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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 is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
10 - 14 degrees C
mold; all kinds of wine spoilage (micro-organism)
wood - concrete - iron - plastic - stainless steel
2. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Deep cooling - imposing stress on yeast - adding alcohol
Clarify / aerate wine - separate solids
Pressing whole cluster
drying grapes - noble rot
3. What grapes are commonly used in a flute/Alsace bottle?
Glucose and Fructose
pressure level exerted and type of pressure used
OH (hydroxyl); tannins
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
4. What family of grapes can typically develop bitterness if there is skin contact?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Citric
Muscat
oxidation
5. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
chaptalization
protect cork from cork borers - improve bottle appearance - brand identity
concrete - iron
6. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Starting might be difficult and it could stop too soon.
Glucose and Fructose
glycerol; methanol; succinic acid; lactic acid;
7. Stabilization is a term used to prevent what from occurring in the bottle?
inhibits
cloudiness & settling of particles
early racking - early fining - sulfur-dioxide added
3
8. What are the three most common still wine bottle shapes used today?
Portugal and Spain
Bordeaux - Burgundy - and Alsace
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Total acidity
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?
contributes to bouquet
Lactic
Brix (US) - Baum (France) - Oechsle (Germany)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
10. What type of climate zone produces grapes that are high in acid?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
cool regions
beginning of fermentation
Portugal and Spain
11. What function does a capsule serve?
chaptalization
Clarify / aerate wine - separate solids
Pressing whole cluster
protect cork from cork borers - improve bottle appearance - brand identity
12. What is the minimum temp for MLF to occur?
batch & continuous
Very early morning until noon
17 - 20 degrees C
cane sugar / grape concentrate
13. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Air conditioning
Bordeaux - Burgundy - and Alsace
blending
14. What group of compounds give wine color?
Brix (US) - Baum (France) - Oechsle (Germany)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Muscat
85 - 90%
15. What is the purpose of the crush?
Break skins to allow release of juice
total acidity & ph
85 - 90%
Acetic acid
16. Fermented free run is what % of the total wine volume?
72 - 82 degrees F
bentonite - activated carbon - gelatin - egg whites - PVPP
start at verasion and repeat when necessary
85 - 90%
17. What are two acids most commonly extracted from oak?
'green' - 'leafy'
Citric
clears juice from its lees
vanillic acid and ellagic acid
18. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pre-heating grapes or must to enhance low color intensity
pressing whole cluster without destemming or crushing
Chardonnay
blending
19. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
OH (hydroxyl); tannins
30 -40 years
40 -45 years
20. What are five common fining agents used in wine making?
Lactic
3 - 4mm inside wood's surface
< 50 degrees F
bentonite - activated carbon - gelatin - egg whites - PVPP
21. What are the two types of acidity problems commonly found in wine?
contributes to bouquet
10 - 14 degrees C
alcohol evaporates through barrel wall more than water
surplus & deficiency
22. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
< 50 degrees F
cloudiness & settling of particles
3
start at verasion and repeat when necessary
23. What are the four types of skin contact that occur in red wine making?
< 50 degrees F
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
batch & continuous
Limousin - Burgundy - Allien - Troncais - and Vosges
24. What is the depth of toasting when it is a light toast?
tartaric
contributes to bouquet
surface of interior walls
water evaporates through barrel more than alcohol
25. What is the preferred temperature range for white wine making?
46 -57 degrees F
Destemming / crushing followed by press or direct pressing of whole clusters
at least a month before harvest
varietal flavor - color - and tannin compounds
26. What are the primary advantages of a continuous press over batch presses?
20% - 40%
no time in loading & discharging
at least a month before harvest
inhibits
27. What grapes are commonly used in a Burgundy bottle?
Destemming / crushing followed by press or direct pressing of whole clusters
Ratio of fructose is greater than glucose
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Bordeaux - Burgundy - and Alsace
28. What polyeric compounds tend to cause colloid coagulation in wine?
varietal flavor - color - and tannin compounds
color - tannin and body
wood - concrete - iron - plastic - stainless steel
pectins
29. What media conditions control yeast growth?
beginning of fermentation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
chemicals or blend with low acid/high ph must
no time in loading & discharging
30. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
oxidation
saccharomyces bayamus
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
mold; all kinds of wine spoilage (micro-organism)
31. What two container materials must be lined before they can be used to store wine?
Starting might be difficult and it could stop too soon.
enzyamatic - in must before fermentation; chemical - during processing and in bottling
inhibits
concrete - iron
32. What is the purpose of de-stemming?
clears juice from its lees
'green' - 'leafy'
Blended with free run - increases color - tannins - complexity
Separate stems from must
33. In general - which produces better wine - free run or press run?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
cloudiness & settling of particles
Free run
chemicals or blend with low acid/high ph must
34. What are five different materials used in storage containers?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
bentonite - activated carbon - gelatin - egg whites - PVPP
wood - concrete - iron - plastic - stainless steel
22 - 30 degrees C; 72 - 86 F
35. What fraction if grape weight is in the free run and press run if you are making red wine?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
chemicals or blend with low acid/high ph must
Light - medium and heavy
60% free run; 65% press run
36. What are the extracted compounds from oak?
7 - 10 years
saccharomyces
non-flavonoid phenols
saccharomyces bayamus
37. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
total acidity & ph
Limousin - Burgundy - Allien - Troncais - and Vosges
around the time of verasion (when the grapes change colors)
Yeast inhibitors - pasteurization - sterile filtration
38. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Total acidity
Carbonic maceration
saccharomyces bayamus
Solid particles suspended in the must after crushing / pressing
39. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
Tartaric and Malic
up to 24 hours
'green' - 'leafy'
40. What are the two styles of Burgundy barrels?
at least a month before harvest
Traditional and Export
alcohol evaporates through barrel wall more than water
Free run
41. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
blending
color & tannin extraction
vertical basket - horizontal and bladder press
42. What is a major by-product of MLF?
Very early morning until noon
< 50 degrees F
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Acetic acid
43. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
start at verasion and repeat when necessary
Separate stems from must
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Brix (US) - Baum (France) - Oechsle (Germany)
44. Flavors in wine are basically derived from what acid?
color - tannin and body
cinnamic acid
clarify and aerate
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
45. Theoretically - how many degrees can a fermentation rise during fermentation?
color - tannin and body
pressing whole cluster without destemming or crushing
30 -40 years
30 degrees C
46. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
start at verasion and repeat when necessary
Tartaric and Malic
color - tannin and body
47. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
clarify and aerate
pre-heating grapes or must to enhance low color intensity
Tartaric and Malic
48. What is the major advantage of hand harvesting over mechanical harvesting?
damage to berries is minimal
surplus & deficiency
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
20% - 40%
49. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
7 - 10 years
3
surface of interior walls
50. What are common techniques to reduce the acidity of must?
pressure level exerted and type of pressure used
breaks skin's tissue
chemicals or blend with low acid/high ph must
Chardonnay