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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?
wood - concrete - iron - plastic - stainless steel
30 -40 years
More ripe the fruit - less time required for skin contact
total acidity (concentration of acids)
2. What is the minimum temp for MLF to occur?
17 - 20 degrees C
22 - 30 degrees C; 72 - 86 F
Break skins to allow release of juice
Free run
3. What are the two most common sugars used to increase the sugar content of the must?
Yeast inhibitors - pasteurization - sterile filtration
1 - 4 hours
Air conditioning
cane sugar / grape concentrate
4. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
total acidity (concentration of acids)
early racking - early fining - sulfur-dioxide added
Citric
Limousin - Burgundy - Allien - Troncais - and Vosges
5. Alcohol has what impact on yeast growth?
inhibits
non-flavonoid phenols
22 - 30 degrees C; 72 - 86 F
17 - 20 degrees C
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 polyeric compounds tend to cause colloid coagulation in wine?
tartaric - malic - citric
pectins
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Reduction of malic acid during ripening period
8. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
cool regions
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Destemming / crushing followed by press or direct pressing of whole clusters
color & tannin extraction
9. Wine yeasts generally belongs to what genus of yeast?
Traditional and Export
saccharomyces
Fruit set - Verasion
breaks skin's tissue
10. High acid concentrations in fruit are usually caused by what common occurrence?
3 - 4mm inside wood's surface
1 - 4 hours
Harvesting under ripe grapes due to viticultural difficulties - like weather
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
11. What are common techniques to reduce the acidity of must?
up to 24 hours
chemicals or blend with low acid/high ph must
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
surplus & deficiency
12. Theoretically - how many degrees can a fermentation rise during fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Limousin - Burgundy - Allien - Troncais - and Vosges
bentonite - activated carbon - gelatin - egg whites - PVPP
30 degrees C
13. What are the names of the main barrel shapes?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Bordeaux - and Burgundy
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
cinnamic acid
14. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
clarify and aerate
40 -45 years
Free run
pressing whole cluster without destemming or crushing
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
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
saccharomyces
around the time of verasion (when the grapes change colors)
16. What is the purpose of a lees filter?
clears juice from its lees
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Clarify / aerate wine - separate solids
17. What are the two major categories into which wine presses are grouped?
batch & continuous
Yeast inhibitors - pasteurization - sterile filtration
surplus & deficiency
60% free run; 70% press run
18. Define lees.
acid adjustment
Solid particles suspended in the must after crushing / pressing
no time in loading & discharging
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
19. What are the two acidity parameters that are used to describe the acidity of must?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
total acidity & ph
Fruit set - Verasion
OH (hydroxyl); tannins
20. What is the oak used in cork production?
Air conditioning
Bordeaux - and Burgundy
quercus suber
22 - 30 degrees C; 72 - 86 F
21. What is a major by-product of MLF?
Acetic acid
oxidation
Bordeaux - and Burgundy
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
22. Flavors in wine are basically derived from what acid?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
overcoming defects - balancing the wine - enhancing complexity
cinnamic acid
surplus & deficiency
23. What is the importance of humidity in barrel aging below 60% RH?
damage to berries is minimal
pre-heating grapes or must to enhance low color intensity
water evaporates through barrel more than alcohol
inhibits
24. What is the overall weight composition of grape clusters?
surplus & deficiency
85 - 90%
Lack of oxygen; lack of nutrition; unviable yeast; low temp
75% must; 16% skins; 4% seeds - 5% stems
25. What family of grapes can typically develop bitterness if there is skin contact?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Deep cooling - imposing stress on yeast - adding alcohol
blending
Muscat
26. What are the primary disadvantages of a continuous press over batch presses?
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27. What is thermo-vinification?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Reduction of malic acid during ripening period
pre-heating grapes or must to enhance low color intensity
concrete - iron
28. Which are more easily extracted during fermentation - pigment or tannins?
75% must; 16% skins; 4% seeds - 5% stems
60% free run; 70% press run
pigment
More ripe the fruit - less time required for skin contact
29. Unfermented free run makes up what % of total extractable juice?
cinnamic acid
Harvesting under ripe grapes due to viticultural difficulties - like weather
75 - 85%
20% - 40%
30. Sugar addition is also known by what name?
Blended with free run - increases color - tannins - complexity
chaptalization
pectins
Starting might be difficult and it could stop too soon.
31. What are the main acids in grapes?
Tartaric and Malic
10 - 14 degrees C
9 - 10 years
varietal flavor - color - and tannin compounds
32. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
drying grapes - noble rot
glycerol; methanol; succinic acid; lactic acid;
Pressing whole cluster
slow oxidation; adding oak phenols
33. After planting - how soon can the first wine cork quality bark be stripped from the tree?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
40 -45 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
34. After the first harvest - how often can the bark be stripped from the oak trees?
color - tannin and body
9 - 10 years
Acetic acid
Limousin - Burgundy - Allien - Troncais - and Vosges
35. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Traditional and Export
pigments - tannins - acidity
Carbonic maceration
beginning of fermentation
36. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
OH (hydroxyl); tannins
Yeast inhibitors - pasteurization - sterile filtration
tannins
37. What are the extracted compounds from oak?
overcoming defects - balancing the wine - enhancing complexity
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
tartaric
non-flavonoid phenols
38. SO2 is added to barrel maintenance in order to protect it against what two agents?
46 -57 degrees F
More ripe the fruit - less time required for skin contact
Lack of oxygen; lack of nutrition; unviable yeast; low temp
mold; all kinds of wine spoilage (micro-organism)
39. For how many years can compounds be extracted from a barrel?
chaptalization
pectins
7 - 10 years
Leuconostoc-oenus
40. What are the primary advantages of a continuous press over batch presses?
surplus & deficiency
no time in loading & discharging
tartaric - malic - citric
wood - concrete - iron - plastic - stainless steel
41. What happens to the sugar concentrations when Botrytis Cinerea occurs?
pigment
Carbonic maceration
Ratio of fructose is greater than glucose
pre-heating grapes or must to enhance low color intensity
42. What grapes are commonly used in a flute/Alsace bottle?
75% must; 16% skins; 4% seeds - 5% stems
early racking - early fining - sulfur-dioxide added
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
color & tannin extraction
43. What are the goals of oak aging wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
slow oxidation; adding oak phenols
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Deep cooling - imposing stress on yeast - adding alcohol
44. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Separate stems from must
Deep cooling - imposing stress on yeast - adding alcohol
cool regions
color & tannin extraction
45. What yeast will remain active at high alcohol levels?
alcohol evaporates through barrel wall more than water
10 - 13%
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
saccharomyces bayamus
46. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Starting might be difficult and it could stop too soon.
pressing whole cluster without destemming or crushing
Light - medium and heavy
47. When is the best time to add sugar to the must?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
chaptalization
beginning of fermentation
enzyamatic - in must before fermentation; chemical - during processing and in bottling
48. What type of climate zone produces grapes that are high in acid?
Tartaric and Malic
batch & continuous
oxidation
cool regions
49. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
75% must; 16% skins; 4% seeds - 5% stems
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
50. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
high
Deep cooling - imposing stress on yeast - adding alcohol
Yeast inhibitors - pasteurization - sterile filtration
20% - 40%