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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 the two acidity parameters that are used to describe the acidity of must?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
total acidity & ph
batch & continuous
< 50 degrees F
2. What occurs during racking?
saccharomyces bayamus
tannins
clarify and aerate
Muscat
3. What is the best method to reduce the acidity of must?
blending
Light - medium and heavy
slow oxidation; adding oak phenols
9 - 10 years
4. The acidic (sour) taste in wine is most dependent on which acidity paramater?
pressing whole cluster without destemming or crushing
Total acidity
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
concrete - iron
5. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
total acidity (concentration of acids)
4 tons per acre
clears juice from its lees
6. What is the minimum starting temperature for white wine must to start fermentation?
20% - 40%
water evaporates through barrel more than alcohol
10 - 14 degrees C
Break skins to allow release of juice
7. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
More ripe the fruit - less time required for skin contact
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Air conditioning
60% free run; 70% press run
8. In what grape is some skin contact almost always used during white wine making?
Separate stems from must
drying grapes - noble rot
Chardonnay
Total acidity
9. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
2mm inside wood's surface
Citric
damage to berries is minimal
10. How often should long termed cellar wines be re-corked?
30 -40 years
clarify and aerate
blending
17 - 20 degrees C
11. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
beginning of fermentation
60% free run; 65% press run
drying grapes - noble rot
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
12. Theoretically - how many degrees can a fermentation rise during fermentation?
Yeast inhibitors - pasteurization - sterile filtration
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
pressing whole cluster without destemming or crushing
30 degrees C
13. What is the minimum temp for MLF to occur?
no time in loading & discharging
Muscat
vanillic acid and ellagic acid
17 - 20 degrees C
14. What are the two styles of Burgundy barrels?
Citric
concrete - iron
Fruit set - Verasion
Traditional and Export
15. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
Lactic
quercus suber
slow oxidation; adding oak phenols
16. After planting - how soon can the first wine cork quality bark be stripped from the tree?
beginning of fermentation
Separate stems from must
blending with high acid must & ion exchanging
40 -45 years
17. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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18. What are the two keys stages of berry development?
pigment
9
Fruit set - Verasion
Clarify / aerate wine - separate solids
19. 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?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
17 - 20 degrees C
color - tannin and body
20. What are the main French oak regions?
4 tons per acre
Harvesting under ripe grapes due to viticultural difficulties - like weather
Limousin - Burgundy - Allien - Troncais - and Vosges
damage to berries is minimal
21. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
at least a month before harvest
up to 24 hours
tartaric
22. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
clarify and aerate
46 -57 degrees F
surplus & deficiency
23. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
Tartaric and Malic
Citric
17 - 20 degrees C
24. What is a major by-product of MLF?
'green' - 'leafy'
Acetic acid
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
acid adjustment
25. What two countries represent at least 70% of cork production?
around the time of verasion (when the grapes change colors)
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Portugal and Spain
9
26. Sugar addition is also known by what name?
Free run
Yeast inhibitors - pasteurization - sterile filtration
chaptalization
damage to berries is minimal
27. Which are more easily extracted during fermentation - pigment or tannins?
pigment
high
total acidity & ph
pigments - tannins - acidity
28. What media conditions control yeast growth?
85 - 90%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Free run
clarify and aerate
29. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
color & tannin extraction
alcohol evaporates through barrel wall more than water
quercus suber
30. What function does a capsule serve?
pigment
protect cork from cork borers - improve bottle appearance - brand identity
blending with high acid must & ion exchanging
Bordeaux - and Burgundy
31. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
Leuconostoc-oenus
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Chardonnay
32. When is the best time of day to hand harvest?
Leuconostoc-oenus
72 - 82 degrees F
around the time of verasion (when the grapes change colors)
Very early morning until noon
33. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
Deep cooling - imposing stress on yeast - adding alcohol
2mm inside wood's surface
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
34. Name three components that are higher in the press run than the free run.
overcoming defects - balancing the wine - enhancing complexity
pigments - tannins - acidity
30 -40 years
Chateau and Export
35. What is the desirable bacteria genus for starting MLF in wine?
Harvesting under ripe grapes due to viticultural difficulties - like weather
Leuconostoc-oenus
water evaporates through barrel more than alcohol
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
36. What is the common name for a fermentation technique that does not require crushing or de-stemming?
9 - 10 years
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Carbonic maceration
Bordeaux - and Burgundy
37. What is the preferred temperature range for white wine making?
Glucose and Fructose
46 -57 degrees F
Limousin - Burgundy - Allien - Troncais - and Vosges
vanillic acid and ellagic acid
38. Blending is used in order to achieve what goals?
pre-heating grapes or must to enhance low color intensity
75 - 85%
overcoming defects - balancing the wine - enhancing complexity
Muscat
39. What are three types of toasting?
46 -57 degrees F
Light - medium and heavy
72 - 82 degrees F
Citric
40. What are the names of the main barrel shapes?
75% must; 16% skins; 4% seeds - 5% stems
Acetic acid
vanillic acid and ellagic acid
Bordeaux - and Burgundy
41. What is the oak used in cork production?
9 - 10 years
quercus suber
Clarify / aerate wine - separate solids
30 degrees C
42. Flavors in wine are basically derived from what acid?
saccharomyces bayamus
water evaporates through barrel more than alcohol
Chardonnay
cinnamic acid
43. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
pressing whole cluster without destemming or crushing
cane sugar / grape concentrate
tannins
Lactic
44. What yeast will remain active at high alcohol levels?
Traditional and Export
Hard-veggie or green flavor
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
saccharomyces bayamus
45. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
total acidity (concentration of acids)
9
Free run
46. High acid concentrations in fruit are usually caused by what common occurrence?
9 - 10 years
30 degrees C
Harvesting under ripe grapes due to viticultural difficulties - like weather
total acidity (concentration of acids)
47. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
chemicals or blend with low acid/high ph must
OH (hydroxyl); tannins
20% - 40%
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
48. What group of compounds give wine color?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
60% free run; 65% press run
varietal flavor - color - and tannin compounds
blending
49. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
clarify and aerate
Bordeaux - Burgundy - and Alsace
Light - medium and heavy
50. What are the objectives of fining?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
'green' - 'leafy'
7 - 10 years
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness