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 a major advantage and disadvantage to mechanical harvesting?






2. When is the best time of day to hand harvest?






3. Phenolic extraction is greatest at low or high must temperatures?






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






5. Sugar addition is also known by what name?






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






7. What is the oak used in cork production?






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






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






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






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






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






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






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






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






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






17. What are three kinds of batch presses that have historically been used in wine production?






18. Titratable acidity is better known by what name?






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






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






21. Cold stabilization removes what acid in must?






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






23. What is the purpose of racking wine?






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






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






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






27. What media conditions control yeast growth?






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






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






30. In what grape is some skin contact almost always used during white wine making?






31. What are the goals of oak aging wine?






32. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






33. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?






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






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






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






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






38. What is the purpose of the crush?






39. What are two types of oxidation that occur in wine making and when do they occur?






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






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






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






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






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






45. What is the purpose of de-stemming?






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






47. What occurs during racking?






48. What are three types of toasting?






49. What is the purpose of a lees filter?






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