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 polyeric compounds tend to cause colloid coagulation in wine?






2. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






3. What is the overall weight composition of grape clusters?






4. What is the length of skin contact in white wines if "long contact" occurs?






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






6. What fractions of grape weight is in the free run and press run if you are making white wine?






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






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






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






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






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






12. What are the objectives of fining?






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






14. Fermented free run is what % of the total wine volume?






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






16. What are the main acids in grapes?






17. What are the two key sugars in grapes?






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






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






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






21. What occurs during racking?






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






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

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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






39. Sugar addition is also known by what name?






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






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






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






43. What grapes are commonly used in a Bordeaux bottle?






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






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






46. What group of compounds give wine color?






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






48. The acidic (sour) taste in wine is most dependent on which acidity paramater?






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






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