Test your basic knowledge |

Viniculture

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 flute/Alsace bottle?
cool regions
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Harvesting under ripe grapes due to viticultural difficulties - like weather
85 - 90%

2. What are the major techniques used for acid correction when it is deficient?
overcoming defects - balancing the wine - enhancing complexity
3 - 4mm inside wood's surface
blending with high acid must & ion exchanging
17 - 20 degrees C

3. Name three components that are higher in the press run than the free run.
3
pigments - tannins - acidity
up to 24 hours
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

4. What are the two key sugars in grapes?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Glucose and Fructose
total acidity & ph

5. What are the two keys stages of berry development?
Bordeaux - Burgundy - and Alsace
Yeast inhibitors - pasteurization - sterile filtration
Fruit set - Verasion
up to 24 hours

6. Does ripeness of the fruit have any impact on skin contact in white wine?
beginning of fermentation
More ripe the fruit - less time required for skin contact
batch & continuous
75% must; 16% skins; 4% seeds - 5% stems

7. What fractions of grape weight is in the free run and press run if you are making white wine?
batch & continuous
60% free run; 70% press run
color & tannin extraction
clears juice from its lees

8. What acid should not be used to correct acid deficiencies if a MLF is planned?
'green' - 'leafy'
clarify and aerate
Portugal and Spain
Citric

9. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
vanillic acid and ellagic acid
up to 24 hours
contributes to bouquet

10. What is the major advantage of hand harvesting over mechanical harvesting?
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Clarify / aerate wine - separate solids
overcoming defects - balancing the wine - enhancing complexity
damage to berries is minimal

11. What are five common fining agents used in wine making?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
wood - concrete - iron - plastic - stainless steel
Hard-veggie or green flavor
bentonite - activated carbon - gelatin - egg whites - PVPP

12. What parameters can be corrected by blending?
at least a month before harvest
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
chaptalization
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

13. Alcohol has what impact on yeast growth?
46 -57 degrees F
enzyamatic - in must before fermentation; chemical - during processing and in bottling
17 - 20 degrees C
inhibits

14. What are the two major categories into which wine presses are grouped?
Destemming / crushing followed by press or direct pressing of whole clusters
85 - 90%
batch & continuous
30 -40 years

15. What is the main reason for acid deficiency in must?
Lactic
overcoming defects - balancing the wine - enhancing complexity
Reduction of malic acid during ripening period
Break skins to allow release of juice

16. Sugar addition is also known by what name?
2mm inside wood's surface
overcoming defects - balancing the wine - enhancing complexity
chaptalization
up to 24 hours

17. What are three styles of still wine that have at least 1% RS and the range of RS in each?
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
Deep cooling - imposing stress on yeast - adding alcohol
Ratio of fructose is greater than glucose
concrete - iron

18. Which are more easily extracted during fermentation - pigment or tannins?
total acidity & ph
pigment
Total acidity
around the time of verasion (when the grapes change colors)

19. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
20% - 40%
Hard-veggie or green flavor
cane sugar / grape concentrate
acid adjustment

20. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
cool regions
Limousin - Burgundy - Allien - Troncais - and Vosges
damage to berries is minimal

21. What are the most common reasons for a stuck fermentation?
saccharomyces bayamus
Lack of oxygen; lack of nutrition; unviable yeast; low temp
OH (hydroxyl); tannins
concrete - iron

22. What are the names of the main barrel shapes?
chemicals or blend with low acid/high ph must
Bordeaux - and Burgundy
Pressing whole cluster
vertical basket - horizontal and bladder press

23. What two container materials must be lined before they can be used to store wine?
Break skins to allow release of juice
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Traditional and Export
concrete - iron

24. What are the two styles of Burgundy barrels?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
Traditional and Export
acid adjustment
Starting might be difficult and it could stop too soon.

25. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
Pressing whole cluster
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
60% free run; 70% press run

26. What is the preferred temperature range for white wine making?
Yeast inhibitors - pasteurization - sterile filtration
46 -57 degrees F
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

27. What are the main acids in grapes?
46 -57 degrees F
Pressing whole cluster
Tartaric and Malic
Very early morning until noon

28. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?
breaks skin's tissue
pressing whole cluster without destemming or crushing
non-flavonoid phenols
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

29. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?
Destemming / crushing followed by press or direct pressing of whole clusters
Solid particles suspended in the must after crushing / pressing
3
9

30. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
4 tons per acre
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
high
20% - 40%

31. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
water evaporates through barrel more than alcohol
blending with high acid must & ion exchanging
oxidation
Brix (US) - Baum (France) - Oechsle (Germany)

32. What yeast will remain active at high alcohol levels?
3
pressing whole cluster without destemming or crushing
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
saccharomyces bayamus

33. What are the primary advantages of a continuous press over batch presses?
1 - 4 hours
no time in loading & discharging
up to 24 hours
high

34. What are the five most common grapes used to produce late harvest wines?
protect against oxidation - protect against microbial spoilage
10 - 13%
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Fruit set - Verasion

35. What function does a capsule serve?
blending with high acid must & ion exchanging
Air conditioning
protect cork from cork borers - improve bottle appearance - brand identity
Blended with free run - increases color - tannins - complexity

36. What term is used to describe the absorption of oxygen that is common in white wine making?
wood - concrete - iron - plastic - stainless steel
More ripe the fruit - less time required for skin contact
oxidation
protect against oxidation - protect against microbial spoilage

37. Phenolic extraction is greatest at low or high must temperatures?
high
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
non-flavonoid phenols
chemicals or blend with low acid/high ph must

38. What are two acids most commonly extracted from oak?
75 - 85%
vanillic acid and ellagic acid
< 50 degrees F
Citric

39. How often should long termed cellar wines be re-corked?
Ratio of fructose is greater than glucose
75% must; 16% skins; 4% seeds - 5% stems
30 -40 years
water evaporates through barrel more than alcohol

40. 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?
75 - 85%
60% free run; 65% press run
color - tannin and body
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage

41. What is the best method to reduce the acidity of must?
Brix (US) - Baum (France) - Oechsle (Germany)
Break skins to allow release of juice
Chardonnay
blending

42. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
3
60% free run; 70% press run
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Reduction of malic acid during ripening period

43. What media conditions control yeast growth?
cool regions
up to 24 hours
bentonite - activated carbon - gelatin - egg whites - PVPP
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present

44. What are the main French oak regions?
damage to berries is minimal
chaptalization
Pressing whole cluster
Limousin - Burgundy - Allien - Troncais - and Vosges

45. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
17 - 20 degrees C
blending
protect against oxidation - protect against microbial spoilage
surplus & deficiency

46. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
< 50 degrees F
10 - 13%
color & tannin extraction
start at verasion and repeat when necessary

47. What is a major advantage and disadvantage to mechanical harvesting?
start at verasion and repeat when necessary
Very early morning until noon
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
total acidity (concentration of acids)

48. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
slow oxidation; adding oak phenols
cane sugar / grape concentrate

49. What are the objectives of fining?
wood - concrete - iron - plastic - stainless steel
pressure level exerted and type of pressure used
up to 24 hours
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

50. What are the primary disadvantages of a continuous press over batch presses?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183