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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 polyeric compounds tend to cause colloid coagulation in wine?
clarify and aerate
surface of interior walls
Leuconostoc-oenus
pectins
2. What type of climate zone produces grapes that are high in acid?
cool regions
75% must; 16% skins; 4% seeds - 5% stems
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
30 degrees C
3. When is the best time of day to hand harvest?
Very early morning until noon
non-flavonoid phenols
oxidation
total acidity & ph
4. What occurs during racking?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
non-flavonoid phenols
clarify and aerate
Citric
5. What are five common fining agents used in wine making?
75% must; 16% skins; 4% seeds - 5% stems
bentonite - activated carbon - gelatin - egg whites - PVPP
up to 24 hours
Glucose and Fructose
6. What is thermo-vinification?
75% must; 16% skins; 4% seeds - 5% stems
2mm inside wood's surface
pre-heating grapes or must to enhance low color intensity
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
7. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
blending
pre-heating grapes or must to enhance low color intensity
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
8. How often should long termed cellar wines be re-corked?
Harvesting under ripe grapes due to viticultural difficulties - like weather
surplus & deficiency
30 -40 years
Pressing whole cluster
9. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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10. Blending is used in order to achieve what goals?
Leuconostoc-oenus
pectins
overcoming defects - balancing the wine - enhancing complexity
4 tons per acre
11. What are the goals of oak aging wine?
Muscat
9 - 10 years
slow oxidation; adding oak phenols
Ratio of fructose is greater than glucose
12. What are the two acidity parameters that are used to describe the acidity of must?
tannins
total acidity & ph
pigment
Very early morning until noon
13. Which are more easily extracted during fermentation - pigment or tannins?
pigment
Fruit set - Verasion
acid adjustment
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
14. Titratable acidity is better known by what name?
10 - 14 degrees C
Light - medium and heavy
Fruit set - Verasion
total acidity (concentration of acids)
15. How does the production of late harvest wine differ from normal still wine?
Traditional and Export
higher pressure and more cycles of pressing
60% free run; 65% press run
Glucose and Fructose
16. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Separate stems from must
Portugal and Spain
acid adjustment
OH (hydroxyl); tannins
17. What fraction if grape weight is in the free run and press run if you are making red wine?
60% free run; 65% press run
damage to berries is minimal
saccharomyces
3 - 4mm inside wood's surface
18. What two countries represent at least 70% of cork production?
20% - 40%
enzyamatic - in must before fermentation; chemical - during processing and in bottling
water evaporates through barrel more than alcohol
Portugal and Spain
19. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
cane sugar / grape concentrate
start at verasion and repeat when necessary
Air conditioning
protect cork from cork borers - improve bottle appearance - brand identity
20. What is the preferred temperature range for white wine making?
pigment
Clarify / aerate wine - separate solids
46 -57 degrees F
Starting might be difficult and it could stop too soon.
21. What are the main acids in grapes?
Tartaric and Malic
concrete - iron
pigment
damage to berries is minimal
22. What is the most practical and most frequent method of correcting acidity in wine?
vanillic acid and ellagic acid
Bordeaux - Burgundy - and Alsace
acid adjustment
color & tannin extraction
23. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Acetic acid
inhibits
Muscat
24. What are the primary disadvantages of a continuous press over batch presses?
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25. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
vertical basket - horizontal and bladder press
Pressing whole cluster
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Deep cooling - imposing stress on yeast - adding alcohol
26. Define lees.
Solid particles suspended in the must after crushing / pressing
46 -57 degrees F
cloudiness & settling of particles
Ratio of fructose is greater than glucose
27. After the first harvest - how often can the bark be stripped from the oak trees?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
9
9 - 10 years
at least a month before harvest
28. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
chemicals or blend with low acid/high ph must
Air conditioning
contributes to bouquet
glycerol; methanol; succinic acid; lactic acid;
29. What is the minimum temp for MLF to occur?
vertical basket - horizontal and bladder press
Bordeaux - and Burgundy
17 - 20 degrees C
Break skins to allow release of juice
30. What are the four types of skin contact that occur in red wine making?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
non-flavonoid phenols
31. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Total acidity
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
color & tannin extraction
tartaric
32. What is a major by-product of MLF?
wood - concrete - iron - plastic - stainless steel
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Acetic acid
33. 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?
cinnamic acid
pectins
color - tannin and body
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
34. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
Bordeaux - and Burgundy
Harvesting under ripe grapes due to viticultural difficulties - like weather
7 - 10 years
glycerol; methanol; succinic acid; lactic acid;
35. Flavors in wine are basically derived from what acid?
at least a month before harvest
vertical basket - horizontal and bladder press
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
cinnamic acid
36. Theoretically - how many degrees can a fermentation rise during fermentation?
Break skins to allow release of juice
30 degrees C
Total acidity
75 - 85%
37. What is the best method to reduce the acidity of must?
blending
up to 24 hours
overcoming defects - balancing the wine - enhancing complexity
Deep cooling - imposing stress on yeast - adding alcohol
38. When is the best time to add sugar to the must?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
batch & continuous
up to 24 hours
beginning of fermentation
39. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
pressing whole cluster without destemming or crushing
Traditional and Export
40. What are three types of toasting?
Light - medium and heavy
pigments - tannins - acidity
'green' - 'leafy'
varietal flavor - color - and tannin compounds
41. What is the purpose of de-stemming?
Separate stems from must
Bordeaux - and Burgundy
high
Chardonnay
42. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
9 - 10 years
protect against oxidation - protect against microbial spoilage
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Brix (US) - Baum (France) - Oechsle (Germany)
43. What is the major advantage of hand harvesting over mechanical harvesting?
Reduction of malic acid during ripening period
damage to berries is minimal
total acidity & ph
tannins
44. What are the main French oak regions?
Chateau and Export
Limousin - Burgundy - Allien - Troncais - and Vosges
contributes to bouquet
pressing whole cluster without destemming or crushing
45. After planting - how soon can the first wine cork quality bark be stripped from the tree?
high
4 tons per acre
higher pressure and more cycles of pressing
40 -45 years
46. What is the purpose of the crush?
Deep cooling - imposing stress on yeast - adding alcohol
75 - 85%
Break skins to allow release of juice
30 degrees C
47. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
protect against oxidation - protect against microbial spoilage
color & tannin extraction
48. What is the main reason for acid deficiency in must?
color - tannin and body
72 - 82 degrees F
Reduction of malic acid during ripening period
cloudiness & settling of particles
49. The acidic (sour) taste in wine is most dependent on which acidity paramater?
around the time of verasion (when the grapes change colors)
17 - 20 degrees C
Muscat
Total acidity
50. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
no time in loading & discharging
3
clarify and aerate