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L. Test Questions > Ld. Test Questions, Vinification, Style, Quality > Flashcards

Ld. Test Questions, Vinification, Style, Quality Flashcards

1
Q

In what style of wine do S02 levels tend to be the highest?

a) dry white wines with high acidity
b) rich and fruity red wines
c) sweet white wines

A

c) sweet white wines

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2
Q

What is Brettanomyces?

a) bacteria
b) spoilage yeast
c) cork taint

A

b) spoilage yeast

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3
Q

What does reduction smell like?

a) musty and damp cardboard
b) vinegar or nail polish remover
c) stinky rotten eggs and boiled cabbage.

A

c) stinky rotten eggs and boiled cabbage.

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4
Q

At what % is a wine considered to be medium minus alcohol?

a) under 10.5%
b) 13.5% - 14%
c) 10.5% - 11.5%

A

c) 10.5% - 11.5%

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5
Q

At what grams per litre of residual sugar is a wine considered to be sweet?

a) 18 g/l
b) 32 g/l
c) 45 g/l

A

c) 45 g/l

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6
Q

Which of the following grapes is considered to be aromatic?

a) Chardonnay
b) Muscat
c) Pinot Grigio

A

b) Muscat

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7
Q

Where do we look in a white wine to best assess the colour?

a) the rim
b) the core
c) in-between the rim and the core

A

b) the core

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8
Q 
Which of the following chemical compounds is responsible for the bell pepper character in a
Sauvignon Blanc?
a) terpenes
b) pyrazines
c) esters
A

b) pyrazines

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9
Q

What is a hybrid grape?

a) cross of 2 vitis vinifera grapes
b) clone of a vitis vinifera grape
c) cross of vitus vinifera and another species of vitis .

A

c) cross of vitus vinifera and another species of vitis .

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10
Q

Which part of the vine is principally responsible for photosynthesis?

a) tendrils
b) leaves
c) buds

A

b) leaves

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11
Q

Which part of the vine is a cordon?

a) new shoots
b) arm of permanent wood
c) the buds

A

b) arm of permanent wood

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12
Q

What is the definition of a continental climate?

a) cool to moderate temperatures with low annual difference
b) greatest difference between the hottest and coldest months
c) low temperature difference between seasons with warm, dry summers.

A

b) greatest difference between the hottest and coldest months

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13
Q

What is the average temperature needed in the growing season for a vine to ripen grapes successfully?

a) 10 – 15°C
b) 16 – 21°C
c) 22 – 28°C

A

b) 16 – 21°C

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14
Q

What are the benefits of a soil with a high rock content?

a) able to retain moisture
b) vines grow with more vigour
c) ability to absorb and re-radiate the sun’s heat

A

c) ability to absorb and re-radiate the sun’s heat

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15
Q

What is needed for photosynthesis to occur?

a) oxygen and glucose
b) chlorophyll and sunlight combined with CO2 and water
c) chlorophyll and sunlight combined with oxygen and glucose

A

b) chlorophyll and sunlight combined with CO2 and water

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16
Q

Which climate category does Bordeaux fall under?

a) Maritime
b) Continental
c) Mediterranean

A

a) Maritime

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17
Q

Which climate category does Champagne fall under?

a) Maritime
b) Continental
c) Mediterranean

A

b) Continental

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18
Q

What climate category does Châteauneuf-du-Pape fall under?

a) Maritime
b) Continental
c) Mediterranean

A

c) Mediterranean

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19
Q

What is the name of the cooling current off the coast of Chile?

a) Benguela
b) Humboldt
c) Gulf Stream

A

b) Humboldt

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20
Q

What is an ideal soil type for viticulture?

a) dense black soil that is rich with an excess of nutrients
b) moist soil that retains water with very high levels of nitrogen
c) a soil with relatively few nutrients and good drainage

A

c) a soil with relatively few nutrients and good drainage

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21
Q

Which type of soil is associated with chlorosis in a vine?

a) limestone
b) clay
c) sand

A

a) limestone

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22
Q

How many buds are retained with spur pruning?

a) 2 - 3
b) 4 - 7
c) 7 – 9

A

a) 2 - 3

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23
Q

What are “Big Vines”?

a) very old vines
b) vines that are very tall
c) vines that have a lot of permanent wood and cover a large area

