Test your basic knowledge |

Viniculture

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 fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
no time in loading & discharging
tartaric - malic - citric
Muscat

2. What are five common fining agents used in wine making?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Portugal and Spain
start at verasion and repeat when necessary
bentonite - activated carbon - gelatin - egg whites - PVPP

3. What is the depth of toasting when it is a heavy toast?

4. Phenolic extraction is greatest at low or high must temperatures?
chemicals or blend with low acid/high ph must
high
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

5. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
Ratio of fructose is greater than glucose
chemicals or blend with low acid/high ph must
Starting might be difficult and it could stop too soon.

6. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
10 - 13%
Lactic
75 - 85%
total acidity & ph

7. How does the production of late harvest wine differ from normal still wine?
20% - 40%
Reduction of malic acid during ripening period
higher pressure and more cycles of pressing
60% free run; 70% press run

8. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Brix (US) - Baum (France) - Oechsle (Germany)
'green' - 'leafy'

9. What are the two ways that late harvest grapes concentrate sugar?
Chateau and Export
contributes to bouquet
saccharomyces bayamus
drying grapes - noble rot

10. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
4 tons per acre
72 - 82 degrees F
Carbonic maceration

11. Cold stabilization removes what acid in must?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
tartaric
Yeast inhibitors - pasteurization - sterile filtration
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

12. What two container materials must be lined before they can be used to store wine?
varietal flavor - color - and tannin compounds
Tartaric and Malic
Carbonic maceration
concrete - iron

13. How often should long termed cellar wines be re-corked?
Carbonic maceration
overcoming defects - balancing the wine - enhancing complexity
Break skins to allow release of juice
30 -40 years

14. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Citric
Deep cooling - imposing stress on yeast - adding alcohol
60% free run; 70% press run

15. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
Brix (US) - Baum (France) - Oechsle (Germany)
Glucose and Fructose
Tartaric and Malic

16. Theoretically - how many degrees can a fermentation rise during fermentation?
cinnamic acid
tartaric
30 degrees C
cloudiness & settling of particles

17. In general - which produces better wine - free run or press run?
Free run
30 degrees C
2mm inside wood's surface
early racking - early fining - sulfur-dioxide added

18. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
17 - 20 degrees C
Chateau and Export
contributes to bouquet

19. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
46 -57 degrees F
Pressing whole cluster
protect against oxidation - protect against microbial spoilage
varietal flavor - color - and tannin compounds

20. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Citric
saccharomyces
1 - 4 hours

21. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
protect against oxidation - protect against microbial spoilage
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Destemming / crushing followed by press or direct pressing of whole clusters

22. 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
Traditional and Export
1 - 4 hours
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

23. What is the depth of toasting when it is a light toast?
surface of interior walls
pressure level exerted and type of pressure used
Yeast inhibitors - pasteurization - sterile filtration
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

24. What are the most common reasons for a stuck fermentation?
Bordeaux - Burgundy - and Alsace
Lack of oxygen; lack of nutrition; unviable yeast; low temp
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%

25. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
color & tannin extraction
clarify and aerate
chemicals or blend with low acid/high ph must

26. What is the importance of humidity in barrel aging above 60% RH?
blending with high acid must & ion exchanging
alcohol evaporates through barrel wall more than water
Brix (US) - Baum (France) - Oechsle (Germany)
concrete - iron

27. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
surplus & deficiency
75% must; 16% skins; 4% seeds - 5% stems

28. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
surplus & deficiency
9 - 10 years
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

29. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
72 - 82 degrees F
Total acidity
75% must; 16% skins; 4% seeds - 5% stems
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

30. For how many years can compounds be extracted from a barrel?
mold; all kinds of wine spoilage (micro-organism)
7 - 10 years
vertical basket - horizontal and bladder press
acid adjustment

31. What are the two major categories into which wine presses are grouped?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
60% free run; 70% press run
saccharomyces
batch & continuous

32. What type of climate zone produces grapes that are high in acid?
cool regions
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
clears juice from its lees
cinnamic acid

33. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
protect cork from cork borers - improve bottle appearance - brand identity
glycerol; methanol; succinic acid; lactic acid;
Citric
saccharomyces bayamus

34. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Light - medium and heavy
9
Blended with free run - increases color - tannins - complexity
Air conditioning

35. What is the oak used in cork production?
quercus suber
vanillic acid and ellagic acid
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
inhibits

36. What are the four types of skin contact that occur in red wine making?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
3 - 4mm inside wood's surface
Air conditioning

37. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Break skins to allow release of juice
clarify and aerate
Solid particles suspended in the must after crushing / pressing

38. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Destemming / crushing followed by press or direct pressing of whole clusters
slow oxidation; adding oak phenols
high

39. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
acid adjustment
Harvesting under ripe grapes due to viticultural difficulties - like weather
2mm inside wood's surface
Yeast inhibitors - pasteurization - sterile filtration

40. Sugar addition is also known by what name?
20% - 40%
75 - 85%
inhibits
chaptalization

41. What grapes are commonly used in a Bordeaux bottle?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Clarify / aerate wine - separate solids
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

42. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
start at verasion and repeat when necessary
beginning of fermentation
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Hard-veggie or green flavor

43. What is the preferred temperature range for white wine making?
acid adjustment
46 -57 degrees F
clarify and aerate
overcoming defects - balancing the wine - enhancing complexity

44. What are two types of oxidation that occur in wine making and when do they occur?
Chateau and Export
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Traditional and Export
batch & continuous

45. Titratable acidity is better known by what name?
cool regions
total acidity (concentration of acids)
75 - 85%
75% must; 16% skins; 4% seeds - 5% stems

46. What are the goals of oak aging wine?
1 - 4 hours
75% must; 16% skins; 4% seeds - 5% stems
slow oxidation; adding oak phenols
clears juice from its lees

47. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Carbonic maceration
Starting might be difficult and it could stop too soon.
vertical basket - horizontal and bladder press
varietal flavor - color - and tannin compounds

48. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
cool regions
30 degrees C
wood - concrete - iron - plastic - stainless steel

49. What function does a capsule serve?
Yeast inhibitors - pasteurization - sterile filtration
damage to berries is minimal
protect cork from cork borers - improve bottle appearance - brand identity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

50. What is the purpose of de-stemming?
breaks skin's tissue
Portugal and Spain
Glucose and Fructose
Separate stems from must