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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 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
60% free run; 65% press run
varietal flavor - color - and tannin compounds
early racking - early fining - sulfur-dioxide added
2. The acidic (sour) taste in wine is most dependent on which acidity paramater?
cinnamic acid
saccharomyces bayamus
Total acidity
mold; all kinds of wine spoilage (micro-organism)
3. In general - which produces better wine - free run or press run?
Free run
cane sugar / grape concentrate
Chateau and Export
4 tons per acre
4. The higher compound levels from the press run are related to what action during the making of the press run?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
pressure level exerted and type of pressure used
clarify and aerate
22 - 30 degrees C; 72 - 86 F
5. What are the two styles of Burgundy barrels?
Pressing whole cluster
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Traditional and Export
Hard-veggie or green flavor
6. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
concrete - iron
start at verasion and repeat when necessary
overcoming defects - balancing the wine - enhancing complexity
Muscat
7. What are the five most common grapes used to produce late harvest wines?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
'green' - 'leafy'
1 - 4 hours
8. 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
glycerol; methanol; succinic acid; lactic acid;
acid adjustment
cane sugar / grape concentrate
9. What are the primary advantages of a continuous press over batch presses?
quercus suber
breaks skin's tissue
cane sugar / grape concentrate
no time in loading & discharging
10. Sugar addition is also known by what name?
20% - 40%
total acidity (concentration of acids)
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
chaptalization
11. In what grape is some skin contact almost always used during white wine making?
cloudiness & settling of particles
3
4 tons per acre
Chardonnay
12. What is the major advantage of hand harvesting over mechanical harvesting?
Traditional and Export
9 - 10 years
Bordeaux - Burgundy - and Alsace
damage to berries is minimal
13. Theoretically - how many degrees can a fermentation rise during fermentation?
Acetic acid
pressure level exerted and type of pressure used
30 degrees C
Pressing whole cluster
14. What are the two major categories into which wine presses are grouped?
cinnamic acid
batch & continuous
slow oxidation; adding oak phenols
60% free run; 70% press run
15. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
30 -40 years
cinnamic acid
75 - 85%
16. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
non-flavonoid phenols
Blended with free run - increases color - tannins - complexity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Starting might be difficult and it could stop too soon.
17. When is the best time of day to hand harvest?
10 - 13%
clarify and aerate
Chateau and Export
Very early morning until noon
18. What are 3 methods to control temperature in wine making?
22 - 30 degrees C; 72 - 86 F
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Tartaric and Malic
non-flavonoid phenols
19. What type of climate zone produces grapes that are high in acid?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
glycerol; methanol; succinic acid; lactic acid;
cool regions
9
20. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
blending with high acid must & ion exchanging
Starting might be difficult and it could stop too soon.
Brix (US) - Baum (France) - Oechsle (Germany)
21. What are three types of toasting?
75 - 85%
Light - medium and heavy
30 degrees C
total acidity & ph
22. What are the two types of acidity problems commonly found in wine?
85 - 90%
surplus & deficiency
60% free run; 65% press run
Leuconostoc-oenus
23. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
Chateau and Export
4 tons per acre
Carbonic maceration
60% free run; 70% press run
24. What is the preferred temperature range for red wine making?
Citric
3 - 4mm inside wood's surface
72 - 82 degrees F
saccharomyces
25. What fractions of grape weight is in the free run and press run if you are making white wine?
around the time of verasion (when the grapes change colors)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
60% free run; 70% press run
Brix (US) - Baum (France) - Oechsle (Germany)
26. What is the depth of toasting when it is a medium toast?
27. Fermented free run is what % of the total wine volume?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
85 - 90%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
glycerol; methanol; succinic acid; lactic acid;
28. What yeast will remain active at high alcohol levels?
alcohol evaporates through barrel wall more than water
glycerol; methanol; succinic acid; lactic acid;
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
saccharomyces bayamus
29. What is a major advantage and disadvantage to mechanical harvesting?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
9 - 10 years
46 -57 degrees F
30. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
10 - 14 degrees C
Separate stems from must
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Hard-veggie or green flavor
31. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
pressure level exerted and type of pressure used
no time in loading & discharging
Traditional and Export
32. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
color - tannin and body
Tartaric and Malic
3
cinnamic acid
33. What is the common name for a fermentation technique that does not require crushing or de-stemming?
More ripe the fruit - less time required for skin contact
Carbonic maceration
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
2mm inside wood's surface
34. Stabilization is a term used to prevent what from occurring in the bottle?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
non-flavonoid phenols
color - tannin and body
cloudiness & settling of particles
35. What are the four types of skin contact that occur in red wine making?
Traditional and Export
no time in loading & discharging
Bordeaux - Burgundy - and Alsace
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
36. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
75% must; 16% skins; 4% seeds - 5% stems
Starting might be difficult and it could stop too soon.
wood - concrete - iron - plastic - stainless steel
37. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
inhibits
Starting might be difficult and it could stop too soon.
Pressing whole cluster
38. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blending
vanillic acid and ellagic acid
protect against oxidation - protect against microbial spoilage
39. What is the purpose of de-stemming?
quercus suber
Separate stems from must
Very early morning until noon
9
40. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
breaks skin's tissue
3
Air conditioning
Citric
41. What two countries represent at least 70% of cork production?
Portugal and Spain
at least a month before harvest
Pressing whole cluster
3
42. What is the purpose of the crush?
Break skins to allow release of juice
Limousin - Burgundy - Allien - Troncais - and Vosges
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
protect cork from cork borers - improve bottle appearance - brand identity
43. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
OH (hydroxyl); tannins
Portugal and Spain
pre-heating grapes or must to enhance low color intensity
Starting might be difficult and it could stop too soon.
44. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Reduction of malic acid during ripening period
OH (hydroxyl); tannins
60% free run; 70% press run
4 tons per acre
45. What are the common practices to inhibit MLF?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
early racking - early fining - sulfur-dioxide added
chaptalization
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
46. What is the importance of humidity in barrel aging above 60% RH?
30 degrees C
clarify and aerate
Harvesting under ripe grapes due to viticultural difficulties - like weather
alcohol evaporates through barrel wall more than water
47. What is the desirable bacteria genus for starting MLF in wine?
10 - 13%
oxidation
Leuconostoc-oenus
60% free run; 70% press run
48. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
2mm inside wood's surface
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
< 50 degrees F
49. What is the best method to reduce the acidity of must?
pectins
blending
start at verasion and repeat when necessary
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
50. Unfermented free run makes up what % of total extractable juice?
75 - 85%
glycerol; methanol; succinic acid; lactic acid;
pressing whole cluster without destemming or crushing
acid adjustment