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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 is the major advantage of hand harvesting over mechanical harvesting?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
total acidity (concentration of acids)
damage to berries is minimal
Light - medium and heavy
2. Flavors in wine are basically derived from what acid?
OH (hydroxyl); tannins
chaptalization
cinnamic acid
overcoming defects - balancing the wine - enhancing complexity
3. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
protect cork from cork borers - improve bottle appearance - brand identity
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
glycerol; methanol; succinic acid; lactic acid;
quercus suber
4. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Destemming / crushing followed by press or direct pressing of whole clusters
Lack of oxygen; lack of nutrition; unviable yeast; low temp
40 -45 years
mold; all kinds of wine spoilage (micro-organism)
5. What fractions of grape weight is in the free run and press run if you are making white wine?
damage to berries is minimal
total acidity (concentration of acids)
OH (hydroxyl); tannins
60% free run; 70% press run
6. How does the production of late harvest wine differ from normal still wine?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
higher pressure and more cycles of pressing
color - tannin and body
damage to berries is minimal
7. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
Citric
20% - 40%
cane sugar / grape concentrate
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
8. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
cloudiness & settling of particles
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
pectins
10 - 13%
9. What fraction if grape weight is in the free run and press run if you are making red wine?
non-flavonoid phenols
60% free run; 65% press run
contributes to bouquet
inhibits
10. What is thermo-vinification?
cinnamic acid
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
pre-heating grapes or must to enhance low color intensity
up to 24 hours
11. When is the best time to add sugar to the must?
Portugal and Spain
alcohol evaporates through barrel wall more than water
Glucose and Fructose
beginning of fermentation
12. Stabilization is a term used to prevent what from occurring in the bottle?
Solid particles suspended in the must after crushing / pressing
chemicals or blend with low acid/high ph must
cloudiness & settling of particles
Bordeaux - and Burgundy
13. What is the purpose of a lees filter?
tartaric - malic - citric
Air conditioning
clears juice from its lees
glycerol; methanol; succinic acid; lactic acid;
14. SO2 is added to barrel maintenance in order to protect it against what two agents?
Tartaric and Malic
Blended with free run - increases color - tannins - complexity
mold; all kinds of wine spoilage (micro-organism)
Brix (US) - Baum (France) - Oechsle (Germany)
15. Sugar addition is also known by what name?
chaptalization
glycerol; methanol; succinic acid; lactic acid;
cloudiness & settling of particles
bentonite - activated carbon - gelatin - egg whites - PVPP
16. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
Lactic
slow oxidation; adding oak phenols
contributes to bouquet
17. What is the normal starting temperature for red wine must to start fermentation?
Total acidity
85 - 90%
22 - 30 degrees C; 72 - 86 F
Traditional and Export
18. What is the most practical and most frequent method of correcting acidity in wine?
protect cork from cork borers - improve bottle appearance - brand identity
pre-heating grapes or must to enhance low color intensity
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
acid adjustment
19. 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)
vanillic acid and ellagic acid
acid adjustment
72 - 82 degrees F
20. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
saccharomyces bayamus
Acetic acid
water evaporates through barrel more than alcohol
21. What are five common fining agents used in wine making?
cool regions
higher pressure and more cycles of pressing
Free run
bentonite - activated carbon - gelatin - egg whites - PVPP
22. 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?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Clarify / aerate wine - separate solids
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
color - tannin and body
23. When is the best time of day to hand harvest?
Very early morning until noon
protect against oxidation - protect against microbial spoilage
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
total acidity & ph
24. Press run is often used in what ways to enrich a final wine?
Bordeaux - and Burgundy
Clarify / aerate wine - separate solids
Blended with free run - increases color - tannins - complexity
batch & continuous
25. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
total acidity (concentration of acids)
pigments - tannins - acidity
Hard-veggie or green flavor
26. How often should long termed cellar wines be re-corked?
10 - 13%
cool regions
30 -40 years
Bordeaux - and Burgundy
27. What is the desirable bacteria genus for starting MLF in wine?
Glucose and Fructose
Leuconostoc-oenus
17 - 20 degrees C
cane sugar / grape concentrate
28. Which are more easily extracted during fermentation - pigment or tannins?
7 - 10 years
pigment
start at verasion and repeat when necessary
drying grapes - noble rot
29. What type of climate zone produces grapes that are high in acid?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
around the time of verasion (when the grapes change colors)
Muscat
cool regions
30. Theoretically - how many degrees can a fermentation rise during fermentation?
slow oxidation; adding oak phenols
wood - concrete - iron - plastic - stainless steel
color - tannin and body
30 degrees C
31. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
wood - concrete - iron - plastic - stainless steel
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
32. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
around the time of verasion (when the grapes change colors)
overcoming defects - balancing the wine - enhancing complexity
22 - 30 degrees C; 72 - 86 F
33. What are the primary advantages of a continuous press over batch presses?
slow oxidation; adding oak phenols
glycerol; methanol; succinic acid; lactic acid;
no time in loading & discharging
cool regions
34. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
protect against oxidation - protect against microbial spoilage
concrete - iron
17 - 20 degrees C
Starting might be difficult and it could stop too soon.
35. In what grape is some skin contact almost always used during white wine making?
Separate stems from must
drying grapes - noble rot
Chardonnay
higher pressure and more cycles of pressing
36. What are the names of the main barrel shapes?
pigment
Air conditioning
Bordeaux - and Burgundy
around the time of verasion (when the grapes change colors)
37. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Acetic acid
Brix (US) - Baum (France) - Oechsle (Germany)
Citric
38. Wine yeasts generally belongs to what genus of yeast?
30 -40 years
Light - medium and heavy
46 -57 degrees F
saccharomyces
39. What is a major advantage and disadvantage to mechanical harvesting?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
batch & continuous
blending with high acid must & ion exchanging
Chateau and Export
40. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
slow oxidation; adding oak phenols
22 - 30 degrees C; 72 - 86 F
color & tannin extraction
41. What is the importance of humidity in barrel aging below 60% RH?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
water evaporates through barrel more than alcohol
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Free run
42. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
Glucose and Fructose
saccharomyces
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
43. What are 3 methods to control temperature in wine making?
Tartaric and Malic
beginning of fermentation
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
pectins
44. High acid concentrations in fruit are usually caused by what common occurrence?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
up to 24 hours
Harvesting under ripe grapes due to viticultural difficulties - like weather
45. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Chateau and Export
Deep cooling - imposing stress on yeast - adding alcohol
Glucose and Fructose
Portugal and Spain
46. Fermented free run is what % of the total wine volume?
tartaric - malic - citric
85 - 90%
varietal flavor - color - and tannin compounds
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
47. What group of compounds give wine color?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
color - tannin and body
85 - 90%
Yeast inhibitors - pasteurization - sterile filtration
48. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
Break skins to allow release of juice
OH (hydroxyl); tannins
Bordeaux - Burgundy - and Alsace
surface of interior walls
49. What are the major techniques used for acid correction when it is deficient?
blending with high acid must & ion exchanging
overcoming defects - balancing the wine - enhancing complexity
Chateau and Export
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
50. What family of grapes can typically develop bitterness if there is skin contact?
glycerol; methanol; succinic acid; lactic acid;
Air conditioning
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Muscat