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






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






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






4. Define lees.






5. What function does a capsule serve?






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






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






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






9. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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






11. What are the extracted compounds from oak?






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






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






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






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






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

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






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






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






20. After the first harvest - how often can the bark be stripped from the oak trees?






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






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






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






24. What is the minimum temp for MLF to occur?






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






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






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






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






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






30. What are the main acids in grapes?






31. What is the purpose of de-stemming?






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






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






34. What is the oak used in cork production?






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






36. What are the four types of skin contact that occur in red wine making?






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






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






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






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






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






42. What occurs during racking?






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






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






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






46. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






47. Sugar addition is also known by what name?






48. Cold stabilization removes what acid in must?






49. What are the two key sugars in grapes?






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






Can you answer 50 questions in 15 minutes?



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