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 yeast will remain active at high alcohol levels?






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






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






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






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






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






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






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






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






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






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






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






13. What are the main acids in grapes?






14. Sugar addition is also known by what name?






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






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






17. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






18. What is the purpose of a lees filter?






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






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






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






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






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






24. What parameters can be corrected by blending?






25. What family of grapes can typically develop bitterness if there is skin contact?






26. What are the common practices to inhibit MLF?






27. What is thermo-vinification?






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






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






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






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






32. What are the names of the main barrel shapes?






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






34. What is the oak used in cork production?






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






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






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






38. What occurs during racking?






39. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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






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






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






43. What group of compounds give wine color?






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






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






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






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






48. What are the two styles of Burgundy barrels?






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






50. What are the objectives of fining?