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 common techniques to reduce the acidity of must?






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






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

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






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






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






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






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






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






10. What are the main acids in grapes?






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






12. What is the purpose of racking wine?






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






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






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






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






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






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






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






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






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






22. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






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






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






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






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






27. What group of compounds give wine color?






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






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






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






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






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






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






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






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






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






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






38. What is the purpose of the crush?






39. What are five different materials used in storage containers?






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






41. Blending is used in order to achieve what goals?






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






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






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






45. What are the main French oak regions?






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






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






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






49. Sugar addition is also known by what name?






50. What occurs during racking?