Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 the two acidity parameters that are used to describe the acidity of must?






2. If an age able white wine is being produced what impact does skin contact have?






3. What is the oak used in cork production?






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






5. What are the goals of oak aging wine?






6. What are the two styles of Burgundy barrels?






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






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






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






10. 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?






11. Titratable acidity is better known by what name?






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






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






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






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






16. What are two types of oxidation that occur in wine making and when do they occur?






17. What are the extracted compounds from oak?






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






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






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






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






22. What is the purpose of racking wine?






23. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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






25. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






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






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






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






29. What is thermo-vinification?






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






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






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

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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






50. What occurs during racking?