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 parameters can be corrected by blending?






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

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






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






5. What are the two styles of Burgundy barrels?






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






7. What are the common practices to inhibit MLF?






8. When is the best time of day to hand harvest?






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






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






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






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






13. What are the main French oak regions?






14. What are 3 methods to control temperature in wine making?






15. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






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






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






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






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






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






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






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






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






24. What are the goals of oak aging wine?






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






26. Sugar addition is also known by what name?






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






28. What is the overall weight composition of grape clusters?






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






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






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






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






33. What is the purpose of racking wine?






34. What are three types of toasting?






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






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






37. What is the purpose of de-stemming?






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






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






40. What are the main acids in grapes?






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






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






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






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






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






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






47. What is the purpose of a lees filter?






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






49. What media conditions control yeast growth?






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