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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






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






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






4. What are the common practices to inhibit MLF?






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






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






7. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






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






9. What is the purpose of racking wine?






10. What is the purpose of de-stemming?






11. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






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






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






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






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






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






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






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






19. High acid concentrations in fruit are usually caused by what common occurrence?






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






21. Sugar addition is also known by what name?






22. In what grape is some skin contact almost always used during white wine making?






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






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






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






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






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






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






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






30. What are the goals of oak aging wine?






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






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






33. Define lees.






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






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






36. What are the main French oak regions?






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






38. What are the most common reasons for a stuck fermentation?






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






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






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






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

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






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






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






46. What are the two styles of Burgundy barrels?






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






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






49. What are five common fining agents used in wine making?






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