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 length of skin contact in white wines if "long contact" occurs?






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






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






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






5. What are the main acids in grapes?






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






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

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






9. What occurs during racking?






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






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






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






13. Alcohol has what impact on yeast growth?






14. What is the minimum temp for MLF to occur?






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






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






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






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






19. What is the purpose of racking wine?






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






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






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






23. What is the purpose of the crush?






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






25. What media conditions control yeast growth?






26. What are the objectives of fining?






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






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






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






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






31. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






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






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






34. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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






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






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






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






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






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






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






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






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






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






45. What is the oak used in cork production?






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






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






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






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






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