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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.
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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 purpose of racking wine?






2. What parameters can be corrected by blending?






3. What are the main French oak regions?






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






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






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






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






8. What are two acids most commonly extracted from oak?






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






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






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






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






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






14. What are the objectives of fining?






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






16. What are the two key sugars in grapes?






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






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






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






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






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






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






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






24. What occurs during racking?






25. What function does a capsule serve?






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






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






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






29. 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?






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






31. How does the production of late harvest wine differ from normal still wine?






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






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






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






35. Titratable acidity is better known by what name?






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






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






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






39. What is the common name for a fermentation technique that does not require crushing or de-stemming?






40. For how many years can compounds be extracted from a barrel?






41. What is the purpose of a lees filter?






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






43. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






44. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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






46. What grapes are commonly used in a Bordeaux bottle?






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






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






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






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







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