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 the most practical and most frequent method of correcting acidity in wine?






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






3. What is the best method to reduce the acidity of must?






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






5. What is the depth of toasting when it is a medium toast?


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






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






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






9. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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






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






12. What are the five most common grapes used to produce late harvest wines?






13. What occurs during racking?






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






15. What are the two styles of Burgundy barrels?






16. What is the desirable bacteria genus for starting MLF in wine?






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






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






19. What are the most common reasons for a stuck fermentation?






20. What are the goals of oak aging wine?






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






22. What are the primary advantages of a continuous press over batch presses?






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






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






25. What are five common fining agents used in wine making?






26. What is the purpose of de-stemming?






27. What are the extracted compounds from oak?






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






29. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






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






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






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






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






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






35. What are the objectives of fining?






36. What type of climate zone produces grapes that are high in acid?






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






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






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






40. What is the oak used in cork production?






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






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






43. What is the purpose of a lees filter?






44. What are three types of toasting?






45. What is the major advantage of hand harvesting over mechanical harvesting?






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






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






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






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






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