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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 are the two styles of Burgundy barrels?
Traditional and Export
pigments - tannins - acidity
40 -45 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
2. What are five common fining agents used in wine making?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
60% free run; 65% press run
bentonite - activated carbon - gelatin - egg whites - PVPP
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
3. What are the primary disadvantages of a continuous press over batch presses?
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4. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
3 - 4mm inside wood's surface
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Yeast inhibitors - pasteurization - sterile filtration
< 50 degrees F
5. Name three components that are higher in the press run than the free run.
Bordeaux - Burgundy - and Alsace
pigments - tannins - acidity
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Harvesting under ripe grapes due to viticultural difficulties - like weather
6. High acid concentrations in fruit are usually caused by what common occurrence?
60% free run; 70% press run
Harvesting under ripe grapes due to viticultural difficulties - like weather
Traditional and Export
damage to berries is minimal
7. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?
Carbonic maceration
cool regions
tartaric - malic - citric
blending with high acid must & ion exchanging
8. What polyeric compounds tend to cause colloid coagulation in wine?
wood - concrete - iron - plastic - stainless steel
pectins
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
85 - 90%
9. What is the depth of toasting when it is a medium toast?
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10. What are the two key sugars in grapes?
Glucose and Fructose
72 - 82 degrees F
Air conditioning
damage to berries is minimal
11. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
surface of interior walls
Carbonic maceration
Starting might be difficult and it could stop too soon.
12. When is the best time of day to hand harvest?
Separate stems from must
Very early morning until noon
Portugal and Spain
inhibits
13. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
higher pressure and more cycles of pressing
Limousin - Burgundy - Allien - Troncais - and Vosges
varietal flavor - color - and tannin compounds
clarify and aerate
14. What is a major advantage and disadvantage to mechanical harvesting?
blending
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Light - medium and heavy
Glucose and Fructose
15. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
mold; all kinds of wine spoilage (micro-organism)
Starting might be difficult and it could stop too soon.
85 - 90%
Air conditioning
16. Titratable acidity is better known by what name?
More ripe the fruit - less time required for skin contact
chaptalization
total acidity (concentration of acids)
Traditional and Export
17. Blending is used in order to achieve what goals?
Reduction of malic acid during ripening period
overcoming defects - balancing the wine - enhancing complexity
total acidity & ph
3 - 4mm inside wood's surface
18. What is thermo-vinification?
surface of interior walls
concrete - iron
pre-heating grapes or must to enhance low color intensity
cloudiness & settling of particles
19. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
60% free run; 65% press run
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Clarify / aerate wine - separate solids
17 - 20 degrees C
20. What is the length of skin contact in white wines if "short contact" occurs?
Chateau and Export
blending with high acid must & ion exchanging
blending
1 - 4 hours
21. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
Hard-veggie or green flavor
Break skins to allow release of juice
Citric
20% - 40%
22. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
Fruit set - Verasion
water evaporates through barrel more than alcohol
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
23. What are the four types of skin contact that occur in red wine making?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
oxidation
enzyamatic - in must before fermentation; chemical - during processing and in bottling
high
24. The higher compound levels from the press run are related to what action during the making of the press run?
Very early morning until noon
Break skins to allow release of juice
pressure level exerted and type of pressure used
Light - medium and heavy
25. What occurs during racking?
quercus suber
color & tannin extraction
clarify and aerate
30 -40 years
26. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Free run
mold; all kinds of wine spoilage (micro-organism)
< 50 degrees F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
27. What fractions of grape weight is in the free run and press run if you are making white wine?
60% free run; 70% press run
around the time of verasion (when the grapes change colors)
9
Lack of oxygen; lack of nutrition; unviable yeast; low temp
28. What are three kinds of batch presses that have historically been used in wine production?
vertical basket - horizontal and bladder press
bentonite - activated carbon - gelatin - egg whites - PVPP
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
20% - 40%
29. What are five different materials used in storage containers?
Very early morning until noon
wood - concrete - iron - plastic - stainless steel
Hard-veggie or green flavor
Reduction of malic acid during ripening period
30. What is the oak used in cork production?
quercus suber
< 50 degrees F
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
46 -57 degrees F
31. In what grape is some skin contact almost always used during white wine making?
Tartaric and Malic
Chardonnay
higher pressure and more cycles of pressing
enzyamatic - in must before fermentation; chemical - during processing and in bottling
32. What acid should not be used to correct acid deficiencies if a MLF is planned?
tartaric - malic - citric
3
Destemming / crushing followed by press or direct pressing of whole clusters
Citric
33. What are the main acids in grapes?
Solid particles suspended in the must after crushing / pressing
acid adjustment
Tartaric and Malic
pressing whole cluster without destemming or crushing
34. Define lees.
60% free run; 65% press run
inhibits
Solid particles suspended in the must after crushing / pressing
pressing whole cluster without destemming or crushing
35. What is the importance of humidity in barrel aging below 60% RH?
overcoming defects - balancing the wine - enhancing complexity
3 - 4mm inside wood's surface
water evaporates through barrel more than alcohol
30 degrees C
36. Unfermented free run makes up what % of total extractable juice?
75 - 85%
quercus suber
clarify and aerate
Yeast inhibitors - pasteurization - sterile filtration
37. At what time should irrigation be stopped if dry farming techniques are being used?
Leuconostoc-oenus
Brix (US) - Baum (France) - Oechsle (Germany)
at least a month before harvest
Harvesting under ripe grapes due to viticultural difficulties - like weather
38. What is the purpose of the crush?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
early racking - early fining - sulfur-dioxide added
Acetic acid
Break skins to allow release of juice
39. What are the most common reasons for a stuck fermentation?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
early racking - early fining - sulfur-dioxide added
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
pigment
40. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?
Reduction of malic acid during ripening period
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
10 - 14 degrees C
cinnamic acid
41. What is the best method to reduce the acidity of must?
Yeast inhibitors - pasteurization - sterile filtration
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
saccharomyces bayamus
blending
42. Fermented free run is what % of the total wine volume?
Bordeaux - Burgundy - and Alsace
Starting might be difficult and it could stop too soon.
1 - 4 hours
85 - 90%
43. Sugar addition is also known by what name?
Destemming / crushing followed by press or direct pressing of whole clusters
Light - medium and heavy
chaptalization
varietal flavor - color - and tannin compounds
44. 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
saccharomyces bayamus
46 -57 degrees F
cinnamic acid
45. What are 3 methods to control temperature in wine making?
saccharomyces
Glucose and Fructose
Carbonic maceration
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
46. For how many years can compounds be extracted from a barrel?
batch & continuous
color - tannin and body
7 - 10 years
tannins
47. 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
total acidity (concentration of acids)
OH (hydroxyl); tannins
9
48. What are the names of the main barrel shapes?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Bordeaux - and Burgundy
batch & continuous
contributes to bouquet
49. 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?
glycerol; methanol; succinic acid; lactic acid;
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
color - tannin and body
oxidation
50. What yeast will remain active at high alcohol levels?
saccharomyces bayamus
quercus suber
Separate stems from must
Lactic