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. Cold stabilization removes what acid in must?






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






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






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






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






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






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






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






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






10. What is the purpose of racking wine?






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






12. What is the purpose of de-stemming?






13. What are the two acidity parameters that are used to describe the acidity of must?






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


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






16. What are the common practices to inhibit MLF?






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






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






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






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






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






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






23. What are the two types of acidity problems commonly found in wine?






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






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






26. What is the desirable bacteria genus for starting MLF in wine?






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






28. Titratable acidity is better known by what name?






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






30. Alcohol has what impact on yeast growth?






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






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






33. What function does a capsule serve?






34. What are the main acids in grapes?






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






36. What are the extracted compounds from oak?






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






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






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






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






41. What parameters can be corrected by blending?






42. Sugar addition is also known by what name?






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






44. In what grape is some skin contact almost always used during white wine making?






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






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


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






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






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






50. What are the two key sugars in grapes?