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






2. What is the purpose of a lees filter?






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






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






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






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






7. What fraction if grape weight is in the free run and press run if you are making red wine?






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






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






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






11. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






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






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






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






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






16. What media conditions control yeast growth?






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






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






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






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






21. What are the main acids in grapes?






22. What are the goals of oak aging wine?






23. What occurs during racking?






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






25. What is the oak used in cork production?






26. What parameters can be corrected by blending?






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






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






29. What is the purpose of de-stemming?






30. What group of compounds give wine color?






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






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






33. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






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






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






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






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






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






39. Titratable acidity is better known by what name?






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






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






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






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






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






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






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






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






48. What is thermo-vinification?






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






50. What are the two ways that late harvest grapes concentrate sugar?






Can you answer 50 questions in 15 minutes?



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