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 is the desirable bacteria genus for starting MLF in wine?






2. What are the common practices to inhibit MLF?






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






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






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






6. What function does a capsule serve?






7. Alcohol has what impact on yeast growth?






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






28. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






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






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






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






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






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






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






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






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






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






38. What two countries represent at least 70% of cork production?






39. What polyeric compounds tend to cause colloid coagulation in wine?






40. What are the goals of oak aging wine?






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






42. What parameters can be corrected by blending?






43. What is the purpose of racking wine?






44. Cold stabilization removes what acid in must?






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






46. Stabilization is a term used to prevent what from occurring in the bottle?






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






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






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






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