surface
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
10 - 14 degrees C
varietal flavor - color - and tannin compounds
30. What fractions of grape weight is in the free run and press run if you are making white wine?
30 -40 years
Chardonnay
60% free run; 70% press run
Pressing whole cluster
31. What are the two styles of Burgundy barrels?
Traditional and Export
10 - 13%
Destemming / crushing followed by press or direct pressing of whole clusters
glycerol; methanol; succinic acid; lactic acid;
32. What is the main reason for acid deficiency in must?
beginning of fermentation
chaptalization
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Reduction of malic acid during ripening period
33. Which are more easily extracted during fermentation - pigment or tannins?
Light - medium and heavy
acid adjustment
pressing whole cluster without destemming or crushing
pigment
34. What is the desirable bacteria genus for starting MLF in wine?
75 - 85%
72 - 82 degrees F
Leuconostoc-oenus
clarify and aerate
35. After the first harvest - how often can the bark be stripped from the oak trees?
Destemming / crushing followed by press or direct pressing of whole clusters
9 - 10 years
tartaric - malic - citric
10 - 14 degrees C
36. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
pre-heating grapes or must to enhance low color intensity
Destemming / crushing followed by press or direct pressing of whole clusters
< 50 degrees F
contributes to bouquet
37. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
chaptalization
inhibits
38. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
1 - 4 hours
Total acidity
pigment
39. Cold stabilization removes what acid in must?
tartaric
wood - concrete - iron - plastic - stainless steel
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Total acidity
40. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
60% free run; 70% press run
saccharomyces bayamus
OH (hydroxyl); tannins
Total acidity
41. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
cool regions
2mm inside wood's surface
9
Pressing whole cluster
42. What are the main acids in grapes?
chaptalization
3
Tartaric and Malic
Limousin - Burgundy - Allien - Troncais - and Vosges
43. What are three types of toasting?
Glucose and Fructose
at least a month before harvest
22 - 30 degrees C; 72 - 86 F
Light - medium and heavy
44. The higher compound levels from the press run are related to what action during the making of the press run?
saccharomyces
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
40 -45 years
pressure level exerted and type of pressure used
45. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
mold; all kinds of wine spoilage (micro-organism)
1 - 4 hours
75 - 85%
46. What is the minimum temp for MLF to occur?
Portugal and Spain
17 - 20 degrees C
Solid particles suspended in the must after crushing / pressing
blending
47. Stabilization is a term used to prevent what from occurring in the bottle?
chemicals or blend with low acid/high ph must
'green' - 'leafy'
tannins
cloudiness & settling of particles
48. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Deep cooling - imposing stress on yeast - adding alcohol
Acetic acid
Free run
49. What two countries represent at least 70% of cork production?
Harvesting under ripe grapes due to viticultural difficulties - like weather
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
surface of interior walls
Portugal and Spain
50. What are the two major categories into which wine presses are grouped?
damage to berries is minimal
no time in loading & discharging
batch & continuous
4 tons per acre