Viticulture & Vinification Flashcards
Which viticulture issue results in uneven berry ripening and size?
A. Esca
B. Coulure
C. Powdery mildew
D. Millerandage
Millerandage
Press wine is typically more tannic than free-run wine.
T/F
True
Which of the following is a species of American oak used for barrel-making?
A. Quercus patraea
B. Quercus robur
C. Quercus alba
D. Quercus suber
Quercus alba
Quercus patraea - Euro/Turkish
Quercus robur -Euro
Quercus suber - cork oak
At what level of toasting would the MOST wood tannins be left in a barrel to impart into an aging wine?
A. Low toast
B. Medium toast
C. High toast
Low toast
Organic wines in the USA may not contain added sulfites.
T/F
True
Which rootstock grape species is native to deep limestone soils?
A. Vitis riparia
B. Vitis rupestris
C. Vitis berlandieri
Vitis berlandieri
Vitis riparia- sand/loam/clay
Vitis rupestris - loam/calcareous
What winemaking process may incorporate casein?
A. Filtration
B. Racking
C. Fining
D. Chaptalization
E. Lees stirring
Fining
Which wine flaw may be improved through copper fining?
A. Oxidation
B. Reduction
C. Haze
D. Bitterness
Reduction
In general, a longer maceration on skins results in higher concentrations of color and tannin.
T/F
True
Which of the following is NOT a cap management technique?
Pigeage
Soutirage
Rémontage (Your Answer)
Délestage
Soutirage - racking for aeration
Pigeage - punch down
Rémontage - pumpover
Délestage - draining tank, racking and pouring over must
Permeate and retentate are byproducts of what process?
reverse osmosis
Which of the following is a fungal trunk disease?
A. Grapevine yellows
B. Pierce’s disease
C. Powdery mildew
D. Esca
Esca
Which microorganism is typically responsible for malolactic fermentation?
A. Saccharomyces
B. Brettanomyces
C. Oenococcus
D. Acetic acid bacteria
Oenococcus
Which of the following soil textures is considered MOST resistant to phylloxera?
A. Silt
B. Sand
C. Clay
Sand
Which of the following training systems is called “pergola” in Italy?
A. Lyre
B. Tendone
C. Geneve
D. Gobelet
E. Guyot
Tendone
Which of the following red winemaking techniques subjects the grape must to high temperatures for a short period of time?
A. Thermovinification
B. Extended maceration
C. Submerged cap fermentation
D. Carbonic maceration
Thermovinification
Which best describes the flavor that methoxypyrazine contributes to wine?
A. Banana
B. Floral
C. Bell pepper
D. Coconut
Bell pepper
Which of the following wine constituents is responsible for red wine’s color?
A. Esters
B. Tannin
C. Anthocyanin
D. Thiols
Anthocyanin
The decomposition of dead yeast cells, called _____, results in a fuller body and yeasty aromas in wines that are aged on their lees.
Autolysis
Malolactic fermentation reduces a wine’s pH.
T/F
True
Which of the following would LEAST likely increase color concentration in a white wine?
A. Bottle age
B. Botrytis
C. Sulfur dioxide addition
D. Barrel aging
E. Skin contact during fermentation
Sulfur dioxide addition
Which of the following substances is responsible for volatile acidity in wines?
A. Hydrogen sulfide
B. Acetaldehyde
C. Acetic acid
D. Mercaptans
E. Fusel oils
Acetic acid
Hydrogen sulfide
Acetaldehyde
Mercaptans
Fusel oils
Order the following barrel sizes from smallest to largest (1 = smallest, 4 = largest).
A. Puncheon
B. Barrique
C. Stück
D. Gönc
- Gönc 136 liters; Hungary
- Barrique 225 liters/ 59 gallons; BDX
- Puncheon 105-132 gallons/ 397-500 liters; standard US/French barrel
- Stück 1000-1200 liters; Germany
