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






2. Titratable acidity is better known by what name?






3. What is the purpose of racking wine?






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






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






6. What group of compounds give wine color?






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

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






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






10. What is the purpose of de-stemming?






11. What are the primary disadvantages of a continuous press over batch presses?

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






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






14. What is the oak used in cork production?






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






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






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






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






19. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?






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






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






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






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






24. High acid concentrations in fruit are usually caused by what common occurrence?






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






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






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






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






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






30. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






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






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






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






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






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

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






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






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






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






40. What are the two major categories into which wine presses are grouped?






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






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






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






44. What are the extracted compounds from oak?






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






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






47. 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?






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






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






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







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