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 occurs during racking?






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






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






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






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






6. What is the minimum starting temperature for white wine must to start fermentation?






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






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






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






10. What is the purpose of a lees filter?






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






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






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






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






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






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






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






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






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






20. What are the common practices to inhibit MLF?






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






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


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






24. What are five common fining agents used in wine making?






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






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






27. What function does a capsule serve?






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






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






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






31. Alcohol has what impact on yeast growth?






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


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






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






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






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






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






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






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






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






41. What are the main French oak regions?






42. Define lees.






43. What is the purpose of racking wine?






44. What are the objectives of fining?






45. What are the extracted compounds from oak?






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






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






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






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






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