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






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






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






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






5. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






6. Alcohol has what impact on yeast growth?






7. What are the two styles of Burgundy barrels?






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






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






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






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






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






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






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






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






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






17. What is the purpose of de-stemming?






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






19. 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?






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






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

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






23. What are the main French oak regions?






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






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






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






27. What are the two types of acidity problems commonly found in wine?






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






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






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






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






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






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






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






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






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






37. What is the length of skin contact in white wines if "short contact" occurs?






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






39. What media conditions control yeast growth?






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






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






42. What two countries represent at least 70% of cork production?






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






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






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






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






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






48. Which are more easily extracted during fermentation - pigment or tannins?






49. What occurs during racking?






50. What are the extracted compounds from oak?