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. Define lees.






2. What function does a capsule serve?






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






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






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






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






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






8. What is the purpose of de-stemming?






9. What is thermo-vinification?






10. What are the two styles of Burgundy barrels?






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






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






13. What are the main French oak regions?






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






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






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






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






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






19. At what time should irrigation be stopped if dry farming techniques are being used?






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






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






22. Flavors in wine are basically derived from what acid?






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






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






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






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






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






28. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






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

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






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






32. High acid concentrations in fruit are usually caused by what common occurrence?






33. What are three types of toasting?






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






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

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






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






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






39. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






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






41. What group of compounds give wine color?






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






43. What is the purpose of a lees filter?






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






45. What media conditions control yeast growth?






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






47. What are the extracted compounds from oak?






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






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






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