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 yeast will remain active at high alcohol levels?






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






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






4. Titratable acidity is better known by what name?






5. What media conditions control yeast growth?






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






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






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






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






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






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






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






13. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






14. What is the purpose of de-stemming?






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






16. What are the two styles of Burgundy barrels?






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






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






19. What is the purpose of a lees filter?






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






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






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






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






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






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






26. What are the most common reasons for a stuck fermentation?






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






28. What is the purpose of racking wine?






29. What is thermo-vinification?






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






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






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






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






34. What are the main acids in grapes?






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






36. Sugar addition is also known by what name?






37. What are the primary disadvantages of a continuous press over batch presses?


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






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






40. What are three types of toasting?






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






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






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






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






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






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






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






48. Define lees.






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






50. What is the length of skin contact in white wines if "long contact" occurs?