A

c) vines that have a lot of permanent wood and cover a large area

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24
Q

What is Pierce’s Disease?

a) fatal bacterial disease
b) a fungal disease that thrives in warm, humid conditions
c) a disease spread by nematodes

A

a) fatal bacterial disease

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25
Q

What is the treatment for Downy Mildew?

a) sulphur-based spray
b) copper-based spray (Bordeaux mixture)
c) vines must be dug up

A

b) copper-based spray (Bordeaux mixture)

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26
Q

What are nematodes?

a) a fungal disease that likes humid conditions
b) microscopic worms that attack the roots of a vine
c) a root louse with a very complex life cycle that can destroy the vine

A

b) microscopic worms that attack the roots of a vine

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27
Q

What is meant by a high input vineyard site?

a) excess use of fertilizer and spraying
b) site has plenty of water, sunlight, heat and nutrients
c) the vine has very little resources and needs help

A

b) site has plenty of water, sunlight, heat and nutrients

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28
Q

Which is caused by the same fungus as Grey Rot?

a) Downy Mildew
b) Powdery Mildew
c) Noble Rot

A

c) Noble Rot

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29
Q

What is the most effective solution used to protect the grapes from birds and mammals?

a) scare crows
b) netting
c) shooting

A

b) netting

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30
Q

What is the principal advantage of machine harvesting?

a) speed
b) very little damage to the grapes
c) stalks are retained

A

a) speed

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31
Q

When does flowering and fruit set occur in the Northern Hemisphere?

a) March - April
b) May - June
c) July – September

A

b) May - June

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32
Q

Higher temperatures during fermentation can result in:

a) the development of fruity esters
b) the development of savory aromas
c) the development of high acidity levels

A

b) the development of savory aromas

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33
Q

When does the pumping over process occur in winemaking?

a) before fermentation
b) during fermentation
c) after fermentation

A

b) during fermentation

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34
Q

What is the temperature range for a fermenting red wine?

a) 12 – 22°C
b) 20 – 32°C
c) 28 – 42°C

A

b) 20 – 32°C

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35
Q

Which method produces the most delicately coloured rosé?

a) blending
b) drawing off
c) direct pressing

A

c) direct pressing

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36
Q

What is the dominant acid in grapes?

a) tartaric
b) malic
c) lactic

A

a) tartaric

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37
Q

How does a pneumatic press work?

a) screw turned to apply vertical pressure
b) rubber bladder that expands when filled with air to apply pressure
c) screws turned at either end of a horizontal cylinder to apply pressure

A

b) rubber bladder that expands when filled with air to apply pressure

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38
Q

How can a winemaker inhibit the ambient yeast population?

a) use SO2
b) chill to below 5°C
c) raise the temperature to above 38°C

A

a) use SO2

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39
Q

What style of wine does carbonic maceration produce?

a) rich in fruit, firm tannins, flavours of chocolate and black cherry
b) soft and fruity, low in tannins, kirsh and bubblegum notes
c) soft and fruity, medium tannins, flavours of blackberry and leather

A

b) soft and fruity, low in tannins, kirsh and bubblegum notes

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40
Q

In which wine is carbonic maceration commonly used?

a) Beaujolais
b) Bordeaux
c) Burgundy

A

a) Beaujolais

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41
Q

Which method cannot be used to make still rosé in the EU?

a) direct pressing
b) saignée (bleeding)
c) blending

A

c) blending

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42
Q

When does the malolactic fermentation take place?

a) during fermentation
b) after fermentation
c) during crushing and de-stemming

A

b) after fermentation

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43
Q

Which of the following can be added to de-acidify a wine?

a) potassium bicarbonate
b) tartaric acid
c) potassium bitartrate

A

a) potassium bicarbonate

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44
Q

How can a winemaker increase the potential alcohol level of a light wine?

a) chaptalisation
b) removing water from the must
c) the addition of grape spirit

A

b) removing water from the must

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45
Q

What is does the term anaerobic winemaking refer to?

a) no contact with oxygen
b) contact with oxygen
c) aggressive yeasts are used

A

a) no contact with oxygen

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46
Q

What method can be used to remove alcohol from a wine?

a) must enrichment
b) reverse osmosis
c) bleeding (saignée)

