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 five most common grapes used to produce late harvest wines?






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






4. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






5. What are the main French oak regions?






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






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






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






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






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






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






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






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






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






15. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






16. What media conditions control yeast growth?






17. What is the purpose of de-stemming?






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






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






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






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






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

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23. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






24. In general - which produces better wine - free run or press run?






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






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






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






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






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






30. 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?






31. What are the goals of oak aging wine?






32. What is the main reason for acid deficiency in must?






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






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






35. What are the four types of skin contact that occur in red wine making?






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






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






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






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






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






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






42. Titratable acidity is better known by what name?






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






44. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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






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






47. What type of climate zone produces grapes that are high in acid?






48. What are two acids most commonly extracted from oak?






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






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