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Test your basic knowledge |
Viniculture
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Study First
Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. Titratable acidity is better known by what name?
pressing whole cluster without destemming or crushing
Break skins to allow release of juice
at least a month before harvest
total acidity (concentration of acids)
2. For how many years can compounds be extracted from a barrel?
7 - 10 years
total acidity & ph
Citric
Brix (US) - Baum (France) - Oechsle (Germany)
3. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
chaptalization
Tartaric and Malic
Very early morning until noon
4. What are common techniques to reduce the acidity of must?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
10 - 14 degrees C
vanillic acid and ellagic acid
chemicals or blend with low acid/high ph must
5. What polyeric compounds tend to cause colloid coagulation in wine?
Chardonnay
pectins
damage to berries is minimal
Free run
6. What acid should not be used to correct acid deficiencies if a MLF is planned?
Ratio of fructose is greater than glucose
Citric
overcoming defects - balancing the wine - enhancing complexity
cane sugar / grape concentrate
7. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
3
wood - concrete - iron - plastic - stainless steel
Harvesting under ripe grapes due to viticultural difficulties - like weather
start at verasion and repeat when necessary
8. What is the importance of humidity in barrel aging below 60% RH?
mold; all kinds of wine spoilage (micro-organism)
water evaporates through barrel more than alcohol
Chateau and Export
10 - 13%
9. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
10 - 13%
Carbonic maceration
varietal flavor - color - and tannin compounds
protect against oxidation - protect against microbial spoilage
10. What is the purpose of the crush?
wood - concrete - iron - plastic - stainless steel
Break skins to allow release of juice
enzyamatic - in must before fermentation; chemical - during processing and in bottling
surface of interior walls
11. What are the two acidity parameters that are used to describe the acidity of must?
concrete - iron
overcoming defects - balancing the wine - enhancing complexity
total acidity & ph
Clarify / aerate wine - separate solids
12. What are the two major categories into which wine presses are grouped?
chemicals or blend with low acid/high ph must
batch & continuous
40 -45 years
around the time of verasion (when the grapes change colors)
13. Flavors in wine are basically derived from what acid?
60% free run; 70% press run
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
cinnamic acid
14. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Air conditioning
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
15. What are five different materials used in storage containers?
Chateau and Export
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Separate stems from must
wood - concrete - iron - plastic - stainless steel
16. When is the best time to add sugar to the must?
75 - 85%
saccharomyces
beginning of fermentation
chaptalization
17. What is the preferred temperature range for red wine making?
high
72 - 82 degrees F
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
total acidity & ph
18. What yeast will remain active at high alcohol levels?
Reduction of malic acid during ripening period
75% must; 16% skins; 4% seeds - 5% stems
saccharomyces bayamus
75 - 85%
19. Fermented free run is what % of the total wine volume?
Fruit set - Verasion
Break skins to allow release of juice
85 - 90%
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
20. Wine yeasts generally belongs to what genus of yeast?
early racking - early fining - sulfur-dioxide added
saccharomyces
Chardonnay
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
21. 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
pressing whole cluster without destemming or crushing
acid adjustment
7 - 10 years
22. What is the depth of toasting when it is a medium toast?
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23. What are two acids most commonly extracted from oak?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
vanillic acid and ellagic acid
cane sugar / grape concentrate
tartaric - malic - citric
24. What parameters can be corrected by blending?
pressure level exerted and type of pressure used
clears juice from its lees
pigments - tannins - acidity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
25. What occurs during racking?
clarify and aerate
total acidity & ph
up to 24 hours
Starting might be difficult and it could stop too soon.
26. SO2 is added to barrel maintenance in order to protect it against what two agents?
mold; all kinds of wine spoilage (micro-organism)
protect cork from cork borers - improve bottle appearance - brand identity
cloudiness & settling of particles
vertical basket - horizontal and bladder press
27. Cold stabilization removes what acid in must?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Leuconostoc-oenus
Bordeaux - Burgundy - and Alsace
tartaric
28. What group of compounds give wine color?
wood - concrete - iron - plastic - stainless steel
damage to berries is minimal
contributes to bouquet
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
29. Unfermented free run makes up what % of total extractable juice?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
color - tannin and body
surplus & deficiency
75 - 85%
30. What are 3 methods to control temperature in wine making?
concrete - iron
30 -40 years
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
around the time of verasion (when the grapes change colors)
31. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Deep cooling - imposing stress on yeast - adding alcohol
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.
10 - 14 degrees C
32. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Starting might be difficult and it could stop too soon.
Lactic
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
33. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
46 -57 degrees F
glycerol; methanol; succinic acid; lactic acid;
saccharomyces bayamus
34. After planting - how soon can the first wine cork quality bark be stripped from the tree?
60% free run; 65% press run
40 -45 years
chaptalization
drying grapes - noble rot
35. How often should long termed cellar wines be re-corked?
Citric
Air conditioning
30 -40 years
start at verasion and repeat when necessary
36. When is the best time of day to hand harvest?
Very early morning until noon
overcoming defects - balancing the wine - enhancing complexity
Reduction of malic acid during ripening period
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
37. What is the major advantage of hand harvesting over mechanical harvesting?
10 - 14 degrees C
blending
saccharomyces
damage to berries is minimal
38. What are the two keys stages of berry development?
start at verasion and repeat when necessary
protect cork from cork borers - improve bottle appearance - brand identity
4 tons per acre
Fruit set - Verasion
39. What are the two most common sugars used to increase the sugar content of the must?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
surplus & deficiency
cane sugar / grape concentrate
Acetic acid
40. What is the preferred temperature range for white wine making?
OH (hydroxyl); tannins
46 -57 degrees F
Blended with free run - increases color - tannins - complexity
pigments - tannins - acidity
41. What family of grapes can typically develop bitterness if there is skin contact?
non-flavonoid phenols
9
Muscat
Portugal and Spain
42. 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
color - tannin and body
pressure level exerted and type of pressure used
More ripe the fruit - less time required for skin contact
43. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
overcoming defects - balancing the wine - enhancing complexity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
75 - 85%
44. What are the two styles of Burgundy barrels?
1 - 4 hours
Air conditioning
Traditional and Export
Leuconostoc-oenus
45. What is the oak used in cork production?
quercus suber
40 -45 years
Carbonic maceration
cinnamic acid
46. Which are more easily extracted during fermentation - pigment or tannins?
pigment
Fruit set - Verasion
Destemming / crushing followed by press or direct pressing of whole clusters
Ratio of fructose is greater than glucose
47. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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48. What is the purpose of a lees filter?
clears juice from its lees
tartaric
40 -45 years
OH (hydroxyl); tannins
49. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
surplus & deficiency
total acidity & ph
early racking - early fining - sulfur-dioxide added
50. If an age able white wine is being produced what impact does skin contact have?
slow oxidation; adding oak phenols
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
blending
contributes to bouquet
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