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 are the common practices to inhibit MLF?






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






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






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






5. What is the purpose of de-stemming?






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






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






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






9. What is a major by-product of MLF?






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






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






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






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






14. What grapes are commonly used in a flute/Alsace bottle?






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






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






17. What are the main acids in grapes?






18. What parameters can be corrected by blending?






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






20. What are the goals of oak aging wine?






21. What are the two key sugars in grapes?






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






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






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






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






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






27. Unfermented free run makes up what % of total extractable juice?






28. What polyeric compounds tend to cause colloid coagulation in wine?






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






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






31. What is the purpose of racking wine?






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






33. Cold stabilization removes what acid in must?






34. What is the purpose of a lees filter?






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






36. What are the two acidity parameters that are used to describe the acidity of must?






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






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






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






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






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






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






43. Define lees.






44. What is the minimum starting temperature for white wine must to start fermentation?






45. What is the oak used in cork production?






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






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






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






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






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