Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 tonnage per acre that is the break-even point for doing mechanical harvesting?






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






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






4. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






5. What is thermo-vinification?






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






7. What are three types of toasting?






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






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






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






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






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


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






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






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






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






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






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






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






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






21. SO2 is added to barrel maintenance in order to protect it against what two agents?






22. What occurs during racking?






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






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






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






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






27. What is the purpose of racking wine?






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






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






30. What group of compounds give wine color?






31. Cold stabilization removes what acid in must?






32. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






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






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






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






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






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






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






39. What function does a capsule serve?






40. Titratable acidity is better known by what name?






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






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






43. What is the purpose of a lees filter?






44. What are the main acids in grapes?






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






46. What is the purpose of de-stemming?






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






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






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






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