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. After the first harvest - how often can the bark be stripped from the oak trees?






2. What are three styles of still wine that have at least 1% RS and the range of RS in each?






3. 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?






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






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






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






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






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






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






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






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






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






13. What are the two key sugars in grapes?






14. What are the objectives of fining?






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






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






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






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






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






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






21. What are the main French oak regions?






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






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






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






25. What is the purpose of racking wine?






26. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






27. Sugar addition is also known by what name?






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






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






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






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






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






33. Titratable acidity is better known by what name?






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






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






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


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






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






39. What are three types of toasting?






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






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






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






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






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






45. The acidic (sour) taste in wine is most dependent on which acidity paramater?






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






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






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






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






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