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 purpose of a lees filter?






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






3. Alcohol has what impact on yeast growth?






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






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






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






7. Sugar addition is also known by what name?






8. What occurs during racking?






9. What function does a capsule serve?






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






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






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






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






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






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






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






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






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






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






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






21. What media conditions control yeast growth?






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






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






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






25. What are the objectives of fining?






26. What is the overall weight composition of grape clusters?






27. What is the oak used in cork production?






28. What are the two key sugars in grapes?






29. 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?






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






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






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






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






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






35. What parameters can be corrected by blending?






36. Blending is used in order to achieve what goals?






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






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






39. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






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






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






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






44. What are the main acids in grapes?






45. What are the two styles of Burgundy barrels?






46. What are three types of toasting?






47. At what time should irrigation be stopped if dry farming techniques are being used?






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






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






50. Titratable acidity is better known by what name?