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 desirable bacteria genus for starting MLF in wine?






2. What function does a capsule serve?






3. What are the main French oak regions?






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






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






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






7. What is the purpose of de-stemming?






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






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






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






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






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






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






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






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






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






17. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






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






19. What parameters can be corrected by blending?






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






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






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






23. What yeast will remain active at high alcohol levels?






24. What group of compounds give wine color?






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






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






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






28. What are the two most common sugars used to increase the sugar content of the must?






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






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






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






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






33. What is the depth of toasting when it is a medium toast?


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






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






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






37. What is the importance of humidity in barrel aging above 60% RH?






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






39. Name three components that are higher in the press run than the free run.






40. What are the goals of oak aging wine?






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






42. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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


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






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






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






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






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






49. What are the two key sugars in grapes?






50. 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?