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 major categories into which wine presses are grouped?






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






3. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






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






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






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






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






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






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






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






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






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






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






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






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






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

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






18. Name three components that are higher in the press run than the free run.






19. What are common techniques to reduce the acidity of must?






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






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






22. What are the three most common still wine bottle shapes used today?






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






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






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






26. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






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






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






29. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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






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






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






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






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






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






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






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






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






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






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






41. What function does a capsule serve?






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






43. What is the purpose of racking wine?






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






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






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 Bordeaux bottle?






48. What are the two key sugars in grapes?






49. What media conditions control yeast growth?






50. What are the objectives of fining?