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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 common name for a fermentation technique that does not require crushing or de-stemming?






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






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






4. What family of grapes can typically develop bitterness if there is skin contact?






5. What are the objectives of fining?






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






7. Define lees.






8. What is the oak used in cork production?






9. What is thermo-vinification?






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






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






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






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






14. What function does a capsule serve?






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






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






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






18. What media conditions control yeast growth?






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






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






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






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






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






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






25. What is the main reason for acid deficiency in must?






26. What are the goals of oak aging wine?






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






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






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






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






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






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






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






34. Sugar addition is also known by what name?






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






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






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






38. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






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






40. What group of compounds give wine color?






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






42. What are the two styles of Burgundy barrels?






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






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






45. What are two acids most commonly extracted from oak?






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






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






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






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






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






Can you answer 50 questions in 15 minutes?



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