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 primary advantages of a continuous press over batch presses?






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






3. What are the objectives of fining?






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






5. Titratable acidity is better known by what name?






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






7. What is the purpose of de-stemming?






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






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






10. Sugar addition is also known by what name?






11. Cold stabilization removes what acid in must?






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






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






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






15. What are three types of toasting?






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






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






18. What is the purpose of the crush?






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






20. What are the two styles of Burgundy barrels?






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






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






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






24. What are the two keys stages of berry development?






25. What is the depth of toasting when it is a light toast?






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






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

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28. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






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






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






31. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






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






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






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






35. Define lees.






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






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






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






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






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






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






42. Theoretically - how many degrees can a fermentation rise during fermentation?






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






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






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






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






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






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






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






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