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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. For how many years can compounds be extracted from a barrel?






2. When is the best time to add sugar to the must?






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

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4. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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






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






7. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






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






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






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






11. How often should long termed cellar wines be re-corked?






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






13. What are the goals of oak aging wine?






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






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






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






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






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

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19. What is the purpose of racking wine?






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






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






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






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






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






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






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






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






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






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






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






31. Name three components that are higher in the press run than the free run.






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






33. What is the purpose of a lees filter?






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






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






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






37. What are the objectives of fining?






38. What is the purpose of de-stemming?






39. What is the normal starting temperature for red wine must to start fermentation?






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






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






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






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






44. What are the main acids in grapes?






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






46. Wine yeasts generally belongs to what genus of yeast?






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






48. What function does a capsule serve?






49. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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







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