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






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






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






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






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






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






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






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






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






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






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






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






13. What is the oak used in cork production?






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






15. What are the main French oak regions?






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






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






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






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






20. What are the common practices to inhibit MLF?






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






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






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






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






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






26. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






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






29. What is thermo-vinification?






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






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






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


33. What is the purpose of de-stemming?






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






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






36. What are three types of toasting?






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






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






39. What is the purpose of racking wine?






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






41. How often should long termed cellar wines be re-corked?






42. When is the best time to add sugar to the must?






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






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






45. What are the two styles of Burgundy barrels?






46. What is the depth of toasting when it is a light toast?






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






48. What are the objectives of fining?






49. What is the most practical and most frequent method of correcting acidity in wine?






50. What are the two key sugars in grapes?