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






2. Alcohol has what impact on yeast growth?






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






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






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






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






7. What are three types of toasting?






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






9. What is the purpose of the crush?






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






25. What family of grapes can typically develop bitterness if there is skin contact?






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






27. What media conditions control yeast growth?






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






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






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






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






32. What parameters can be corrected by blending?






33. Titratable acidity is better known by what name?






34. What are the main French oak regions?






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


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






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






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






39. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






41. What group of compounds give wine color?






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






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






44. At what time should irrigation be stopped if dry farming techniques are being used?






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






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






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






48. What are the two key sugars in grapes?






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






50. What is the depth of toasting when it is a medium toast?