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






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






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






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






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






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






7. What grapes are commonly used in a Burgundy bottle?






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






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






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






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






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






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






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






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






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






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






18. What is thermo-vinification?






19. What are three types of toasting?






20. What are five common fining agents used in wine making?






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






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






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






24. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






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






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






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






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






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






30. What are the two key sugars in grapes?






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

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






33. What parameters can be corrected by blending?






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






35. What media conditions control yeast growth?






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






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






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






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






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

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41. What are the goals of oak aging wine?






42. What is the oak used in cork production?






43. What is the purpose of de-stemming?






44. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






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






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






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






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






50. What is the depth of toasting when it is a heavy toast?

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