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Viniculture
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Subject
:
industries
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
3
Light - medium and heavy
9
pre-heating grapes or must to enhance low color intensity
2. The acidic (sour) taste in wine is most dependent on which acidity paramater?
9
cool regions
Very early morning until noon
Total acidity
3. What is the normal starting temperature for red wine must to start fermentation?
high
22 - 30 degrees C; 72 - 86 F
30 -40 years
tartaric - malic - citric
4. Define lees.
Hard-veggie or green flavor
batch & continuous
Solid particles suspended in the must after crushing / pressing
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
5. What function does a capsule serve?
Reduction of malic acid during ripening period
total acidity (concentration of acids)
tartaric - malic - citric
protect cork from cork borers - improve bottle appearance - brand identity
6. For how many years can compounds be extracted from a barrel?
up to 24 hours
Lack of oxygen; lack of nutrition; unviable yeast; low temp
7 - 10 years
Starting might be difficult and it could stop too soon.
7. What are the two keys stages of berry development?
tartaric
Ratio of fructose is greater than glucose
OH (hydroxyl); tannins
Fruit set - Verasion
8. Which are more easily extracted during fermentation - pigment or tannins?
Brix (US) - Baum (France) - Oechsle (Germany)
Starting might be difficult and it could stop too soon.
Portugal and Spain
pigment
9. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
30 -40 years
3 - 4mm inside wood's surface
tartaric - malic - citric
Blended with free run - increases color - tannins - complexity
10. Theoretically - how many degrees can a fermentation rise during fermentation?
Leuconostoc-oenus
inhibits
20% - 40%
30 degrees C
11. What are the extracted compounds from oak?
3 - 4mm inside wood's surface
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Chardonnay
non-flavonoid phenols
12. 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
Traditional and Export
Carbonic maceration
Clarify / aerate wine - separate solids
13. Phenolic extraction is greatest at low or high must temperatures?
protect against oxidation - protect against microbial spoilage
Portugal and Spain
high
Ratio of fructose is greater than glucose
14. What is the overall weight composition of grape clusters?
4 tons per acre
3
75% must; 16% skins; 4% seeds - 5% stems
Blended with free run - increases color - tannins - complexity
15. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Pressing whole cluster
40 -45 years
Muscat
16. What is the depth of toasting when it is a medium toast?
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17. What are the two most common sugars used to increase the sugar content of the must?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
cane sugar / grape concentrate
Carbonic maceration
60% free run; 65% press run
18. What two countries represent at least 70% of cork production?
46 -57 degrees F
1 - 4 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Portugal and Spain
19. What are the three most common still wine bottle shapes used today?
75% must; 16% skins; 4% seeds - 5% stems
Bordeaux - Burgundy - and Alsace
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
cinnamic acid
20. After the first harvest - how often can the bark be stripped from the oak trees?
protect against oxidation - protect against microbial spoilage
batch & continuous
Tartaric and Malic
9 - 10 years
21. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
glycerol; methanol; succinic acid; lactic acid;
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
pressure level exerted and type of pressure used
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
22. When is the best time to add sugar to the must?
pressure level exerted and type of pressure used
22 - 30 degrees C; 72 - 86 F
Muscat
beginning of fermentation
23. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
Citric
tannins
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Clarify / aerate wine - separate solids
24. What is the minimum temp for MLF to occur?
surplus & deficiency
bentonite - activated carbon - gelatin - egg whites - PVPP
color - tannin and body
17 - 20 degrees C
25. What are 3 methods to control temperature in wine making?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Yeast inhibitors - pasteurization - sterile filtration
Chardonnay
26. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
Reduction of malic acid during ripening period
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Tartaric and Malic
27. What are the names of the main barrel shapes?
concrete - iron
Air conditioning
Bordeaux - and Burgundy
72 - 82 degrees F
28. Stabilization is a term used to prevent what from occurring in the bottle?
Leuconostoc-oenus
cloudiness & settling of particles
Limousin - Burgundy - Allien - Troncais - and Vosges
Pressing whole cluster
29. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
breaks skin's tissue
up to 24 hours
beginning of fermentation
30. What are the main acids in grapes?
Muscat
46 -57 degrees F
saccharomyces
Tartaric and Malic
31. What is the purpose of de-stemming?
9 - 10 years
concrete - iron
surplus & deficiency
Separate stems from must
32. 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
Muscat
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
46 -57 degrees F
33. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
< 50 degrees F
Hard-veggie or green flavor
17 - 20 degrees C
Fruit set - Verasion
34. What is the oak used in cork production?
Blended with free run - increases color - tannins - complexity
quercus suber
higher pressure and more cycles of pressing
concrete - iron
35. Flavors in wine are basically derived from what acid?
pressing whole cluster without destemming or crushing
cinnamic acid
chaptalization
blending with high acid must & ion exchanging
36. What are the four types of skin contact that occur in red wine making?
Yeast inhibitors - pasteurization - sterile filtration
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
37. What grapes are commonly used in a Burgundy bottle?
4 tons per acre
22 - 30 degrees C; 72 - 86 F
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
total acidity (concentration of acids)
38. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
damage to berries is minimal
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Bordeaux - Burgundy - and Alsace
39. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Glucose and Fructose
Deep cooling - imposing stress on yeast - adding alcohol
Starting might be difficult and it could stop too soon.
Fruit set - Verasion
40. SO2 is added to barrel maintenance in order to protect it against what two agents?
wood - concrete - iron - plastic - stainless steel
mold; all kinds of wine spoilage (micro-organism)
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pressure level exerted and type of pressure used
41. In what grape is some skin contact almost always used during white wine making?
Chardonnay
Destemming / crushing followed by press or direct pressing of whole clusters
'green' - 'leafy'
Tartaric and Malic
42. What occurs during racking?
Reduction of malic acid during ripening period
2mm inside wood's surface
beginning of fermentation
clarify and aerate
43. Name three components that are higher in the press run than the free run.
at least a month before harvest
drying grapes - noble rot
pigments - tannins - acidity
Reduction of malic acid during ripening period
44. What are two types of oxidation that occur in wine making and when do they occur?
More ripe the fruit - less time required for skin contact
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
60% free run; 70% press run
enzyamatic - in must before fermentation; chemical - during processing and in bottling
45. What are the major techniques used for acid correction when it is deficient?
85 - 90%
pigments - tannins - acidity
Citric
blending with high acid must & ion exchanging
46. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
9 - 10 years
Brix (US) - Baum (France) - Oechsle (Germany)
Lack of oxygen; lack of nutrition; unviable yeast; low temp
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
47. Sugar addition is also known by what name?
chaptalization
40 -45 years
Bordeaux - and Burgundy
water evaporates through barrel more than alcohol
48. Cold stabilization removes what acid in must?
Air conditioning
30 degrees C
Chateau and Export
tartaric
49. What are the two key sugars in grapes?
tartaric - malic - citric
Bordeaux - Burgundy - and Alsace
Limousin - Burgundy - Allien - Troncais - and Vosges
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?
saccharomyces
'green' - 'leafy'
20% - 40%
non-flavonoid phenols
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