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 the purpose of the crush?






2. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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






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






12. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






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






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






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






16. Cold stabilization removes what acid in must?






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






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






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






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






21. 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?






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






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






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






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






26. What are the two styles of Burgundy barrels?






27. Titratable acidity is better known by what name?






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






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






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






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






32. What is the preferred temperature range for white wine making?






33. Define lees.






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






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






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






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






38. What are the main French oak regions?






39. Stabilization is a term used to prevent what from occurring in the bottle?






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






41. What is the purpose of a lees filter?






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






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






44. What occurs during racking?






45. What are the main acids in grapes?






46. What are common techniques to reduce the acidity of must?






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






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






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






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