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. Flavors in wine are basically derived from what acid?






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






3. What is the purpose of de-stemming?






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






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






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






7. Unfermented free run makes up what % of total extractable juice?






8. What occurs during racking?






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






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






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






12. Titratable acidity is better known by what name?






13. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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






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






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






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






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






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






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






21. What are the two keys stages of berry development?






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






23. What are five common fining agents used in wine making?






24. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






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






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






34. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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






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






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






45. What is thermo-vinification?






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






47. Alcohol has what impact on yeast growth?






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


50. Press run is often used in what ways to enrich a final wine?