Ld. Test Questions, Vinification, Style, Quality Flashcards
(206 cards)
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
2
Q
What is Brettanomyces?
a) bacteria
b) spoilage yeast
c) cork taint
A
b) spoilage yeast
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.
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%
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
6
Q
Which of the following grapes is considered to be aromatic?
a) Chardonnay
b) Muscat
c) Pinot Grigio
A
b) Muscat
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
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
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 .
10
Q
Which part of the vine is principally responsible for photosynthesis?
a) tendrils
b) leaves
c) buds
A
b) leaves
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
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
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
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
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
16
Q
Which climate category does Bordeaux fall under?
a) Maritime
b) Continental
c) Mediterranean
A
a) Maritime
17
Q
Which climate category does Champagne fall under?
a) Maritime
b) Continental
c) Mediterranean
A
b) Continental
18
Q
What climate category does Châteauneuf-du-Pape fall under?
a) Maritime
b) Continental
c) Mediterranean
A
c) Mediterranean
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
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
21
Q
Which type of soil is associated with chlorosis in a vine?
a) limestone
b) clay
c) sand
A
a) limestone
22
Q
How many buds are retained with spur pruning?
a) 2 - 3
b) 4 - 7
c) 7 – 9
A
a) 2 - 3
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
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
25
What is the treatment for Downy Mildew?
a) sulphur-based spray
b) copper-based spray (Bordeaux mixture)
c) vines must be dug up
b) copper-based spray (Bordeaux mixture)
26
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
b) microscopic worms that attack the roots of a vine
27
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
b) site has plenty of water, sunlight, heat and nutrients
28
Which is caused by the same fungus as Grey Rot?
a) Downy Mildew
b) Powdery Mildew
c) Noble Rot
c) Noble Rot
29
What is the most effective solution used to protect the grapes from birds and mammals?
a) scare crows
b) netting
c) shooting
b) netting
30
What is the principal advantage of machine harvesting?
a) speed
b) very little damage to the grapes
c) stalks are retained
a) speed
31
When does flowering and fruit set occur in the Northern Hemisphere?
a) March - April
b) May - June
c) July – September
b) May - June
32
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
b) the development of savory aromas
33
When does the pumping over process occur in winemaking?
a) before fermentation
b) during fermentation
c) after fermentation
b) during fermentation
34
What is the temperature range for a fermenting red wine?
a) 12 – 22°C
b) 20 – 32°C
c) 28 – 42°C
b) 20 – 32°C
35
Which method produces the most delicately coloured rosé?
a) blending
b) drawing off
c) direct pressing
c) direct pressing
36
What is the dominant acid in grapes?
a) tartaric
b) malic
c) lactic
a) tartaric
37
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
b) rubber bladder that expands when filled with air to apply pressure
38
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) use SO2
39
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
b) soft and fruity, low in tannins, kirsh and bubblegum notes
40
In which wine is carbonic maceration commonly used?
a) Beaujolais
b) Bordeaux
c) Burgundy
a) Beaujolais
41
Which method cannot be used to make still rosé in the EU?
a) direct pressing
b) saignée (bleeding)
c) blending
c) blending
42
When does the malolactic fermentation take place?
a) during fermentation
b) after fermentation
c) during crushing and de-stemming
b) after fermentation
43
Which of the following can be added to de-acidify a wine?
a) potassium bicarbonate
b) tartaric acid
c) potassium bitartrate
a) potassium bicarbonate
44
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
b) removing water from the must
45
What is does the term anaerobic winemaking refer to?
a) no contact with oxygen
b) contact with oxygen
c) aggressive yeasts are used
a) no contact with oxygen
46
What method can be used to remove alcohol from a wine?
a) must enrichment
b) reverse osmosis
c) bleeding (saignée)
b) reverse osmosis
47
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
b) SO2 that has not bound with oxygen and can offer protection
48
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) wine is pumped into a different vessel leaving the sediment behind
49
What is the name of the most important winemaking yeast?
a) brettanomyces
b) saccharomyces cerevisiae
c) ambient yeast
b) saccharomyces cerevisiae
50
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
b) larger particles that form shortly after fermentation
51
What term is used when a wine has been pasteurised prior to bottling?
a) cold bottling
b) hot bottling
c) sterile bottling
b) hot bottling
52
What are colloids?
