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 grapes are commonly used in a Bordeaux bottle?






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






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






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






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






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






7. What is the purpose of racking wine?






8. What occurs during racking?






9. What is the preferred temperature range for red wine making?






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






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






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






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






14. What are three types of toasting?






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






16. What are the objectives of fining?






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






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






19. What are the goals of oak aging wine?






20. What is thermo-vinification?






21. Define lees.






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






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






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






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






26. What are the two styles of Burgundy barrels?






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






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






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






30. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






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






32. Cold stabilization removes what acid in must?






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






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






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






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






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






38. What function does a capsule serve?






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






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






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






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






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






44. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






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






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






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






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






49. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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