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. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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






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






4. What is the purpose of de-stemming?






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






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






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






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






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






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






11. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






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






13. What is the purpose of a lees filter?






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






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






16. What media conditions control yeast growth?






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






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






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






20. What are the objectives of fining?






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






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






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






24. What are the common practices to inhibit MLF?






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






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






27. What parameters can be corrected by blending?






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






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






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






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






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






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






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






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






36. What is the importance of humidity in barrel aging below 60% RH?






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






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






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






40. SO2 is added to barrel maintenance in order to protect it against what two agents?






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






42. What is the oak used in cork production?






43. What are the goals of oak aging wine?






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






45. What is the purpose of the crush?






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






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






48. What are the two key sugars in grapes?






49. What are the main acids in grapes?






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