a) minute particles unaffected by gravity
b) important solutes like acid and sugar
c) large particles like dead yeast cells
a) minute particles unaffected by gravity
53
Which of these is not a fining agent?
a) bentonite
b) colloids
c) egg white
b) colloids
54
When is a surface filter used?
a) before depth filtration
b) after a depth filter has been used
c) prior to fermentation
b) after a depth filter has been used
55
When does the fining process take place?
a) after tartrate stabilisation
b) before tartrate stabilisation
c) before fermentation
b) before tartrate stabilisation
56
What is the fining agent of choice for a big Bordeaux red?
a) bentonite
b) ox blood
c) egg whites
c) egg whites
57
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) chill the wine to below freezing for a short period
58
What causes cork taint?
a) poor storage resulting in broken corks
b) trichloroanisole
c) harvesting the bark of older cork trees
b) trichloroanisole
59
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
b) wines meant for consumption within a year of bottling
60
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
c) a négociant that buys in grapes & wine to blend, bottle and brand
61
What is the term used for the drying of grapes on the vine?
a) passito
b) passerillage
c) Sϋssreserve
b) passerillage
62
Which of the following is not a botrytis affected wine?
a) Tokaji
b) Vin Santo
c) Beerenauslese
b) Vin Santo
63
When is Sϋssreserve added to the wine?
a) before fermentation
b) during fermentation
c) after fermentation
c) after fermentation
64
Which Rose production method produces the most delicate product?
Direct Pressing
65
What are the four methods of making Rose?
Direct Pressing
Drawing Off
Bleeding (Saignee)
Blending
66
What is the main purpose of the Saignee process?
Draw off to concentrate the Red wine.
67
Malolactic fermentation creates a chemical reaction called?
Diacetyl (buttery taste)
68
What aroma in wine would tip you off of the presence of ethyl acetate?
Nail polish remover or paint thinner
69
Aspersion
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
70
Baumé (FR)
Scale for measuring the must weight / meausres the potential alcohol of a must
71
Brix
Used to measure the sugar percentage in grapes or juice
72
Crossing
A vine variety created by cross-polinating two different varieties within the same species
73
Cuvage
Fermenting in vats
74
Débourbage
Allowing juice to settle before fermentation to reduce sediment
75
Ethanol
Primary alcohol created in the process of fermentation
76
Fining
Removal of a suspended matter in a wine by the addition of a foreign material (bentonite, egg whites, isinglass, etc)
77
Hectolitre
100 litres / 26.418 gallons
78
Hybrid
Creation of a new variety
| cross-pollinating two vines of different species
79
Micro-climate
The climate within the canopy of the vine
80
Monopole
Vineyard or site with singular ownership
81
Must
Unfermented grape juice.
82
Mutage
Process of halting fermentation of wine by adding distilled spirits
83
Oechsle
German scale for measuring must weight
84
Tri (pl. tries)
Grapes selected and collected from one pass through the vineyard- chosen for optimum ripeness and flavour.
85
Remontage
Pumping over
86
Ullage
Space above the liquid in a bottle or cask after extended aging- the better the storage conditions, the lesser the amount of ullage
87
Véraison
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
Vielles vignes
Old vines (not a legally defined term)
89
Aspersion
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
Cordon
An extension of a vine's trunk
91
Bench graft
Grafting done in a nursery
92
When more Flowers than normal fail to fertilize this is know as?
Coulure
93
What is Millerandage?
Small Seedless Grapes
94
What is Chlorosis?
Lack of Iron.
Loss of Chlorophyll
Leaves turn Yellow / fall off
95
What type of Soil is Chlorosis usually associated with?
High Limestone Content
96
The longer the Skins and Grape must are together is known as?
Maceration
97
A plant accessing water through its roots is know as?
Transpiration
98
Name 3 areas that typically use hand harvesting?
Mosel.
Douro.
Nothern Rhone.
99
What does the term "MOG" mean?
Matter other Than Grapes
100
Why would machine harvesting not work for Champagne?
By law, hand harvesting.
| Whole bunches are required for pressing.
101
Machine and Hand harvesting can both produce what type of wine?
Premium Wine
102
What is the advantage of picking whole bunch of grapes?
Results in Cleaner pressed juice.
| Red wine / retains stocks / Tannins
103
What factors determine the style of harvesting?
Hand picking by law.
