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






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






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






4. Sugar addition is also known by what name?






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






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






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






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






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






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






11. 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?






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






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






14. What are three styles of still wine that have at least 1% RS and the range of RS in each?






15. What are the common practices to inhibit MLF?






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






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






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






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






20. Titratable acidity is better known by what name?






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


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






23. What are the objectives of fining?






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






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






26. Wine yeasts generally belongs to what genus of yeast?






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






28. What function does a capsule serve?






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






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






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






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






33. Define lees.






34. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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






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






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






45. What group of compounds give wine color?






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






47. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






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






49. Cold stabilization removes what acid in must?






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