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Test your basic knowledge |
Viniculture
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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 parameters can be corrected by blending?
2mm inside wood's surface
Hard-veggie or green flavor
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
2. What are the primary disadvantages of a continuous press over batch presses?
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3. What grapes are commonly used in a flute/Alsace bottle?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Leuconostoc-oenus
Deep cooling - imposing stress on yeast - adding alcohol
Lack of oxygen; lack of nutrition; unviable yeast; low temp
4. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
Clarify / aerate wine - separate solids
17 - 20 degrees C
More ripe the fruit - less time required for skin contact
5. What media conditions control yeast growth?
46 -57 degrees F
Harvesting under ripe grapes due to viticultural difficulties - like weather
alcohol evaporates through barrel wall more than water
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
6. What is the purpose of the crush?
7 - 10 years
Break skins to allow release of juice
quercus suber
2mm inside wood's surface
7. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
60% free run; 65% press run
2mm inside wood's surface
Limousin - Burgundy - Allien - Troncais - and Vosges
8. What is the oak used in cork production?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
30 -40 years
Break skins to allow release of juice
quercus suber
9. What group of compounds give wine color?
Leuconostoc-oenus
alcohol evaporates through barrel wall more than water
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Pressing whole cluster
10. What is the major advantage of hand harvesting over mechanical harvesting?
wood - concrete - iron - plastic - stainless steel
damage to berries is minimal
7 - 10 years
Carbonic maceration
11. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
Leuconostoc-oenus
Traditional and Export
cool regions
12. What are three types of toasting?
'green' - 'leafy'
9 - 10 years
OH (hydroxyl); tannins
Light - medium and heavy
13. What grapes are commonly used in a Bordeaux bottle?
Air conditioning
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
pre-heating grapes or must to enhance low color intensity
vanillic acid and ellagic acid
14. In what grape is some skin contact almost always used during white wine making?
pectins
Leuconostoc-oenus
Chardonnay
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
15. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
16. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
cool regions
higher pressure and more cycles of pressing
Brix (US) - Baum (France) - Oechsle (Germany)
Bordeaux - Burgundy - and Alsace
17. 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)
protect against oxidation - protect against microbial spoilage
1 - 4 hours
More ripe the fruit - less time required for skin contact
18. Fermented free run is what % of the total wine volume?
85 - 90%
Carbonic maceration
clarify and aerate
Traditional and Export
19. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
pressure level exerted and type of pressure used
3
high
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
20. Unfermented free run makes up what % of total extractable juice?
cloudiness & settling of particles
75 - 85%
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Very early morning until noon
21. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
oxidation
Destemming / crushing followed by press or direct pressing of whole clusters
pectins
tannins
22. What are the primary advantages of a continuous press over batch presses?
10 - 13%
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
no time in loading & discharging
23. Blending is used in order to achieve what goals?
OH (hydroxyl); tannins
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
overcoming defects - balancing the wine - enhancing complexity
24. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Tartaric and Malic
< 50 degrees F
17 - 20 degrees C
non-flavonoid phenols
25. How often should long termed cellar wines be re-corked?
protect against oxidation - protect against microbial spoilage
Total acidity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
30 -40 years
26. What are the two styles of Burgundy barrels?
Traditional and Export
4 tons per acre
Harvesting under ripe grapes due to viticultural difficulties - like weather
Pressing whole cluster
27. What are the four types of skin contact that occur in red wine making?
Destemming / crushing followed by press or direct pressing of whole clusters
high
non-flavonoid phenols
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
28. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
chemicals or blend with low acid/high ph must
protect against oxidation - protect against microbial spoilage
high
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
29. What is the importance of humidity in barrel aging below 60% RH?
4 tons per acre
water evaporates through barrel more than alcohol
Bordeaux - Burgundy - and Alsace
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
30. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.
Deep cooling - imposing stress on yeast - adding alcohol
protect cork from cork borers - improve bottle appearance - brand identity
pressure level exerted and type of pressure used
clarify and aerate
31. How does the production of late harvest wine differ from normal still wine?
clarify and aerate
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Glucose and Fructose
higher pressure and more cycles of pressing
32. 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?
vanillic acid and ellagic acid
Break skins to allow release of juice
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
color - tannin and body
33. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Yeast inhibitors - pasteurization - sterile filtration
bentonite - activated carbon - gelatin - egg whites - PVPP
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
3
34. What is a major advantage and disadvantage to mechanical harvesting?
Air conditioning
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Separate stems from must
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
35. What are three styles of still wine that have at least 1% RS and the range of RS in each?
glycerol; methanol; succinic acid; lactic acid;
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
varietal flavor - color - and tannin compounds
30 -40 years
36. What two countries represent at least 70% of cork production?
Portugal and Spain
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
OH (hydroxyl); tannins
Reduction of malic acid during ripening period
37. In general - which produces better wine - free run or press run?
Free run
40 -45 years
cane sugar / grape concentrate
Harvesting under ripe grapes due to viticultural difficulties - like weather
38. What are the two acidity parameters that are used to describe the acidity of must?
72 - 82 degrees F
tartaric - malic - citric
total acidity & ph
2mm inside wood's surface
39. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
4 tons per acre
Break skins to allow release of juice
glycerol; methanol; succinic acid; lactic acid;
40. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
glycerol; methanol; succinic acid; lactic acid;
vertical basket - horizontal and bladder press
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Separate stems from must
41. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
up to 24 hours
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Total acidity
42. The higher compound levels from the press run are related to what action during the making of the press run?
cinnamic acid
9
pressure level exerted and type of pressure used
Total acidity
43. What family of grapes can typically develop bitterness if there is skin contact?
surface of interior walls
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
Muscat
Solid particles suspended in the must after crushing / pressing
44. What are the two styles of a Bordeaux barrel?
Chateau and Export
20% - 40%
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
45. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
start at verasion and repeat when necessary
cinnamic acid
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
46. What are the three most common still wine bottle shapes used today?
Muscat
Bordeaux - Burgundy - and Alsace
overcoming defects - balancing the wine - enhancing complexity
10 - 13%
47. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
pigments - tannins - acidity
Lactic
cane sugar / grape concentrate
48. SO2 is added to barrel maintenance in order to protect it against what two agents?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Break skins to allow release of juice
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
mold; all kinds of wine spoilage (micro-organism)
49. Sugar addition is also known by what name?
higher pressure and more cycles of pressing
chaptalization
color & tannin extraction
9
50. What is the purpose of de-stemming?
Separate stems from must
vanillic acid and ellagic acid
Air conditioning
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
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