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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?
Pressing whole cluster
'green' - 'leafy'
pigments - tannins - acidity
protect against oxidation - protect against microbial spoilage
2. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
Blended with free run - increases color - tannins - complexity
vertical basket - horizontal and bladder press
surplus & deficiency
3. What is the minimum starting temperature for white wine must to start fermentation?
2mm inside wood's surface
contributes to bouquet
10 - 14 degrees C
batch & continuous
4. Which are more easily extracted during fermentation - pigment or tannins?
Portugal and Spain
Break skins to allow release of juice
pigment
17 - 20 degrees C
5. What is the length of skin contact in white wines if "short contact" occurs?
Citric
1 - 4 hours
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Muscat
6. What is the importance of humidity in barrel aging below 60% RH?
early racking - early fining - sulfur-dioxide added
Very early morning until noon
pressure level exerted and type of pressure used
water evaporates through barrel more than alcohol
7. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
clarify and aerate
Glucose and Fructose
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
8. What is the normal starting temperature for red wine must to start fermentation?
cinnamic acid
Solid particles suspended in the must after crushing / pressing
22 - 30 degrees C; 72 - 86 F
9
9. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
20% - 40%
start at verasion and repeat when necessary
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Leuconostoc-oenus
10. What is the depth of toasting when it is a heavy toast?
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11. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
Fruit set - Verasion
at least a month before harvest
varietal flavor - color - and tannin compounds
alcohol evaporates through barrel wall more than water
12. Cold stabilization removes what acid in must?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
7 - 10 years
tartaric
13. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
10 - 13%
Total acidity
Bordeaux - Burgundy - and Alsace
14. What are the two keys stages of berry development?
Fruit set - Verasion
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Citric
Citric
15. What occurs during racking?
Clarify / aerate wine - separate solids
clarify and aerate
Air conditioning
Lactic
16. What are the two ways that late harvest grapes concentrate sugar?
46 -57 degrees F
slow oxidation; adding oak phenols
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
drying grapes - noble rot
17. Stabilization is a term used to prevent what from occurring in the bottle?
breaks skin's tissue
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
no time in loading & discharging
cloudiness & settling of particles
18. 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
Free run
chemicals or blend with low acid/high ph must
Very early morning until noon
19. What is the depth of toasting when it is a medium toast?
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20. What is the oak used in cork production?
Glucose and Fructose
protect against oxidation - protect against microbial spoilage
quercus suber
Clarify / aerate wine - separate solids
21. What are the most common reasons for a stuck fermentation?
start at verasion and repeat when necessary
Lack of oxygen; lack of nutrition; unviable yeast; low temp
blending with high acid must & ion exchanging
tannins
22. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
tartaric - malic - citric
Solid particles suspended in the must after crushing / pressing
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Deep cooling - imposing stress on yeast - adding alcohol
23. Sugar addition is also known by what name?
chaptalization
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
water evaporates through barrel more than alcohol
24. After planting - how soon can the first wine cork quality bark be stripped from the tree?
'green' - 'leafy'
40 -45 years
non-flavonoid phenols
overcoming defects - balancing the wine - enhancing complexity
25. What is the most practical and most frequent method of correcting acidity in wine?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
3 - 4mm inside wood's surface
color - tannin and body
acid adjustment
26. What is the overall weight composition of grape clusters?
75% must; 16% skins; 4% seeds - 5% stems
Chateau and Export
tartaric - malic - citric
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
27. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
chaptalization
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
3 - 4mm inside wood's surface
glycerol; methanol; succinic acid; lactic acid;
28. What polyeric compounds tend to cause colloid coagulation in wine?
Carbonic maceration
Destemming / crushing followed by press or direct pressing of whole clusters
pectins
start at verasion and repeat when necessary
29. What are the four types of skin contact that occur in red wine making?
pressure level exerted and type of pressure used
cane sugar / grape concentrate
vertical basket - horizontal and bladder press
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
30. Alcohol has what impact on yeast growth?
no time in loading & discharging
17 - 20 degrees C
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
inhibits
31. Does ripeness of the fruit have any impact on skin contact in white wine?
Bordeaux - and Burgundy
non-flavonoid phenols
More ripe the fruit - less time required for skin contact
pigment
32. Blending is used in order to achieve what goals?
cinnamic acid
overcoming defects - balancing the wine - enhancing complexity
Muscat
20% - 40%
33. What are the two acidity parameters that are used to describe the acidity of must?
chaptalization
total acidity & ph
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Solid particles suspended in the must after crushing / pressing
34. What type of climate zone produces grapes that are high in acid?
cool regions
Fruit set - Verasion
75% must; 16% skins; 4% seeds - 5% stems
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
35. What is the main reason for acid deficiency in must?
drying grapes - noble rot
pigment
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Reduction of malic acid during ripening period
36. Unfermented free run makes up what % of total extractable juice?
Break skins to allow release of juice
Blended with free run - increases color - tannins - complexity
protect against oxidation - protect against microbial spoilage
75 - 85%
37. What family of grapes can typically develop bitterness if there is skin contact?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Citric
Air conditioning
Muscat
38. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
75 - 85%
Air conditioning
Citric
40 -45 years
39. In general - which produces better wine - free run or press run?
Free run
< 50 degrees F
Citric
color & tannin extraction
40. What is the preferred temperature range for red wine making?
acid adjustment
30 degrees C
Hard-veggie or green flavor
72 - 82 degrees F
41. What are the main acids in grapes?
saccharomyces
higher pressure and more cycles of pressing
Total acidity
Tartaric and Malic
42. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
color - tannin and body
Yeast inhibitors - pasteurization - sterile filtration
Bordeaux - Burgundy - and Alsace
43. What are three kinds of batch presses that have historically been used in wine production?
non-flavonoid phenols
22 - 30 degrees C; 72 - 86 F
vertical basket - horizontal and bladder press
Chardonnay
44. What is the purpose of de-stemming?
Bordeaux - and Burgundy
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Separate stems from must
Brix (US) - Baum (France) - Oechsle (Germany)
45. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
30 degrees C
total acidity & ph
inhibits
46. What two countries represent at least 70% of cork production?
pectins
Portugal and Spain
cinnamic acid
saccharomyces
47. What are three styles of still wine that have at least 1% RS and the range of RS in each?
pectins
7 - 10 years
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
color & tannin extraction
48. What is the desirable bacteria genus for starting MLF in wine?
75 - 85%
cane sugar / grape concentrate
Leuconostoc-oenus
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
49. What is the purpose of the crush?
alcohol evaporates through barrel wall more than water
Solid particles suspended in the must after crushing / pressing
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Break skins to allow release of juice
50. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
oxidation
OH (hydroxyl); tannins
breaks skin's tissue
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)