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 major advantage of hand harvesting over mechanical harvesting?






2. What fractions of grape weight is in the free run and press run if you are making white wine?






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






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






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






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






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






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






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






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






11. What occurs during racking?






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






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






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






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






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






17. High acid concentrations in fruit are usually caused by what common occurrence?






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






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






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






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






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






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






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






25. Define lees.






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






27. Blending is used in order to achieve what goals?






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






29. What are the two key sugars in grapes?






30. Alcohol has what impact on yeast growth?






31. What function does a capsule serve?






32. What are the main French oak regions?






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






34. Sugar addition is also known by what name?






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






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






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






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






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






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






41. What are the goals of oak aging wine?






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






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






44. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






45. What media conditions control yeast growth?






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






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






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






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






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