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 primary advantages of a continuous press over batch presses?






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






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






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






6. What occurs during racking?






7. How does the production of late harvest wine differ from normal still wine?






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






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


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






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






12. Blending is used in order to achieve what goals?






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






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






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






16. Alcohol has what impact on yeast growth?






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






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






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






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






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






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






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






24. What is the depth of toasting when it is a light toast?






25. What are the extracted compounds from oak?






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






27. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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






29. What are the goals of oak aging wine?






30. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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






32. What is the depth of toasting when it is a heavy toast?


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






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






35. What is the purpose of de-stemming?






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






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






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






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






40. What group of compounds give wine color?






41. What are the objectives of fining?






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






43. What are the two key sugars in grapes?






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






45. What are the two styles of Burgundy barrels?






46. What function does a capsule serve?






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






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






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






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