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 is the purpose of racking wine?






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






3. What are three kinds of batch presses that have historically been used in wine production?






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






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






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






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






8. What are three types of toasting?






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






10. What are the objectives of fining?






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






12. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






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






14. At what time should irrigation be stopped if dry farming techniques are being used?






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






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






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






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






19. Cold stabilization removes what acid in must?






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






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






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

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23. Theoretically - how many degrees can a fermentation rise during fermentation?






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






25. What are the goals of oak aging wine?






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






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






28. What is the most practical and most frequent method of correcting acidity in wine?






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






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






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






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






33. What is the oak used in cork production?






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






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






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






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






38. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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






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






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






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






43. What is the purpose of the crush?






44. Alcohol has what impact on yeast growth?






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






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






47. What are the extracted compounds from oak?






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






49. What are the main French oak regions?






50. Define lees.