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. 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?






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






3. What are the common practices to inhibit MLF?






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






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






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






7. What media conditions control yeast growth?






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






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






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






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






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






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






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






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






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






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






18. Cold stabilization removes what acid in must?






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






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






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






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






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






25. What are the objectives of fining?






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






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






28. Sugar addition is also known by what name?






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






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






31. What are three types of toasting?






32. What are the two styles of Burgundy barrels?






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






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






35. What occurs during racking?






36. What are the two acidity parameters that are used to describe the acidity of must?






37. What is the purpose of de-stemming?






38. What are the five most common grapes used to produce late harvest wines?






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






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






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






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






43. Titratable acidity is better known by what name?






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






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






46. What function does a capsule serve?






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






48. What is the purpose of a lees filter?






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






50. What are the two key sugars in grapes?