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. What is thermo-vinification?






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






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






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






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






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






7. Alcohol has what impact on yeast growth?






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






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






10. Define lees.






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






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






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






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






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






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






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






18. Titratable acidity is better known by what name?






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






20. What group of compounds give wine color?






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






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






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






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






25. What are the common practices to inhibit MLF?






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






27. 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?






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






29. What is the purpose of racking wine?






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






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






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






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






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






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






36. What are two types of oxidation that occur in wine making and when do they occur?






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






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






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






40. What are the main French oak regions?






41. Sugar addition is also known by what name?






42. What are the main acids in grapes?






43. What parameters can be corrected by blending?






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






45. After the first harvest - how often can the bark be stripped from the oak trees?






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






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






48. What are the goals of oak aging wine?






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






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