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50 Cards in this Set
- Front
- Back
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The pH of the soil in which a vine grows is important for which one of the following reasons?
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Vines grown in soils with a high pH can be deficient in iron and other micronutrients.
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Which of the following processes can be used to prevent tartrate crystals forming in a bottle of wine?
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Treating by means of the contact process.
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A wine aged in a barrel with which of the following levels of toasting is likely to exhibit more wood tannin and woody flavours?
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Light toast
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What temperature is considered the ideal for lactic acid bacteria to grow?
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18 - 25⁰C
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Which yeast is primarily responsible for the alcohol fermentation of wine?
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Saccharomyces
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Which would NOT be considered a remedy if there is insufficient water available in the soil? a. Irrigation b. Improving the soil structure c. Managing the weeds d. Planting a cover crop |
d. Planting a cover crop |
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How could a wine-maker encourage malo-lactic fermentation?
a. Ensuring the wine is stored below 12°C. b. Ensuring free SO2 levels are above 25mg/lt. c. Keeping the wine on its lees. d. Keeping the pH below 3.1. |
c. Keeping the wine on its lees. Keeping the wine on its lees provides nutrients for the bacteria. |
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After how long is it considered that new barrels no longer impart much flavour on the wine?
a. 2 – 3 years b. 3 – 4 years c. 6 – 7 years d. 9 – 10 years |
b. 3 – 4 years New barrels impart the most but after the 3rd or 4th year the flavour imparted to the wine is minimal |
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Which one of the following would be the most likely cause of a wine having a very unpleasant smell similar to bad eggs or drains?
a. Using highly anaerobic wine making techniques. b. Using a natural cork closure. c. Spoilage from Brettanomyces yeast. d. Using copper fungicide in the vineyard just before harvest. |
a. Using highly anaerobic wine making techniques.
Over-zealous anaerobic winemaking can lead to reductive conditions causing the formation of hydrogen sulfide giving a smell of rotten eggs. |
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Which one of the following grape varieties is noted for retaining high levels of acidity even when late harvested?
a. Muscat blanc à petit grains. b. Chenin blanc. c. Semillon. d. Gewurztraminer. |
b. Chenin blanc.
Chenin Blanc retains it's acidity even at high ripeness levels. See page 27 of your study guide for more details. |
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Which of the following process would NOT be necessary for a newly planted vineyard? a. Spraying against disease b. Watering c. Managing the weeds d. Fertilising the vines twice a year |
d. Fertilising the vines twice a year
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Why is top quality Chardonnay barrel fermented prior to barrel maturation?
a. It tends to result in better integration of wood and wine b. It helps preserve the aromas of the wine c. Top quality Chardonnay does not like to be moved to different vessels once it starts to ferment d. Barrel fermentation helps keep costs down |
a. It tends to result in better integration of wood and wine |
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What attributes are generally associated with Viognier?
a. High acidity, light in alcohol and neutral character b. Low acidity, high alcohol and neutral character c. Medium/low acidity, high alcohol and full bodied d. High acidity, light in alcohol with distinct varietal character |
c. Medium/low acidity, high alcohol and full bodied |
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Why might the technique of rack and return be only carried out twice during the fermentation?
a. It is too time consuming b. It can be too extractive so twice is considered enough during fermentation c. It is expensive to carry out d. If done more it might crush the seeds releasing bitter tannins |
b. It can be too extractive so twice is considered enough during fermentation |
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Why are most wines both fined and filtered? a. The colloids removed by fining are too small to be removed through filtration. b. Filtration is the only way to remove phenolic bitterness. c. Wine that had not been fined would rapidly clog a small-pore membrane filter. d. Fining, not filtration, helps to facilitate tartrate precipitation. |
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Which one of the following is a distinct aroma imparted from the methyl-octalactones of American oak?
a. Chocolate b. Coconut c. Caramel d. Coffee |
b. Coconut
please see page 131 |
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From which species does the American oak commonly used in winemaking come?
