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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 acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
slow oxidation; adding oak phenols
pressure level exerted and type of pressure used
2mm inside wood's surface
2. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
3
cloudiness & settling of particles
cane sugar / grape concentrate
3. How often should long termed cellar wines be re-corked?
Muscat
high
glycerol; methanol; succinic acid; lactic acid;
30 -40 years
4. What is the importance of humidity in barrel aging below 60% RH?
slow oxidation; adding oak phenols
inhibits
Clarify / aerate wine - separate solids
water evaporates through barrel more than alcohol
5. What is the preferred temperature range for white wine making?
60% free run; 65% press run
46 -57 degrees F
72 - 82 degrees F
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
6. Theoretically - how many degrees can a fermentation rise during fermentation?
9
Solid particles suspended in the must after crushing / pressing
30 degrees C
Separate stems from must
7. What function does a capsule serve?
pre-heating grapes or must to enhance low color intensity
inhibits
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
protect cork from cork borers - improve bottle appearance - brand identity
8. What is thermo-vinification?
Brix (US) - Baum (France) - Oechsle (Germany)
slow oxidation; adding oak phenols
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pre-heating grapes or must to enhance low color intensity
9. What is the purpose of a lees filter?
pectins
wood - concrete - iron - plastic - stainless steel
start at verasion and repeat when necessary
clears juice from its lees
10. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Portugal and Spain
Deep cooling - imposing stress on yeast - adding alcohol
vertical basket - horizontal and bladder press
Glucose and Fructose
11. What media conditions control yeast growth?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tartaric - malic - citric
alcohol evaporates through barrel wall more than water
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
12. What are five common fining agents used in wine making?
blending with high acid must & ion exchanging
cloudiness & settling of particles
bentonite - activated carbon - gelatin - egg whites - PVPP
Solid particles suspended in the must after crushing / pressing
13. What are the two ways that late harvest grapes concentrate sugar?
OH (hydroxyl); tannins
contributes to bouquet
drying grapes - noble rot
wood - concrete - iron - plastic - stainless steel
14. Define lees.
Solid particles suspended in the must after crushing / pressing
46 -57 degrees F
30 degrees C
9
15. Unfermented free run makes up what % of total extractable juice?
surplus & deficiency
75 - 85%
Total acidity
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
16. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Muscat
Light - medium and heavy
Carbonic maceration
Brix (US) - Baum (France) - Oechsle (Germany)
17. What family of grapes can typically develop bitterness if there is skin contact?
Muscat
tannins
clarify and aerate
start at verasion and repeat when necessary
18. What fraction if grape weight is in the free run and press run if you are making red wine?
17 - 20 degrees C
4 tons per acre
60% free run; 65% press run
glycerol; methanol; succinic acid; lactic acid;
19. What are the common practices to inhibit MLF?
Chardonnay
early racking - early fining - sulfur-dioxide added
pectins
pressure level exerted and type of pressure used
20. What is the depth of toasting when it is a medium toast?
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21. What are two types of oxidation that occur in wine making and when do they occur?
Bordeaux - and Burgundy
surface of interior walls
Harvesting under ripe grapes due to viticultural difficulties - like weather
enzyamatic - in must before fermentation; chemical - during processing and in bottling
22. What is the oak used in cork production?
chemicals or blend with low acid/high ph must
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
quercus suber
pressure level exerted and type of pressure used
23. What grapes are commonly used in a flute/Alsace bottle?
OH (hydroxyl); tannins
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
wood - concrete - iron - plastic - stainless steel
17 - 20 degrees C
24. The higher compound levels from the press run are related to what action during the making of the press run?
pressure level exerted and type of pressure used
30 degrees C
at least a month before harvest
protect against oxidation - protect against microbial spoilage
25. Wine yeasts generally belongs to what genus of yeast?
cinnamic acid
total acidity & ph
blending
saccharomyces
26. Cold stabilization removes what acid in must?
Portugal and Spain
Destemming / crushing followed by press or direct pressing of whole clusters
high
tartaric
27. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
color - tannin and body
surface of interior walls
OH (hydroxyl); tannins
Citric
28. What are three kinds of batch presses that have historically been used in wine production?
Tartaric and Malic
vertical basket - horizontal and bladder press
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Yeast inhibitors - pasteurization - sterile filtration
29. Titratable acidity is better known by what name?
Lactic
total acidity (concentration of acids)
color & tannin extraction
drying grapes - noble rot
30. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
early racking - early fining - sulfur-dioxide added
mold; all kinds of wine spoilage (micro-organism)
31. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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32. What is the desirable bacteria genus for starting MLF in wine?
damage to berries is minimal
Limousin - Burgundy - Allien - Troncais - and Vosges
Leuconostoc-oenus
color & tannin extraction
33. What two countries represent at least 70% of cork production?
Portugal and Spain
bentonite - activated carbon - gelatin - egg whites - PVPP
color - tannin and body
up to 24 hours
34. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
60% free run; 70% press run
blending with high acid must & ion exchanging
Light - medium and heavy
35. For how many years can compounds be extracted from a barrel?
Muscat
4 tons per acre
7 - 10 years
Total acidity
36. Phenolic extraction is greatest at low or high must temperatures?
pigments - tannins - acidity
saccharomyces bayamus
high
Carbonic maceration
37. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Fruit set - Verasion
inhibits
38. Fermented free run is what % of the total wine volume?
damage to berries is minimal
pre-heating grapes or must to enhance low color intensity
85 - 90%
Separate stems from must
39. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
total acidity (concentration of acids)
Harvesting under ripe grapes due to viticultural difficulties - like weather
contributes to bouquet
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
40. What are the two types of acidity problems commonly found in wine?
4 tons per acre
surplus & deficiency
higher pressure and more cycles of pressing
non-flavonoid phenols
41. What is the main reason for acid deficiency in must?
quercus suber
Reduction of malic acid during ripening period
10 - 13%
3
42. What type of climate zone produces grapes that are high in acid?
cool regions
glycerol; methanol; succinic acid; lactic acid;
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
blending with high acid must & ion exchanging
43. What are the two styles of a Bordeaux barrel?
More ripe the fruit - less time required for skin contact
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
< 50 degrees F
Chateau and Export
44. When is the best time of day to hand harvest?
Very early morning until noon
Free run
30 -40 years
4 tons per acre
45. Stabilization is a term used to prevent what from occurring in the bottle?
9 - 10 years
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
cloudiness & settling of particles
60% free run; 65% press run
46. Name three components that are higher in the press run than the free run.
Glucose and Fructose
Lack of oxygen; lack of nutrition; unviable yeast; low temp
slow oxidation; adding oak phenols
pigments - tannins - acidity
47. What is the preferred temperature range for red wine making?
glycerol; methanol; succinic acid; lactic acid;
chemicals or blend with low acid/high ph must
72 - 82 degrees F
40 -45 years
48. What is the length of skin contact in white wines if "short contact" occurs?
Hard-veggie or green flavor
1 - 4 hours
Pressing whole cluster
Fruit set - Verasion
49. What are the primary advantages of a continuous press over batch presses?
blending with high acid must & ion exchanging
surface of interior walls
Bordeaux - and Burgundy
no time in loading & discharging
50. Press run is often used in what ways to enrich a final wine?
Reduction of malic acid during ripening period
Lack of oxygen; lack of nutrition; unviable yeast; low temp
17 - 20 degrees C
Blended with free run - increases color - tannins - complexity