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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 components that are higher in the press run than the free run.






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






3. What group of compounds give wine color?






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






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






6. What are the goals of oak aging wine?






7. At what time should irrigation be stopped if dry farming techniques are being used?






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






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






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






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






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






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






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






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






16. What is the purpose of racking wine?






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






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






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






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






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






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






23. What is thermo-vinification?






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






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






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






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






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






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






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






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






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






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






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






35. What is the oak used in cork production?






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






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






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






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






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






41. What parameters can be corrected by blending?






42. What are the main acids in grapes?






43. What is the normal starting temperature for red wine must to start fermentation?






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






45. What occurs during racking?






46. What media conditions control yeast growth?






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






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






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






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






Can you answer 50 questions in 15 minutes?



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