Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 the common name for a fermentation technique that does not require crushing or de-stemming?






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






3. What are the main French oak regions?






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






5. What are the extracted compounds from oak?






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






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






8. Fermented free run is what % of the total wine volume?






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






10. What are the objectives of fining?






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






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






13. What is the purpose of a lees filter?






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






15. What is the purpose of racking wine?






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






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






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

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19. 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?






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






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






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






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






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






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






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






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






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






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






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






31. What occurs during racking?






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






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






34. Titratable acidity is better known by what name?






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






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






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






38. Alcohol has what impact on yeast growth?






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

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






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






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






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






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






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






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






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






48. What group of compounds give wine color?






49. What is the purpose of de-stemming?






50. What are three types of toasting?