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






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






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






4. What family of grapes can typically develop bitterness if there is skin contact?






5. How does the production of late harvest wine differ from normal still wine?






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






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






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






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






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






11. What function does a capsule serve?






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






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






14. What group of compounds give wine color?






15. What is the purpose of the crush?






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






17. What are two acids most commonly extracted from oak?






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






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






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






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






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






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






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






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






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






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






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






29. What media conditions control yeast growth?






30. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






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






32. What is the purpose of de-stemming?






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






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






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






36. What are the extracted compounds from oak?






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






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






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






40. What are the two styles of Burgundy barrels?






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






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






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






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






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






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






47. What are the objectives of fining?






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






49. What are the common practices to inhibit MLF?






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