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 the crush?






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






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






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






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






6. The acidic (sour) taste in wine is most dependent on which acidity paramater?






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






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






9. What are five different materials used in storage containers?






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






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






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






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






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






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






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






17. What is the purpose of de-stemming?






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






19. Wine yeasts generally belongs to what genus of yeast?






20. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






21. Fermented free run is what % of the total wine volume?






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






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






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






25. What are the objectives of fining?






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






27. After planting - how soon can the first wine cork quality bark be stripped from the tree?






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






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






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






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

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






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






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






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






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






37. What are the two styles of Burgundy barrels?






38. What function does a capsule serve?






39. Sugar addition is also known by what name?






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

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41. Theoretically - how many degrees can a fermentation rise during fermentation?






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






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






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






45. What is a major by-product of MLF?






46. What is the depth of toasting when it is a light toast?






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






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






49. Define lees.






50. What are the primary advantages of a continuous press over batch presses?