A

b) reverse osmosis

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47
Q

What is meant by free SO2?

a) SO2 that has bound with oxygen and aldehydes
b) SO2 that has not bound with oxygen and can offer protection
c) the total amount of SO2 in a wine

A

b) SO2 that has not bound with oxygen and can offer protection

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48
Q

What is meant by racking?

a) wine is pumped into a different vessel leaving the sediment behind
b) wine ageing in oak barrels are stored on warehouse racks
c) wine is left on its lees and stirred regularly

A

a) wine is pumped into a different vessel leaving the sediment behind

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49
Q

What is the name of the most important winemaking yeast?

a) brettanomyces
b) saccharomyces cerevisiae
c) ambient yeast

A

b) saccharomyces cerevisiae

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50
Q

What is gross lees?

a) chemicals that are dissolved in the wine
b) larger particles that form shortly after fermentation
c) smaller particles that deposit during maturation

A

b) larger particles that form shortly after fermentation

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51
Q

What term is used when a wine has been pasteurised prior to bottling?

a) cold bottling
b) hot bottling
c) sterile bottling

A

b) hot bottling

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52
Q

What are colloids?

a) minute particles unaffected by gravity
b) important solutes like acid and sugar
c) large particles like dead yeast cells

A

a) minute particles unaffected by gravity

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53
Q

Which of these is not a fining agent?

a) bentonite
b) colloids
c) egg white

A

b) colloids

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54
Q

When is a surface filter used?

a) before depth filtration
b) after a depth filter has been used
c) prior to fermentation

A

b) after a depth filter has been used

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55
Q

When does the fining process take place?

a) after tartrate stabilisation
b) before tartrate stabilisation
c) before fermentation

A

b) before tartrate stabilisation

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56
Q

What is the fining agent of choice for a big Bordeaux red?

a) bentonite
b) ox blood
c) egg whites

A

c) egg whites

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57
Q

How can tartrate crystals be forced to form before bottling?

a) chill the wine to below freezing for a short period
b) have the wine undergo pastuerisation
c) the addition of potassium bicarbonate

A

a) chill the wine to below freezing for a short period

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58
Q

What causes cork taint?

a) poor storage resulting in broken corks
b) trichloroanisole
c) harvesting the bark of older cork trees

A

b) trichloroanisole

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59
Q

What type of wine is a synthetic cork best used for?

a) wines capable of long term ageing
b) wines meant for consumption within a year of bottling
c) wines that can age and are meant to preserve fruit flavours

A

b) wines meant for consumption within a year of bottling

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60
Q

What is a merchant?

a) an estate that grows and sells their own wine
b) an institution owned jointly by several owners to share winemaking costs
c) a négociant that buys in grapes & wine to blend, bottle and brand

A

c) a négociant that buys in grapes & wine to blend, bottle and brand

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61
Q

What is the term used for the drying of grapes on the vine?

a) passito
b) passerillage
c) Sϋssreserve

A

b) passerillage

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62
Q

Which of the following is not a botrytis affected wine?

a) Tokaji
b) Vin Santo
c) Beerenauslese

A

b) Vin Santo

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63
Q

When is Sϋssreserve added to the wine?

a) before fermentation
b) during fermentation
c) after fermentation

A

c) after fermentation

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64
Q

Which Rose production method produces the most delicate product?

A

Direct Pressing

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65
Q

What are the four methods of making Rose?

A

Direct Pressing
Drawing Off
Bleeding (Saignee)
Blending

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66
Q

What is the main purpose of the Saignee process?

A

Draw off to concentrate the Red wine.

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67
Q

Malolactic fermentation creates a chemical reaction called?

A

Diacetyl (buttery taste)

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68
Q

What aroma in wine would tip you off of the presence of ethyl acetate?

