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






2. What is thermo-vinification?






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






4. What are the two keys stages of berry development?






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






21. What is the oak used in cork production?






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






23. What media conditions control yeast growth?






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






25. The higher compound levels from the press run are related to what action during the making of the press run?






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






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






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






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






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


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






32. What occurs during racking?






33. What acid should not be used to correct acid deficiencies if a MLF is planned?






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






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






36. What are three types of toasting?






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






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






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






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






41. What are the two styles of Burgundy barrels?






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






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


44. What fractions of grape weight is in the free run and press run if you are making white wine?






45. What is the depth of toasting when it is a light toast?






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






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






48. Blending is used in order to achieve what goals?






49. What are the objectives of fining?






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