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 the extracted compounds from oak?






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






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






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






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






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






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






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






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






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






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






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






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






14. What are common techniques to reduce the acidity of must?






15. Define lees.






16. What are the two key sugars in grapes?






17. What occurs during racking?






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






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






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






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






22. What is the purpose of racking wine?






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






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. Press run is often used in what ways to enrich a final wine?






26. What is the purpose of the crush?






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






28. What parameters can be corrected by blending?






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






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






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






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






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






34. What are the goals of oak aging wine?






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






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






37. Sugar addition is also known by what name?






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






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






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






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






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






43. What are three types of toasting?






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






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






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






47. What is the oak used in cork production?






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






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






50. SO2 is added to barrel maintenance in order to protect it against what two agents?