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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 are common techniques to reduce the acidity of must?






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






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






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






5. What is thermo-vinification?






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






7. What are the goals of oak aging wine?






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






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






10. What is the importance of humidity in barrel aging above 60% RH?






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






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






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






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






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






16. Blending is used in order to achieve what goals?






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






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






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






20. What are the two key sugars in grapes?






21. Does ripeness of the fruit have any impact on skin contact in white wine?






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






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






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






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






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






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






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






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






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






31. What polyeric compounds tend to cause colloid coagulation in wine?






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






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






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






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






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






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

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38. What function does a capsule serve?






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






40. What parameters can be corrected by blending?






41. What is the purpose of de-stemming?






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






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






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






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






46. Titratable acidity is better known by what name?






47. What are the main acids in grapes?






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






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






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