Test your basic knowledge |

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






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






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






4. What is thermo-vinification?






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






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






7. Titratable acidity is better known by what name?






8. What is the minimum starting temperature for white wine must to start fermentation?






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






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






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






12. In what grape is some skin contact almost always used during white wine making?






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






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






15. What media conditions control yeast growth?






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






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






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






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






20. Cold stabilization removes what acid in must?






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






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






23. Define lees.






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






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






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






27. What is the purpose of de-stemming?






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






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






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






31. What group of compounds give wine color?






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






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






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






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






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






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






38. Alcohol has what impact on yeast growth?






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






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






41. What are the common practices to inhibit MLF?






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






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






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






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






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






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






48. What occurs during racking?






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






50. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?