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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 depth of toasting when it is a medium toast?

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






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






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






5. What are the common practices to inhibit MLF?






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






7. What are the extracted compounds from oak?






8. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






9. Alcohol has what impact on yeast growth?






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






11. What is the depth of toasting when it is a heavy toast?

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






13. What is the best method to reduce the acidity of must?






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

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15. What are the main French oak regions?






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






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






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






19. 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?






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






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






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






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






24. What is the major advantage of hand harvesting over mechanical harvesting?






25. What are the main acids in grapes?






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






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






28. What are the two styles of a Bordeaux barrel?






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






30. Cold stabilization removes what acid in must?






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






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






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






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






35. What occurs during racking?






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






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






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






39. What media conditions control yeast growth?






40. What are the most common reasons for a stuck fermentation?






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






42. What is the depth of toasting when it is a light toast?






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






44. What is thermo-vinification?






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






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






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






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






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






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







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