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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.
  • 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. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






2. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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






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






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






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






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






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






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. What yeast will remain active at high alcohol levels?






11. What are the main French oak regions?






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






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






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






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






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






17. What is the depth of toasting when it is a heavy toast?

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






19. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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






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






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






23. What fraction if grape weight is in the free run and press run if you are making red wine?






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






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






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






27. 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?






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






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






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






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






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






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






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






35. What are five different materials used in storage containers?






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






37. What group of compounds give wine color?






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






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






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






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






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






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

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






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






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






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






48. What are the objectives of fining?






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






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







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Can you answer 50 questions in 15 minutes?


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