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 is thermo-vinification?






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






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






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






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






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






7. What are three kinds of batch presses that have historically been used in wine production?






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






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






10. What are the main acids in grapes?






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






12. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






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






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






15. What occurs during racking?






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






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






18. Cold stabilization removes what acid in must?






19. Titratable acidity is better known by what name?






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






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






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






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






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






25. Flavors in wine are basically derived from what acid?






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






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






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






29. What group of compounds give wine color?






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






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






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






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






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






35. What are the common practices to inhibit MLF?






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






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






38. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






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






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






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






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






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






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






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






46. What function does a capsule serve?






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






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






49. What parameters can be corrected by blending?






50. What are the goals of oak aging wine?