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






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






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






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






5. What are the extracted compounds from oak?






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






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






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






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






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






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






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






13. If an age able white wine is being produced what impact does skin contact have?






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






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






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

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






18. What fraction if grape weight is in the free run and press run if you are making red wine?






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






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






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






22. Titratable acidity is better known by what name?






23. Alcohol has what impact on yeast growth?






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






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






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






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






28. 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?






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






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






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






32. What is the purpose of a lees filter?






33. What fractions of grape weight is in the free run and press run if you are making white wine?






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






35. What is the oak used in cork production?






36. What are the common practices to inhibit MLF?






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






38. Theoretically - how many degrees can a fermentation rise during fermentation?






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






40. What is the normal starting temperature for red wine must to start fermentation?






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






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






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






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






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






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






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






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






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






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







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