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






2. What yeast will remain active at high alcohol levels?






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






4. What are the common practices to inhibit MLF?






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






6. What polyeric compounds tend to cause colloid coagulation in wine?






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






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






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






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






11. What is thermo-vinification?






12. What are the two key sugars in grapes?






13. Wine yeasts generally belongs to what genus of yeast?






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






15. What grapes are commonly used in a flute/Alsace bottle?






16. What are the goals of oak aging wine?






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






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






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






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






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






22. What parameters can be corrected by blending?






23. What are the major techniques used for acid correction when it is deficient?






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






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






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






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






28. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






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






30. What is the purpose of racking wine?






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






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






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






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






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






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






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






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






39. 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?






40. Press run is often used in what ways to enrich a final wine?






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






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






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






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






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






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






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






48. Cold stabilization removes what acid in must?






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






50. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?







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