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






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






3. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






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






5. What are the two styles of Burgundy barrels?






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






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






8. What are the two key sugars in grapes?






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






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


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






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






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






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






15. What grapes are commonly used in a Burgundy bottle?






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






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






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






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






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






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






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






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






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






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


26. What is the purpose of de-stemming?






27. Titratable acidity is better known by what name?






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






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






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






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






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






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






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






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






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






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






38. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






39. What group of compounds give wine color?






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






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






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






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






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






45. What are the main acids in grapes?






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






47. What are three types of toasting?






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






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






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