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. Wine yeasts generally belongs to what genus of yeast?






2. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






3. What are three types of toasting?






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






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






6. What is the oak used in cork production?






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






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






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






10. What media conditions control yeast growth?






11. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






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






13. What are the primary advantages of a continuous press over batch presses?






14. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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






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






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






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






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






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






21. What is the purpose of racking wine?






22. What is the length of skin contact in white wines if "short contact" occurs?






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






24. What parameters can be corrected by blending?






25. What group of compounds give wine color?






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






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






28. What is the depth of toasting when it is a light toast?






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






30. What are the common practices to inhibit MLF?






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






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






33. What are the two key sugars in grapes?






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






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






36. In general - which produces better wine - free run or press run?






37. What is the purpose of a lees filter?






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






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






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






41. Titratable acidity is better known by what name?






42. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






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






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






45. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






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






47. Define lees.






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






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






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