Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 normal starting temperature for red wine must to start fermentation?






2. What is the importance of humidity in barrel aging below 60% RH?






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






20. Flavors in wine are basically derived from what acid?






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






22. What media conditions control yeast growth?






23. What is the purpose of a lees filter?






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






25. What occurs during racking?






26. What is the most practical and most frequent method of correcting acidity in wine?






27. Alcohol has what impact on yeast growth?






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






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






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






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

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32. SO2 is added to barrel maintenance in order to protect it against what two agents?






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






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






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






36. What are the objectives of fining?






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






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






39. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






47. Titratable acidity is better known by what name?






48. What is the purpose of de-stemming?






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






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