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 are the objectives of fining?






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






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






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






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






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






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






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






9. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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






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






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






13. What are the three most common still wine bottle shapes used today?






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






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






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






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






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






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






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






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






22. What are the goals of oak aging wine?






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






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






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






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






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






28. What is the oak used in cork production?






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






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






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






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






33. What are the main French oak regions?






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






35. Define lees.






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






37. What grapes are commonly used in a Bordeaux bottle?






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






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






40. What are the main acids in grapes?






41. Wine yeasts generally belongs to what genus of yeast?






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






43. What term is used to describe the absorption of oxygen that is common in white wine making?






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






45. Fermented free run is what % of the total wine volume?






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






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






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






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






50. What function does a capsule serve?