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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. Name three components that are higher in the press run than the free run.
30 degrees C
pigments - tannins - acidity
Limousin - Burgundy - Allien - Troncais - and Vosges
Blended with free run - increases color - tannins - complexity
2. After the first harvest - how often can the bark be stripped from the oak trees?
2mm inside wood's surface
Deep cooling - imposing stress on yeast - adding alcohol
drying grapes - noble rot
9 - 10 years
3. What two container materials must be lined before they can be used to store wine?
Free run
enzyamatic - in must before fermentation; chemical - during processing and in bottling
concrete - iron
72 - 82 degrees F
4. What is the overall weight composition of grape clusters?
pigments - tannins - acidity
overcoming defects - balancing the wine - enhancing complexity
pectins
75% must; 16% skins; 4% seeds - 5% stems
5. Alcohol has what impact on yeast growth?
Brix (US) - Baum (France) - Oechsle (Germany)
inhibits
slow oxidation; adding oak phenols
9
6. What function does a capsule serve?
Blended with free run - increases color - tannins - complexity
tartaric
60% free run; 70% press run
protect cork from cork borers - improve bottle appearance - brand identity
7. What fraction if grape weight is in the free run and press run if you are making red wine?
blending
4 tons per acre
60% free run; 65% press run
Glucose and Fructose
8. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
slow oxidation; adding oak phenols
Solid particles suspended in the must after crushing / pressing
'green' - 'leafy'
9. What are three types of toasting?
varietal flavor - color - and tannin compounds
cane sugar / grape concentrate
Light - medium and heavy
75% must; 16% skins; 4% seeds - 5% stems
10. What family of grapes can typically develop bitterness if there is skin contact?
Fruit set - Verasion
Chardonnay
Light - medium and heavy
Muscat
11. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?
20% - 40%
Total acidity
overcoming defects - balancing the wine - enhancing complexity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
12. What negative flavors can be found in wines that weren't sufficiently de-stemmed?
20% - 40%
tartaric
Hard-veggie or green flavor
Bordeaux - Burgundy - and Alsace
13. What is the purpose of de-stemming?
Separate stems from must
pressing whole cluster without destemming or crushing
Destemming / crushing followed by press or direct pressing of whole clusters
color - tannin and body
14. What are the four types of skin contact that occur in red wine making?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
Lack of oxygen; lack of nutrition; unviable yeast; low temp
pre-heating grapes or must to enhance low color intensity
15. At what time should leaf removal occur to keep berry clusters from being over-shadowed?
Very early morning until noon
higher pressure and more cycles of pressing
10 - 13%
start at verasion and repeat when necessary
16. When is the best time of day to hand harvest?
breaks skin's tissue
10 - 13%
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Very early morning until noon
17. What type of climate zone produces grapes that are high in acid?
cool regions
85 - 90%
72 - 82 degrees F
alcohol evaporates through barrel wall more than water
18. What is the oak used in cork production?
Limousin - Burgundy - Allien - Troncais - and Vosges
quercus suber
non-flavonoid phenols
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
19. Unfermented free run makes up what % of total extractable juice?
9
pigments - tannins - acidity
3 - 4mm inside wood's surface
75 - 85%
20. What is the purpose of the crush?
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
color & tannin extraction
blending
Break skins to allow release of juice
21. What are the five most common grapes used to produce late harvest wines?
Lactic
saccharomyces
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
Clarify / aerate wine - separate solids
22. What are the objectives of fining?
chemicals or blend with low acid/high ph must
Deep cooling - imposing stress on yeast - adding alcohol
vertical basket - horizontal and bladder press
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
23. What is the normal starting temperature for red wine must to start fermentation?
85 - 90%
22 - 30 degrees C; 72 - 86 F
Separate stems from must
2mm inside wood's surface
24. In what grape is some skin contact almost always used during white wine making?
pressing whole cluster without destemming or crushing
More ripe the fruit - less time required for skin contact
start at verasion and repeat when necessary
Chardonnay
25. When is the best time to add sugar to the must?
Pressing whole cluster
beginning of fermentation
Acetic acid
pressing whole cluster without destemming or crushing
26. What is the depth of toasting when it is a medium toast?
27. What are the two types of acidity problems commonly found in wine?
bentonite - activated carbon - gelatin - egg whites - PVPP
surplus & deficiency
More ripe the fruit - less time required for skin contact
non-flavonoid phenols
28. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?
varietal flavor - color - and tannin compounds
damage to berries is minimal
protect against oxidation - protect against microbial spoilage
10 - 13%
29. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
around the time of verasion (when the grapes change colors)
tannins
pressing whole cluster without destemming or crushing
4 tons per acre
30. Phenolic extraction is greatest at low or high must temperatures?
10 - 13%
high
Lack of oxygen; lack of nutrition; unviable yeast; low temp
22 - 30 degrees C; 72 - 86 F
31. What is thermo-vinification?
OH (hydroxyl); tannins
pre-heating grapes or must to enhance low color intensity
alcohol evaporates through barrel wall more than water
saccharomyces bayamus
32. 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?
cane sugar / grape concentrate
46 -57 degrees F
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
color - tannin and body
33. What is the importance of humidity in barrel aging below 60% RH?
water evaporates through barrel more than alcohol
Tartaric and Malic
Clarify / aerate wine - separate solids
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
34. Flavors in wine are basically derived from what acid?
batch & continuous
9
cinnamic acid
drying grapes - noble rot
35. High acid concentrations in fruit are usually caused by what common occurrence?
Citric
17 - 20 degrees C
Starting might be difficult and it could stop too soon.
Harvesting under ripe grapes due to viticultural difficulties - like weather
36. What is the best method to reduce the acidity of must?
Blended with free run - increases color - tannins - complexity
blending
Reduction of malic acid during ripening period
Clarify / aerate wine - separate solids
37. What are the names of the main barrel shapes?
Bordeaux - and Burgundy
contributes to bouquet
Acetic acid
total acidity (concentration of acids)
38. What are the major techniques used for acid correction when it is deficient?
batch & continuous
blending with high acid must & ion exchanging
22 - 30 degrees C; 72 - 86 F
clarify and aerate
39. What is the common name for a fermentation technique that does not require crushing or de-stemming?
saccharomyces
Carbonic maceration
Hard-veggie or green flavor
75% must; 16% skins; 4% seeds - 5% stems
40. Cold stabilization removes what acid in must?
Total acidity
tartaric
1 - 4 hours
Brix (US) - Baum (France) - Oechsle (Germany)
41. 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%
drying grapes - noble rot
chaptalization
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
42. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?
pigments - tannins - acidity
Air conditioning
Pressing whole cluster
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
43. What polyeric compounds tend to cause colloid coagulation in wine?
pectins
up to 24 hours
Tartaric and Malic
tannins
44. Which are more easily extracted during fermentation - pigment or tannins?
pigment
high
pectins
vanillic acid and ellagic acid
45. What are the three most common still wine bottle shapes used today?
Bordeaux - Burgundy - and Alsace
Total acidity
10 - 14 degrees C
drying grapes - noble rot
46. What are the goals of oak aging wine?
cane sugar / grape concentrate
protect cork from cork borers - improve bottle appearance - brand identity
Blended with free run - increases color - tannins - complexity
slow oxidation; adding oak phenols
47. What are three styles of still wine that have at least 1% RS and the range of RS in each?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
clears juice from its lees
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
mold; all kinds of wine spoilage (micro-organism)
48. What is the preferred temperature range for red wine making?
no time in loading & discharging
72 - 82 degrees F
total acidity & ph
alcohol evaporates through barrel wall more than water
49. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
around the time of verasion (when the grapes change colors)
Deep cooling - imposing stress on yeast - adding alcohol
Leuconostoc-oenus
50. Define lees.
Solid particles suspended in the must after crushing / pressing
Air conditioning
concrete - iron
10 - 14 degrees C