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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.
  • 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 common fining agents used in wine making?






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






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

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






5. What is the purpose of de-stemming?






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






7. What yeast will remain active at high alcohol levels?






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






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






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






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






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






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






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






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

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






17. What are the common practices to inhibit MLF?






18. What is the main reason for acid deficiency in must?






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






20. What are the objectives of fining?






21. What is the depth of toasting when it is a light toast?






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






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






24. What occurs during racking?






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






26. Alcohol has what impact on yeast growth?






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






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






29. What is the purpose of a lees filter?






30. 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?






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






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






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






34. What is thermo-vinification?






35. What are the two key sugars in grapes?






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






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






38. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






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






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






41. What are the extracted compounds from oak?






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






43. What are the main French oak regions?






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






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






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






47. What group of compounds give wine color?






48. What media conditions control yeast growth?






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






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







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Can you answer 50 questions in 15 minutes?


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