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






2. What is the most practical and most frequent method of correcting acidity in wine?






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






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






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






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






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

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






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






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






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






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






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






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






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






16. What are the main acids in grapes?






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

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






19. What are the two key sugars in grapes?






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






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






22. What is the purpose of a lees filter?






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






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






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






26. What are the objectives of fining?






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






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






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






30. What are the primary disadvantages of a continuous press over batch presses?

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31. SO2 is added to barrel maintenance in order to protect it against what two agents?






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






33. What occurs during racking?






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






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






36. What are the goals of oak aging wine?






37. 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?






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






39. If an age able white wine is being produced what impact does skin contact have?






40. What is the purpose of racking wine?






41. What are two types of oxidation that occur in wine making and when do they occur?






42. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






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






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






45. Alcohol has what impact on yeast growth?






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






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






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






49. Cold stabilization removes what acid in must?






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