A

Nail polish remover or paint thinner

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69
Q

Aspersion

A

Spraying the buds or grapes with water to protect against late frosts or freezes, the water turns to ice which protects the buds from colder temperatures

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70
Q

Baumé (FR)

A

Scale for measuring the must weight / meausres the potential alcohol of a must

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71
Q

Brix

A

Used to measure the sugar percentage in grapes or juice

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72
Q

Crossing

A

A vine variety created by cross-polinating two different varieties within the same species

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73
Q

Cuvage

A

Fermenting in vats

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74
Q

Débourbage

A

Allowing juice to settle before fermentation to reduce sediment

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75
Q

Ethanol

A

Primary alcohol created in the process of fermentation

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76
Q

Fining

A

Removal of a suspended matter in a wine by the addition of a foreign material (bentonite, egg whites, isinglass, etc)

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77
Q

Hectolitre

A

100 litres / 26.418 gallons

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78
Q

Hybrid

A

Creation of a new variety

cross-pollinating two vines of different species

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79
Q

Micro-climate

A

The climate within the canopy of the vine

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80
Q

Monopole

A

Vineyard or site with singular ownership

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81
Q

Must

A

Unfermented grape juice.

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82
Q

Mutage

A

Process of halting fermentation of wine by adding distilled spirits

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83
Q

Oechsle

A

German scale for measuring must weight

84
Q

Tri (pl. tries)

A

Grapes selected and collected from one pass through the vineyard- chosen for optimum ripeness and flavour.

85
Q

Remontage

A

Pumping over

86
Q

Ullage

A

Space above the liquid in a bottle or cask after extended aging- the better the storage conditions, the lesser the amount of ullage

87
Q

Véraison

A

When the grapes change from green to red (or softer green or yellow), ripening phase. Gen occurs in January (S. Hemisphere) & August (N. Hemisphere)

88
Q

Vielles vignes

A

Old vines (not a legally defined term)

89
Q

Aspersion

A

Spraying the buds or grapes with water to protect against late frosts or freezes, the water turns to ice which protects the buds from colder temperatures

90
Q

Cordon

A

An extension of a vine’s trunk

91
Q

Bench graft

A

Grafting done in a nursery

92
Q

When more Flowers than normal fail to fertilize this is know as?

A

Coulure

93
Q

What is Millerandage?

A

Small Seedless Grapes

94
Q

What is Chlorosis?

A

Lack of Iron.
Loss of Chlorophyll
Leaves turn Yellow / fall off

95
Q

What type of Soil is Chlorosis usually associated with?

A

High Limestone Content

96
Q

The longer the Skins and Grape must are together is known as?

A

Maceration

97
Q

A plant accessing water through its roots is know as?

A

Transpiration

98
Q

Name 3 areas that typically use hand harvesting?

A

Mosel.
Douro.
Nothern Rhone.

99
Q

What does the term “MOG” mean?

A

Matter other Than Grapes

100
Q

Why would machine harvesting not work for Champagne?

A

By law, hand harvesting.

Whole bunches are required for pressing.

101
Q

Machine and Hand harvesting can both produce what type of wine?

A

Premium Wine

102
Q

What is the advantage of picking whole bunch of grapes?

A

Results in Cleaner pressed juice.

Red wine / retains stocks / Tannins

103
Q

What factors determine the style of harvesting?

A

Hand picking by law.
Labour / availability / cost
Topography and how vineyard is planted
Weather conditions

104
Q

When is a “Cordon Sanitaire” used?

A

To interrupts the life cycle of Sharpshooters.

105
Q

Where is the largest occurrence of Pierce Disease?

A

Southern California

106
Q

Fanleaf and Leafroll can reduce yield by what percentage?

A

50%

107
Q

Name 2 virus systemic diseases?

A

Fanleaf.

Leafroll.

108
Q

Name one fatal bacterial disease?

How is it spread?

A

Pierces Disease.

Sharpshooters.

109
Q

Downey Mildew thrives in what?

A

Warm.

Humid

110
Q

Powdery Mildew Thrives in what?

A

Warm.

Shady

111
Q

Grey rot thrives in?

A

Humid Conditions.

112
Q

What is the difference between Grey and Noble Rot

A

Grey affects immature berries.

Noble affects ripe berries.

113
Q

How does Noble Rot effect Grapes?

A

Ripe grapes.
Microscopic Filaments Puncture Skin.
Moisture drawn off.
Concentration of Sugar / Acids

114
Q

Name some Insects and Arachinds that attack grapes?

A 
Caterpillars.
Moths.
Beatles.
Spider Mites.
Aphids.
Wasps.
Thrips
115
Q

Name 3 Non Systemic Diseases?

A

Powdery Mildew.
Downey Mildew.
Grey Rot

116
Q

What can make predicting a Yield Estimate difficult?

