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Viniculture
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Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
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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 main reason for acid deficiency in must?
start at verasion and repeat when necessary
Reduction of malic acid during ripening period
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Pressing whole cluster
2. What occurs during racking?
clarify and aerate
start at verasion and repeat when necessary
60% free run; 70% press run
Break skins to allow release of juice
3. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
7 - 10 years
blending with high acid must & ion exchanging
chemicals or blend with low acid/high ph must
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
4. 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
Total acidity
More ripe the fruit - less time required for skin contact
Free run
5. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
alcohol evaporates through barrel wall more than water
oxidation
< 50 degrees F
Limousin - Burgundy - Allien - Troncais - and Vosges
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 are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
72 - 82 degrees F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
pre-heating grapes or must to enhance low color intensity
8. What is the oak used in cork production?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
quercus suber
oxidation
Total acidity
9. What are the two key sugars in grapes?
breaks skin's tissue
batch & continuous
Glucose and Fructose
wood - concrete - iron - plastic - stainless steel
10. What are two types of oxidation that occur in wine making and when do they occur?
Blended with free run - increases color - tannins - complexity
Citric
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
enzyamatic - in must before fermentation; chemical - during processing and in bottling
11. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
alcohol evaporates through barrel wall more than water
pressing whole cluster without destemming or crushing
9
12. When is the best time of day to hand harvest?
Tartaric and Malic
Portugal and Spain
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Very early morning until noon
13. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
batch & continuous
glycerol; methanol; succinic acid; lactic acid;
around the time of verasion (when the grapes change colors)
10 - 13%
14. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
protect against oxidation - protect against microbial spoilage
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
start at verasion and repeat when necessary
total acidity (concentration of acids)
15. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
protect against oxidation - protect against microbial spoilage
Free run
overcoming defects - balancing the wine - enhancing complexity
16. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Traditional and Export
85 - 90%
up to 24 hours
Brix (US) - Baum (France) - Oechsle (Germany)
17. What is the overall weight composition of grape clusters?
Light - medium and heavy
protect cork from cork borers - improve bottle appearance - brand identity
< 50 degrees F
75% must; 16% skins; 4% seeds - 5% stems
18. What polyeric compounds tend to cause colloid coagulation in wine?
60% free run; 70% press run
pectins
pigments - tannins - acidity
Blended with free run - increases color - tannins - complexity
19. What group of compounds give wine color?
cinnamic acid
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
start at verasion and repeat when necessary
Fruit set - Verasion
20. In general - which produces better wine - free run or press run?
Free run
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
75 - 85%
72 - 82 degrees F
21. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
1 - 4 hours
batch & continuous
tannins
22. What is the purpose of de-stemming?
start at verasion and repeat when necessary
batch & continuous
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Separate stems from must
23. What is the importance of humidity in barrel aging above 60% RH?
22 - 30 degrees C; 72 - 86 F
Clarify / aerate wine - separate solids
alcohol evaporates through barrel wall more than water
chaptalization
24. Wine yeasts generally belongs to what genus of yeast?
< 50 degrees F
Separate stems from must
surplus & deficiency
saccharomyces
25. Phenolic extraction is greatest at low or high must temperatures?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
color & tannin extraction
high
26. Blending is used in order to achieve what goals?
Lactic
higher pressure and more cycles of pressing
damage to berries is minimal
overcoming defects - balancing the wine - enhancing complexity
27. What are the two acidity parameters that are used to describe the acidity of must?
pectins
alcohol evaporates through barrel wall more than water
9 - 10 years
total acidity & ph
28. High acid concentrations in fruit are usually caused by what common occurrence?
color & tannin extraction
Harvesting under ripe grapes due to viticultural difficulties - like weather
pigments - tannins - acidity
high
29. What two countries represent at least 70% of cork production?
Free run
Blended with free run - increases color - tannins - complexity
1 - 4 hours
Portugal and Spain
30. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Light - medium and heavy
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
blending
OH (hydroxyl); tannins
31. What type of climate zone produces grapes that are high in acid?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
72 - 82 degrees F
10 - 13%
cool regions
32. What is thermo-vinification?
30 -40 years
vanillic acid and ellagic acid
mold; all kinds of wine spoilage (micro-organism)
pre-heating grapes or must to enhance low color intensity
33. Unfermented free run makes up what % of total extractable juice?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
75 - 85%
breaks skin's tissue
34. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
20% - 40%
3
Pressing whole cluster
total acidity & ph
35. What acid should not be used to correct acid deficiencies if a MLF is planned?
damage to berries is minimal
Citric
bentonite - activated carbon - gelatin - egg whites - PVPP
85 - 90%
36. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
10 - 13%
overcoming defects - balancing the wine - enhancing complexity
beginning of fermentation
37. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Brix (US) - Baum (France) - Oechsle (Germany)
slow oxidation; adding oak phenols
Ratio of fructose is greater than glucose
Destemming / crushing followed by press or direct pressing of whole clusters
38. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pectins
color & tannin extraction
beginning of fermentation
39. What is the preferred temperature range for red wine making?
Bordeaux - Burgundy - and Alsace
Starting might be difficult and it could stop too soon.
72 - 82 degrees F
protect against oxidation - protect against microbial spoilage
40. 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?
More ripe the fruit - less time required for skin contact
color - tannin and body
Blended with free run - increases color - tannins - complexity
blending
41. Alcohol has what impact on yeast growth?
Lactic
10 - 13%
Pressing whole cluster
inhibits
42. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Muscat
Fruit set - Verasion
no time in loading & discharging
glycerol; methanol; succinic acid; lactic acid;
43. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
acid adjustment
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
10 - 14 degrees C
44. What is the length of skin contact in white wines if "short contact" occurs?
pectins
acid adjustment
1 - 4 hours
chemicals or blend with low acid/high ph must
45. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
slow oxidation; adding oak phenols
vanillic acid and ellagic acid
20% - 40%
Tartaric and Malic
46. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
75 - 85%
2mm inside wood's surface
inhibits
47. Cold stabilization removes what acid in must?
tartaric
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
slow oxidation; adding oak phenols
Brix (US) - Baum (France) - Oechsle (Germany)
48. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Fruit set - Verasion
early racking - early fining - sulfur-dioxide added
Solid particles suspended in the must after crushing / pressing
49. What are the two most common sugars used to increase the sugar content of the must?
cool regions
saccharomyces
9
cane sugar / grape concentrate
50. What is the purpose of the crush?
Break skins to allow release of juice
22 - 30 degrees C; 72 - 86 F
Tartaric and Malic
breaks skin's tissue
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