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 main reason for acid deficiency in must?






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






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






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






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






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






7. What is the oak used in cork production?






8. What are the extracted compounds from oak?






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






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






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






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






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






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






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






16. What is the purpose of racking wine?






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






18. The acidic (sour) taste in wine is most dependent on which acidity paramater?






19. What are the objectives of fining?






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






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






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






23. What are the main French oak regions?






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






25. Titratable acidity is better known by what name?






26. What are the two styles of Burgundy barrels?






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






28. What is the length of skin contact in white wines if "long contact" occurs?






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






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






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






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






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






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






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






36. What are three types of toasting?






37. What is thermo-vinification?






38. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?






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






40. What occurs during racking?






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






42. What is the purpose of de-stemming?






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






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






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






46. Phenolic extraction is greatest at low or high must temperatures?






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






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






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






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