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 two countries represent at least 70% of cork production?






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






3. Alcohol has what impact on yeast growth?






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






5. What are the goals of oak aging wine?






6. What group of compounds give wine color?






7. Flavors in wine are basically derived from what acid?






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






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






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






11. What is the oak used in cork production?






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






13. Define lees.






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






15. What is thermo-vinification?






16. What is the most practical and most frequent method of correcting acidity in wine?






17. What is the purpose of the crush?






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






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






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






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






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






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






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






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






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






27. What is the purpose of de-stemming?






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






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






30. What are the two styles of Burgundy barrels?






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






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






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






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






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






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






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






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






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






40. What is the purpose of racking wine?






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






42. What is the importance of humidity in barrel aging above 60% RH?






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






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






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






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






47. What are the two keys stages of berry development?






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






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






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