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 grapes are commonly used in a Bordeaux bottle?






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






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






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






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






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






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






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






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






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






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






12. What is the length of skin contact in white wines if "short contact" occurs?






13. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






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






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






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






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






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






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






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






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






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






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






24. What parameters can be corrected by blending?






25. What are three types of toasting?






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






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






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






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






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






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






32. What is the purpose of de-stemming?






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






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






35. What are the extracted compounds from oak?






36. What is the purpose of racking wine?






37. Sugar addition is also known by what name?






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






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






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






41. What are common techniques to reduce the acidity of must?






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






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






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






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






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






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






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






49. What are the two key sugars in grapes?






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