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 the preferred temperature range for white wine making?






2. What are the common practices to inhibit MLF?






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






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






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






6. What are three types of toasting?






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






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






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






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






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






12. What function does a capsule serve?






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






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






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






16. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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






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






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






20. Wine yeasts generally belongs to what genus of yeast?






21. What is the overall weight composition of grape clusters?






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






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






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






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






26. What parameters can be corrected by blending?






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






28. What are the two most common sugars used to increase the sugar content of the must?






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






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






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






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






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

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






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






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






37. Alcohol has what impact on yeast growth?






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






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






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






41. What is the purpose of de-stemming?






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






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






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






45. What are the main French oak regions?






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






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






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






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






50. Titratable acidity is better known by what name?