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. How often should long termed cellar wines be re-corked?






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






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






4. What are the main French oak regions?






5. What are the main acids in grapes?






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






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






8. What are the two key sugars in grapes?






9. What are three types of toasting?






10. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






11. The acidic (sour) taste in wine is most dependent on which acidity paramater?






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






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






14. What occurs during racking?






15. What is the importance of humidity in barrel aging above 60% RH?






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






17. What are the extracted compounds from oak?






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






19. Sugar addition is also known by what name?






20. After planting - how soon can the first wine cork quality bark be stripped from the tree?






21. Alcohol has what impact on yeast growth?






22. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?






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






24. What is the purpose of de-stemming?






25. What function does a capsule serve?






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






27. What are the objectives of fining?






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






29. What two container materials must be lined before they can be used to store wine?






30. What is a major advantage and disadvantage to mechanical harvesting?






31. Cold stabilization removes what acid in must?






32. What grapes are commonly used in a Burgundy bottle?






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






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






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






36. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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






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






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






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






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






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






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