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






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






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






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






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






6. What are the two ways that late harvest grapes concentrate sugar?






7. What function does a capsule serve?






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






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






10. What is the purpose of the crush?






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






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






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






14. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






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






16. What are three types of toasting?






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






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






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






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






21. Which are more easily extracted during fermentation - pigment or tannins?






22. After planting - how soon can the first wine cork quality bark be stripped from the tree?






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






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






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






26. What is the oak used in cork production?






27. What is the purpose of racking wine?






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






29. What are the two styles of Burgundy barrels?






30. Alcohol has what impact on yeast growth?






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






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






33. What is the purpose of a lees filter?






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






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






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






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






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






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






40. What parameters can be corrected by blending?






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






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






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






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






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






46. What is thermo-vinification?






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






48. What are common techniques to reduce the acidity of must?






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






50. What two countries represent at least 70% of cork production?