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






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






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






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






5. Alcohol has what impact on yeast growth?






6. What function does a capsule serve?






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






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






9. What are three types of toasting?






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






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






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






13. What is the purpose of de-stemming?






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






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






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






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






18. What is the oak used in cork production?






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






20. What is the purpose of the crush?






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






22. What are the objectives of fining?






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






24. In what grape is some skin contact almost always used during white wine making?






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






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


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






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






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






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






31. What is thermo-vinification?






32. 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?






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






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






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






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






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






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






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






40. Cold stabilization removes what acid in must?






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






42. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






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






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






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






46. What are the goals of oak aging wine?






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






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






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






50. Define lees.