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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 parameters can be corrected by blending?






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






3. What are three kinds of batch presses that have historically been used in wine production?






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






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






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






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






8. What is the purpose of the crush?






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






10. What are the two key sugars in grapes?






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






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






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






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






15. What function does a capsule serve?






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






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






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






19. What are the common practices to inhibit MLF?






20. What family of grapes can typically develop bitterness if there is skin contact?






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






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






23. At what time should irrigation be stopped if dry farming techniques are being used?






24. 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?






25. What media conditions control yeast growth?






26. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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






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






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






37. What is the purpose of racking wine?






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






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






40. Define lees.






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






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






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






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






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






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






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






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






49. Stabilization is a term used to prevent what from occurring in the bottle?






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







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