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 grapes are commonly used in a Burgundy bottle?






2. Sugar addition is also known by what name?






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






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






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






6. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






7. What is the purpose of a lees filter?






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






9. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






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






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






12. What are the extracted compounds from oak?






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






14. What is the purpose of de-stemming?






15. What are the two styles of Burgundy barrels?






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






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






18. Cold stabilization removes what acid in must?






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






20. What is the purpose of racking wine?






21. What are the objectives of fining?






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






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






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






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






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






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






28. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






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






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






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






32. What is the oak used in cork production?






33. 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?






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






35. What are the main acids in grapes?






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






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






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






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






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






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






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






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






44. What are the common practices to inhibit MLF?






45. What group of compounds give wine color?






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






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






48. Press run is often used in what ways to enrich a final wine?






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






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