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






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






3. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?






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






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






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


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






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






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






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






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






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






13. What group of compounds give wine color?






14. What are the extracted compounds from oak?






15. What are the common practices to inhibit MLF?






16. What two countries represent at least 70% of cork production?






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






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






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






20. In general - which produces better wine - free run or press run?






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


22. Alcohol has what impact on yeast growth?






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






24. What is a major advantage and disadvantage to mechanical harvesting?






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






26. What are the two styles of Burgundy barrels?






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






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






29. What are five common fining agents used in wine making?






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






31. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






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






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






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






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






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






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






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






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






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






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






43. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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






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






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






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






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






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






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