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Winemaking: Quiz

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Question 1: Malolactic fermentation is carried out by bacteria which metabolize malic acid and produce ________ and carbon dioxide.
Butyric acidLactic acidAcetic acidPyruvic acid

Question 2: What does the following picture show?

  Crushed grapes leaving the crusher.
  Stainless steel fermentation vessels and new oak barrels at the Three Choirs Vineyard, Gloucestershire, England
  Ancient winepress in Migdal HaEmek, with the pressing area in the center and the collection vat off to the bottom left.
  Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin structure.

Question 3: What does the following picture show?

  A cap of grape skins forms on the surface of fermenting red wine.
  Anatomy of a grape, showing the components extracted from each pressing.
  Anatomy of a grape, showing the components extracted from each pressing.

Question 4: What does the following picture show?

  Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin structure.
  Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin structure.
  Anatomy of a grape, showing the components extracted from each pressing.

Question 5: The most common species of wine grape is ________, which includes nearly all varieties of European origin.
Vitis viniferaViticulturePhylloxeraInternational Grape Genome Program

Question 6: Grapes are usually harvested from the ________ from early September until the beginning of November in the northern hemisphere, or the middle of February until the beginning of March in the southern hemisphere.
VineyardVitis viniferaHybrid grapesPhylloxera

Question 7: The wine bottles then are traditionally sealed with a cork, although ________ such as synthetic corks and screwcaps, which are less subject to cork taint, are becoming increasingly popular.
Alternative wine closuresScrew cap (wine)Cork materialPlastic

Question 8: ________ is a French winemaking term for the traditional stomping of grapes in open fermentation tanks.
EthanolBrewingAlcoholic beverageWinemaking

Question 9: What does the following picture show?

  Wine grapes.
  Crushed grapes leaving the crusher.

Question 10: The decision to harvest grapes is typically made by the winemaker and informed by the level of sugar (called °Brix), acid (TA or Titratable Acidity as expressed by ________ equivalents) and pH of the grapes.
Tartaric acidSuccinic acidMalic acidButyric acid







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