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 types of acidity problems commonly found in wine?






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






3. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?






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






5. What are the two key sugars in grapes?






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






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






8. What are the names of the main barrel shapes?






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






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






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






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






13. Define lees.






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






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






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






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






18. What occurs during racking?






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






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






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






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






23. What are the common practices to inhibit MLF?






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






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






26. Cold stabilization removes what acid in must?






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






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






29. What are three types of toasting?






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






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






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






33. What are the two styles of Burgundy barrels?






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






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






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






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






38. What is a major advantage and disadvantage to mechanical harvesting?






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






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






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






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

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






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






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






46. What is the purpose of a lees filter?






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






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






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






50. What is the purpose of the crush?