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. 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
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
60% free run; 70% press run

2. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Portugal and Spain
protect against oxidation - protect against microbial spoilage
Citric
OH (hydroxyl); tannins

3. What are the two styles of a Bordeaux barrel?
varietal flavor - color - and tannin compounds
Chateau and Export
Separate stems from must
60% free run; 65% press run

4. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Limousin - Burgundy - Allien - Troncais - and Vosges
'green' - 'leafy'
Separate stems from must

5. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
20% - 40%
Break skins to allow release of juice
Citric
blending

6. What are 3 methods to control temperature in wine making?
Very early morning until noon
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Citric
Starting might be difficult and it could stop too soon.

7. What are two types of oxidation that occur in wine making and when do they occur?
wood - concrete - iron - plastic - stainless steel
surplus & deficiency
Lactic
enzyamatic - in must before fermentation; chemical - during processing and in bottling

8. How does the production of late harvest wine differ from normal still wine?
higher pressure and more cycles of pressing
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
17 - 20 degrees C
Limousin - Burgundy - Allien - Troncais - and Vosges

9. What is the purpose of racking wine?
60% free run; 65% press run
40 -45 years
Clarify / aerate wine - separate solids
alcohol evaporates through barrel wall more than water

10. What are the two keys stages of berry development?
slow oxidation; adding oak phenols
protect cork from cork borers - improve bottle appearance - brand identity
Break skins to allow release of juice
Fruit set - Verasion

11. What grapes are commonly used in a flute/Alsace bottle?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Harvesting under ripe grapes due to viticultural difficulties - like weather
pressing whole cluster without destemming or crushing

12. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
tannins
pigments - tannins - acidity
protect against oxidation - protect against microbial spoilage
saccharomyces bayamus

13. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
tartaric - malic - citric
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pectins

14. Which are more easily extracted during fermentation - pigment or tannins?
pigment
Total acidity
pectins
at least a month before harvest

15. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
60% free run; 70% press run
Reduction of malic acid during ripening period
Air conditioning
Free run

16. Stabilization is a term used to prevent what from occurring in the bottle?
40 -45 years
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Air conditioning
cloudiness & settling of particles

17. What are the main acids in grapes?
Total acidity
Bordeaux - Burgundy - and Alsace
blending with high acid must & ion exchanging
Tartaric and Malic

18. Titratable acidity is better known by what name?
17 - 20 degrees C
total acidity (concentration of acids)
Blended with free run - increases color - tannins - complexity
surface of interior walls

19. What are common techniques to reduce the acidity of must?
chemicals or blend with low acid/high ph must
3 - 4mm inside wood's surface
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Break skins to allow release of juice

20. What is the preferred temperature range for white wine making?
46 -57 degrees F
Chardonnay
drying grapes - noble rot
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room

21. What two container materials must be lined before they can be used to store wine?
Portugal and Spain
Acetic acid
concrete - iron
Separate stems from must

22. What family of grapes can typically develop bitterness if there is skin contact?
protect cork from cork borers - improve bottle appearance - brand identity
Muscat
mold; all kinds of wine spoilage (micro-organism)
clarify and aerate

23. What are three types of toasting?
9
vertical basket - horizontal and bladder press
Light - medium and heavy
saccharomyces bayamus

24. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
'green' - 'leafy'
batch & continuous
vanillic acid and ellagic acid

25. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Clarify / aerate wine - separate solids
Total acidity
Blended with free run - increases color - tannins - complexity
Very early morning until noon

26. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
Lactic
pectins
tannins

27. How often should long termed cellar wines be re-corked?
40 -45 years
protect against oxidation - protect against microbial spoilage
30 -40 years
Light - medium and heavy

28. What is the minimum starting temperature for white wine must to start fermentation?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
overcoming defects - balancing the wine - enhancing complexity
10 - 14 degrees C
Air conditioning

29. What is the purpose of de-stemming?
early racking - early fining - sulfur-dioxide added
Separate stems from must
Citric
no time in loading & discharging

30. What is the most practical and most frequent method of correcting acidity in wine?
Solid particles suspended in the must after crushing / pressing
Free run
tartaric - malic - citric
acid adjustment

31. When is the best time to add sugar to the must?
water evaporates through barrel more than alcohol
high
beginning of fermentation
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

32. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
pectins
4 tons per acre
chaptalization
cloudiness & settling of particles

33. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
22 - 30 degrees C; 72 - 86 F
varietal flavor - color - and tannin compounds
chemicals or blend with low acid/high ph must

34. Press run is often used in what ways to enrich a final wine?
46 -57 degrees F
85 - 90%
Blended with free run - increases color - tannins - complexity
pigments - tannins - acidity

35. What is the purpose of a lees filter?
10 - 13%
Bordeaux - and Burgundy
Chateau and Export
clears juice from its lees

36. When is the best time of day to hand harvest?
Very early morning until noon
color - tannin and body
40 -45 years
Portugal and Spain

37. Cold stabilization removes what acid in must?
tartaric
enzyamatic - in must before fermentation; chemical - during processing and in bottling
clarify and aerate
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness

38. The higher compound levels from the press run are related to what action during the making of the press run?
Ratio of fructose is greater than glucose
quercus suber
Light - medium and heavy
pressure level exerted and type of pressure used

39. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
cloudiness & settling of particles
1 - 4 hours
color & tannin extraction
pressing whole cluster without destemming or crushing

40. What are the extracted compounds from oak?
non-flavonoid phenols
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
quercus suber
Deep cooling - imposing stress on yeast - adding alcohol

41. Name three components that are higher in the press run than the free run.
saccharomyces
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
high
pigments - tannins - acidity

42. What two countries represent at least 70% of cork production?
alcohol evaporates through barrel wall more than water
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Portugal and Spain
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

43. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Bordeaux - and Burgundy
start at verasion and repeat when necessary
batch & continuous
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

44. What occurs during racking?
batch & continuous
clarify and aerate
Pressing whole cluster
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

45. What are the most common reasons for a stuck fermentation?
total acidity (concentration of acids)
cinnamic acid
85 - 90%
Lack of oxygen; lack of nutrition; unviable yeast; low temp

46. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
Separate stems from must
batch & continuous
3

47. Wine yeasts generally belongs to what genus of yeast?
drying grapes - noble rot
saccharomyces
protect cork from cork borers - improve bottle appearance - brand identity
overcoming defects - balancing the wine - enhancing complexity

48. Blending is used in order to achieve what goals?
Hard-veggie or green flavor
batch & continuous
overcoming defects - balancing the wine - enhancing complexity
Very early morning until noon

49. What yeast will remain active at high alcohol levels?
2mm inside wood's surface
Destemming / crushing followed by press or direct pressing of whole clusters
mold; all kinds of wine spoilage (micro-organism)
saccharomyces bayamus

50. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Destemming / crushing followed by press or direct pressing of whole clusters
tartaric - malic - citric
22 - 30 degrees C; 72 - 86 F
3