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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 are the objectives of fining?






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






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






4. What function does a capsule serve?






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






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






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






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






9. What group of compounds give wine color?






10. What occurs during racking?






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






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






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






14. What is the purpose of de-stemming?






15. What are the primary disadvantages of a continuous press over batch presses?

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






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






18. Titratable acidity is better known by what name?






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






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






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






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

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






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






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






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






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






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






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






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






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






32. What is the oak used in cork production?






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






34. What is thermo-vinification?






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






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






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






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






39. What are the common practices to inhibit MLF?






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






41. What is the purpose of a lees filter?






42. Define lees.






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






44. What are the extracted compounds from oak?






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






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






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






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






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






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







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