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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






2. What are the four types of skin contact that occur in red wine making?






3. What media conditions control yeast growth?






4. The higher compound levels from the press run are related to what action during the making of the press run?






5. What are the two types of acidity problems commonly found in wine?






6. What are common techniques to reduce the acidity of must?






7. Unfermented free run makes up what % of total extractable juice?






8. Alcohol has what impact on yeast growth?






9. What are the two ways that late harvest grapes concentrate sugar?






10. What is the minimum temp for MLF to occur?






11. What is the preferred temperature range for red wine making?






12. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






13. What is the overall weight composition of grape clusters?






14. For how many years can compounds be extracted from a barrel?






15. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






16. At what time should irrigation be stopped if dry farming techniques are being used?






17. Which are more easily extracted during fermentation - pigment or tannins?






18. What is the most practical and most frequent method of correcting acidity in wine?






19. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






20. In general - which produces better wine - free run or press run?






21. Blending is used in order to achieve what goals?






22. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






23. What is the minimum starting temperature for white wine must to start fermentation?






24. What are three styles of still wine that have at least 1% RS and the range of RS in each?






25. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






26. What are the two styles of a Bordeaux barrel?






27. What are 3 methods to control temperature in wine making?






28. What fraction if grape weight is in the free run and press run if you are making red wine?






29. What are the two acidity parameters that are used to describe the acidity of must?






30. What is the purpose of the crush?






31. What is the oak used in cork production?






32. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






33. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






34. How does the production of late harvest wine differ from normal still wine?






35. SO2 is added to barrel maintenance in order to protect it against what two agents?






36. What is the preferred temperature range for white wine making?






37. What is the purpose of a lees filter?






38. What two countries represent at least 70% of cork production?






39. What is the depth of toasting when it is a light toast?






40. What occurs during racking?






41. What grapes are commonly used in a flute/Alsace bottle?






42. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






43. What fractions of grape weight is in the free run and press run if you are making white wine?






44. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?






45. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






46. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






47. Does ripeness of the fruit have any impact on skin contact in white wine?






48. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






49. What is the purpose of de-stemming?






50. What is the main reason for acid deficiency in must?






Can you answer 50 questions in 15 minutes?



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