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






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






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






4. What is the purpose of a lees filter?






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






6. What media conditions control yeast growth?






7. Titratable acidity is better known by what name?






8. When is the best time of day to hand harvest?






9. What are the main acids in grapes?






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






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






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






13. What group of compounds give wine color?






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






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






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






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






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






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






20. What is thermo-vinification?






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






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






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






24. Unfermented free run makes up what % of total extractable juice?






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






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






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






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






29. The higher compound levels from the press run are related to what action during the making of the press run?






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






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






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






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






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






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






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






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






38. What occurs during racking?






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






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






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






42. What are the primary advantages of a continuous press over batch presses?






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






44. Alcohol has what impact on yeast growth?






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






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






47. What is the main reason for acid deficiency in must?






48. What are the two key sugars in grapes?






49. What are the two styles of Burgundy barrels?






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