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






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






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






4. Blending is used in order to achieve what goals?






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






6. What are three types of toasting?






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






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






9. What are five different materials used in storage containers?






10. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






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






12. 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?






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






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






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






16. What is the purpose of racking wine?






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






18. What are the common practices to inhibit MLF?






19. What is the purpose of the crush?






20. What is the purpose of a lees filter?






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






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






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






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






25. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






26. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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






28. What is thermo-vinification?






29. What are the main French oak regions?






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






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






32. What are the goals of oak aging wine?






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


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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






50. What are the main acids in grapes?