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 five different materials used in storage containers?






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






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






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






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






6. What are the two types of acidity problems commonly found in wine?






7. What type of climate zone produces grapes that are high in acid?






8. What are the common practices to inhibit MLF?






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






10. What are the main acids in grapes?






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






12. What group of compounds give wine color?






13. What are the two acidity parameters that are used to describe the acidity of must?






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






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






16. What are the two key sugars in grapes?






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


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






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


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






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






22. What is the oak used in cork production?






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






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






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






26. What are the major techniques used for acid correction when it is deficient?






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






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


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






30. What are the objectives of fining?






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






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






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






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






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






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






37. What is the purpose of a lees filter?






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






39. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






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






42. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?






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






44. What are the primary advantages of a continuous press over batch presses?






45. In general - which produces better wine - free run or press run?






46. What is the purpose of de-stemming?






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






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






49. What are the main French oak regions?






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