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 three types of toasting?






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






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






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






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






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






7. High acid concentrations in fruit are usually caused by what common occurrence?






8. What grapes are commonly used in a flute/Alsace bottle?






9. What are the two key sugars in grapes?






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






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






12. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?






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






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






15. What parameters can be corrected by blending?






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






17. What is the depth of toasting when it is a medium toast?

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






19. Sugar addition is also known by what name?






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






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






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






23. What are the two styles of Burgundy barrels?






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






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






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






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






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






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






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






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






32. What are the common practices to inhibit MLF?






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






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






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






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






37. What are the extracted compounds from oak?






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






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






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






41. What occurs during racking?






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






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






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






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






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






47. What is the preferred temperature range for red wine making?






48. What are the main French oak regions?






49. Phenolic extraction is greatest at low or high must temperatures?






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