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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 negative flavors can be found in wines that weren't sufficiently de-stemmed?
wood - concrete - iron - plastic - stainless steel
pressing whole cluster without destemming or crushing
Hard-veggie or green flavor
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
2. What is the importance of humidity in barrel aging below 60% RH?
Citric
water evaporates through barrel more than alcohol
22 - 30 degrees C; 72 - 86 F
7 - 10 years
3. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
bentonite - activated carbon - gelatin - egg whites - PVPP
46 -57 degrees F
cane sugar / grape concentrate
4. What is the depth of toasting when it is a heavy toast?
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5. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
non-flavonoid phenols
2mm inside wood's surface
glycerol; methanol; succinic acid; lactic acid;
early racking - early fining - sulfur-dioxide added
6. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Citric
cane sugar / grape concentrate
3
pigment
7. After the first harvest - how often can the bark be stripped from the oak trees?
Separate stems from must
2mm inside wood's surface
9 - 10 years
water evaporates through barrel more than alcohol
8. What is the depth of toasting when it is a medium toast?
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9. What is the normal starting temperature for red wine must to start fermentation?
22 - 30 degrees C; 72 - 86 F
Fruit set - Verasion
cane sugar / grape concentrate
30 degrees C
10. The higher compound levels from the press run are related to what action during the making of the press run?
color & tannin extraction
pressure level exerted and type of pressure used
Muscat
pre-heating grapes or must to enhance low color intensity
11. What is the desirable bacteria genus for starting MLF in wine?
'green' - 'leafy'
pectins
breaks skin's tissue
Leuconostoc-oenus
12. What media conditions control yeast growth?
7 - 10 years
20% - 40%
1 - 4 hours
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
13. What is the depth of toasting when it is a light toast?
concrete - iron
surface of interior walls
Acetic acid
75 - 85%
14. What two countries represent at least 70% of cork production?
Blended with free run - increases color - tannins - complexity
Portugal and Spain
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Solid particles suspended in the must after crushing / pressing
15. What are the two major categories into which wine presses are grouped?
clears juice from its lees
2mm inside wood's surface
batch & continuous
beginning of fermentation
16. What are the most common reasons for a stuck fermentation?
Hard-veggie or green flavor
Traditional and Export
Portugal and Spain
Lack of oxygen; lack of nutrition; unviable yeast; low temp
17. What are the two most common sugars used to increase the sugar content of the must?
cane sugar / grape concentrate
high
breaks skin's tissue
alcohol evaporates through barrel wall more than water
18. Fermented free run is what % of the total wine volume?
slow oxidation; adding oak phenols
blending with high acid must & ion exchanging
85 - 90%
early racking - early fining - sulfur-dioxide added
19. What are the primary advantages of a continuous press over batch presses?
no time in loading & discharging
'green' - 'leafy'
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
20. 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?
color - tannin and body
Portugal and Spain
Muscat
wood - concrete - iron - plastic - stainless steel
21. What are three types of toasting?
Light - medium and heavy
acid adjustment
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Ratio of fructose is greater than glucose
22. What function does a capsule serve?
protect cork from cork borers - improve bottle appearance - brand identity
mold; all kinds of wine spoilage (micro-organism)
drying grapes - noble rot
pectins
23. What are the two keys stages of berry development?
10 - 13%
Fruit set - Verasion
overcoming defects - balancing the wine - enhancing complexity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
24. What is the length of skin contact in white wines if "short contact" occurs?
Yeast inhibitors - pasteurization - sterile filtration
quercus suber
protect against oxidation - protect against microbial spoilage
1 - 4 hours
25. What parameters can be corrected by blending?
7 - 10 years
Solid particles suspended in the must after crushing / pressing
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
26. High acid concentrations in fruit are usually caused by what common occurrence?
blending with high acid must & ion exchanging
Harvesting under ripe grapes due to viticultural difficulties - like weather
Reduction of malic acid during ripening period
40 -45 years
27. What are common techniques to reduce the acidity of must?
Light - medium and heavy
glycerol; methanol; succinic acid; lactic acid;
3 - 4mm inside wood's surface
chemicals or blend with low acid/high ph must
28. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
10 - 14 degrees C
Traditional and Export
Portugal and Spain
29. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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30. What term is used to describe the absorption of oxygen that is common in white wine making?
Hard-veggie or green flavor
enzyamatic - in must before fermentation; chemical - during processing and in bottling
oxidation
inhibits
31. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
pigment
pressing whole cluster without destemming or crushing
Brix (US) - Baum (France) - Oechsle (Germany)
32. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
around the time of verasion (when the grapes change colors)
pressing whole cluster without destemming or crushing
4 tons per acre
bentonite - activated carbon - gelatin - egg whites - PVPP
33. What polyeric compounds tend to cause colloid coagulation in wine?
surplus & deficiency
pectins
tartaric
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
34. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
Destemming / crushing followed by press or direct pressing of whole clusters
quercus suber
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
35. The acidic (sour) taste in wine is most dependent on which acidity paramater?
slow oxidation; adding oak phenols
Total acidity
Chardonnay
Light - medium and heavy
36. What are the names of the main barrel shapes?
slow oxidation; adding oak phenols
Bordeaux - and Burgundy
85 - 90%
Free run
37. What two container materials must be lined before they can be used to store wine?
Deep cooling - imposing stress on yeast - adding alcohol
More ripe the fruit - less time required for skin contact
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
concrete - iron
38. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
60% free run; 70% press run
Total acidity
Yeast inhibitors - pasteurization - sterile filtration
85 - 90%
39. What grapes are commonly used in a Burgundy bottle?
acid adjustment
Carbonic maceration
4 tons per acre
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
40. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
3 - 4mm inside wood's surface
Tartaric and Malic
chaptalization
varietal flavor - color - and tannin compounds
41. When is the best time to add sugar to the must?
beginning of fermentation
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Deep cooling - imposing stress on yeast - adding alcohol
Blended with free run - increases color - tannins - complexity
42. Which are more easily extracted during fermentation - pigment or tannins?
total acidity (concentration of acids)
concrete - iron
pigment
< 50 degrees F
43. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
Blended with free run - increases color - tannins - complexity
75% must; 16% skins; 4% seeds - 5% stems
Tartaric and Malic
44. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
color & tannin extraction
total acidity (concentration of acids)
clarify and aerate
tartaric - malic - citric
45. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
tannins
cloudiness & settling of particles
pre-heating grapes or must to enhance low color intensity
Citric
46. Define lees.
damage to berries is minimal
Solid particles suspended in the must after crushing / pressing
non-flavonoid phenols
vertical basket - horizontal and bladder press
47. What is the purpose of the crush?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Separate stems from must
Citric
Break skins to allow release of juice
48. What are the two ways that late harvest grapes concentrate sugar?
drying grapes - noble rot
quercus suber
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
color & tannin extraction
49. Stabilization is a term used to prevent what from occurring in the bottle?
Limousin - Burgundy - Allien - Troncais - and Vosges
46 -57 degrees F
cloudiness & settling of particles
Glucose and Fructose
50. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
7 - 10 years
pressure level exerted and type of pressure used
saccharomyces
20% - 40%