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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 major techniques used for acid correction when it is deficient?






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






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






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






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






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






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






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

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






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






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






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






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






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






15. What are three types of toasting?






16. What are the objectives of fining?






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






18. What media conditions control yeast growth?






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






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






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






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






23. Define lees.






24. Titratable acidity is better known by what name?






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






26. What parameters can be corrected by blending?






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






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






29. Unfermented free run makes up what % of total extractable juice?






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






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






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






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






34. What is the purpose of the crush?






35. Cold stabilization removes what acid in must?






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






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






38. What function does a capsule serve?






39. What is the purpose of de-stemming?






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






41. Sugar addition is also known by what name?






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






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






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






45. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






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






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






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






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






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