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. Flavors in wine are basically derived from what acid?






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






4. After planting - how soon can the first wine cork quality bark be stripped from the tree?






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






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






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






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






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






10. What is thermo-vinification?






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






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






13. What is the purpose of a lees filter?






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






15. Sugar addition is also known by what name?






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






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






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






19. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






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






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






22. 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?






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






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






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






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






27. What is the desirable bacteria genus for starting MLF in wine?






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






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






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






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






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






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






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






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






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






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






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






39. What is a major advantage and disadvantage to mechanical harvesting?






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






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






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






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






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






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






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






47. What group of compounds give wine color?






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






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






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