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






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






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






4. What is the purpose of the crush?






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






6. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






9. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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






11. What happens to the sugar concentrations when Botrytis Cinerea occurs?






12. What is the purpose of a lees filter?






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






14. Does ripeness of the fruit have any impact on skin contact in white wine?






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






16. What are three types of toasting?






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






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






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






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






21. What are the extracted compounds from oak?






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






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






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






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






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






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






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






29. What are the main French oak regions?






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






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






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






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






34. What is the preferred temperature range for white wine making?






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






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






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






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






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






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






41. What are the common practices to inhibit MLF?






42. What type of climate zone produces grapes that are high in acid?






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






44. What is the purpose of de-stemming?






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






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






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






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






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






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