a. Quercus Petraea b. Quercus robur c. Quercus Alba d. Quercus sessiliflora |
c. Quercus Alba
Please see page 131 |
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1-Quercus Petraea and Quercus Robur are oak species commonly find in... 2-Which are the difference in between both? |
Petraea has Fine Grain and Robur has more Course Grain |
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Which type of filtration might give a papery taste to the wine? a. Membrane filtration b. Earth filtration c. Sheet filtration d. Surface filtration |
c. Sheet filtration it might give a papery taste to the wine unless rinsed through with a 1% citric acid solution first. please see page 140 |
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Which trellis system does NOT have a divided canopy? a. Vertical shoot positioning (VSP) b. Scott-Henry c. Geneva double curtain (GDC) d. Lyre system |
a. Vertical shoot positioning (VSP) The vertical shoot positioning (VSP) trellis is an example of a non-divided canopy. please see pages 46-50 |
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What acid is generally used in the EU for acidification? Select one: a. Citric acid b. Tartaric acid c. Ascorbic acid d. Malic acid |
b. Tartaric acid
Tartaric acid is generally used for acidification, with additions before fermentation please see page 101 |
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Which of the following does the pH of the wine NOT influence? Select one: a. Colour b. Taste c. Aroma d. Stability |
c. Aroma please see page 155 |
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Which one of the following black grapes requires the least heat and sunshine to ripen successfully? a. Merlot. b. Cabernet Franc. c. Cabernet Sauvignon. d. Syrah. |
b. Cabernet Franc. Please see pages 30-35 |
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In many vine growing regions the rate of vine growth is determined principally by which of the following? a. Day length b. Water availabilty c. Canopy management d. Limestone soil |
b. Water availability please see pages 4-15 |
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In what way do years of winter pruning impact on the vine? a. It slowly weakens it b. It slowly strengthens it c. Yields generally increase d. Disease is slowly eradicated |
b. It slowly strengthens it please see page 18 |
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Which of the following is considered one of the main drawbacks of using Gum Arabic for tartrate stability?
a. It is expensive and time consuming to carry out b. It is short lived, less than a year, therefore only really suitable for wines that will be consumed within 1 year c. It can impart a negative flavour to the wine d. It is not suitable for vegetarians |
b. It is short lived, less than a year, therefore only really suitable for wines that will be consumed within 1 year |
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What is Gum Arabic?
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It is a protective colloid that prevents tartrate crystals from growing large enough to be visible. Page 143 |
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Which one of the following is FALSE with regards to the benefits of micro-oxygenation?
a. Reduction in herbaceous aromas b. Better oak integration c. Better control of reductive characters d. Reduction of malic acid |
d. Reduction of malic acid
please see page 128 |
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Why are vines sensitive to late spring frosts? a. Berry ripening will not happen b. Véraison will be delayed c. After budburst the shoots can be destroyed d. Fruit set will not occur |
After budburst spring frosts can destroy the young shoots; see page 78 for more details |
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What are the three main instability problems?
a. Tartrate instability, colour instability and microbial spoilage b. Colour instability, oxidation and alcohol instability c. Microbial spoilage, oxidation and tartrate instability d. Tartrate, colour and alcohol instability |
Microbial spoilage, oxidation and tartrate instability
please see page 142 |
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How might levels of volatile acidity be measured in a wine prior to bottling?
a. Using a hydrometer b. Heating to 80ºC for six hours. c. By enzymatic assay d. Using a flame atomic absoption spectrophotometer |
c. By enzymatic assay
Page 154 |
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What are anthocyanins? a. Red pigments that produce the red colour b. Harsh tannins c. Non-flavonoid phenolics d. Active dry yeast preparation |
a. Red pigments that produce the red colour Anthocyanins are flavonoid phenolics and are red pigments found in the skin cells that produce colour in red wines please see page 114 |
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Where are the highest proportion of coloured pigments, tannins and flavour constituents found within the grape berry? a. Epidermis (skin) b. Intermediate pulp c. Peripheral pulp d. Central pulp |
c. Peripheral pulp page 86 |
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How would a wine-maker prevent protein haze?
a. Fining with bentonite. b. Use of Potassium Sorbate. c. Cold stabilization. d. Filtering through diatomaceous earth . |
a. Fining with bentonite.
