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






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






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






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






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






6. After planting - how soon can the first wine cork quality bark be stripped from the tree?






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






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


9. What polyeric compounds tend to cause colloid coagulation in wine?






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






11. Titratable acidity is better known by what name?






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






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






14. How does the production of late harvest wine differ from normal still wine?






15. What is the oak used in cork production?






16. What is the main reason for acid deficiency in must?






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






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






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






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






21. What is thermo-vinification?






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






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






24. What are the four types of skin contact that occur in red wine making?






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






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






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






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






29. What media conditions control yeast growth?






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


31. Wine yeasts generally belongs to what genus of yeast?






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






33. Alcohol has what impact on yeast growth?






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






35. What function does a capsule serve?






36. Does ripeness of the fruit have any impact on skin contact in white wine?






37. What is the purpose of the crush?






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






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






40. What is the purpose of racking wine?






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






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






43. What are the objectives of fining?






44. The higher compound levels from the press run are related to what action during the making of the press run?






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






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






47. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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






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






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