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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 technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Free run
Pressing whole cluster
cool regions
tartaric
2. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
up to 24 hours
Citric
blending with high acid must & ion exchanging
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
3. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Break skins to allow release of juice
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Starting might be difficult and it could stop too soon.
Lack of oxygen; lack of nutrition; unviable yeast; low temp
4. What is the best method to reduce the acidity of must?
Glucose and Fructose
pre-heating grapes or must to enhance low color intensity
blending
pigment
5. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
9 - 10 years
pressing whole cluster without destemming or crushing
around the time of verasion (when the grapes change colors)
6. What is the depth of toasting when it is a medium toast?
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7. What is the preferred temperature range for red wine making?
overcoming defects - balancing the wine - enhancing complexity
slow oxidation; adding oak phenols
72 - 82 degrees F
Harvesting under ripe grapes due to viticultural difficulties - like weather
8. If an age able white wine is being produced what impact does skin contact have?
quercus suber
10 - 14 degrees C
contributes to bouquet
Lactic
9. What are the names of the main barrel shapes?
total acidity (concentration of acids)
More ripe the fruit - less time required for skin contact
Bordeaux - and Burgundy
oxidation
10. Cold stabilization removes what acid in must?
tartaric
water evaporates through barrel more than alcohol
85 - 90%
Brix (US) - Baum (France) - Oechsle (Germany)
11. What is the common name for a fermentation technique that does not require crushing or de-stemming?
9
Carbonic maceration
7 - 10 years
vertical basket - horizontal and bladder press
12. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
chemicals or blend with low acid/high ph must
no time in loading & discharging
Destemming / crushing followed by press or direct pressing of whole clusters
60% free run; 65% press run
13. Wine yeasts generally belongs to what genus of yeast?
blending
10 - 13%
saccharomyces
Destemming / crushing followed by press or direct pressing of whole clusters
14. What acid should not be used to correct acid deficiencies if a MLF is planned?
30 degrees C
Starting might be difficult and it could stop too soon.
blending
Citric
15. The higher compound levels from the press run are related to what action during the making of the press run?
early racking - early fining - sulfur-dioxide added
Blended with free run - increases color - tannins - complexity
pressure level exerted and type of pressure used
chemicals or blend with low acid/high ph must
16. What are the two keys stages of berry development?
vertical basket - horizontal and bladder press
pressing whole cluster without destemming or crushing
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Fruit set - Verasion
17. Theoretically - how many degrees can a fermentation rise during fermentation?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30 degrees C
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
non-flavonoid phenols
18. What is the purpose of racking wine?
water evaporates through barrel more than alcohol
Clarify / aerate wine - separate solids
30 -40 years
'green' - 'leafy'
19. Which are more easily extracted during fermentation - pigment or tannins?
Leuconostoc-oenus
9
Pressing whole cluster
pigment
20. What is the depth of toasting when it is a heavy toast?
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21. What media conditions control yeast growth?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Chardonnay
'green' - 'leafy'
22. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
cool regions
More ripe the fruit - less time required for skin contact
< 50 degrees F
clears juice from its lees
23. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Leuconostoc-oenus
20% - 40%
Muscat
tartaric - malic - citric
24. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Fruit set - Verasion
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Glucose and Fructose
concrete - iron
25. What is the importance of humidity in barrel aging above 60% RH?
alcohol evaporates through barrel wall more than water
total acidity & ph
overcoming defects - balancing the wine - enhancing complexity
non-flavonoid phenols
26. The acidic (sour) taste in wine is most dependent on which acidity paramater?
2mm inside wood's surface
Lactic
Total acidity
Destemming / crushing followed by press or direct pressing of whole clusters
27. What are five different materials used in storage containers?
overcoming defects - balancing the wine - enhancing complexity
start at verasion and repeat when necessary
wood - concrete - iron - plastic - stainless steel
Bordeaux - Burgundy - and Alsace
28. What are the five most common grapes used to produce late harvest wines?
Pressing whole cluster
clarify and aerate
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
cloudiness & settling of particles
29. What is the purpose of the crush?
Ratio of fructose is greater than glucose
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Break skins to allow release of juice
pre-heating grapes or must to enhance low color intensity
30. What is the major advantage of hand harvesting over mechanical harvesting?
3 - 4mm inside wood's surface
75% must; 16% skins; 4% seeds - 5% stems
damage to berries is minimal
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
31. What are the two major categories into which wine presses are grouped?
inhibits
tartaric - malic - citric
batch & continuous
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
32. What fraction if grape weight is in the free run and press run if you are making red wine?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
60% free run; 65% press run
pigments - tannins - acidity
clears juice from its lees
33. What two container materials must be lined before they can be used to store wine?
concrete - iron
Tartaric and Malic
acid adjustment
saccharomyces bayamus
34. Alcohol has what impact on yeast growth?
quercus suber
Reduction of malic acid during ripening period
inhibits
Chardonnay
35. Unfermented free run makes up what % of total extractable juice?
75 - 85%
bentonite - activated carbon - gelatin - egg whites - PVPP
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Fruit set - Verasion
36. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
More ripe the fruit - less time required for skin contact
Bordeaux - and Burgundy
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
protect against oxidation - protect against microbial spoilage
37. What are two acids most commonly extracted from oak?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
non-flavonoid phenols
Destemming / crushing followed by press or direct pressing of whole clusters
vanillic acid and ellagic acid
38. Blending is used in order to achieve what goals?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
pressure level exerted and type of pressure used
overcoming defects - balancing the wine - enhancing complexity
slow oxidation; adding oak phenols
39. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Deep cooling - imposing stress on yeast - adding alcohol
60% free run; 70% press run
OH (hydroxyl); tannins
40. What is a major by-product of MLF?
surplus & deficiency
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Acetic acid
'green' - 'leafy'
41. What are the two acidity parameters that are used to describe the acidity of must?
Bordeaux - and Burgundy
start at verasion and repeat when necessary
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
total acidity & ph
42. What are the primary advantages of a continuous press over batch presses?
Light - medium and heavy
no time in loading & discharging
saccharomyces
blending
43. What are three types of toasting?
Light - medium and heavy
pre-heating grapes or must to enhance low color intensity
surplus & deficiency
drying grapes - noble rot
44. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
Lack of oxygen; lack of nutrition; unviable yeast; low temp
tartaric
Very early morning until noon
45. What is the desirable bacteria genus for starting MLF in wine?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Leuconostoc-oenus
glycerol; methanol; succinic acid; lactic acid;
Clarify / aerate wine - separate solids
46. What are five common fining agents used in wine making?
Lactic
bentonite - activated carbon - gelatin - egg whites - PVPP
blending
protect against oxidation - protect against microbial spoilage
47. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
Bordeaux - and Burgundy
saccharomyces bayamus
cane sugar / grape concentrate
48. What type of climate zone produces grapes that are high in acid?
cool regions
30 -40 years
30 degrees C
< 50 degrees F
49. Name three components that are higher in the press run than the free run.
color - tannin and body
slow oxidation; adding oak phenols
Bordeaux - Burgundy - and Alsace
pigments - tannins - acidity
50. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
around the time of verasion (when the grapes change colors)
Ratio of fructose is greater than glucose
pigment
Muscat