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. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
cane sugar / grape concentrate
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Brix (US) - Baum (France) - Oechsle (Germany)
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

2. What is the desirable bacteria genus for starting MLF in wine?
9
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Leuconostoc-oenus
Fruit set - Verasion

3. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
Air conditioning
Deep cooling - imposing stress on yeast - adding alcohol
blending with high acid must & ion exchanging

4. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
3
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
vanillic acid and ellagic acid

5. Cold stabilization removes what acid in must?
Chardonnay
tartaric
3 - 4mm inside wood's surface
breaks skin's tissue

6. The acidic (sour) taste in wine is most dependent on which acidity paramater?
vertical basket - horizontal and bladder press
up to 24 hours
Total acidity
Acetic acid

7. Titratable acidity is better known by what name?
high
OH (hydroxyl); tannins
Fruit set - Verasion
total acidity (concentration of acids)

8. If an age able white wine is being produced what impact does skin contact have?
75 - 85%
contributes to bouquet
pectins
75% must; 16% skins; 4% seeds - 5% stems

9. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Air conditioning
total acidity (concentration of acids)

10. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
72 - 82 degrees F
water evaporates through barrel more than alcohol
10 - 13%
pressing whole cluster without destemming or crushing

11. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
glycerol; methanol; succinic acid; lactic acid;
wood - concrete - iron - plastic - stainless steel
72 - 82 degrees F

12. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
quercus suber
Separate stems from must
85 - 90%

13. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
Bordeaux - and Burgundy
Traditional and Export
up to 24 hours

14. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
85 - 90%
Deep cooling - imposing stress on yeast - adding alcohol
30 degrees C

15. What is the major advantage of hand harvesting over mechanical harvesting?
40 -45 years
damage to berries is minimal
vanillic acid and ellagic acid
pigments - tannins - acidity

16. What are the objectives of fining?
beginning of fermentation
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
cane sugar / grape concentrate
total acidity & ph

17. What are the two types of acidity problems commonly found in wine?
Citric
Light - medium and heavy
surplus & deficiency
damage to berries is minimal

18. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Starting might be difficult and it could stop too soon.
high
start at verasion and repeat when necessary

19. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Free run
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Hard-veggie or green flavor
9

20. What are the main French oak regions?
oxidation
Limousin - Burgundy - Allien - Troncais - and Vosges
early racking - early fining - sulfur-dioxide added
tartaric - malic - citric

21. What is the importance of humidity in barrel aging above 60% RH?
Acetic acid
alcohol evaporates through barrel wall more than water
Leuconostoc-oenus
pigments - tannins - acidity

22. Unfermented free run makes up what % of total extractable juice?
drying grapes - noble rot
slow oxidation; adding oak phenols
75 - 85%
alcohol evaporates through barrel wall more than water

23. What is the purpose of a lees filter?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
clears juice from its lees
7 - 10 years
surplus & deficiency

24. What is the best method to reduce the acidity of must?
blending
Bordeaux - and Burgundy
Air conditioning
7 - 10 years

25. What yeast will remain active at high alcohol levels?
surplus & deficiency
overcoming defects - balancing the wine - enhancing complexity
early racking - early fining - sulfur-dioxide added
saccharomyces bayamus

26. What are the common practices to inhibit MLF?
Very early morning until noon
early racking - early fining - sulfur-dioxide added
Tartaric and Malic
bentonite - activated carbon - gelatin - egg whites - PVPP

27. What is thermo-vinification?
at least a month before harvest
pre-heating grapes or must to enhance low color intensity
Glucose and Fructose
Yeast inhibitors - pasteurization - sterile filtration

28. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Yeast inhibitors - pasteurization - sterile filtration
Carbonic maceration
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Bordeaux - and Burgundy

29. What grapes are commonly used in a Bordeaux bottle?
Air conditioning
inhibits
Brix (US) - Baum (France) - Oechsle (Germany)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat

30. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
20% - 40%
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Lack of oxygen; lack of nutrition; unviable yeast; low temp

31. What are common techniques to reduce the acidity of must?
color - tannin and body
30 degrees C
start at verasion and repeat when necessary
chemicals or blend with low acid/high ph must

32. What is the purpose of de-stemming?
batch & continuous
Separate stems from must
Destemming / crushing followed by press or direct pressing of whole clusters
7 - 10 years

33. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
quercus suber
46 -57 degrees F
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

34. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
alcohol evaporates through barrel wall more than water
saccharomyces
up to 24 hours

35. Fermented free run is what % of the total wine volume?
85 - 90%
9 - 10 years
< 50 degrees F
glycerol; methanol; succinic acid; lactic acid;

36. SO2 is added to barrel maintenance in order to protect it against what two agents?
clarify and aerate
blending
mold; all kinds of wine spoilage (micro-organism)
Tartaric and Malic

37. What are the main acids in grapes?
Tartaric and Malic
high
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
30 degrees C

38. What are the two styles of a Bordeaux barrel?
vanillic acid and ellagic acid
Chateau and Export
batch & continuous
20% - 40%

39. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Hard-veggie or green flavor
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
protect against oxidation - protect against microbial spoilage

40. What are the most common reasons for a stuck fermentation?
Blended with free run - increases color - tannins - complexity
protect cork from cork borers - improve bottle appearance - brand identity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
'green' - 'leafy'

41. What type of climate zone produces grapes that are high in acid?
cool regions
Portugal and Spain
chaptalization
Lack of oxygen; lack of nutrition; unviable yeast; low temp

42. What are the major techniques used for acid correction when it is deficient?
saccharomyces bayamus
glycerol; methanol; succinic acid; lactic acid;
blending with high acid must & ion exchanging
Yeast inhibitors - pasteurization - sterile filtration

43. What are the five most common grapes used to produce late harvest wines?
protect against oxidation - protect against microbial spoilage
cane sugar / grape concentrate
total acidity (concentration of acids)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

44. What are the two most common sugars used to increase the sugar content of the must?
color - tannin and body
Acetic acid
Tartaric and Malic
cane sugar / grape concentrate

45. When is the best time of day to hand harvest?
bentonite - activated carbon - gelatin - egg whites - PVPP
inhibits
Very early morning until noon
pigment

46. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
surplus & deficiency
7 - 10 years
< 50 degrees F

47. In what grape is some skin contact almost always used during white wine making?
slow oxidation; adding oak phenols
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Chardonnay
breaks skin's tissue

48. What is the normal starting temperature for red wine must to start fermentation?
varietal flavor - color - and tannin compounds
22 - 30 degrees C; 72 - 86 F
quercus suber
17 - 20 degrees C

49. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
total acidity (concentration of acids)
Yeast inhibitors - pasteurization - sterile filtration
2mm inside wood's surface
Tartaric and Malic

50. Which are more easily extracted during fermentation - pigment or tannins?
Bordeaux - Burgundy - and Alsace
protect against oxidation - protect against microbial spoilage
pigment
Portugal and Spain