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






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






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






4. What is the oak used in cork production?






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






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






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






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






9. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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






11. What occurs during racking?






12. What is the purpose of the crush?






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






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






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






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


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






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






19. Cold stabilization removes what acid in must?






20. What function does a capsule serve?






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






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






23. What fraction if grape weight is in the free run and press run if you are making red wine?






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






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






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






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






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






29. What are the objectives of fining?






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






31. What is the purpose of racking wine?






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






33. What are the extracted compounds from oak?






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






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






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






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






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






39. What are the main acids in grapes?






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






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






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






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






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






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






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






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






48. What are the two keys stages of berry development?






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






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