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 term is used to describe the absorption of oxygen that is common in white wine making?






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






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






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






5. What is the oak used in cork production?






6. What are the goals of oak aging wine?






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






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






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






10. What are the objectives of fining?






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

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






13. What media conditions control yeast growth?






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






15. Titratable acidity is better known by what name?






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






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






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






19. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






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






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






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






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






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






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






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






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






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






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






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






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






33. Define lees.






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






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






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






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






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






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






40. Sugar addition is also known by what name?






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






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






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






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






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






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






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






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






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






50. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?