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






2. What are three types of toasting?






3. Define lees.






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






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






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






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






8. Sugar addition is also known by what name?






9. What two countries represent at least 70% of cork production?






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






11. Alcohol has what impact on yeast growth?






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






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






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






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






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






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






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






19. What media conditions control yeast growth?






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






21. What group of compounds give wine color?






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






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






24. What is the purpose of a lees filter?






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






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






27. What are the two key sugars in grapes?






28. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






29. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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






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






32. Titratable acidity is better known by what name?






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






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






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






36. What parameters can be corrected by blending?






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






38. What are the main acids in grapes?






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






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






41. What is the purpose of de-stemming?






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






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






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






45. What is the purpose of racking wine?






46. 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?






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






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






49. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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