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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 grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
tannins
water evaporates through barrel more than alcohol
pigment
2. What are the two acidity parameters that are used to describe the acidity of must?
total acidity & ph
75 - 85%
early racking - early fining - sulfur-dioxide added
Break skins to allow release of juice
3. Press run is often used in what ways to enrich a final wine?
Blended with free run - increases color - tannins - complexity
Starting might be difficult and it could stop too soon.
bentonite - activated carbon - gelatin - egg whites - PVPP
wood - concrete - iron - plastic - stainless steel
4. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Ratio of fructose is greater than glucose
color & tannin extraction
46 -57 degrees F
vertical basket - horizontal and bladder press
5. Blending is used in order to achieve what goals?
varietal flavor - color - and tannin compounds
overcoming defects - balancing the wine - enhancing complexity
damage to berries is minimal
Reduction of malic acid during ripening period
6. 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%
at least a month before harvest
'green' - 'leafy'
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
7. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
Chardonnay
higher pressure and more cycles of pressing
Free run
8. What is a major advantage and disadvantage to mechanical harvesting?
cool regions
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
46 -57 degrees F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
9. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?
Fruit set - Verasion
Yeast inhibitors - pasteurization - sterile filtration
pigments - tannins - acidity
Deep cooling - imposing stress on yeast - adding alcohol
10. What occurs during racking?
quercus suber
clarify and aerate
mold; all kinds of wine spoilage (micro-organism)
Total acidity
11. Flavors in wine are basically derived from what acid?
total acidity & ph
damage to berries is minimal
cinnamic acid
10 - 13%
12. 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
Limousin - Burgundy - Allien - Troncais - and Vosges
85 - 90%
pigments - tannins - acidity
13. What are three types of toasting?
Light - medium and heavy
30 -40 years
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
72 - 82 degrees F
14. For how many years can compounds be extracted from a barrel?
Pressing whole cluster
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
color - tannin and body
7 - 10 years
15. Name three components that are higher in the press run than the free run.
pigments - tannins - acidity
OH (hydroxyl); tannins
tannins
Tartaric and Malic
16. Sugar addition is also known by what name?
chaptalization
72 - 82 degrees F
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
17. Which are more easily extracted during fermentation - pigment or tannins?
Acetic acid
pigment
Harvesting under ripe grapes due to viticultural difficulties - like weather
Pressing whole cluster
18. What are the five most common grapes used to produce late harvest wines?
9
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
72 - 82 degrees F
20% - 40%
19. What are the four types of skin contact that occur in red wine making?
Tartaric and Malic
pre-heating grapes or must to enhance low color intensity
Pressing whole cluster
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
20. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
< 50 degrees F
tartaric - malic - citric
22 - 30 degrees C; 72 - 86 F
up to 24 hours
21. What grapes are commonly used in a Bordeaux bottle?
72 - 82 degrees F
pre-heating grapes or must to enhance low color intensity
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
early racking - early fining - sulfur-dioxide added
22. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
glycerol; methanol; succinic acid; lactic acid;
clears juice from its lees
Leuconostoc-oenus
23. What fractions of grape weight is in the free run and press run if you are making white wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
cloudiness & settling of particles
Harvesting under ripe grapes due to viticultural difficulties - like weather
60% free run; 70% press run
24. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
tartaric
OH (hydroxyl); tannins
'green' - 'leafy'
25. The higher compound levels from the press run are related to what action during the making of the press run?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
cool regions
pressure level exerted and type of pressure used
color & tannin extraction
26. What is the desirable bacteria genus for starting MLF in wine?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Total acidity
Leuconostoc-oenus
pigment
27. After the first harvest - how often can the bark be stripped from the oak trees?
saccharomyces bayamus
Blended with free run - increases color - tannins - complexity
total acidity & ph
9 - 10 years
28. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
Starting might be difficult and it could stop too soon.
10 - 13%
Pressing whole cluster
60% free run; 70% press run
29. What is the purpose of a lees filter?
no time in loading & discharging
clears juice from its lees
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Leuconostoc-oenus
30. What are 3 methods to control temperature in wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
up to 24 hours
Muscat
contributes to bouquet
31. What is the minimum starting temperature for white wine must to start fermentation?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
10 - 14 degrees C
bentonite - activated carbon - gelatin - egg whites - PVPP
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
32. What two countries represent at least 70% of cork production?
pigments - tannins - acidity
OH (hydroxyl); tannins
Chateau and Export
Portugal and Spain
33. What is the oak used in cork production?
72 - 82 degrees F
quercus suber
start at verasion and repeat when necessary
color & tannin extraction
34. What acid should not be used to correct acid deficiencies if a MLF is planned?
Starting might be difficult and it could stop too soon.
pigments - tannins - acidity
Leuconostoc-oenus
Citric
35. What is the importance of humidity in barrel aging below 60% RH?
Portugal and Spain
total acidity & ph
water evaporates through barrel more than alcohol
protect against oxidation - protect against microbial spoilage
36. What is the depth of toasting when it is a medium toast?
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37. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
damage to berries is minimal
inhibits
protect cork from cork borers - improve bottle appearance - brand identity
38. What are the extracted compounds from oak?
Citric
clears juice from its lees
non-flavonoid phenols
2mm inside wood's surface
39. What are the two key sugars in grapes?
Glucose and Fructose
cool regions
Carbonic maceration
Clarify / aerate wine - separate solids
40. What are the objectives of fining?
cloudiness & settling of particles
drying grapes - noble rot
cool regions
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
41. High acid concentrations in fruit are usually caused by what common occurrence?
Harvesting under ripe grapes due to viticultural difficulties - like weather
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30 degrees C
vertical basket - horizontal and bladder press
42. 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?
saccharomyces bayamus
blending
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
color - tannin and body
43. What are the two keys stages of berry development?
quercus suber
Starting might be difficult and it could stop too soon.
batch & continuous
Fruit set - Verasion
44. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
concrete - iron
quercus suber
3
Yeast inhibitors - pasteurization - sterile filtration
45. Does ripeness of the fruit have any impact on skin contact in white wine?
protect against oxidation - protect against microbial spoilage
More ripe the fruit - less time required for skin contact
'green' - 'leafy'
Separate stems from must
46. Cold stabilization removes what acid in must?
Separate stems from must
Traditional and Export
30 degrees C
tartaric
47. What are two types of oxidation that occur in wine making and when do they occur?
start at verasion and repeat when necessary
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Fruit set - Verasion
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
48. Titratable acidity is better known by what name?
'green' - 'leafy'
total acidity (concentration of acids)
non-flavonoid phenols
no time in loading & discharging
49. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Acetic acid
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
40 -45 years
50. What are the two styles of a Bordeaux barrel?
surplus & deficiency
Chateau and Export
75% must; 16% skins; 4% seeds - 5% stems
Bordeaux - and Burgundy