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 length of skin contact in white wines if "short contact" occurs?






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






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






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






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






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






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






8. How often should long termed cellar wines be re-corked?






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






10. What are the main French oak regions?






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






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






13. Sugar addition is also known by what name?






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






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






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






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






18. What occurs during racking?






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


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






21. Titratable acidity is better known by what name?






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






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






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






25. What are the two key sugars in grapes?






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






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






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






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






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






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






32. Alcohol has what impact on yeast growth?






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






34. Theoretically - how many degrees can a fermentation rise during fermentation?






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






36. What are the most common reasons for a stuck fermentation?






37. What are three types of toasting?






38. What are the two styles of Burgundy barrels?






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






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






41. What is the purpose of de-stemming?






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






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






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






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






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






47. What media conditions control yeast growth?






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






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






50. What are the objectives of fining?