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






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






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






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






5. What grapes are commonly used in a Burgundy bottle?






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






7. Cold stabilization removes what acid in must?






8. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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






10. What is the major advantage of hand harvesting over mechanical harvesting?






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






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






13. Does ripeness of the fruit have any impact on skin contact in white wine?






14. What are the two styles of a Bordeaux barrel?






15. Titratable acidity is better known by what name?






16. What are the common practices to inhibit MLF?






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






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

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19. What are the two acidity parameters that are used to describe the acidity of must?






20. What are the goals of oak aging wine?






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






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






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






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






25. What function does a capsule serve?






26. What are the most common reasons for a stuck fermentation?






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






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






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






30. What is the oak used in cork production?






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






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






33. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?






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






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






36. What are the main French oak regions?






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






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






39. What are two acids most commonly extracted from oak?






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






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






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






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






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






45. What are the main acids in grapes?






46. At what time should irrigation be stopped if dry farming techniques are being used?






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






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






49. What is the purpose of a lees filter?






50. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?