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






2. What occurs during racking?






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






4. What is the preferred temperature range for red wine making?






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






6. What is the purpose of racking wine?






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






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






9. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






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






11. What are the main French oak regions?






12. What is the preferred temperature range for white wine making?






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






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






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






16. What are the main acids in grapes?






17. Cold stabilization removes what acid in must?






18. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






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






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






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






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






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






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






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






26. What grapes are commonly used in a Bordeaux bottle?






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






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






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






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






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






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






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






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






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






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






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






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






39. What is the desirable bacteria genus for starting MLF in wine?






40. 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?






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






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






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






44. What are the goals of oak aging wine?






45. What is a major advantage and disadvantage to mechanical harvesting?






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






47. Does ripeness of the fruit have any impact on skin contact in white wine?






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






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






50. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?