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






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






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






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






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






6. 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?






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






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






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






10. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?


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






12. Pumping-over or pushing down the cap is used to extract what from the skins in red 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. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






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






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






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






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






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






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






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






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






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






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






25. What are the two key sugars in grapes?






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






27. What is the depth of toasting when it is a heavy toast?


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


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






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






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


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






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






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






35. What are the objectives of fining?






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






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






38. What type of climate zone produces grapes that are high in acid?






39. What negative flavors can be found in wines that weren't sufficiently de-stemmed?






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






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






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






43. What is the purpose of de-stemming?






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






45. Define lees.






46. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






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






48. What is the purpose of the crush?






49. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






50. Cold stabilization removes what acid in must?