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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. Titratable acidity is better known by what name?






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






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






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






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






6. What acid should not be used to correct acid deficiencies if a MLF is planned?






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






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






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






10. What is the purpose of the crush?






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






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






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






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






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






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






17. What is the preferred temperature range for red wine making?






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






19. Fermented free run is what % of the total wine volume?






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






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






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

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






24. What parameters can be corrected by blending?






25. What occurs during racking?






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






27. Cold stabilization removes what acid in must?






28. What group of compounds give wine color?






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






44. What are the two styles of Burgundy barrels?






45. What is the oak used in cork production?






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






47. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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48. What is the purpose of a lees filter?






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






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







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