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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 are the extracted compounds from oak?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
non-flavonoid phenols
pigments - tannins - acidity
blending
2. What grapes are commonly used in a flute/Alsace bottle?
17 - 20 degrees C
30 degrees C
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
3. What are the names of the main barrel shapes?
Fruit set - Verasion
Bordeaux - and Burgundy
Lack of oxygen; lack of nutrition; unviable yeast; low temp
pigments - tannins - acidity
4. Unfermented free run makes up what % of total extractable juice?
Reduction of malic acid during ripening period
75 - 85%
early racking - early fining - sulfur-dioxide added
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
5. What is the desirable bacteria genus for starting MLF in wine?
Destemming / crushing followed by press or direct pressing of whole clusters
Leuconostoc-oenus
total acidity & ph
60% free run; 70% press run
6. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
chemicals or blend with low acid/high ph must
30 -40 years
20% - 40%
pressure level exerted and type of pressure used
7. What family of grapes can typically develop bitterness if there is skin contact?
inhibits
damage to berries is minimal
Muscat
vanillic acid and ellagic acid
8. 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
Lactic
3
varietal flavor - color - and tannin compounds
9. How often should long termed cellar wines be re-corked?
Leuconostoc-oenus
30 -40 years
10 - 13%
1 - 4 hours
10. After planting - how soon can the first wine cork quality bark be stripped from the tree?
OH (hydroxyl); tannins
72 - 82 degrees F
40 -45 years
tartaric
11. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
9
chaptalization
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
12. Fermented free run is what % of the total wine volume?
water evaporates through barrel more than alcohol
drying grapes - noble rot
85 - 90%
start at verasion and repeat when necessary
13. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Carbonic maceration
inhibits
Citric
glycerol; methanol; succinic acid; lactic acid;
14. What are common techniques to reduce the acidity of must?
< 50 degrees F
chemicals or blend with low acid/high ph must
cane sugar / grape concentrate
Chateau and Export
15. Define lees.
cane sugar / grape concentrate
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Solid particles suspended in the must after crushing / pressing
20% - 40%
16. What are the two key sugars in grapes?
Glucose and Fructose
17 - 20 degrees C
surplus & deficiency
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
17. What occurs during racking?
30 -40 years
40 -45 years
clarify and aerate
60% free run; 65% press run
18. What is the common name for a fermentation technique that does not require crushing or de-stemming?
around the time of verasion (when the grapes change colors)
breaks skin's tissue
Carbonic maceration
pectins
19. What two container materials must be lined before they can be used to store wine?
higher pressure and more cycles of pressing
concrete - iron
60% free run; 70% press run
tannins
20. When is the best time to add sugar to the must?
concrete - iron
beginning of fermentation
oxidation
non-flavonoid phenols
21. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
Deep cooling - imposing stress on yeast - adding alcohol
clears juice from its lees
Acetic acid
22. What is the purpose of racking wine?
blending with high acid must & ion exchanging
Total acidity
color & tannin extraction
Clarify / aerate wine - separate solids
23. What is the preferred temperature range for red wine making?
72 - 82 degrees F
Tartaric and Malic
85 - 90%
1 - 4 hours
24. 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?
Brix (US) - Baum (France) - Oechsle (Germany)
Leuconostoc-oenus
75% must; 16% skins; 4% seeds - 5% stems
color - tannin and body
25. Press run is often used in what ways to enrich a final wine?
cool regions
Carbonic maceration
60% free run; 70% press run
Blended with free run - increases color - tannins - complexity
26. What is the purpose of the crush?
Traditional and Export
total acidity (concentration of acids)
Break skins to allow release of juice
no time in loading & discharging
27. Which are more easily extracted during fermentation - pigment or tannins?
Bordeaux - and Burgundy
3 - 4mm inside wood's surface
pigment
chemicals or blend with low acid/high ph must
28. What parameters can be corrected by blending?
protect cork from cork borers - improve bottle appearance - brand identity
no time in loading & discharging
drying grapes - noble rot
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
29. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
quercus suber
Deep cooling - imposing stress on yeast - adding alcohol
Destemming / crushing followed by press or direct pressing of whole clusters
protect cork from cork borers - improve bottle appearance - brand identity
30. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
saccharomyces bayamus
< 50 degrees F
Lactic
31. Name three components that are higher in the press run than the free run.
enzyamatic - in must before fermentation; chemical - during processing and in bottling
beginning of fermentation
pigments - tannins - acidity
chaptalization
32. What is the length of skin contact in white wines if "long contact" occurs?
wood - concrete - iron - plastic - stainless steel
30 degrees C
up to 24 hours
saccharomyces
33. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Break skins to allow release of juice
drying grapes - noble rot
Destemming / crushing followed by press or direct pressing of whole clusters
inhibits
34. What are the goals of oak aging wine?
Starting might be difficult and it could stop too soon.
slow oxidation; adding oak phenols
no time in loading & discharging
3 - 4mm inside wood's surface
35. What are three kinds of batch presses that have historically been used in wine production?
breaks skin's tissue
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
vertical basket - horizontal and bladder press
batch & continuous
36. What grapes are commonly used in a Burgundy bottle?
Brix (US) - Baum (France) - Oechsle (Germany)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
clarify and aerate
7 - 10 years
37. Sugar addition is also known by what name?
chaptalization
enzyamatic - in must before fermentation; chemical - during processing and in bottling
75% must; 16% skins; 4% seeds - 5% stems
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
38. What is the normal starting temperature for red wine must to start fermentation?
damage to berries is minimal
22 - 30 degrees C; 72 - 86 F
early racking - early fining - sulfur-dioxide added
total acidity (concentration of acids)
39. At what time should irrigation be stopped if dry farming techniques are being used?
60% free run; 65% press run
Carbonic maceration
< 50 degrees F
at least a month before harvest
40. What are the two keys stages of berry development?
drying grapes - noble rot
Leuconostoc-oenus
9
Fruit set - Verasion
41. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Air conditioning
inhibits
OH (hydroxyl); tannins
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
42. What are the two styles of a Bordeaux barrel?
tannins
damage to berries is minimal
pigment
Chateau and Export
43. What are three types of toasting?
concrete - iron
Yeast inhibitors - pasteurization - sterile filtration
Light - medium and heavy
cloudiness & settling of particles
44. What type of climate zone produces grapes that are high in acid?
4 tons per acre
Ratio of fructose is greater than glucose
Lack of oxygen; lack of nutrition; unviable yeast; low temp
cool regions
45. What are 3 methods to control temperature in wine making?
Tartaric and Malic
overcoming defects - balancing the wine - enhancing complexity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
clarify and aerate
46. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
mold; all kinds of wine spoilage (micro-organism)
3
surplus & deficiency
around the time of verasion (when the grapes change colors)
47. What is the oak used in cork production?
Total acidity
quercus suber
high
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
48. What is the importance of humidity in barrel aging below 60% RH?
pressing whole cluster without destemming or crushing
7 - 10 years
water evaporates through barrel more than alcohol
Destemming / crushing followed by press or direct pressing of whole clusters
49. What is the importance of humidity in barrel aging above 60% RH?
wood - concrete - iron - plastic - stainless steel
Separate stems from must
clears juice from its lees
alcohol evaporates through barrel wall more than water
50. SO2 is added to barrel maintenance in order to protect it against what two agents?
alcohol evaporates through barrel wall more than water
30 -40 years
85 - 90%
mold; all kinds of wine spoilage (micro-organism)