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 two types of oxidation that occur in wine making and when do they occur?






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






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






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






5. What are the two styles of Burgundy barrels?






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






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






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






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






10. Sugar addition is also known by what name?






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






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






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






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






15. What are the objectives of fining?






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






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






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






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






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






21. What are three types of toasting?






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






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






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






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






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


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






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






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






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






31. What function does a capsule serve?






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






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






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






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






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






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






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






39. What is the purpose of de-stemming?






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






41. What two countries represent at least 70% of cork production?






42. What is the purpose of the crush?






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






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






45. What are the common practices to inhibit MLF?






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






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






48. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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






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