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






2. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






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






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






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






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






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






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






10. What are the two key sugars in grapes?






11. What are the main acids in grapes?






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






13. Titratable acidity is better known by what name?






14. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






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






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






18. What is the purpose of de-stemming?






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






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






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






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






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






24. High acid concentrations in fruit are usually caused by what common occurrence?






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






26. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






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






28. What are the two keys stages of berry development?






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






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






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






32. What function does a capsule serve?






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






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






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






36. What is a major by-product of MLF?






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






38. What term is used to describe the absorption of oxygen that is common in white wine making?






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






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






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






42. What are the main French oak regions?






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






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






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






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






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






48. What is the purpose of the crush?






49. What are the two styles of Burgundy barrels?






50. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?