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. Titratable acidity is better known by what name?






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






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






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






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






6. Alcohol has what impact on yeast growth?






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






8. What are the two key sugars in grapes?






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






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






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






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






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






14. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






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






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






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






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






26. 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?






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






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






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






30. What fractions of grape weight is in the free run and press run if you are making white wine?






31. What are the two styles of Burgundy barrels?






32. What is the main reason for acid deficiency in must?






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






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






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






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






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






38. What is thermo-vinification?






39. Cold stabilization removes what acid in must?






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






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






42. What are the main acids in grapes?






43. What are three types of toasting?






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






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






46. What is the minimum temp for MLF to occur?






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






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






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






50. What are the two major categories into which wine presses are grouped?