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. In what grape is some skin contact almost always used during white wine making?






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






3. What media conditions control yeast growth?






4. What is the purpose of de-stemming?






5. SO2 is added to barrel maintenance in order to protect it against what two agents?






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






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






8. Sugar addition is also known by what name?






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






10. What is the oak used in cork production?






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






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






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






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






15. What are three types of toasting?






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






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






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






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






20. Alcohol has what impact on yeast growth?






21. 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?






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






23. What occurs during racking?






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






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






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






27. What is the most practical and most frequent method of correcting acidity in wine?






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






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






30. Cold stabilization removes what acid in must?






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






32. What are the names of the main barrel shapes?






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






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






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






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






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






38. Define lees.






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






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






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






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






43. What are the two styles of Burgundy barrels?






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






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






46. What group of compounds give wine color?






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






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






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






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