please see pages 147 |
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What is the largest size of surface filter that can be used for the removal of all bacteria and yeast? a. 0.45 micron. b. 1.20 micron. c. 0.80 micron. d. 0.65 micron. |
a. 0.45 micron. Please see page 140 |
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Which of the following would NOT be a consideration for solving issues of insufficient natural drainage in a new vineyard site? a. Improving soil structure b. Subsoiling c. Creating ditches d. Terracing |
d. Terracing
Terracing will not solve drainage issues; it might be carried out on slopes with a gradient over 20% to aid mechanisation
please see page 53 |
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The herbaceous phase refers to which part of the vine's lifecycle?
a. The growth of the shoots from budburst to flowering b. The green growth from flowering to véraison c. The formation of the berry until véraison d. Post-harvest growth until the first frosts |
c. The formation of the berry until véraison
Page 87 |
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Which one of the following statements is FALSE with regard to screw caps?
a. They are easy to remove and are inert b. There is no change parts required for the bottling equipment and they can be used on the same sort of bottle as for cork-based closures c. They can last for many years d. There is a debate as to their use for red wines destined for long ageing periods |
b. There is no change parts required for the bottling equipment and they can be used on the same sort of bottle as for cork-based closures
Page 163 |
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Why might a winemaker use centrifugation?
a. To aerate the wine to encourage yeast activity b. To ensure microbial stability. c. To clarify the wine after fermentation. d. To aid extraction of colour and tannins for red wines by mxing the fermenting must. |
c. To clarify the wine after fermentation. Please see page 136 |
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Why would a wine maker carry out the process known as blue fining?
a. To reduce levels of protein. b. To reduce the risk of cork taint. c. To reduce levels of copper or iron. d. To reduce the risk of tartrate crystals forming. |
c. To reduce levels of copper or iron.
pages 42 to 49 |
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What is NOT a consideration when deciding to harvest by machine? a. Daylight b. Style of wine to be made c. The vineyard terrain d. Trellis system |
a. Daylight Daylight is not a consideration because the harvester can work day or night Page 91 |
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Which one of the following are involved in malolactic fermentation? a. Leuconostoc. b. Kloeckera c. Brettanomyces. d. Saccharomyces. |
a. Leuconostoc.
The 3 species of bacteria that can carry out the MLF are: Leuconostoc, Lactobacillus and Pediococcus.
Page 119 |
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What is Brettanomyces?
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Brettanomyces is a yeast associated with spoilage. See page 146 of your study guide for more details. |
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What style of wine would most likely benefit from maturation in oak?
a. Light bodied, fruit driven red wines with a soft tannin structure b. Aromatic white wines c. Full-bodied red wines with a firm tannin structure d. Light bodied whites with low acidity and light flavour intensity |
c. Full-bodied red wines with a firm tannin structure
This type of red wine benefits as the firm tannic structure softens and becomes rounder with time in oak, along with other positive chemical changes |
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How much sugar is typically required to produce 3% alcohol in a wine? a. 51 g/l. b. 9 g/l. c. 17 g/l. d. 36 g/l. |
a. 51 g/l. Approximately 16-18g/l of sugar are required for each 1% abv. |
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Which of the following is NOT a fining agent? a. PVPP. b. Casein. c. Potassium ferrocyanide. d. Tannin |
c. Potassium ferrocyanide. |
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Which of the following is an advantage of cold filtration?
a. No staff training required as it is simple to perform b. There is no risk of re-contamination or re-fermentation in the bottle c. No hot water required so keeps costs down d. Suitable for all wine styles |
b. There is no risk of re-contamination or re-fermentation in the bottle |
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How cold filtration works?
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Cold filtration consist in sterilizing all the equipment that will touch the wine on its way to be bottling. Before bottling the wine must be filtered to remove all yeast and bacteria. |
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Which of the following nutrients are only required by the vine in relatively small quantities?
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1, 2, 4 and 6 They are all micronutrients the complete list of micronutrients are: Iron, Maganese, Zinc, Copper, Molybdenum and Boron |
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Which of the following nutrients are only required by the vine in relatively high quantities?
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1, 3, 4, 5 They are all Macronutrients, the complete list of Macronutrients are: Nitrogen, Potassium, phosphorus, Calcium, Magnesium, and Sulfur |
