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






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






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






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






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






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






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






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






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






10. When is the best time to add sugar to the must?






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


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






13. What are two types of oxidation that occur in wine making and when do they occur?






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






15. What is the purpose of a lees filter?






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






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






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






19. 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?






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






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






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






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






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






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






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






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






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






29. What is the purpose of de-stemming?






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






31. What two container materials must be lined before they can be used to store wine?






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






33. Sugar addition is also known by what name?






34. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






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






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






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






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






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






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






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






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






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






44. What is the purpose of the crush?






45. Cold stabilization removes what acid in must?






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






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






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






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






50. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?