A

Frost Damage.
Poor fruit Set.
Pests and Diseases.

117
Q

When is “Green Harvesting” performed?

A

After Veraison.

118
Q

What can be the negative effect of “Green Harvesting”?

A

Vine Compensates.
Increases Size of Grapes.
Dilutes Flavours

119
Q

What are some methods used to control “High Input Sites”?

A

Big Vine.
Rootstock.
Ground Cover

120
Q

If the vineyard is located in a typically Cool and Cloudy site, what can be done to compensate?

A

Larger Canopy.

121
Q

Name 2 types of “ Big Vine” systems?

A

Lyre.

Geneva Double Curtain.

122
Q

What was the classic European solution to control vigour?

A

Low Nutrient Site.

High Density

123
Q

What is a vineyard site that is high in Water, Heat, Nutrients and sunlight called?

A

High Input.

124
Q

Name three types of Vine Training methods?

A

Bush.
VSP
Big Vines

125
Q

What is “Replacement cane” pruning often referred to?

A

Guyot.
One Cane = Single Guyot
two Canes = Double Guyot

126
Q

What is required in replacement cane pruning?

A

Large / Skilled / work force.

127
Q

Permanent wood is not susceptible to what?

A

Frost

128
Q

Pruning manages?

A

Size of Vine

129
Q

Training manages?

A

Direction of growth of Vine.

130
Q

Name one advantage of vines trained with a permanent Cordon?

A

Can be Mechanically Pruned.

131
Q

What is the second most abundant form of acid in a grape?

A

Malic

132
Q

What are the two most important compounds found in grape skins?

A

Flavour.

Taninns

133
Q

What is the advantage of using concrete vessels over stainless steel vessels?

A

Lower cost in temperature control.

134
Q

What is the largest component of a grape?

A

Water.

135
Q

What is the second largest component of a grape?

A

Sugar

136
Q

What flavours are extracted from American Oak?

A

Vanilla.

Coconut

137
Q

Toasting a barrel is what?

A

Charring the inside

138
Q

What is a Burgundy barrel called and how many litres?

A

“Piece”

228L

139
Q

What aromas are extracted from a European Oak barrel?

A

Vanilla.
Toast.
Smokiness

140
Q

Which is more expensive, American or European Oak?

A

European Oak

141
Q

Which Oak is more porous, American or European?

A

European

142
Q

How has Anaerobic wine making revolutionized modern wine making?

A

Freshness.

Quality.

143
Q

What is a Bordeaux barrel called and how many Litres?

A

Barrique.

225L

144
Q

What is the maximum time wine in Bordeaux would be kept in a barrel?

A

2 years.

145
Q

To make a wine dominated by varietal fruit character, oxygen is a?

A

Threat

146
Q

Sulfur Dioxide is used as what?

A

Antioxidant.

Antiseptic

147
Q

What two products can be used to flush winery equipment?

A

Co2.

Nitrogen

148
Q

What is the name of the Powdered Sulfur Dioxide?

A

Potassium Metabisulfite

149
Q

Oaks primary function is to?

A

Add Tannin

150
Q

Tannin help to do what to colour in wine?

A

Stabilize

151
Q

Oxidation during maturation helps develop what in wines?

A

Complexity.
Depth.
Soften Tannin.
Stabilize Colour.

152
Q

Which Acid bacteria causes vinegar to occur?

A

Acetic

153
Q

An ideal vineyard soil would be lacking in?

A

Nutrients

154
Q

What is the result of too much Nitrogen in the soil?

A

Vigorous Growth.

Dense Canopy / Creating Shade

155
Q

The term Terrior is defined as?

5

A 
Aspect.
Slope.
Climate.
Weather.
Grape Variety
156
Q

A shortage of Water can cause what kind of water hazard?

A

No Photosynthesis.

157
Q

Too much Water can cause what kind of water hazard?

A

Too much growth.

158
Q

Too much Rainfall can cause what kind of water hazard?

A

Damp / Rot.

Bloated grapes just before harvest

159
Q

What type of soil is best for moisture retention?

A

Clay

160
Q

Typically what Nutrients are present in Soil?

A

Nitrogen.
Phosphorous.
Potassium.

