Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. Define lees.






2. What is thermo-vinification?






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






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






5. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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






7. Alcohol has what impact on yeast growth?






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






9. What are three kinds of batch presses that have historically been used in wine production?






10. What is the preferred temperature range for red wine making?






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






12. What are the goals of oak aging wine?






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






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






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






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






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






18. Titratable acidity is better known by what name?






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






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






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






22. When is the best time of day to hand harvest?






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






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






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






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






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






28. What parameters can be corrected by blending?






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






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






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






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






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






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






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






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






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






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






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






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






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






42. What is the purpose of a lees filter?






43. What are three types of toasting?






44. What is the purpose of racking wine?






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






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






47. In general - which produces better wine - free run or press run?






48. What is the main reason for acid deficiency in must?






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






50. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?