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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. What are five common fining agents used in wine making?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
total acidity & ph
bentonite - activated carbon - gelatin - egg whites - PVPP
blending
2. What is the importance of humidity in barrel aging below 60% RH?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
water evaporates through barrel more than alcohol
60% free run; 70% press run
Limousin - Burgundy - Allien - Troncais - and Vosges
3. What is the depth of toasting when it is a heavy toast?
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4. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
OH (hydroxyl); tannins
Starting might be difficult and it could stop too soon.
9
5. What is the purpose of de-stemming?
Separate stems from must
4 tons per acre
Ratio of fructose is greater than glucose
Lactic
6. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
10 - 13%
around the time of verasion (when the grapes change colors)
3 - 4mm inside wood's surface
start at verasion and repeat when necessary
7. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
no time in loading & discharging
Carbonic maceration
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
8. The higher compound levels from the press run are related to what action during the making of the press run?
chemicals or blend with low acid/high ph must
Destemming / crushing followed by press or direct pressing of whole clusters
pressure level exerted and type of pressure used
Portugal and Spain
9. What is the preferred temperature range for red wine making?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Bordeaux - and Burgundy
72 - 82 degrees F
color - tannin and body
10. What is the desirable bacteria genus for starting MLF in wine?
color - tannin and body
Portugal and Spain
pressing whole cluster without destemming or crushing
Leuconostoc-oenus
11. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
Air conditioning
non-flavonoid phenols
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
12. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
overcoming defects - balancing the wine - enhancing complexity
60% free run; 70% press run
Harvesting under ripe grapes due to viticultural difficulties - like weather
13. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
Bordeaux - and Burgundy
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
14. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
Air conditioning
'green' - 'leafy'
cinnamic acid
15. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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16. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
Acetic acid
pigments - tannins - acidity
Pressing whole cluster
17. What are the common practices to inhibit MLF?
Light - medium and heavy
17 - 20 degrees C
Yeast inhibitors - pasteurization - sterile filtration
early racking - early fining - sulfur-dioxide added
18. What is the main reason for acid deficiency in must?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
surface of interior walls
Reduction of malic acid during ripening period
mold; all kinds of wine spoilage (micro-organism)
19. At what time should irrigation be stopped if dry farming techniques are being used?
9
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
at least a month before harvest
3 - 4mm inside wood's surface
20. What are the objectives of fining?
22 - 30 degrees C; 72 - 86 F
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
60% free run; 70% press run
Starting might be difficult and it could stop too soon.
21. What is the depth of toasting when it is a light toast?
9
cool regions
higher pressure and more cycles of pressing
surface of interior walls
22. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
46 -57 degrees F
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
tannins
30 -40 years
23. Phenolic extraction is greatest at low or high must temperatures?
color - tannin and body
high
20% - 40%
'green' - 'leafy'
24. What occurs during racking?
clarify and aerate
non-flavonoid phenols
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
surface of interior walls
25. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
color - tannin and body
early racking - early fining - sulfur-dioxide added
blending
26. Alcohol has what impact on yeast growth?
Very early morning until noon
More ripe the fruit - less time required for skin contact
Bordeaux - and Burgundy
inhibits
27. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
30 -40 years
Acetic acid
OH (hydroxyl); tannins
Pressing whole cluster
28. What two container materials must be lined before they can be used to store wine?
concrete - iron
22 - 30 degrees C; 72 - 86 F
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
29. What is the purpose of a lees filter?
Fruit set - Verasion
85 - 90%
pectins
clears juice from its lees
30. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?
color - tannin and body
cinnamic acid
enzyamatic - in must before fermentation; chemical - during processing and in bottling
cane sugar / grape concentrate
31. What grapes are commonly used in a Bordeaux bottle?
clears juice from its lees
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Citric
at least a month before harvest
32. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
'green' - 'leafy'
pressing whole cluster without destemming or crushing
batch & continuous
20% - 40%
33. What family of grapes can typically develop bitterness if there is skin contact?
bentonite - activated carbon - gelatin - egg whites - PVPP
Muscat
batch & continuous
Acetic acid
34. What is thermo-vinification?
acid adjustment
Break skins to allow release of juice
pre-heating grapes or must to enhance low color intensity
tartaric
35. What are the two key sugars in grapes?
up to 24 hours
1 - 4 hours
72 - 82 degrees F
Glucose and Fructose
36. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Fruit set - Verasion
60% free run; 70% press run
pre-heating grapes or must to enhance low color intensity
< 50 degrees F
37. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
tannins
color & tannin extraction
Tartaric and Malic
38. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
22 - 30 degrees C; 72 - 86 F
total acidity & ph
Deep cooling - imposing stress on yeast - adding alcohol
water evaporates through barrel more than alcohol
39. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
total acidity & ph
oxidation
Very early morning until noon
40. What are the two acidity parameters that are used to describe the acidity of must?
More ripe the fruit - less time required for skin contact
72 - 82 degrees F
total acidity & ph
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
41. What are the extracted compounds from oak?
85 - 90%
pigment
non-flavonoid phenols
Acetic acid
42. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
alcohol evaporates through barrel wall more than water
protect against oxidation - protect against microbial spoilage
Starting might be difficult and it could stop too soon.
Clarify / aerate wine - separate solids
43. What are the main French oak regions?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Limousin - Burgundy - Allien - Troncais - and Vosges
oxidation
17 - 20 degrees C
44. Wine yeasts generally belongs to what genus of yeast?
Citric
saccharomyces
chaptalization
Total acidity
45. In general - which produces better wine - free run or press run?
Free run
no time in loading & discharging
alcohol evaporates through barrel wall more than water
surplus & deficiency
46. For how many years can compounds be extracted from a barrel?
72 - 82 degrees F
1 - 4 hours
7 - 10 years
22 - 30 degrees C; 72 - 86 F
47. What group of compounds give wine color?
3 - 4mm inside wood's surface
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
cloudiness & settling of particles
cinnamic acid
48. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Hard-veggie or green flavor
alcohol evaporates through barrel wall more than water
Clarify / aerate wine - separate solids
49. After planting - how soon can the first wine cork quality bark be stripped from the tree?
total acidity (concentration of acids)
pre-heating grapes or must to enhance low color intensity
40 -45 years
oxidation
50. Does ripeness of the fruit have any impact on skin contact in white wine?
total acidity & ph
More ripe the fruit - less time required for skin contact
22 - 30 degrees C; 72 - 86 F
drying grapes - noble rot
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