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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 grapes are commonly used in a Burgundy bottle?






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






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






4. What are three types of toasting?






5. What are the two styles of Burgundy barrels?






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






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






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






9. What occurs during racking?






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






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






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






13. What is the purpose of the crush?






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






15. What is the oak used in cork production?






16. What is the purpose of racking wine?






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






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






19. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






20. What are the extracted compounds from oak?






21. What are the main acids in grapes?






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






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






24. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






25. What are the goals of oak aging wine?






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






27. Alcohol has what impact on yeast growth?






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






29. When is the best time to add sugar to the must?






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






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






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






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






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






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






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






37. What function does a capsule serve?






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






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






40. What are the two key sugars in grapes?






41. What negative flavors can be found in wines that weren't sufficiently de-stemmed?






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






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






44. Titratable acidity is better known by what name?






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






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






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






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






49. The higher compound levels from the press run are related to what action during the making of the press run?






50. What are the most common reasons for a stuck fermentation?







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