161
Q

Flowering and Fruit set can be disrupted by?

A

Heavy Rain.

162
Q

What are 3 main types of Irrigation?

A

Drip.
Sprinklers.
Flood

163
Q

The Vine needs water for?

A

Photosynthesis

164
Q

If a vine is slightly stressed, what occurs?

A

Glucose switches to grape growth from shoot growth.

165
Q

What controls the rate of Photosynthesis?

A

Light Levels

166
Q

The more light, what is produced in greater quantities?

A

Glucose.

167
Q

Glucose is required for what?

A

Growth.

Grape ripening

168
Q

What combined does the leaf require for Photosynthesis?

A

Co2.

Water

169
Q

Name four ways to combat spring frosts?

A

Smudge Pots.
Wind Machines.
Sprinklers.
Vineyard Design.

170
Q

Name 2 well know areas that benefit from fog?

A

Napa.

Casablanca

171
Q

At what temperature do vine cells not function?

A

Below 10*C

172
Q

What happens when the OAT goes above 22*C?

A

Vine consumes more sugar than photosynthesis can produce.

173
Q

What is the average temperature range for the grapes to ripen successfully?

A

16 to 21*C

174
Q

What is Climate?

A

Regional pattern / Average.
Temperature Sun.
Rain

175
Q

Does Climate change from one year to the next?

A

No

176
Q

A regions weather is what?

A

Annual Variation in Climate.

177
Q

Name 4 ways of concentrating grape sugars?

A

Noble rot.
Passerillage.
Drying after picking.
Freezing on Vine

178
Q

Extraction of Tannin, how does it occur during Fermentation?

A

Start of fermentation / Slow.

Heat and Alcohol rise / more rapid

179
Q

What is a common practice in Rioja and the rest of Spain?

A

Semi Carbonic Maceration

180
Q

Sussreserve is added to dry wines when they are ready to be bottled. True / False?

A

True

181
Q

Name four methods of extraction in the making of red wine?

A

Pumping Over.
Punch Down.
Rack and Return.
Rotary Fermentators

182
Q

When does the most colour extraction occur?

A

Beginning of Maceration.

183
Q

What happens when water is removed from the grape must?

A

Increase in Potential Alcohol

184
Q

Name 2 methods that can be used to increase Potential Alcohol?

A

Reverse Osmosis.

Vacuum Distillation

185
Q

What effect would the use of Calcium Carbonate and Calcium Tartrate-Malate have on the must?

A

Reduces Malic / Tartaric Acids

186
Q

Is there such a thing a Tannin Powder. True / False?

A

True

187
Q

Which Rootstock is best suited to Lime rich soils?

A

V. Berlandieri

188
Q

Rootstock can be used to combat?

A

Nemotodes.
Drought.
Salinty.
Vigor

189
Q

Crossing?

A

Both parents V. Vinifera

190
Q

Hybrid?

A

One parent V. Vinifera, one Parent not.

191
Q

Name an example of a Crossing?

A

Pinotage (Pinot Noir x Cinsault)

192
Q

What is a Cutting?

A

taken from a shoot before it becomes woody.

193
Q

What is layering?

A

Bending down a cane.

Burying it.

194
Q

What is a Clone?

A

Cutting that shows desired characteristics.

195
Q

What are the Criticisms of Cloning.

A

Priorities different 20 - 30 years later.

196
Q

What is a Hermaphrodite?

A

Male and Female

197
Q

Typically how many buds are on a Cane?

A

8 to 15

198
Q

Typically how many buds are on a Spure?

A

2 to 3

199
Q

What are Inflorescences?

A

Flowers grouped in bunches.

200
Q

If a wine is dominated by Primary and Secondary aromas it is know as?

A

Youthful.

Secondary stand apart

201
Q

If a wines aromas are Tertiary it is considered?

A

Developed

202
Q

What filtration system removes Gross Lees?

A

Depth

203
Q

Which Filtration system can handle very cloudy wines?

A

Depth

204
Q

The most common material that a Depth filter is made from?

A

Kieselguhr.

205
Q

When does Surface Filtration occur, before or after Depth Filtration?

A

After.

206
Q

If the filter on Surface Filtration is fine enough to remove bacteria this is known as?

A

Sterile Filtration.

L. Test Questions (29 decks)

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