Labour / availability / cost
Topography and how vineyard is planted
Weather conditions
104
When is a "Cordon Sanitaire" used?
To interrupts the life cycle of Sharpshooters.
105
Where is the largest occurrence of Pierce Disease?
Southern California
106
Fanleaf and Leafroll can reduce yield by what percentage?
50%
107
Name 2 virus systemic diseases?
Fanleaf.
| Leafroll.
108
Name one fatal bacterial disease?
| How is it spread?
Pierces Disease.
| Sharpshooters.
109
Downey Mildew thrives in what?
Warm.
| Humid
110
Powdery Mildew Thrives in what?
Warm.
| Shady
111
Grey rot thrives in?
Humid Conditions.
112
What is the difference between Grey and Noble Rot
Grey affects immature berries.
| Noble affects ripe berries.
113
How does Noble Rot effect Grapes?
Ripe grapes.
Microscopic Filaments Puncture Skin.
Moisture drawn off.
Concentration of Sugar / Acids
114
Name some Insects and Arachinds that attack grapes?
```
Caterpillars.
Moths.
Beatles.
Spider Mites.
Aphids.
Wasps.
Thrips
```
115
Name 3 Non Systemic Diseases?
Powdery Mildew.
Downey Mildew.
Grey Rot
116
What can make predicting a Yield Estimate difficult?
Frost Damage.
Poor fruit Set.
Pests and Diseases.
117
When is "Green Harvesting" performed?
After Veraison.
118
What can be the negative effect of "Green Harvesting"?
Vine Compensates.
Increases Size of Grapes.
Dilutes Flavours
119
What are some methods used to control "High Input Sites"?
Big Vine.
Rootstock.
Ground Cover
120
If the vineyard is located in a typically Cool and Cloudy site, what can be done to compensate?
Larger Canopy.
121
Name 2 types of " Big Vine" systems?
Lyre.
| Geneva Double Curtain.
122
What was the classic European solution to control vigour?
Low Nutrient Site.
| High Density
123
What is a vineyard site that is high in Water, Heat, Nutrients and sunlight called?
High Input.
124
Name three types of Vine Training methods?
Bush.
VSP
Big Vines
125
What is "Replacement cane" pruning often referred to?
Guyot.
One Cane = Single Guyot
two Canes = Double Guyot
126
What is required in replacement cane pruning?
Large / Skilled / work force.
127
Permanent wood is not susceptible to what?
Frost
128
Pruning manages?
Size of Vine
129
Training manages?
Direction of growth of Vine.
130
Name one advantage of vines trained with a permanent Cordon?
Can be Mechanically Pruned.
131
What is the second most abundant form of acid in a grape?
Malic
132
What are the two most important compounds found in grape skins?
Flavour.
| Taninns
133
What is the advantage of using concrete vessels over stainless steel vessels?
Lower cost in temperature control.
134
What is the largest component of a grape?
Water.
135
What is the second largest component of a grape?
Sugar
136
What flavours are extracted from American Oak?
Vanilla.
| Coconut
137
Toasting a barrel is what?
Charring the inside
138
What is a Burgundy barrel called and how many litres?
"Piece"
| 228L
139
What aromas are extracted from a European Oak barrel?
Vanilla.
Toast.
Smokiness
140
Which is more expensive, American or European Oak?
European Oak
141
Which Oak is more porous, American or European?
European
142
How has Anaerobic wine making revolutionized modern wine making?
Freshness.
| Quality.
143
What is a Bordeaux barrel called and how many Litres?
Barrique.
| 225L
144
What is the maximum time wine in Bordeaux would be kept in a barrel?
2 years.
145
To make a wine dominated by varietal fruit character, oxygen is a?
Threat
146
Sulfur Dioxide is used as what?
Antioxidant.
| Antiseptic
147
What two products can be used to flush winery equipment?
Co2.
| Nitrogen
148
What is the name of the Powdered Sulfur Dioxide?
Potassium Metabisulfite
149
Oaks primary function is to?
Add Tannin
150
Tannin help to do what to colour in wine?
Stabilize
151
Oxidation during maturation helps develop what in wines?
Complexity.
Depth.
Soften Tannin.
Stabilize Colour.
152
Which Acid bacteria causes vinegar to occur?
Acetic
153
An ideal vineyard soil would be lacking in?
