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 two key sugars in grapes?






2. 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?






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






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






5. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






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






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






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






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






10. What is the purpose of racking wine?






11. What is the normal starting temperature for red wine must to start fermentation?






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






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






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






15. Cold stabilization removes what acid in must?






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






17. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?


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






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






20. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






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






29. What are the two most common sugars used to increase the sugar content of the must?






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






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






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






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






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






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






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






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






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






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






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






41. What is the depth of toasting when it is a medium toast?


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






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






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






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






46. What function does a capsule serve?






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






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






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






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