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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 is the depth of toasting when it is a medium toast?

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






3. What parameters can be corrected by blending?






4. What are the main acids in grapes?






5. What are the primary disadvantages of a continuous press over batch presses?

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






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






8. Titratable acidity is better known by what name?






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






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






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






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






13. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






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






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






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






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






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






19. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






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






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






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






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






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






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






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






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






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






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

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






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






33. What is the importance of humidity in barrel aging below 60% RH?






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






35. What occurs during racking?






36. What is the purpose of a lees filter?






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






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






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






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






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






42. What group of compounds give wine color?






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






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






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






46. Sugar addition is also known by what name?






47. What function does a capsule serve?






48. Alcohol has what impact on yeast growth?






49. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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







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