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






2. What is the purpose of a lees filter?






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






4. What occurs during racking?






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






6. What is the length of skin contact in white wines if "short contact" occurs?






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

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






9. What is the oak used in cork production?






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






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






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






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






14. What are the extracted compounds from oak?






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






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






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






18. What is the best method to reduce the acidity of must?






19. What is thermo-vinification?






20. What group of compounds give wine color?






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






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

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






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






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






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






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






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






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






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






31. What parameters can be corrected by blending?






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. What is the purpose of de-stemming?






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






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






36. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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






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






39. What are the two key sugars in grapes?






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

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






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






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






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






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






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






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






48. What acid should not be used to correct acid deficiencies if a MLF is planned?






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






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






Can you answer 50 questions in 15 minutes?



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