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






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






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






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

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






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






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






8. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






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






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






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






12. What are three styles of still wine that have at least 1% RS and the range of RS in each?






13. Theoretically - how many degrees can a fermentation rise during fermentation?






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






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






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

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17. What is the purpose of de-stemming?






18. What are three types of toasting?






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






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






21. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?






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






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






24. What are the main acids in grapes?






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






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






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






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






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






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






31. What is the purpose of the crush?






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






33. What are the goals of oak aging wine?






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






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






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






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






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






39. What are the two styles of Burgundy barrels?






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






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






42. What are the extracted compounds from oak?






43. What is the purpose of racking wine?






44. 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?






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






46. What is the best method to reduce the acidity of must?






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






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






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






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







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