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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 is the length of skin contact in white wines if "short contact" occurs?
1 - 4 hours
Brix (US) - Baum (France) - Oechsle (Germany)
10 - 14 degrees C
tartaric - malic - citric
2. What are the two major categories into which wine presses are grouped?
batch & continuous
mold; all kinds of wine spoilage (micro-organism)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
color & tannin extraction
3. What two container materials must be lined before they can be used to store wine?
Glucose and Fructose
concrete - iron
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
4. What acid should not be used to correct acid deficiencies if a MLF is planned?
Limousin - Burgundy - Allien - Troncais - and Vosges
Citric
Solid particles suspended in the must after crushing / pressing
Air conditioning
5. 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
no time in loading & discharging
Harvesting under ripe grapes due to viticultural difficulties - like weather
Starting might be difficult and it could stop too soon.
6. When is the best time of day to hand harvest?
damage to berries is minimal
drying grapes - noble rot
Citric
Very early morning until noon
7. What are the main French oak regions?
75 - 85%
start at verasion and repeat when necessary
Limousin - Burgundy - Allien - Troncais - and Vosges
non-flavonoid phenols
8. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
9 - 10 years
75 - 85%
quercus suber
9. Unfermented free run makes up what % of total extractable juice?
Pressing whole cluster
non-flavonoid phenols
75 - 85%
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
10. In general - which produces better wine - free run or press run?
Ratio of fructose is greater than glucose
Acetic acid
Free run
cool regions
11. What grapes are commonly used in a Bordeaux bottle?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
60% free run; 70% press run
Limousin - Burgundy - Allien - Troncais - and Vosges
Lack of oxygen; lack of nutrition; unviable yeast; low temp
12. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Destemming / crushing followed by press or direct pressing of whole clusters
start at verasion and repeat when necessary
color & tannin extraction
13. Alcohol has what impact on yeast growth?
contributes to bouquet
Separate stems from must
Pressing whole cluster
inhibits
14. What polyeric compounds tend to cause colloid coagulation in wine?
Solid particles suspended in the must after crushing / pressing
pectins
Glucose and Fructose
quercus suber
15. What is the desirable bacteria genus for starting MLF in wine?
Citric
60% free run; 70% press run
Leuconostoc-oenus
acid adjustment
16. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
Reduction of malic acid during ripening period
Starting might be difficult and it could stop too soon.
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
17. What are the two styles of a Bordeaux barrel?
Chateau and Export
start at verasion and repeat when necessary
4 tons per acre
Bordeaux - Burgundy - and Alsace
18. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Muscat
Yeast inhibitors - pasteurization - sterile filtration
Portugal and Spain
around the time of verasion (when the grapes change colors)
19. Does ripeness of the fruit have any impact on skin contact in white wine?
tartaric
Harvesting under ripe grapes due to viticultural difficulties - like weather
Blended with free run - increases color - tannins - complexity
More ripe the fruit - less time required for skin contact
20. What are five common fining agents used in wine making?
Citric
Muscat
bentonite - activated carbon - gelatin - egg whites - PVPP
Fruit set - Verasion
21. What is the preferred temperature range for white wine making?
Bordeaux - and Burgundy
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
saccharomyces
46 -57 degrees F
22. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
3 - 4mm inside wood's surface
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
vertical basket - horizontal and bladder press
23. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
saccharomyces bayamus
85 - 90%
Starting might be difficult and it could stop too soon.
24. Theoretically - how many degrees can a fermentation rise during fermentation?
10 - 14 degrees C
chemicals or blend with low acid/high ph must
30 degrees C
9
25. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Light - medium and heavy
Air conditioning
inhibits
Deep cooling - imposing stress on yeast - adding alcohol
26. What are the two keys stages of berry development?
protect cork from cork borers - improve bottle appearance - brand identity
Pressing whole cluster
Total acidity
Fruit set - Verasion
27. What are the goals of oak aging wine?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
slow oxidation; adding oak phenols
40 -45 years
Free run
28. What are two types of oxidation that occur in wine making and when do they occur?
7 - 10 years
beginning of fermentation
4 tons per acre
enzyamatic - in must before fermentation; chemical - during processing and in bottling
29. The acidic (sour) taste in wine is most dependent on which acidity paramater?
saccharomyces
non-flavonoid phenols
Total acidity
mold; all kinds of wine spoilage (micro-organism)
30. What are three types of toasting?
total acidity & ph
Light - medium and heavy
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
31. What is the depth of toasting when it is a heavy toast?
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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?
Deep cooling - imposing stress on yeast - adding alcohol
varietal flavor - color - and tannin compounds
Lactic
1 - 4 hours
33. What is the best method to reduce the acidity of must?
saccharomyces
Reduction of malic acid during ripening period
blending
acid adjustment
34. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
cinnamic acid
Citric
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
35. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
batch & continuous
chaptalization
color & tannin extraction
10 - 13%
36. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
40 -45 years
Brix (US) - Baum (France) - Oechsle (Germany)
Portugal and Spain
beginning of fermentation
37. What is the depth of toasting when it is a light toast?
surface of interior walls
color & tannin extraction
total acidity (concentration of acids)
varietal flavor - color - and tannin compounds
38. What is the preferred temperature range for red wine making?
Reduction of malic acid during ripening period
72 - 82 degrees F
9 - 10 years
chemicals or blend with low acid/high ph must
39. What is the overall weight composition of grape clusters?
< 50 degrees F
higher pressure and more cycles of pressing
oxidation
75% must; 16% skins; 4% seeds - 5% stems
40. What are two acids most commonly extracted from oak?
Chardonnay
Light - medium and heavy
< 50 degrees F
vanillic acid and ellagic acid
41. What are the two acidity parameters that are used to describe the acidity of must?
< 50 degrees F
Reduction of malic acid during ripening period
total acidity & ph
Citric
42. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
OH (hydroxyl); tannins
40 -45 years
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
43. What are the primary advantages of a continuous press over batch presses?
protect cork from cork borers - improve bottle appearance - brand identity
oxidation
no time in loading & discharging
up to 24 hours
44. What is a major by-product of MLF?
slow oxidation; adding oak phenols
chemicals or blend with low acid/high ph must
Acetic acid
75% must; 16% skins; 4% seeds - 5% stems
45. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Destemming / crushing followed by press or direct pressing of whole clusters
pigment
tartaric - malic - citric
cane sugar / grape concentrate
46. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
2mm inside wood's surface
tannins
damage to berries is minimal
Citric
47. Phenolic extraction is greatest at low or high must temperatures?
Harvesting under ripe grapes due to viticultural difficulties - like weather
high
vanillic acid and ellagic acid
total acidity & ph
48. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
Brix (US) - Baum (France) - Oechsle (Germany)
acid adjustment
at least a month before harvest
9
49. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
beginning of fermentation
Hard-veggie or green flavor
22 - 30 degrees C; 72 - 86 F
tannins
50. How often should long termed cellar wines be re-corked?
pigment
30 -40 years
17 - 20 degrees C
3