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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. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
clears juice from its lees
Chardonnay
< 50 degrees F
More ripe the fruit - less time required for skin contact
2. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
around the time of verasion (when the grapes change colors)
clarify and aerate
9
acid adjustment
3. What yeast will remain active at high alcohol levels?
Hard-veggie or green flavor
saccharomyces bayamus
blending with high acid must & ion exchanging
up to 24 hours
4. What is the common name for a fermentation technique that does not require crushing or de-stemming?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Clarify / aerate wine - separate solids
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Carbonic maceration
5. What is the depth of toasting when it is a medium toast?
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6. What are the names of the main barrel shapes?
Pressing whole cluster
Yeast inhibitors - pasteurization - sterile filtration
vanillic acid and ellagic acid
Bordeaux - and Burgundy
7. Fermented free run is what % of the total wine volume?
85 - 90%
Portugal and Spain
7 - 10 years
overcoming defects - balancing the wine - enhancing complexity
8. What are the primary disadvantages of a continuous press over batch presses?
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9. What is the main reason for acid deficiency in must?
Reduction of malic acid during ripening period
breaks skin's tissue
saccharomyces
chaptalization
10. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
30 degrees C
10 - 13%
Very early morning until noon
Total acidity
11. What are the goals of oak aging wine?
Chateau and Export
concrete - iron
slow oxidation; adding oak phenols
Blended with free run - increases color - tannins - complexity
12. What are the two most common sugars used to increase the sugar content of the must?
tannins
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
cane sugar / grape concentrate
inhibits
13. What is a major advantage and disadvantage to mechanical harvesting?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
chaptalization
high
14. What are five different materials used in storage containers?
Carbonic maceration
wood - concrete - iron - plastic - stainless steel
surface of interior walls
cloudiness & settling of particles
15. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
30 -40 years
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
high
varietal flavor - color - and tannin compounds
16. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
total acidity & ph
total acidity (concentration of acids)
glycerol; methanol; succinic acid; lactic acid;
Hard-veggie or green flavor
17. What are the two types of acidity problems commonly found in wine?
Free run
Bordeaux - and Burgundy
surplus & deficiency
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
18. For how many years can compounds be extracted from a barrel?
7 - 10 years
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
around the time of verasion (when the grapes change colors)
tartaric
19. Unfermented free run makes up what % of total extractable juice?
clarify and aerate
75 - 85%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
acid adjustment
20. What are the main acids in grapes?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
up to 24 hours
Tartaric and Malic
chemicals or blend with low acid/high ph must
21. What fraction if grape weight is in the free run and press run if you are making red wine?
protect against oxidation - protect against microbial spoilage
10 - 13%
enzyamatic - in must before fermentation; chemical - during processing and in bottling
60% free run; 65% press run
22. What are the five most common grapes used to produce late harvest wines?
Harvesting under ripe grapes due to viticultural difficulties - like weather
higher pressure and more cycles of pressing
30 degrees C
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
23. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
start at verasion and repeat when necessary
20% - 40%
Harvesting under ripe grapes due to viticultural difficulties - like weather
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
24. What is a major by-product of MLF?
Acetic acid
pigment
pigments - tannins - acidity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
25. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Citric
cinnamic acid
Blended with free run - increases color - tannins - complexity
Starting might be difficult and it could stop too soon.
26. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
water evaporates through barrel more than alcohol
17 - 20 degrees C
Destemming / crushing followed by press or direct pressing of whole clusters
batch & continuous
27. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
3 - 4mm inside wood's surface
blending
oxidation
28. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
75% must; 16% skins; 4% seeds - 5% stems
10 - 14 degrees C
beginning of fermentation
29. Which are more easily extracted during fermentation - pigment or tannins?
pigment
20% - 40%
4 tons per acre
clears juice from its lees
30. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
around the time of verasion (when the grapes change colors)
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Lactic
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
31. What is the minimum temp for MLF to occur?
17 - 20 degrees C
drying grapes - noble rot
no time in loading & discharging
acid adjustment
32. What is the importance of humidity in barrel aging below 60% RH?
at least a month before harvest
around the time of verasion (when the grapes change colors)
water evaporates through barrel more than alcohol
60% free run; 65% press run
33. Blending is used in order to achieve what goals?
'green' - 'leafy'
batch & continuous
damage to berries is minimal
overcoming defects - balancing the wine - enhancing complexity
34. What two container materials must be lined before they can be used to store wine?
concrete - iron
breaks skin's tissue
color - tannin and body
Separate stems from must
35. Name three components that are higher in the press run than the free run.
non-flavonoid phenols
batch & continuous
3 - 4mm inside wood's surface
pigments - tannins - acidity
36. Flavors in wine are basically derived from what acid?
beginning of fermentation
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
< 50 degrees F
cinnamic acid
37. Titratable acidity is better known by what name?
water evaporates through barrel more than alcohol
damage to berries is minimal
total acidity (concentration of acids)
75% must; 16% skins; 4% seeds - 5% stems
38. When is the best time to add sugar to the must?
beginning of fermentation
higher pressure and more cycles of pressing
40 -45 years
Light - medium and heavy
39. What is thermo-vinification?
beginning of fermentation
Harvesting under ripe grapes due to viticultural difficulties - like weather
pre-heating grapes or must to enhance low color intensity
'green' - 'leafy'
40. What two countries represent at least 70% of cork production?
breaks skin's tissue
higher pressure and more cycles of pressing
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Portugal and Spain
41. What fractions of grape weight is in the free run and press run if you are making white wine?
Free run
clears juice from its lees
vertical basket - horizontal and bladder press
60% free run; 70% press run
42. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Traditional and Export
water evaporates through barrel more than alcohol
tartaric - malic - citric
Harvesting under ripe grapes due to viticultural difficulties - like weather
43. Phenolic extraction is greatest at low or high must temperatures?
blending with high acid must & ion exchanging
cane sugar / grape concentrate
breaks skin's tissue
high
44. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Starting might be difficult and it could stop too soon.
Brix (US) - Baum (France) - Oechsle (Germany)
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pre-heating grapes or must to enhance low color intensity
45. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
46 -57 degrees F
75 - 85%
Muscat
46. What are the common practices to inhibit MLF?
Harvesting under ripe grapes due to viticultural difficulties - like weather
72 - 82 degrees F
protect cork from cork borers - improve bottle appearance - brand identity
early racking - early fining - sulfur-dioxide added
47. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Yeast inhibitors - pasteurization - sterile filtration
bentonite - activated carbon - gelatin - egg whites - PVPP
Bordeaux - and Burgundy
vertical basket - horizontal and bladder press
48. SO2 is added to barrel maintenance in order to protect it against what two agents?
pressure level exerted and type of pressure used
color - tannin and body
mold; all kinds of wine spoilage (micro-organism)
9 - 10 years
49. What is the oak used in cork production?
damage to berries is minimal
acid adjustment
protect against oxidation - protect against microbial spoilage
quercus suber
50. What is the purpose of the crush?
tartaric
around the time of verasion (when the grapes change colors)
Break skins to allow release of juice
early racking - early fining - sulfur-dioxide added