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 a major advantage and disadvantage to mechanical harvesting?






2. What are the objectives of fining?






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






4. What is the purpose of the crush?






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






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






7. Cold stabilization removes what acid in must?






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






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






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

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11. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






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






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






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






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






16. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






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






18. What are the two key sugars in grapes?






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






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






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






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






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






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






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






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






27. What are the major techniques used for acid correction when it is deficient?






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






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






30. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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






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






33. What are the primary advantages of a continuous press over batch presses?






34. What are the two styles of Burgundy barrels?






35. What are the two ways that late harvest grapes concentrate sugar?






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






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






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






39. What is a major by-product of MLF?






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






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






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






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






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






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






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






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






48. What is thermo-vinification?






49. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






50. After the first harvest - how often can the bark be stripped from the oak trees?