SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Name three components that are higher in the press run than the free run.
Bordeaux - and Burgundy
clarify and aerate
pigments - tannins - acidity
Free run
2. What are two acids most commonly extracted from oak?
30 -40 years
vanillic acid and ellagic acid
Hard-veggie or green flavor
non-flavonoid phenols
3. What group of compounds give wine color?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
protect cork from cork borers - improve bottle appearance - brand identity
protect against oxidation - protect against microbial spoilage
up to 24 hours
4. Theoretically - how many degrees can a fermentation rise during fermentation?
30 degrees C
Air conditioning
up to 24 hours
higher pressure and more cycles of pressing
5. What are the most common reasons for a stuck fermentation?
46 -57 degrees F
< 50 degrees F
Lack of oxygen; lack of nutrition; unviable yeast; low temp
30 degrees C
6. What are the goals of oak aging wine?
saccharomyces bayamus
varietal flavor - color - and tannin compounds
contributes to bouquet
slow oxidation; adding oak phenols
7. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
Tartaric and Malic
color & tannin extraction
Yeast inhibitors - pasteurization - sterile filtration
8. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
60% free run; 65% press run
Yeast inhibitors - pasteurization - sterile filtration
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
tartaric - malic - citric
9. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
overcoming defects - balancing the wine - enhancing complexity
3
2mm inside wood's surface
tannins
10. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
around the time of verasion (when the grapes change colors)
drying grapes - noble rot
Pressing whole cluster
3
11. What is the most practical and most frequent method of correcting acidity in wine?
10 - 13%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
pigments - tannins - acidity
acid adjustment
12. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
Limousin - Burgundy - Allien - Troncais - and Vosges
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
pressing whole cluster without destemming or crushing
wood - concrete - iron - plastic - stainless steel
13. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
saccharomyces bayamus
Ratio of fructose is greater than glucose
Starting might be difficult and it could stop too soon.
drying grapes - noble rot
14. What is the overall weight composition of grape clusters?
drying grapes - noble rot
wood - concrete - iron - plastic - stainless steel
Chardonnay
75% must; 16% skins; 4% seeds - 5% stems
15. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Lactic
mold; all kinds of wine spoilage (micro-organism)
Glucose and Fructose
tannins
16. What is the purpose of racking wine?
mold; all kinds of wine spoilage (micro-organism)
beginning of fermentation
Clarify / aerate wine - separate solids
quercus suber
17. After the first harvest - how often can the bark be stripped from the oak trees?
Separate stems from must
46 -57 degrees F
9 - 10 years
< 50 degrees F
18. What family of grapes can typically develop bitterness if there is skin contact?
85 - 90%
breaks skin's tissue
at least a month before harvest
Muscat
19. SO2 is added to barrel maintenance in order to protect it against what two agents?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
mold; all kinds of wine spoilage (micro-organism)
early racking - early fining - sulfur-dioxide added
< 50 degrees F
20. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Very early morning until noon
tannins
60% free run; 70% press run
acid adjustment
21. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
More ripe the fruit - less time required for skin contact
vertical basket - horizontal and bladder press
protect against oxidation - protect against microbial spoilage
pigment
22. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
vertical basket - horizontal and bladder press
glycerol; methanol; succinic acid; lactic acid;
'green' - 'leafy'
20% - 40%
23. What is thermo-vinification?
at least a month before harvest
Break skins to allow release of juice
cane sugar / grape concentrate
pre-heating grapes or must to enhance low color intensity
24. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
85 - 90%
concrete - iron
60% free run; 70% press run
25. What is the desirable bacteria genus for starting MLF in wine?
9
Leuconostoc-oenus
color & tannin extraction
damage to berries is minimal
26. What fractions of grape weight is in the free run and press run if you are making white wine?
glycerol; methanol; succinic acid; lactic acid;
Lactic
60% free run; 70% press run
batch & continuous
27. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
drying grapes - noble rot
acid adjustment
Citric
28. What are the primary advantages of a continuous press over batch presses?
40 -45 years
no time in loading & discharging
Air conditioning
tartaric
29. What two container materials must be lined before they can be used to store wine?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
total acidity (concentration of acids)
tannins
concrete - iron
30. What are two types of oxidation that occur in wine making and when do they occur?
Ratio of fructose is greater than glucose
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
blending
enzyamatic - in must before fermentation; chemical - during processing and in bottling
31. Press run is often used in what ways to enrich a final wine?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Solid particles suspended in the must after crushing / pressing
cinnamic acid
Blended with free run - increases color - tannins - complexity
32. What are 3 methods to control temperature in wine making?
Lactic
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
3 - 4mm inside wood's surface
color - tannin and body
33. What is the minimum starting temperature for white wine must to start fermentation?
clears juice from its lees
tannins
start at verasion and repeat when necessary
10 - 14 degrees C
34. What type of climate zone produces grapes that are high in acid?
Destemming / crushing followed by press or direct pressing of whole clusters
Fruit set - Verasion
Glucose and Fructose
cool regions
35. What is the oak used in cork production?
cool regions
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Chardonnay
quercus suber
36. Fermented free run is what % of the total wine volume?
9 - 10 years
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
drying grapes - noble rot
85 - 90%
37. What is the length of skin contact in white wines if "long contact" occurs?
Limousin - Burgundy - Allien - Troncais - and Vosges
color - tannin and body
up to 24 hours
3
38. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
mold; all kinds of wine spoilage (micro-organism)
Glucose and Fructose
Free run
39. Which are more easily extracted during fermentation - pigment or tannins?
pigment
enzyamatic - in must before fermentation; chemical - during processing and in bottling
protect against oxidation - protect against microbial spoilage
start at verasion and repeat when necessary
40. Unfermented free run makes up what % of total extractable juice?
< 50 degrees F
More ripe the fruit - less time required for skin contact
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
75 - 85%
41. What parameters can be corrected by blending?
Tartaric and Malic
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
breaks skin's tissue
7 - 10 years
42. What are the main acids in grapes?
40 -45 years
cane sugar / grape concentrate
Tartaric and Malic
72 - 82 degrees F
43. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
Yeast inhibitors - pasteurization - sterile filtration
glycerol; methanol; succinic acid; lactic acid;
72 - 82 degrees F
44. What is the depth of toasting when it is a light toast?
60% free run; 70% press run
surface of interior walls
high
tartaric
45. What occurs during racking?
Hard-veggie or green flavor
acid adjustment
clarify and aerate
pressing whole cluster without destemming or crushing
46. What media conditions control yeast growth?
Hard-veggie or green flavor
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Light - medium and heavy
30 degrees C
47. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Air conditioning
tartaric
clarify and aerate
48. What are the two most common sugars used to increase the sugar content of the must?
Solid particles suspended in the must after crushing / pressing
cloudiness & settling of particles
blending with high acid must & ion exchanging
cane sugar / grape concentrate
49. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
start at verasion and repeat when necessary
10 - 13%
surplus & deficiency
saccharomyces bayamus
50. What are the five most common grapes used to produce late harvest wines?
drying grapes - noble rot
Free run
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
beginning of fermentation
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests