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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 are two acids most commonly extracted from oak?
Starting might be difficult and it could stop too soon.
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Separate stems from must
vanillic acid and ellagic acid
2. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Muscat
Citric
Fruit set - Verasion
60% free run; 70% press run
3. What grapes are commonly used in a Bordeaux bottle?
pressing whole cluster without destemming or crushing
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
acid adjustment
4. What is a major advantage and disadvantage to mechanical harvesting?
vertical basket - horizontal and bladder press
Tartaric and Malic
Solid particles suspended in the must after crushing / pressing
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
5. How often should long termed cellar wines be re-corked?
color - tannin and body
tartaric - malic - citric
30 -40 years
Limousin - Burgundy - Allien - Troncais - and Vosges
6. Press run is often used in what ways to enrich a final wine?
2mm inside wood's surface
Carbonic maceration
Hard-veggie or green flavor
Blended with free run - increases color - tannins - complexity
7. At what time should irrigation be stopped if dry farming techniques are being used?
up to 24 hours
at least a month before harvest
beginning of fermentation
Separate stems from must
8. Flavors in wine are basically derived from what acid?
Harvesting under ripe grapes due to viticultural difficulties - like weather
protect cork from cork borers - improve bottle appearance - brand identity
tannins
cinnamic acid
9. If an age able white wine is being produced what impact does skin contact have?
protect cork from cork borers - improve bottle appearance - brand identity
Brix (US) - Baum (France) - Oechsle (Germany)
contributes to bouquet
acid adjustment
10. What media conditions control yeast growth?
Leuconostoc-oenus
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
30 degrees C
Air conditioning
11. Does ripeness of the fruit have any impact on skin contact in white wine?
More ripe the fruit - less time required for skin contact
10 - 13%
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
30 -40 years
12. What are the most common reasons for a stuck fermentation?
total acidity (concentration of acids)
protect cork from cork borers - improve bottle appearance - brand identity
60% free run; 70% press run
Lack of oxygen; lack of nutrition; unviable yeast; low temp
13. What term is used to describe the absorption of oxygen that is common in white wine making?
surplus & deficiency
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Citric
oxidation
14. High acid concentrations in fruit are usually caused by what common occurrence?
10 - 13%
Solid particles suspended in the must after crushing / pressing
Harvesting under ripe grapes due to viticultural difficulties - like weather
Starting might be difficult and it could stop too soon.
15. What polyeric compounds tend to cause colloid coagulation in wine?
overcoming defects - balancing the wine - enhancing complexity
pectins
OH (hydroxyl); tannins
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
16. What are the three most common still wine bottle shapes used today?
Light - medium and heavy
Bordeaux - Burgundy - and Alsace
tartaric - malic - citric
total acidity (concentration of acids)
17. What are the primary disadvantages of a continuous press over batch presses?
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18. What is thermo-vinification?
pre-heating grapes or must to enhance low color intensity
cane sugar / grape concentrate
inhibits
Fruit set - Verasion
19. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?
10 - 13%
Solid particles suspended in the must after crushing / pressing
75 - 85%
9
20. What are the main French oak regions?
4 tons per acre
Limousin - Burgundy - Allien - Troncais - and Vosges
< 50 degrees F
Tartaric and Malic
21. What are five common fining agents used in wine making?
bentonite - activated carbon - gelatin - egg whites - PVPP
2mm inside wood's surface
Fruit set - Verasion
Bordeaux - Burgundy - and Alsace
22. 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
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
7 - 10 years
no time in loading & discharging
23. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
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24. What are three kinds of batch presses that have historically been used in wine production?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
vertical basket - horizontal and bladder press
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
clarify and aerate
25. What is the depth of toasting when it is a heavy toast?
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26. Titratable acidity is better known by what name?
4 tons per acre
Light - medium and heavy
Deep cooling - imposing stress on yeast - adding alcohol
total acidity (concentration of acids)
27. 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
OH (hydroxyl); tannins
60% free run; 70% press run
Free run
28. What are the extracted compounds from oak?
non-flavonoid phenols
start at verasion and repeat when necessary
40 -45 years
4 tons per acre
29. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
blending
9
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
color & tannin extraction
30. What are the two ways that late harvest grapes concentrate sugar?
9 - 10 years
pigments - tannins - acidity
Solid particles suspended in the must after crushing / pressing
drying grapes - noble rot
31. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
Carbonic maceration
around the time of verasion (when the grapes change colors)
Tartaric and Malic
tannins
32. What are three styles of still wine that have at least 1% RS and the range of RS in each?
< 50 degrees F
pigment
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
clears juice from its lees
33. What is the depth of toasting when it is a light toast?
high
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
saccharomyces bayamus
surface of interior walls
34. The acidic (sour) taste in wine is most dependent on which acidity paramater?
Deep cooling - imposing stress on yeast - adding alcohol
Total acidity
Air conditioning
at least a month before harvest
35. What is the major advantage of hand harvesting over mechanical harvesting?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
color & tannin extraction
Ratio of fructose is greater than glucose
damage to berries is minimal
36. What are 3 methods to control temperature in wine making?
Yeast inhibitors - pasteurization - sterile filtration
40 -45 years
Deep cooling - imposing stress on yeast - adding alcohol
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
37. What is the desirable bacteria genus for starting MLF in wine?
Leuconostoc-oenus
tartaric - malic - citric
Pressing whole cluster
chaptalization
38. What group of compounds give wine color?
Bordeaux - Burgundy - and Alsace
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
75% must; 16% skins; 4% seeds - 5% stems
Separate stems from must
39. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
chemicals or blend with low acid/high ph must
Carbonic maceration
color - tannin and body
40. What are the two major categories into which wine presses are grouped?
pressure level exerted and type of pressure used
batch & continuous
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
41. Name three components that are higher in the press run than the free run.
acid adjustment
overcoming defects - balancing the wine - enhancing complexity
pigments - tannins - acidity
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
42. 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.
surface of interior walls
pectins
water evaporates through barrel more than alcohol
43. What function does a capsule serve?
blending with high acid must & ion exchanging
protect cork from cork borers - improve bottle appearance - brand identity
Portugal and Spain
Break skins to allow release of juice
44. What grapes are commonly used in a flute/Alsace bottle?
Blended with free run - increases color - tannins - complexity
7 - 10 years
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
saccharomyces bayamus
45. In what grape is some skin contact almost always used during white wine making?
Chardonnay
total acidity (concentration of acids)
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
46. What are the goals of oak aging wine?
slow oxidation; adding oak phenols
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
cool regions
protect against oxidation - protect against microbial spoilage
47. Which are more easily extracted during fermentation - pigment or tannins?
pigment
protect cork from cork borers - improve bottle appearance - brand identity
10 - 14 degrees C
acid adjustment
48. What is the purpose of de-stemming?
10 - 14 degrees C
Separate stems from must
tartaric
pectins
49. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
Carbonic maceration
total acidity & ph
9 - 10 years
< 50 degrees F
50. What are the names of the main barrel shapes?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
Bordeaux - and Burgundy
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
30 -40 years