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 two acids most commonly extracted from oak?






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






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






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






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






6. What is thermo-vinification?






7. What is the purpose of de-stemming?






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






9. What is the minimum temp for MLF to occur?






10. What are the two styles of Burgundy barrels?






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






12. What are the goals of oak aging wine?






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






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






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






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






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






18. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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






20. 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?






21. What are the main acids in grapes?






22. What grapes are commonly used in a Bordeaux bottle?






23. Phenolic extraction is greatest at low or high must temperatures?






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






25. What is the purpose of a lees filter?






26. Define lees.






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






28. Titratable acidity is better known by what name?






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


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






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






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






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






34. What is the purpose of racking wine?






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






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






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






38. What are the main French oak regions?






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






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






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






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






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






44. What are the two key sugars in grapes?






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






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






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






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






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






50. What are the five most common grapes used to produce late harvest wines?