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






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






3. What is the oak used in cork production?






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






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






6. What are the main French oak regions?






7. What is thermo-vinification?






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






9. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






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






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






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






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






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






15. In general - which produces better wine - free run or press run?






16. How does the production of late harvest wine differ from normal still wine?






17. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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






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






20. What is the depth of toasting when it is a heavy toast?

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






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






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






24. What are three types of toasting?






25. What is the purpose of a lees filter?






26. For how many years can compounds be extracted from a barrel?






27. Sugar addition is also known by what name?






28. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






29. What is the length of skin contact in white wines if "short contact" occurs?






30. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






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






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






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






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






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






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






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






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






39. What media conditions control yeast growth?






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






41. What are two types of oxidation that occur in wine making and when do they occur?






42. What occurs during racking?






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






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






45. What term is used to describe the absorption of oxygen that is common in white wine making?






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






47. What grapes are commonly used in a flute/Alsace bottle?






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






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






50. What is tonnage per acre that is the break-even point for doing mechanical harvesting?