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. Stabilization is a term used to prevent what from occurring in the bottle?
cloudiness & settling of particles
early racking - early fining - sulfur-dioxide added
Hard-veggie or green flavor
start at verasion and repeat when necessary
2. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Reduction of malic acid during ripening period
varietal flavor - color - and tannin compounds
up to 24 hours
3. What are the two major categories into which wine presses are grouped?
10 - 14 degrees C
color - tannin and body
Lactic
batch & continuous
4. What is the minimum starting temperature for white wine must to start fermentation?
10 - 14 degrees C
3 - 4mm inside wood's surface
Air conditioning
Chateau and Export
5. What are the extracted compounds from oak?
non-flavonoid phenols
total acidity (concentration of acids)
vertical basket - horizontal and bladder press
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
6. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
pressing whole cluster without destemming or crushing
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Citric
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
7. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
cool regions
9
Carbonic maceration
total acidity (concentration of acids)
8. What is the normal starting temperature for red wine must to start fermentation?
30 degrees C
Very early morning until noon
pressing whole cluster without destemming or crushing
22 - 30 degrees C; 72 - 86 F
9. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Air conditioning
72 - 82 degrees F
non-flavonoid phenols
10. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
Hard-veggie or green flavor
Bordeaux - and Burgundy
acid adjustment
11. 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
saccharomyces bayamus
Starting might be difficult and it could stop too soon.
beginning of fermentation
12. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
pigments - tannins - acidity
'green' - 'leafy'
13. What are five different materials used in storage containers?
Portugal and Spain
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
wood - concrete - iron - plastic - stainless steel
pigment
14. What are the two styles of Burgundy barrels?
Bordeaux - and Burgundy
Solid particles suspended in the must after crushing / pressing
Traditional and Export
Citric
15. 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)
color - tannin and body
1 - 4 hours
around the time of verasion (when the grapes change colors)
16. What is a major by-product of MLF?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
high
'green' - 'leafy'
Acetic acid
17. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
chemicals or blend with low acid/high ph must
breaks skin's tissue
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
18. What happens to the sugar concentrations when Botrytis Cinerea occurs?
2mm inside wood's surface
Blended with free run - increases color - tannins - complexity
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Ratio of fructose is greater than glucose
19. Alcohol has what impact on yeast growth?
clears juice from its lees
color & tannin extraction
inhibits
Ratio of fructose is greater than glucose
20. What are the objectives of fining?
Citric
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Separate stems from must
batch & continuous
21. What is the depth of toasting when it is a heavy toast?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
22. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
cool regions
Brix (US) - Baum (France) - Oechsle (Germany)
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
beginning of fermentation
23. Fermented free run is what % of the total wine volume?
Acetic acid
85 - 90%
surplus & deficiency
pigment
24. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
chemicals or blend with low acid/high ph must
overcoming defects - balancing the wine - enhancing complexity
Acetic acid
25. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
26. What are three kinds of batch presses that have historically been used in wine production?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
10 - 14 degrees C
vertical basket - horizontal and bladder press
breaks skin's tissue
27. What is the major advantage of hand harvesting over mechanical harvesting?
Clarify / aerate wine - separate solids
mold; all kinds of wine spoilage (micro-organism)
damage to berries is minimal
9
28. What grapes are commonly used in a Bordeaux bottle?
Carbonic maceration
60% free run; 65% press run
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
higher pressure and more cycles of pressing
29. Flavors in wine are basically derived from what acid?
early racking - early fining - sulfur-dioxide added
cinnamic acid
2mm inside wood's surface
Starting might be difficult and it could stop too soon.
30. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
color & tannin extraction
color - tannin and body
start at verasion and repeat when necessary
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
31. What are the two most common sugars used to increase the sugar content of the must?
Air conditioning
cane sugar / grape concentrate
clears juice from its lees
10 - 13%
32. What is the purpose of racking wine?
Lactic
Clarify / aerate wine - separate solids
30 degrees C
cloudiness & settling of particles
33. High acid concentrations in fruit are usually caused by what common occurrence?
tartaric
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
7 - 10 years
Harvesting under ripe grapes due to viticultural difficulties - like weather
34. What are the most common reasons for a stuck fermentation?
blending
overcoming defects - balancing the wine - enhancing complexity
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
35. What are three types of toasting?
30 -40 years
Brix (US) - Baum (France) - Oechsle (Germany)
cool regions
Light - medium and heavy
36. What are two types of oxidation that occur in wine making and when do they occur?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
22 - 30 degrees C; 72 - 86 F
Traditional and Export
Glucose and Fructose
37. What grapes are commonly used in a Burgundy bottle?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pre-heating grapes or must to enhance low color intensity
75% must; 16% skins; 4% seeds - 5% stems
38. What are the three most common still wine bottle shapes used today?
around the time of verasion (when the grapes change colors)
Bordeaux - Burgundy - and Alsace
46 -57 degrees F
inhibits
39. What two container materials must be lined before they can be used to store wine?
Yeast inhibitors - pasteurization - sterile filtration
total acidity & ph
beginning of fermentation
concrete - iron
40. What is the oak used in cork production?
wood - concrete - iron - plastic - stainless steel
quercus suber
40 -45 years
2mm inside wood's surface
41. What polyeric compounds tend to cause colloid coagulation in wine?
3
7 - 10 years
9
pectins
42. What are the five most common grapes used to produce late harvest wines?
More ripe the fruit - less time required for skin contact
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
drying grapes - noble rot
43. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
4 tons per acre
Total acidity
wood - concrete - iron - plastic - stainless steel
44. What are the four types of skin contact that occur in red wine making?
Carbonic maceration
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Harvesting under ripe grapes due to viticultural difficulties - like weather
Lactic
45. What is the preferred temperature range for red wine making?
Acetic acid
up to 24 hours
vanillic acid and ellagic acid
72 - 82 degrees F
46. The higher compound levels from the press run are related to what action during the making of the press run?
20% - 40%
pressure level exerted and type of pressure used
3 - 4mm inside wood's surface
Muscat
47. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?
chemicals or blend with low acid/high ph must
bentonite - activated carbon - gelatin - egg whites - PVPP
OH (hydroxyl); tannins
9 - 10 years
48. What occurs during racking?
9
surplus & deficiency
early racking - early fining - sulfur-dioxide added
clarify and aerate
49. If an age able white wine is being produced what impact does skin contact have?
pigment
Harvesting under ripe grapes due to viticultural difficulties - like weather
clarify and aerate
contributes to bouquet
50. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
40 -45 years
no time in loading & discharging
Citric
Sorry!:) No result found.
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