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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 family of grapes can typically develop bitterness if there is skin contact?
46 -57 degrees F
Traditional and Export
40 -45 years
Muscat
2. What are the two key sugars in grapes?
Portugal and Spain
higher pressure and more cycles of pressing
Break skins to allow release of juice
Glucose and Fructose
3. Sugar addition is also known by what name?
tartaric - malic - citric
surface of interior walls
pressure level exerted and type of pressure used
chaptalization
4. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Pressing whole cluster
40 -45 years
Citric
clears juice from its lees
5. What are the three most common still wine bottle shapes used today?
Free run
7 - 10 years
cane sugar / grape concentrate
Bordeaux - Burgundy - and Alsace
6. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
blending with high acid must & ion exchanging
concrete - iron
tannins
chemicals or blend with low acid/high ph must
7. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
pressure level exerted and type of pressure used
Hard-veggie or green flavor
Bordeaux - and Burgundy
chaptalization
8. What is the most practical and most frequent method of correcting acidity in wine?
Blended with free run - increases color - tannins - complexity
Light - medium and heavy
75% must; 16% skins; 4% seeds - 5% stems
acid adjustment
9. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
color & tannin extraction
blending
Lactic
oxidation
10. When is the best time to add sugar to the must?
17 - 20 degrees C
tartaric
beginning of fermentation
75% must; 16% skins; 4% seeds - 5% stems
11. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
Chardonnay
30 degrees C
10 - 13%
12. What are five common fining agents used in wine making?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
bentonite - activated carbon - gelatin - egg whites - PVPP
protect cork from cork borers - improve bottle appearance - brand identity
cinnamic acid
13. What is the importance of humidity in barrel aging above 60% RH?
around the time of verasion (when the grapes change colors)
alcohol evaporates through barrel wall more than water
7 - 10 years
pressure level exerted and type of pressure used
14. Name three components that are higher in the press run than the free run.
Ratio of fructose is greater than glucose
higher pressure and more cycles of pressing
drying grapes - noble rot
pigments - tannins - acidity
15. The acidic (sour) taste in wine is most dependent on which acidity paramater?
total acidity (concentration of acids)
pre-heating grapes or must to enhance low color intensity
Air conditioning
Total acidity
16. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
pectins
Blended with free run - increases color - tannins - complexity
start at verasion and repeat when necessary
17. What fraction if grape weight is in the free run and press run if you are making red wine?
Destemming / crushing followed by press or direct pressing of whole clusters
60% free run; 65% press run
20% - 40%
saccharomyces
18. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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19. 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?
color - tannin and body
17 - 20 degrees C
protect cork from cork borers - improve bottle appearance - brand identity
Chardonnay
20. Cold stabilization removes what acid in must?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
tartaric
Air conditioning
More ripe the fruit - less time required for skin contact
21. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
cool regions
pressing whole cluster without destemming or crushing
Solid particles suspended in the must after crushing / pressing
22. How does the production of late harvest wine differ from normal still wine?
72 - 82 degrees F
higher pressure and more cycles of pressing
Destemming / crushing followed by press or direct pressing of whole clusters
Air conditioning
23. What is the depth of toasting when it is a heavy toast?
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24. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
protect cork from cork borers - improve bottle appearance - brand identity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
pigment
< 50 degrees F
25. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
pigments - tannins - acidity
Separate stems from must
damage to berries is minimal
26. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
around the time of verasion (when the grapes change colors)
enzyamatic - in must before fermentation; chemical - during processing and in bottling
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
27. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Portugal and Spain
protect against oxidation - protect against microbial spoilage
20% - 40%
slow oxidation; adding oak phenols
28. What is the length of skin contact in white wines if "short contact" occurs?
acid adjustment
Free run
1 - 4 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
29. What parameters can be corrected by blending?
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
Total acidity
Bordeaux - and Burgundy
30. Define lees.
up to 24 hours
3 - 4mm inside wood's surface
Reduction of malic acid during ripening period
Solid particles suspended in the must after crushing / pressing
31. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
vertical basket - horizontal and bladder press
Solid particles suspended in the must after crushing / pressing
OH (hydroxyl); tannins
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
32. What is the major advantage of hand harvesting over mechanical harvesting?
quercus suber
Fruit set - Verasion
damage to berries is minimal
Citric
33. What is the purpose of racking wine?
pectins
Clarify / aerate wine - separate solids
75% must; 16% skins; 4% seeds - 5% stems
beginning of fermentation
34. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
pressure level exerted and type of pressure used
Limousin - Burgundy - Allien - Troncais - and Vosges
bentonite - activated carbon - gelatin - egg whites - PVPP
35. When is the best time of day to hand harvest?
Very early morning until noon
saccharomyces
7 - 10 years
pigment
36. How often should long termed cellar wines be re-corked?
vanillic acid and ellagic acid
30 -40 years
protect against oxidation - protect against microbial spoilage
40 -45 years
37. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
30 degrees C
< 50 degrees F
blending with high acid must & ion exchanging
38. What function does a capsule serve?
75 - 85%
breaks skin's tissue
protect cork from cork borers - improve bottle appearance - brand identity
pigments - tannins - acidity
39. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
Destemming / crushing followed by press or direct pressing of whole clusters
batch & continuous
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
40. What is the length of skin contact in white wines if "long contact" occurs?
30 degrees C
up to 24 hours
20% - 40%
30 -40 years
41. What occurs during racking?
tartaric
4 tons per acre
clarify and aerate
Clarify / aerate wine - separate solids
42. Flavors in wine are basically derived from what acid?
cinnamic acid
drying grapes - noble rot
75% must; 16% skins; 4% seeds - 5% stems
concrete - iron
43. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
cinnamic acid
inhibits
beginning of fermentation
44. Which are more easily extracted during fermentation - pigment or tannins?
contributes to bouquet
pigment
Deep cooling - imposing stress on yeast - adding alcohol
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
45. What is a major by-product of MLF?
wood - concrete - iron - plastic - stainless steel
Destemming / crushing followed by press or direct pressing of whole clusters
Air conditioning
Acetic acid
46. What are the most common reasons for a stuck fermentation?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
blending
Lack of oxygen; lack of nutrition; unviable yeast; low temp
47. What are the two acidity parameters that are used to describe the acidity of must?
Total acidity
mold; all kinds of wine spoilage (micro-organism)
total acidity & ph
'green' - 'leafy'
48. What is the purpose of a lees filter?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
damage to berries is minimal
clears juice from its lees
49. What is the best method to reduce the acidity of must?
Very early morning until noon
beginning of fermentation
blending
alcohol evaporates through barrel wall more than water
50. What type of climate zone produces grapes that are high in acid?
cool regions
Carbonic maceration
Muscat
Glucose and Fructose