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 extracted compounds from oak?






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






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






4. What is the purpose of the crush?






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






6. What media conditions control yeast growth?






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






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






9. What are the names of the main barrel shapes?






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






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






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






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






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






15. What function does a capsule serve?






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






17. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






18. What is the major advantage of hand harvesting over mechanical harvesting?






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






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






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






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






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






24. What parameters can be corrected by blending?






25. What is the purpose of racking wine?






26. What term is used to describe the absorption of oxygen that is common in white wine making?






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






28. What are the goals of oak aging wine?






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






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






31. Phenolic extraction is greatest at low or high must temperatures?






32. What is the oak used in cork production?






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






38. What is the desirable bacteria genus for starting MLF in wine?






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






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






41. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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






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






44. Alcohol has what impact on yeast growth?






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






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






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






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






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






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