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 purpose of racking wine?






2. Cold stabilization removes what acid in must?






3. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?






4. What are the goals of oak aging wine?






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






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






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






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


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






10. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






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






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






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






21. Define lees.






22. What is the length of skin contact in white wines if "short contact" occurs?






23. What are the extracted compounds from oak?






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






25. What is the purpose of the crush?






26. What are two types of oxidation that occur in wine making and when do they occur?






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






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






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






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






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






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






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






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






35. What are the objectives of fining?






36. What are the two styles of Burgundy barrels?






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






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






39. What group of compounds give wine color?






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






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






42. What parameters can be corrected by blending?






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






44. What are the two types of acidity problems commonly found in wine?






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






46. Titratable acidity is better known by what name?






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






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






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






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