SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 is the best method to reduce the acidity of must?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
blending
pectins
non-flavonoid phenols
2. Stabilization is a term used to prevent what from occurring in the bottle?
Brix (US) - Baum (France) - Oechsle (Germany)
blending with high acid must & ion exchanging
Muscat
cloudiness & settling of particles
3. The acidic (sour) taste in wine is most dependent on which acidity paramater?
46 -57 degrees F
drying grapes - noble rot
Total acidity
Glucose and Fructose
4. What are the goals of oak aging wine?
Yeast inhibitors - pasteurization - sterile filtration
Light - medium and heavy
slow oxidation; adding oak phenols
clears juice from its lees
5. What is the length of skin contact in white wines if "short contact" occurs?
start at verasion and repeat when necessary
1 - 4 hours
Ratio of fructose is greater than glucose
Traditional and Export
6. After the first harvest - how often can the bark be stripped from the oak trees?
9 - 10 years
pectins
OH (hydroxyl); tannins
Ratio of fructose is greater than glucose
7. What are the two key sugars in grapes?
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
Traditional and Export
Glucose and Fructose
Ratio of fructose is greater than glucose
8. In general - which produces better wine - free run or press run?
Chateau and Export
Free run
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation
9. Titratable acidity is better known by what name?
22 - 30 degrees C; 72 - 86 F
cool regions
total acidity (concentration of acids)
bentonite - activated carbon - gelatin - egg whites - PVPP
10. What are 3 methods to control temperature in wine making?
Free run
More ripe the fruit - less time required for skin contact
chaptalization
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
11. Sugar addition is also known by what name?
chaptalization
Break skins to allow release of juice
Pressing whole cluster
slow oxidation; adding oak phenols
12. 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
22 - 30 degrees C; 72 - 86 F
9 - 10 years
75% must; 16% skins; 4% seeds - 5% stems
13. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?
vanillic acid and ellagic acid
tannins
20% - 40%
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay
14. After planting - how soon can the first wine cork quality bark be stripped from the tree?
40 -45 years
'green' - 'leafy'
color & tannin extraction
< 50 degrees F
15. What are the two major categories into which wine presses are grouped?
Deep cooling - imposing stress on yeast - adding alcohol
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken
batch & continuous
Blended with free run - increases color - tannins - complexity
16. What two container materials must be lined before they can be used to store wine?
concrete - iron
Fruit set - Verasion
Brix (US) - Baum (France) - Oechsle (Germany)
beginning of fermentation
17. What are the two keys stages of berry development?
Hard-veggie or green flavor
glycerol; methanol; succinic acid; lactic acid;
22 - 30 degrees C; 72 - 86 F
Fruit set - Verasion
18. For how many years can compounds be extracted from a barrel?
chemicals or blend with low acid/high ph must
7 - 10 years
blending with high acid must & ion exchanging
Air conditioning
19. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
20. What yeast will remain active at high alcohol levels?
75 - 85%
batch & continuous
overcoming defects - balancing the wine - enhancing complexity
saccharomyces bayamus
21. What is the purpose of a lees filter?
Free run
Ratio of fructose is greater than glucose
total acidity & ph
clears juice from its lees
22. What fraction if grape weight is in the free run and press run if you are making red wine?
7 - 10 years
60% free run; 65% press run
9
Reduction of malic acid during ripening period
23. What are the objectives of fining?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
Lactic
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Muscat
24. What are the main French oak regions?
Limousin - Burgundy - Allien - Troncais - and Vosges
at least a month before harvest
Solid particles suspended in the must after crushing / pressing
varietal flavor - color - and tannin compounds
25. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?
Break skins to allow release of juice
pigments - tannins - acidity
Glucose and Fructose
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
26. What parameters can be corrected by blending?
Free run
10 - 14 degrees C
Ratio of fructose is greater than glucose
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
27. What grapes are commonly used in a Bordeaux bottle?
drying grapes - noble rot
cool regions
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
22 - 30 degrees C; 72 - 86 F
28. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?
Light - medium and heavy
total acidity & ph
Citric
protect against oxidation - protect against microbial spoilage
29. What are the two styles of a Bordeaux barrel?
Chateau and Export
More ripe the fruit - less time required for skin contact
3
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
30. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
10 - 14 degrees C
22 - 30 degrees C; 72 - 86 F
no time in loading & discharging
31. Which are more easily extracted during fermentation - pigment or tannins?
4 tons per acre
Fruit set - Verasion
pigment
30 degrees C
32. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?
Pressing whole cluster
Tartaric and Malic
pre-heating grapes or must to enhance low color intensity
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
33. Define lees.
beginning of fermentation
Solid particles suspended in the must after crushing / pressing
bentonite - activated carbon - gelatin - egg whites - PVPP
no time in loading & discharging
34. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
10 - 14 degrees C
color & tannin extraction
inhibits
1 - 4 hours
35. Name three components that are higher in the press run than the free run.
oxidation
30 -40 years
cool regions
pigments - tannins - acidity
36. What grapes are commonly used in a Burgundy bottle?
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
Harvesting under ripe grapes due to viticultural difficulties - like weather
cane sugar / grape concentrate
Free run
37. In what grape is some skin contact almost always used during white wine making?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
60% free run; 65% press run
Chardonnay
drying grapes - noble rot
38. Unfermented free run makes up what % of total extractable juice?
overcoming defects - balancing the wine - enhancing complexity
75 - 85%
9 - 10 years
chaptalization
39. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
cloudiness & settling of particles
40 -45 years
higher pressure and more cycles of pressing
40. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?
around the time of verasion (when the grapes change colors)
pigment
oxidation
non-flavonoid phenols
41. What type of climate zone produces grapes that are high in acid?
22 - 30 degrees C; 72 - 86 F
cool regions
Pinot Noir - Chardonnay - Petite Syrah - Gammay - Chenin Blanc
alcohol evaporates through barrel wall more than water
42. What is the oak used in cork production?
10 - 13%
protect cork from cork borers - improve bottle appearance - brand identity
quercus suber
75 - 85%
43. What occurs during racking?
blending with high acid must & ion exchanging
Lack of oxygen; lack of nutrition; unviable yeast; low temp
clarify and aerate
contributes to bouquet
44. What media conditions control yeast growth?
Total acidity
Carbonic maceration
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
60% free run; 65% press run
45. What is the importance of humidity in barrel aging below 60% RH?
cane sugar / grape concentrate
Lactic
Clarify / aerate wine - separate solids
water evaporates through barrel more than alcohol
46. What are the three most common still wine bottle shapes used today?
Very early morning until noon
10 - 14 degrees C
cane sugar / grape concentrate
Bordeaux - Burgundy - and Alsace
47. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)
< 50 degrees F
More ripe the fruit - less time required for skin contact
pectins
48. Wine yeasts generally belongs to what genus of yeast?
30 -40 years
saccharomyces
Destemming / crushing followed by press or direct pressing of whole clusters
Bordeaux - and Burgundy
49. What is the preferred temperature range for red wine making?
higher pressure and more cycles of pressing
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
72 - 82 degrees F
oxidation
50. What is thermo-vinification?
aid precipitation of suspended materials - reduce color or undesirable smells - stabilize against future cloudiness
pre-heating grapes or must to enhance low color intensity
Acetic acid
Leuconostoc-oenus
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
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
Browse all subjects
Browse all tests
Most popular tests