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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 the preferred temperature range for red wine making?






2. What are the main acids in grapes?






3. What are the three most common still wine bottle shapes used today?






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

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5. What are the main French oak regions?






6. What are the most common reasons for a stuck fermentation?






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






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






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






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






11. What are the extracted compounds from oak?






12. What are the two styles of a Bordeaux barrel?






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






31. What are the two most common sugars used to increase the sugar content of the must?






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






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






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






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






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






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






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






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






40. What are the goals of oak aging wine?






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






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






43. Define lees.






44. 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?






45. What are 3 methods to control temperature in wine making?






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






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






48. Cold stabilization removes what acid in must?






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






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







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Can you answer 50 questions in 15 minutes?


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