Test your basic knowledge |

Viniculture

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. When is the best time of day to hand harvest?
Yeast inhibitors - pasteurization - sterile filtration
chemicals or blend with low acid/high ph must
17 - 20 degrees C
Very early morning until noon

2. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
drying grapes - noble rot
mold; all kinds of wine spoilage (micro-organism)
wood - concrete - iron - plastic - stainless steel

3. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Citric
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)

4. What is the importance of humidity in barrel aging above 60% RH?
Free run
blending
at least a month before harvest
alcohol evaporates through barrel wall more than water

5. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
4 tons per acre
Destemming / crushing followed by press or direct pressing of whole clusters
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

6. What are the objectives of fining?
Yeast inhibitors - pasteurization - sterile filtration
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Total acidity
More ripe the fruit - less time required for skin contact

7. What are the most common reasons for a stuck fermentation?
Air conditioning
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Separate stems from must

8. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
water evaporates through barrel more than alcohol
3 - 4mm inside wood's surface
3
alcohol evaporates through barrel wall more than water

9. What are common techniques to reduce the acidity of must?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
chemicals or blend with low acid/high ph must
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
surplus & deficiency

10. What is the length of skin contact in white wines if "short contact" occurs?
Very early morning until noon
1 - 4 hours
bentonite - activated carbon - gelatin - egg whites - PVPP
Separate stems from must

11. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Hard-veggie or green flavor
around the time of verasion (when the grapes change colors)
Yeast inhibitors - pasteurization - sterile filtration
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

12. What are the primary advantages of a continuous press over batch presses?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
4 tons per acre
no time in loading & discharging
17 - 20 degrees C

13. What is the desirable bacteria genus for starting MLF in wine?
blending with high acid must & ion exchanging
Tartaric and Malic
Leuconostoc-oenus
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

14. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Harvesting under ripe grapes due to viticultural difficulties - like weather
Light - medium and heavy
glycerol; methanol; succinic acid; lactic acid;

15. Unfermented free run makes up what % of total extractable juice?
inhibits
75 - 85%
7 - 10 years
4 tons per acre

16. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
protect against oxidation - protect against microbial spoilage
Reduction of malic acid during ripening period
wood - concrete - iron - plastic - stainless steel
high

17. What is the oak used in cork production?
quercus suber
non-flavonoid phenols
tartaric
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

18. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
no time in loading & discharging
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tannins
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

19. Fermented free run is what % of the total wine volume?
around the time of verasion (when the grapes change colors)
Total acidity
85 - 90%
OH (hydroxyl); tannins

20. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
total acidity & ph
Hard-veggie or green flavor

21. What type of climate zone produces grapes that are high in acid?
cool regions
75% must; 16% skins; 4% seeds - 5% stems
high
4 tons per acre

22. What are the two ways that late harvest grapes concentrate sugar?
OH (hydroxyl); tannins
surface of interior walls
clarify and aerate
drying grapes - noble rot

23. What are the main French oak regions?
drying grapes - noble rot
Limousin - Burgundy - Allien - Troncais - and Vosges
non-flavonoid phenols
30 -40 years

24. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
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
Lactic
color - tannin and body

25. What is the purpose of de-stemming?
quercus suber
Separate stems from must
contributes to bouquet
pressure level exerted and type of pressure used

26. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
Glucose and Fructose
varietal flavor - color - and tannin compounds
concrete - iron

27. What are 3 methods to control temperature in wine making?
total acidity (concentration of acids)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
oxidation
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

28. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
color & tannin extraction
Glucose and Fructose
10 - 13%
OH (hydroxyl); tannins

29. What is a major advantage and disadvantage to mechanical harvesting?
cinnamic acid
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
overcoming defects - balancing the wine - enhancing complexity
high

30. Blending is used in order to achieve what goals?
Very early morning until noon
pigment
Air conditioning
overcoming defects - balancing the wine - enhancing complexity

31. Flavors in wine are basically derived from what acid?
tannins
cinnamic acid
early racking - early fining - sulfur-dioxide added
Leuconostoc-oenus

32. What is the preferred temperature range for red wine making?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Deep cooling - imposing stress on yeast - adding alcohol
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
72 - 82 degrees F

33. What family of grapes can typically develop bitterness if there is skin contact?
Starting might be difficult and it could stop too soon.
Muscat
pigments - tannins - acidity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

34. What is the major advantage of hand harvesting over mechanical harvesting?
Break skins to allow release of juice
damage to berries is minimal
alcohol evaporates through barrel wall more than water
9

35. What are five different materials used in storage containers?
wood - concrete - iron - plastic - stainless steel
pectins
Break skins to allow release of juice
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

36. What polyeric compounds tend to cause colloid coagulation in wine?
cinnamic acid
pectins
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Separate stems from must

37. What parameters can be corrected by blending?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
clears juice from its lees
2mm inside wood's surface
blending with high acid must & ion exchanging

38. What are three styles of still wine that have at least 1% RS and the range of RS in each?
60% free run; 65% press run
Light - medium and heavy
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

39. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
Separate stems from must
color & tannin extraction
Free run

40. 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
Solid particles suspended in the must after crushing / pressing
Clarify / aerate wine - separate solids
pressing whole cluster without destemming or crushing

41. What are the two acidity parameters that are used to describe the acidity of must?
Solid particles suspended in the must after crushing / pressing
concrete - iron
Brix (US) - Baum (France) - Oechsle (Germany)
total acidity & ph

42. Which are more easily extracted during fermentation - pigment or tannins?
Portugal and Spain
Clarify / aerate wine - separate solids
7 - 10 years
pigment

43. What is the minimum starting temperature for white wine must to start fermentation?
60% free run; 65% press run
slow oxidation; adding oak phenols
10 - 14 degrees C
46 -57 degrees F

44. What is the length of skin contact in white wines if "long contact" occurs?
up to 24 hours
pectins
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Break skins to allow release of juice

45. Titratable acidity is better known by what name?
10 - 13%
high
total acidity (concentration of acids)
4 tons per acre

46. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Clarify / aerate wine - separate solids
Starting might be difficult and it could stop too soon.
Chardonnay
inhibits

47. For how many years can compounds be extracted from a barrel?
75% must; 16% skins; 4% seeds - 5% stems
Limousin - Burgundy - Allien - Troncais - and Vosges
concrete - iron
7 - 10 years

48. When is the best time to add sugar to the must?
pectins
beginning of fermentation
inhibits
Air conditioning

49. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
Starting might be difficult and it could stop too soon.
Limousin - Burgundy - Allien - Troncais - and Vosges
no time in loading & discharging

50. If an age able white wine is being produced what impact does skin contact have?
total acidity (concentration of acids)
30 -40 years
contributes to bouquet
Solid particles suspended in the must after crushing / pressing

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Viniculture

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests