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






2. What is the purpose of de-stemming?






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






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






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






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






7. What is the oak used in cork production?






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






9. What is the purpose of a lees filter?






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






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






12. What media conditions control yeast growth?






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






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






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






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






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






18. What group of compounds give wine color?






19. What is the purpose of the crush?






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






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






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






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






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






25. What are the two styles of Burgundy barrels?






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

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






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






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






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






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






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






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






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






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






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






37. Cold stabilization removes what acid in must?






38. What are three types of toasting?






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






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






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






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






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






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






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






46. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






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






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






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






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