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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. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Muscat
Yeast inhibitors - pasteurization - sterile filtration
inhibits
color - tannin and body
2. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
quercus suber
< 50 degrees F
3. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
clears juice from its lees
high
30 -40 years
4. What are the major techniques used for acid correction when it is deficient?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
blending with high acid must & ion exchanging
Traditional and Export
Harvesting under ripe grapes due to viticultural difficulties - like weather
5. What is the best method to reduce the acidity of must?
blending
17 - 20 degrees C
saccharomyces bayamus
Clarify / aerate wine - separate solids
6. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
Bordeaux - and Burgundy
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
tannins
bentonite - activated carbon - gelatin - egg whites - PVPP
7. Sugar addition is also known by what name?
Tartaric and Malic
40 -45 years
Brix (US) - Baum (France) - Oechsle (Germany)
chaptalization
8. What polyeric compounds tend to cause colloid coagulation in wine?
Pressing whole cluster
alcohol evaporates through barrel wall more than water
surface of interior walls
pectins
9. What is the purpose of a lees filter?
Starting might be difficult and it could stop too soon.
clears juice from its lees
Light - medium and heavy
non-flavonoid phenols
10. What are the three most common still wine bottle shapes used today?
Carbonic maceration
Separate stems from must
Bordeaux - Burgundy - and Alsace
tannins
11. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Portugal and Spain
color & tannin extraction
30 degrees C
breaks skin's tissue
12. What is a major by-product of MLF?
17 - 20 degrees C
surplus & deficiency
Acetic acid
9
13. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Air conditioning
Break skins to allow release of juice
Ratio of fructose is greater than glucose
More ripe the fruit - less time required for skin contact
14. What is thermo-vinification?
60% free run; 65% press run
higher pressure and more cycles of pressing
pre-heating grapes or must to enhance low color intensity
Total acidity
15. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
tartaric - malic - citric
46 -57 degrees F
at least a month before harvest
16. What is the oak used in cork production?
quercus suber
cool regions
Hard-veggie or green flavor
clarify and aerate
17. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
surface of interior walls
Brix (US) - Baum (France) - Oechsle (Germany)
pectins
Limousin - Burgundy - Allien - Troncais - and Vosges
18. Define lees.
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Portugal and Spain
chaptalization
Solid particles suspended in the must after crushing / pressing
19. What is the preferred temperature range for white wine making?
color - tannin and body
46 -57 degrees F
Hard-veggie or green flavor
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
20. Does ripeness of the fruit have any impact on skin contact in white wine?
30 degrees C
glycerol; methanol; succinic acid; lactic acid;
More ripe the fruit - less time required for skin contact
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
21. High acid concentrations in fruit are usually caused by what common occurrence?
pressure level exerted and type of pressure used
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Air conditioning
Harvesting under ripe grapes due to viticultural difficulties - like weather
22. What is the depth of toasting when it is a light toast?
Reduction of malic acid during ripening period
Lactic
vanillic acid and ellagic acid
surface of interior walls
23. What fractions of grape weight is in the free run and press run if you are making white wine?
30 -40 years
60% free run; 70% press run
10 - 13%
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
24. What are the primary disadvantages of a continuous press over batch presses?
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25. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
Break skins to allow release of juice
4 tons per acre
22 - 30 degrees C; 72 - 86 F
26. SO2 is added to barrel maintenance in order to protect it against what two agents?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
mold; all kinds of wine spoilage (micro-organism)
protect against oxidation - protect against microbial spoilage
27. What grapes are commonly used in a Bordeaux bottle?
blending
overcoming defects - balancing the wine - enhancing complexity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
28. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Very early morning until noon
overcoming defects - balancing the wine - enhancing complexity
3
29. What are the two acidity parameters that are used to describe the acidity of must?
concrete - iron
3
total acidity & ph
non-flavonoid phenols
30. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
40 -45 years
Total acidity
Ratio of fructose is greater than glucose
31. Press run is often used in what ways to enrich a final wine?
20% - 40%
Blended with free run - increases color - tannins - complexity
inhibits
slow oxidation; adding oak phenols
32. After planting - how soon can the first wine cork quality bark be stripped from the tree?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
beginning of fermentation
chaptalization
40 -45 years
33. How does the production of late harvest wine differ from normal still wine?
pressure level exerted and type of pressure used
higher pressure and more cycles of pressing
varietal flavor - color - and tannin compounds
total acidity & ph
34. What are the main acids in grapes?
Tartaric and Malic
Glucose and Fructose
vertical basket - horizontal and bladder press
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
35. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Light - medium and heavy
30 degrees C
3
36. What are the two most common sugars used to increase the sugar content of the must?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Carbonic maceration
Very early morning until noon
cane sugar / grape concentrate
37. What is the purpose of the crush?
around the time of verasion (when the grapes change colors)
Break skins to allow release of juice
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
38. What is the common name for a fermentation technique that does not require crushing or de-stemming?
Carbonic maceration
total acidity & ph
early racking - early fining - sulfur-dioxide added
blending
39. What is the desirable bacteria genus for starting MLF in wine?
vanillic acid and ellagic acid
Citric
Leuconostoc-oenus
early racking - early fining - sulfur-dioxide added
40. Wine yeasts generally belongs to what genus of yeast?
3 - 4mm inside wood's surface
saccharomyces
Chardonnay
inhibits
41. What are three styles of still wine that have at least 1% RS and the range of RS in each?
higher pressure and more cycles of pressing
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
blending with high acid must & ion exchanging
1 - 4 hours
42. Alcohol has what impact on yeast growth?
10 - 14 degrees C
inhibits
protect against oxidation - protect against microbial spoilage
surplus & deficiency
43. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
Limousin - Burgundy - Allien - Troncais - and Vosges
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Solid particles suspended in the must after crushing / pressing
44. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Brix (US) - Baum (France) - Oechsle (Germany)
chemicals or blend with low acid/high ph must
Citric
45. Phenolic extraction is greatest at low or high must temperatures?
tartaric
beginning of fermentation
tartaric - malic - citric
high
46. 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?
higher pressure and more cycles of pressing
Total acidity
drying grapes - noble rot
color - tannin and body
47. What are the two types of acidity problems commonly found in wine?
vanillic acid and ellagic acid
Glucose and Fructose
at least a month before harvest
surplus & deficiency
48. What are the common practices to inhibit MLF?
Separate stems from must
batch & continuous
Deep cooling - imposing stress on yeast - adding alcohol
early racking - early fining - sulfur-dioxide added
49. At what time should irrigation be stopped if dry farming techniques are being used?
pectins
protect cork from cork borers - improve bottle appearance - brand identity
quercus suber
at least a month before harvest
50. When is the best time of day to hand harvest?
Very early morning until noon
total acidity & ph
Harvesting under ripe grapes due to viticultural difficulties - like weather
higher pressure and more cycles of pressing