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






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






3. What are the common practices to inhibit MLF?






4. For how many years can compounds be extracted from a barrel?






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






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






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






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






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

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






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






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






13. What are the most common reasons for a stuck fermentation?






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






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






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






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






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






19. What media conditions control yeast growth?






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






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






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






23. What is the purpose of a lees filter?






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

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






26. What is the purpose of the crush?






27. What group of compounds give wine color?






28. When is the best time of day to hand harvest?






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






30. What are 3 methods to control temperature in wine making?






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






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






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






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






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






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






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






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






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






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






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






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






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






44. Wine yeasts generally belongs to what genus of yeast?






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






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






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






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






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






50. Blending is used in order to achieve what goals?