Nutrients
154
What is the result of too much Nitrogen in the soil?
Vigorous Growth.
| Dense Canopy / Creating Shade
155
The term Terrior is defined as?
| 5
```
Aspect.
Slope.
Climate.
Weather.
Grape Variety
```
156
A shortage of Water can cause what kind of water hazard?
No Photosynthesis.
157
Too much Water can cause what kind of water hazard?
Too much growth.
158
Too much Rainfall can cause what kind of water hazard?
Damp / Rot.
| Bloated grapes just before harvest
159
What type of soil is best for moisture retention?
Clay
160
Typically what Nutrients are present in Soil?
Nitrogen.
Phosphorous.
Potassium.
161
Flowering and Fruit set can be disrupted by?
Heavy Rain.
162
What are 3 main types of Irrigation?
Drip.
Sprinklers.
Flood
163
The Vine needs water for?
Photosynthesis
164
If a vine is slightly stressed, what occurs?
Glucose switches to grape growth from shoot growth.
165
What controls the rate of Photosynthesis?
Light Levels
166
The more light, what is produced in greater quantities?
Glucose.
167
Glucose is required for what?
Growth.
| Grape ripening
168
What combined does the leaf require for Photosynthesis?
Co2.
| Water
169
Name four ways to combat spring frosts?
Smudge Pots.
Wind Machines.
Sprinklers.
Vineyard Design.
170
Name 2 well know areas that benefit from fog?
Napa.
| Casablanca
171
At what temperature do vine cells not function?
Below 10*C
172
What happens when the OAT goes above 22*C?
Vine consumes more sugar than photosynthesis can produce.
173
What is the average temperature range for the grapes to ripen successfully?
16 to 21*C
174
What is Climate?
Regional pattern / Average.
Temperature Sun.
Rain
175
Does Climate change from one year to the next?
No
176
A regions weather is what?
Annual Variation in Climate.
177
Name 4 ways of concentrating grape sugars?
Noble rot.
Passerillage.
Drying after picking.
Freezing on Vine
178
Extraction of Tannin, how does it occur during Fermentation?
Start of fermentation / Slow.
| Heat and Alcohol rise / more rapid
179
What is a common practice in Rioja and the rest of Spain?
Semi Carbonic Maceration
180
Sussreserve is added to dry wines when they are ready to be bottled. True / False?
True
181
Name four methods of extraction in the making of red wine?
Pumping Over.
Punch Down.
Rack and Return.
Rotary Fermentators
182
When does the most colour extraction occur?
Beginning of Maceration.
183
What happens when water is removed from the grape must?
Increase in Potential Alcohol
184
Name 2 methods that can be used to increase Potential Alcohol?
Reverse Osmosis.
| Vacuum Distillation
185
What effect would the use of Calcium Carbonate and Calcium Tartrate-Malate have on the must?
Reduces Malic / Tartaric Acids
186
Is there such a thing a Tannin Powder. True / False?
True
187
Which Rootstock is best suited to Lime rich soils?
V. Berlandieri
188
Rootstock can be used to combat?
Nemotodes.
Drought.
Salinty.
Vigor
189
Crossing?
Both parents V. Vinifera
190
Hybrid?
One parent V. Vinifera, one Parent not.
191
Name an example of a Crossing?
Pinotage (Pinot Noir x Cinsault)
192
What is a Cutting?
taken from a shoot before it becomes woody.
193
What is layering?
Bending down a cane.
| Burying it.
194
What is a Clone?
Cutting that shows desired characteristics.
195
What are the Criticisms of Cloning.
Priorities different 20 - 30 years later.
196
What is a Hermaphrodite?
Male and Female
197
Typically how many buds are on a Cane?
8 to 15
198
Typically how many buds are on a Spure?
2 to 3
199
What are Inflorescences?
Flowers grouped in bunches.
200
If a wine is dominated by Primary and Secondary aromas it is know as?
Youthful.
| Secondary stand apart
201
If a wines aromas are Tertiary it is considered?
Developed
202
What filtration system removes Gross Lees?
Depth
203
Which Filtration system can handle very cloudy wines?
Depth
204
The most common material that a Depth filter is made from?
Kieselguhr.
205
When does Surface Filtration occur, before or after Depth Filtration?
After.
206
If the filter on Surface Filtration is fine enough to remove bacteria this is known as?
Sterile Filtration.
