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 are the common practices to inhibit MLF?
pressing whole cluster without destemming or crushing
no time in loading & discharging
overcoming defects - balancing the wine - enhancing complexity
early racking - early fining - sulfur-dioxide added

2. Stabilization is a term used to prevent what from occurring in the bottle?
high
cloudiness & settling of particles
alcohol evaporates through barrel wall more than water
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

3. What are common techniques to reduce the acidity of must?
Glucose and Fructose
chemicals or blend with low acid/high ph must
color & tannin extraction
cool regions

4. 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
60% free run; 65% press run
acid adjustment
alcohol evaporates through barrel wall more than water

5. What are the four types of skin contact that occur in red wine making?
Harvesting under ripe grapes due to viticultural difficulties - like weather
85 - 90%
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

6. Phenolic extraction is greatest at low or high must temperatures?
Limousin - Burgundy - Allien - Troncais - and Vosges
enzyamatic - in must before fermentation; chemical - during processing and in bottling
high
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

7. What are the two styles of a Bordeaux barrel?
Chateau and Export
tartaric
Light - medium and heavy
85 - 90%

8. Wine yeasts generally belongs to what genus of yeast?
saccharomyces
Separate stems from must
Deep cooling - imposing stress on yeast - adding alcohol
acid adjustment

9. What grapes are commonly used in a Burgundy bottle?
bentonite - activated carbon - gelatin - egg whites - PVPP
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
Lactic

10. What happens to the sugar concentrations when Botrytis Cinerea occurs?
Ratio of fructose is greater than glucose
inhibits
color - tannin and body
no time in loading & discharging

11. What grapes are commonly used in a flute/Alsace bottle?
Yeast inhibitors - pasteurization - sterile filtration
1 - 4 hours
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
slow oxidation; adding oak phenols

12. What is the preferred temperature range for white wine making?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
46 -57 degrees F
vanillic acid and ellagic acid
Blended with free run - increases color - tannins - complexity

13. What is the most practical and most frequent method of correcting acidity in wine?
beginning of fermentation
higher pressure and more cycles of pressing
Reduction of malic acid during ripening period
acid adjustment

14. What are the two types of acidity problems commonly found in wine?
surplus & deficiency
85 - 90%
batch & continuous
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

15. For how many years can compounds be extracted from a barrel?
7 - 10 years
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Carbonic maceration
Bordeaux - Burgundy - and Alsace

16. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?
Chardonnay
Lactic
quercus suber
Clarify / aerate wine - separate solids

17. What fraction if grape weight is in the free run and press run if you are making red wine?
early racking - early fining - sulfur-dioxide added
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
60% free run; 65% press run

18. What term is used to describe the absorption of oxygen that is common in white wine making?
oxidation
Chateau and Export
pectins
chaptalization

19. What is the oak used in cork production?
Portugal and Spain
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
quercus suber
acid adjustment

20. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Destemming / crushing followed by press or direct pressing of whole clusters
OH (hydroxyl); tannins
color & tannin extraction
water evaporates through barrel more than alcohol

21. What are the primary advantages of a continuous press over batch presses?
Limousin - Burgundy - Allien - Troncais - and Vosges
blending with high acid must & ion exchanging
Fruit set - Verasion
no time in loading & discharging

22. After planting - how soon can the first wine cork quality bark be stripped from the tree?
Muscat
alcohol evaporates through barrel wall more than water
40 -45 years
tannins

23. What are three kinds of batch presses that have historically been used in wine production?
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
vertical basket - horizontal and bladder press
Traditional and Export
pressure level exerted and type of pressure used

24. What is the best method to reduce the acidity of must?
blending
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
Portugal and Spain
Break skins to allow release of juice

25. How does the production of late harvest wine differ from normal still wine?
acid adjustment
higher pressure and more cycles of pressing
quercus suber
9

26. What is the desirable bacteria genus for starting MLF in wine?
Separate stems from must
Air conditioning
Leuconostoc-oenus
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness

27. If an age able white wine is being produced what impact does skin contact have?
< 50 degrees F
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Limousin - Burgundy - Allien - Troncais - and Vosges
contributes to bouquet

28. What are three types of toasting?
Yeast inhibitors - pasteurization - sterile filtration
glycerol; methanol; succinic acid; lactic acid;
Light - medium and heavy
start at verasion and repeat when necessary

29. What is the depth of toasting when it is a light toast?
surface of interior walls
damage to berries is minimal
Deep cooling - imposing stress on yeast - adding alcohol
Free run

30. Fermented free run is what % of the total wine volume?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
tannins
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
85 - 90%

31. After the first harvest - how often can the bark be stripped from the oak trees?
Bordeaux - Burgundy - and Alsace
Break skins to allow release of juice
9 - 10 years
Air conditioning

32. What are the two acidity parameters that are used to describe the acidity of must?
Lack of oxygen; lack of nutrition; unviable yeast; low temp
total acidity & ph
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Air conditioning

33. What two container materials must be lined before they can be used to store wine?
7 - 10 years
Lack of oxygen; lack of nutrition; unviable yeast; low temp
chemicals or blend with low acid/high ph must
concrete - iron

34. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
17 - 20 degrees C
vertical basket - horizontal and bladder press
9
75 - 85%

35. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
3
'green' - 'leafy'
concrete - iron

36. 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

37. What are five common fining agents used in wine making?
10 - 13%
vertical basket - horizontal and bladder press
bentonite - activated carbon - gelatin - egg whites - PVPP
85 - 90%

38. What are the main acids in grapes?
7 - 10 years
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Tartaric and Malic
high

39. What are the two styles of Burgundy barrels?
Solid particles suspended in the must after crushing / pressing
drying grapes - noble rot
Traditional and Export
'green' - 'leafy'

40. What are 3 methods to control temperature in wine making?
60% free run; 65% press run
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
46 -57 degrees F

41. Blending is used in order to achieve what goals?
overcoming defects - balancing the wine - enhancing complexity
60% free run; 65% press run
color & tannin extraction
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

42. At what time should irrigation be stopped if dry farming techniques are being used?
at least a month before harvest
Separate stems from must
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc

43. What is the normal starting temperature for red wine must to start fermentation?
Tartaric and Malic
Traditional and Export
pre-heating grapes or must to enhance low color intensity
22 - 30 degrees C; 72 - 86 F

44. What media conditions control yeast growth?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
up to 24 hours
saccharomyces

45. What type of climate zone produces grapes that are high in acid?
cool regions
Very early morning until noon
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Free run

46. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?
Brix (US) - Baum (France) - Oechsle (Germany)
10 - 14 degrees C
mold; all kinds of wine spoilage (micro-organism)
Solid particles suspended in the must after crushing / pressing

47. What are the two key sugars in grapes?
color - tannin and body
glycerol; methanol; succinic acid; lactic acid;
Glucose and Fructose
protect cork from cork borers - improve bottle appearance - brand identity

48. What are the goals of oak aging wine?
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
breaks skin's tissue
slow oxidation; adding oak phenols
cloudiness & settling of particles

49. What are the names of the main barrel shapes?
wood - concrete - iron - plastic - stainless steel
damage to berries is minimal
vanillic acid and ellagic acid
Bordeaux - and Burgundy

50. What acid should not be used to correct acid deficiencies if a MLF is planned?
Citric
Portugal and Spain
9 - 10 years
damage to berries is minimal

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

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

Test your basic knowledge |

Viniculture

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

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests