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 two styles of Burgundy barrels?






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






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






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






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






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






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






8. What are the two most common sugars used to increase the sugar content of the must?






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






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






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






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






13. What parameters can be corrected by blending?






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






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






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






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






18. What is the oak used in cork production?






19. Titratable acidity is better known by what name?






20. What polyeric compounds tend to cause colloid coagulation in wine?






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






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






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






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






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






26. What is thermo-vinification?






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






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






29. What is a major by-product of MLF?






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






31. What are the goals of oak aging wine?






32. Define lees.






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






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






35. What are the two ways that late harvest grapes concentrate sugar?






36. What term is used to describe the absorption of oxygen that is common in white wine making?






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






38. What is the purpose of racking wine?






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






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






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






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






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






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






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






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






47. What are two acids most commonly extracted from oak?






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






49. Cold stabilization removes what acid in must?






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