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






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






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






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






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






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






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






8. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






9. What function does a capsule serve?






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


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






12. Sugar addition is also known by what name?






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






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






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






16. What media conditions control yeast growth?






17. What is the purpose of de-stemming?






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






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






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






21. The higher compound levels from the press run are related to what action during the making of the press run?






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






23. What is thermo-vinification?






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






25. What are the primary disadvantages of a continuous press over batch presses?


26. At what time should irrigation be stopped if dry farming techniques are being used?






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






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






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






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






31. What is the importance of humidity in barrel aging above 60% RH?






32. What are the extracted compounds from oak?






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






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






35. Cold stabilization removes what acid in must?






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


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






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






39. What is the oak used in cork production?






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






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






42. What are the two styles of a Bordeaux barrel?






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






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






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






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






47. What parameters can be corrected by blending?






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






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






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