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






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






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






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






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


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






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






10. What are three types of toasting?






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


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






13. 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?






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






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


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






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






18. What are the objectives of fining?






19. High acid concentrations in fruit are usually caused by what common occurrence?






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






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






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






23. What is the purpose of de-stemming?






24. Name three components that are higher in the press run than the free run.






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






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






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






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






29. What is the purpose of a lees filter?






30. What is the oak used in cork production?






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






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






33. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?






34. What fractions of grape weight is in the free run and press run if you are making white wine?






35. What grapes are commonly used in a flute/Alsace bottle?






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






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






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






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






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






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






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






43. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






44. What group of compounds give wine color?






45. What is the purpose of racking wine?






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






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






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






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






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