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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. In what grape is some skin contact almost always used during white wine making?
saccharomyces
wood - concrete - iron - plastic - stainless steel
vanillic acid and ellagic acid
Chardonnay
2. What are the major techniques used for acid correction when it is deficient?
Air conditioning
blending with high acid must & ion exchanging
Total acidity
chaptalization
3. What media conditions control yeast growth?
chaptalization
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
protect cork from cork borers - improve bottle appearance - brand identity
cloudiness & settling of particles
4. What is the purpose of de-stemming?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Clarify / aerate wine - separate solids
beginning of fermentation
Separate stems from must
5. SO2 is added to barrel maintenance in order to protect it against what two agents?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Traditional and Export
mold; all kinds of wine spoilage (micro-organism)
start at verasion and repeat when necessary
6. After the first harvest - how often can the bark be stripped from the oak trees?
Break skins to allow release of juice
Tartaric and Malic
9 - 10 years
< 50 degrees F
7. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
30 -40 years
75% must; 16% skins; 4% seeds - 5% stems
'green' - 'leafy'
8. Sugar addition is also known by what name?
cool regions
chaptalization
quercus suber
no time in loading & discharging
9. When is the best time of day to hand harvest?
Free run
Bordeaux - Burgundy - and Alsace
cinnamic acid
Very early morning until noon
10. What is the oak used in cork production?
Chardonnay
acid adjustment
quercus suber
40 -45 years
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?
slow oxidation; adding oak phenols
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
water evaporates through barrel more than alcohol
Lactic
12. What grapes are commonly used in a Bordeaux bottle?
Reduction of malic acid during ripening period
Clarify / aerate wine - separate solids
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
60% free run; 65% press run
13. How does the production of late harvest wine differ from normal still wine?
blending with high acid must & ion exchanging
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
higher pressure and more cycles of pressing
Air conditioning
14. Does ripeness of the fruit have any impact on skin contact in white wine?
wood - concrete - iron - plastic - stainless steel
breaks skin's tissue
pressing whole cluster without destemming or crushing
More ripe the fruit - less time required for skin contact
15. What are three types of toasting?
Portugal and Spain
no time in loading & discharging
tannins
Light - medium and heavy
16. Theoretically - how many degrees can a fermentation rise during fermentation?
chaptalization
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
protect cork from cork borers - improve bottle appearance - brand identity
30 degrees C
17. What are the primary advantages of a continuous press over batch presses?
breaks skin's tissue
up to 24 hours
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
no time in loading & discharging
18. What type of climate zone produces grapes that are high in acid?
Chateau and Export
cool regions
clarify and aerate
mold; all kinds of wine spoilage (micro-organism)
19. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
22 - 30 degrees C; 72 - 86 F
varietal flavor - color - and tannin compounds
damage to berries is minimal
protect against oxidation - protect against microbial spoilage
20. Alcohol has what impact on yeast growth?
water evaporates through barrel more than alcohol
4 tons per acre
Blended with free run - increases color - tannins - complexity
inhibits
21. 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?
color - tannin and body
Blended with free run - increases color - tannins - complexity
oxidation
Leuconostoc-oenus
22. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
tannins
up to 24 hours
saccharomyces bayamus
20% - 40%
23. What occurs during racking?
acid adjustment
tannins
clarify and aerate
protect against oxidation - protect against microbial spoilage
24. Flavors in wine are basically derived from what acid?
saccharomyces bayamus
Free run
cinnamic acid
'green' - 'leafy'
25. What are the three most common still wine bottle shapes used today?
Hard-veggie or green flavor
protect against oxidation - protect against microbial spoilage
Bordeaux - Burgundy - and Alsace
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
26. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Leuconostoc-oenus
pectins
10 - 13%
27. What is the most practical and most frequent method of correcting acidity in wine?
Harvesting under ripe grapes due to viticultural difficulties - like weather
acid adjustment
cloudiness & settling of particles
Portugal and Spain
28. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
varietal flavor - color - and tannin compounds
< 50 degrees F
glycerol; methanol; succinic acid; lactic acid;
22 - 30 degrees C; 72 - 86 F
29. 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
Hard-veggie or green flavor
'green' - 'leafy'
mold; all kinds of wine spoilage (micro-organism)
30. Cold stabilization removes what acid in must?
Harvesting under ripe grapes due to viticultural difficulties - like weather
tartaric
higher pressure and more cycles of pressing
total acidity & ph
31. What are the two major categories into which wine presses are grouped?
Ratio of fructose is greater than glucose
slow oxidation; adding oak phenols
breaks skin's tissue
batch & continuous
32. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
saccharomyces
concrete - iron
acid adjustment
33. Which are more easily extracted during fermentation - pigment or tannins?
pigment
Bordeaux - Burgundy - and Alsace
alcohol evaporates through barrel wall more than water
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
34. Fermented free run is what % of the total wine volume?
85 - 90%
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
40 -45 years
pre-heating grapes or must to enhance low color intensity
35. What are the five most common grapes used to produce late harvest wines?
75 - 85%
protect against oxidation - protect against microbial spoilage
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Tartaric and Malic
36. What two countries represent at least 70% of cork production?
concrete - iron
Portugal and Spain
Separate stems from must
Solid particles suspended in the must after crushing / pressing
37. What happens to the sugar concentrations when Botrytis Cinerea occurs?
30 -40 years
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Lactic
Ratio of fructose is greater than glucose
38. Define lees.
Solid particles suspended in the must after crushing / pressing
acid adjustment
pressing whole cluster without destemming or crushing
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
39. What is the importance of humidity in barrel aging above 60% RH?
Very early morning until noon
Citric
alcohol evaporates through barrel wall more than water
7 - 10 years
40. What is the preferred temperature range for white wine making?
Air conditioning
Leuconostoc-oenus
46 -57 degrees F
Fruit set - Verasion
41. What are 3 methods to control temperature in wine making?
vanillic acid and ellagic acid
pressure level exerted and type of pressure used
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
2mm inside wood's surface
42. 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
'green' - 'leafy'
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Chardonnay
43. What are the two styles of Burgundy barrels?
Traditional and Export
< 50 degrees F
bentonite - activated carbon - gelatin - egg whites - PVPP
contributes to bouquet
44. What are the two most common sugars used to increase the sugar content of the must?
Very early morning until noon
varietal flavor - color - and tannin compounds
22 - 30 degrees C; 72 - 86 F
cane sugar / grape concentrate
45. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
cool regions
Limousin - Burgundy - Allien - Troncais - and Vosges
vertical basket - horizontal and bladder press
46. What group of compounds give wine color?
beginning of fermentation
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Destemming / crushing followed by press or direct pressing of whole clusters
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
47. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?
contributes to bouquet
varietal flavor - color - and tannin compounds
17 - 20 degrees C
protect against oxidation - protect against microbial spoilage
48. How often should long termed cellar wines be re-corked?
30 -40 years
75 - 85%
protect cork from cork borers - improve bottle appearance - brand identity
Acetic acid
49. What are the two types of acidity problems commonly found in wine?
Chardonnay
surplus & deficiency
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
9
50. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
oxidation
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
surplus & deficiency
start at verasion and repeat when necessary