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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 the most practical and most frequent method of correcting acidity in wine?






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






3. What is the purpose of de-stemming?






4. What occurs during racking?






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






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

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






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






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






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






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






12. What are the main French oak regions?






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






14. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






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






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






17. What group of compounds give wine color?






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






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






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






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






22. 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?






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






24. What are the objectives of fining?






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






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






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






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






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






30. What is the oak used in cork production?






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






32. What are the two styles of Burgundy barrels?






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






34. What function does a capsule serve?






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






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






37. What is the desirable bacteria genus for starting MLF in wine?






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






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






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






41. What are the extracted compounds from oak?






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






43. Cold stabilization removes what acid in must?






44. What is the depth of toasting when it is a medium toast?

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45. Define lees.






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






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






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






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






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






Can you answer 50 questions in 15 minutes?



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