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






2. What is the purpose of a lees filter?






3. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?


4. What group of compounds give wine color?






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






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






7. Alcohol has what impact on yeast growth?






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






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






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






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






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






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






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






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






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






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






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


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






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






21. What is the purpose of de-stemming?






22. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






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






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






26. If an age able white wine is being produced what impact does skin contact have?






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






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






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






30. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






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






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






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






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






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






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






37. What are the main French oak regions?






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






39. Titratable acidity is better known by what name?






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






41. What is the main reason for acid deficiency in must?






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






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






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






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






46. Sugar addition is also known by what name?






47. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






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






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






50. What function does a capsule serve?