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. Define lees.






2. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






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






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






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






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






7. Titratable acidity is better known by what name?






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






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






10. What is the purpose of racking wine?






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

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12. What is thermo-vinification?






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






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






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






16. What are the two key sugars in grapes?






17. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






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






19. What are the two most common sugars used to increase the sugar content of the must?






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






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






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






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






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






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






26. Sugar addition is also known by what name?






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






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






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






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






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






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






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






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






35. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






36. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






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






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






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






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






41. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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






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