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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. Wine yeasts generally belongs to what genus of yeast?






2. Titratable acidity is better known by what name?






3. What are the two styles of a Bordeaux barrel?






4. What function does a capsule serve?






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






6. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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7. What occurs during racking?






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






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






10. What is thermo-vinification?






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






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






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






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






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






16. What are the main acids in grapes?






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






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






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






20. What parameters can be corrected by blending?






21. What are the two styles of Burgundy barrels?






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






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






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






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

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






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






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






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






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






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






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






33. Alcohol has what impact on yeast growth?






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






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






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






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






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






39. What fraction if grape weight is in the free run and press run if you are making red wine?






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






41. What are the extracted compounds from oak?






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






43. What is the purpose of the crush?






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






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






46. Define lees.






47. What are the goals of oak aging wine?






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






49. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






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






Can you answer 50 questions in 15 minutes?



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