Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






2. What yeast will remain active at high alcohol levels?






3. What are the objectives of fining?






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






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






6. After the first harvest - how often can the bark be stripped from the oak trees?






7. Define lees.






8. What are the major techniques used for acid correction when it is deficient?






9. Titratable acidity is better known by what name?






10. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?






11. What is the purpose of de-stemming?






12. What is the normal starting temperature for red wine must to start fermentation?






13. Flavors in wine are basically derived from what acid?






14. Theoretically - how many degrees can a fermentation rise during fermentation?






15. What are the primary disadvantages of a continuous press over batch presses?


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






17. What are the main acids in grapes?






18. What is the length of skin contact in white wines if "short contact" occurs?






19. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






20. What are two acids most commonly extracted from oak?






21. What is a major by-product of MLF?






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






23. Stabilization is a term used to prevent what from occurring in the bottle?






24. What polyeric compounds tend to cause colloid coagulation in wine?






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






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






27. What are the two major categories into which wine presses are grouped?






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






29. What are five different materials used in storage containers?






30. What are the names of the main barrel shapes?






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






32. What is the length of skin contact in white wines if "long contact" occurs?






33. What are the two most common sugars used to increase the sugar content of the must?






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






35. What are three types of toasting?






36. When is the best time to add sugar to the must?






37. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






38. What acid should not be used to correct acid deficiencies if a MLF is planned?






39. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






40. What is the oak used in cork production?






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






42. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






43. If an age able white wine is being produced what impact does skin contact have?






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






45. What are the extracted compounds from oak?






46. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






47. What negative flavors can be found in wines that weren't sufficiently de-stemmed?






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






49. What is the purpose of the crush?






50. High acid concentrations in fruit are usually caused by what common occurrence?