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






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






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






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






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






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






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






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






9. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






10. What is the oak used in cork production?






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






12. What is the purpose of racking wine?






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






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






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






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






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


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






19. After the first harvest - how often can the bark be stripped from the oak trees?






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






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






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






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






24. What is the purpose of de-stemming?






25. What parameters can be corrected by blending?






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






27. For how many years can compounds be extracted from a barrel?






28. Define lees.






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


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






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






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






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






34. If an age able white wine is being produced what impact does skin contact have?






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






36. Press run is often used in what ways to enrich a final wine?






37. What are the goals of oak aging wine?






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






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






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






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






42. What are the objectives of fining?






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






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






45. Titratable acidity is better known by what name?






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


47. What is the purpose of the crush?






48. 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?






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






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