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 names of the main barrel shapes?






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






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






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






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






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






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






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






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






10. What are the main French oak regions?






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






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






13. 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?






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






15. What negative flavors can be found in wines that weren't sufficiently de-stemmed?






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






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






18. What parameters can be corrected by blending?






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






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






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






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






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






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






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






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

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






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






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






30. What occurs during racking?






31. Titratable acidity is better known by what name?






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






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






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






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






36. Alcohol has what impact on yeast growth?






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

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38. What are the extracted compounds from oak?






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






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






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






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






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






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






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






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






47. What two container materials must be lined before they can be used to store wine?






48. What group of compounds give wine color?






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






50. Sugar addition is also known by what name?