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 minimum temp for MLF to occur?






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






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






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






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






6. After the first harvest - how often can the bark be stripped from the oak trees?






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






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






9. What are three types of toasting?






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






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






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






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






14. What occurs during racking?






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


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






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






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






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






20. What is the length of skin contact in white wines if "long contact" occurs?






21. What function does a capsule serve?






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






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






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






25. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






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






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






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






29. What is thermo-vinification?






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






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






32. What are the main acids in grapes?






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






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


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






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






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






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






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






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






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






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






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






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






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






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






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






48. Titratable acidity is better known by what name?






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






50. What are the two key sugars in grapes?