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






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






3. When is the best time of day to hand harvest?






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






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






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






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






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






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






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






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






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






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






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






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






16. What are the two styles of Burgundy barrels?






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






18. What are the goals of oak aging wine?






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






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






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






22. What is the purpose of the crush?






23. Sugar addition is also known by what name?






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






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






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






27. What are five different materials used in storage containers?






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






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






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 occurs during racking?






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






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






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






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






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






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






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






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






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


41. The acidic (sour) taste in wine is most dependent on which acidity paramater?






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






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






44. What is the purpose of a lees filter?






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






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






47. What are the common practices to inhibit MLF?






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






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






50. What are the objectives of fining?