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






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






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






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






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






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






7. What are the two acidity parameters that are used to describe the acidity of must?






8. When is the best time of day to hand harvest?






9. What are the common practices to inhibit MLF?






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






11. What are the main acids in grapes?






12. What grapes are commonly used in a Bordeaux bottle?






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






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






15. What is the oak used in cork production?






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






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






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






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






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






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






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






23. Cold stabilization removes what acid in must?






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






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






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






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






28. What are the extracted compounds from oak?






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






30. 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?






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






32. Define lees.






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






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






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






36. Sugar addition is also known by what name?






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






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






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






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






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






42. Alcohol has what impact on yeast growth?






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






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






45. What are the two styles of Burgundy barrels?






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






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






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






49. What are the two ways that late harvest grapes concentrate sugar?






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