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






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






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






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






6. What are three types of toasting?






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






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






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






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






11. What is thermo-vinification?






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






13. What are the objectives of fining?






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






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






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






17. What are the two styles of Burgundy barrels?






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






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






20. What parameters can be corrected by blending?






21. Fermented free run is what % of the total wine volume?






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






23. What occurs during racking?






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






25. What function does a capsule serve?






26. What are the two ways that late harvest grapes concentrate sugar?






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






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






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


30. What term is used to describe the absorption of oxygen that is common in white wine making?






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






32. What group of compounds give wine color?






33. Does ripeness of the fruit have any impact on skin contact in white wine?






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






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






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


37. What are two types of oxidation that occur in wine making and when do they occur?






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






39. What are five common fining agents used in wine making?






40. What is the oak used in cork production?






41. What is the common name for a fermentation technique that does not require crushing or de-stemming?






42. What is the purpose of a lees filter?






43. Titratable acidity is better known by what name?






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






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






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






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






48. Sugar addition is also known by what name?






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






50. What negative flavors can be found in wines that weren't sufficiently de-stemmed?