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






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






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






4. What are three kinds of batch presses that have historically been used in wine production?






5. What is the purpose of racking wine?






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






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






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






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






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






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






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






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






14. What are the common practices to inhibit MLF?






15. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






16. Alcohol has what impact on yeast growth?






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






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






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






20. Wine yeasts generally belongs to what genus of yeast?






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






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






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






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






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






26. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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






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






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






30. What occurs during racking?






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






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






33. What is the common name for a fermentation technique that does not require crushing or de-stemming?






34. What family of grapes can typically develop bitterness if there is skin contact?






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






36. Titratable acidity is better known by what name?






37. 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?






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






39. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






40. What term is used to describe the absorption of oxygen that is common in white wine making?






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






42. Cold stabilization removes what acid in must?






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






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






45. What is the oak used in cork production?






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






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






48. What is the minimum temp for MLF to occur?






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






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