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






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






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






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






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






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






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






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






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






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






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






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






13. What group of compounds give wine color?






14. What is the purpose of the crush?






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






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






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






18. What are three types of toasting?






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






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






21. What are the objectives of fining?






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






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






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






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






26. What fractions of grape weight is in the free run and press run if you are making white wine?






27. What media conditions control yeast growth?






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






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






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






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






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






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






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






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

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36. What is the common name for a fermentation technique that does not require crushing or de-stemming?






37. What are the five most common grapes used to produce late harvest wines?






38. What are two types of oxidation that occur in wine making and when do they occur?






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






40. What are the extracted compounds from oak?






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






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






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






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






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






46. Cold stabilization removes what acid in must?






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






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






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






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