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






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






3. What media conditions control yeast growth?






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






5. Define lees.






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






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






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






9. What are the objectives of fining?






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






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






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






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






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






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






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






17. What are the two styles of Burgundy barrels?






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

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






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






21. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






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






23. What is a major by-product of MLF?






24. What are the two key sugars in grapes?






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






26. What are the two keys stages of berry development?






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






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






29. What is the desirable bacteria genus for starting MLF in wine?






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






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






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






33. Unfermented free run makes up what % of total extractable juice?






34. What is the purpose of the crush?






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






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






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






38. What parameters can be corrected by blending?






39. What is thermo-vinification?






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






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






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






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






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






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






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






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






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






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






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