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






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






3. What is the depth of toasting when it is a heavy toast?

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4. What are the names of the main barrel shapes?






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






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






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






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






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






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






11. What media conditions control yeast growth?






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






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






14. Sugar addition is also known by what name?






15. What are three types of toasting?






16. What are the extracted compounds from oak?






17. Define lees.






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






19. What is the depth of toasting when it is a light toast?






20. What are the common practices to inhibit MLF?






21. 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?






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






23. What is the oak used in cork production?






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






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






26. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






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






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






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






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






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






32. In what grape is some skin contact almost always used during white wine making?






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






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






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






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






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






38. What is the purpose of de-stemming?






39. What are the objectives of fining?






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






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






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

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43. What are the major techniques used for acid correction when it is deficient?






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






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






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






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

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






49. What are the two key sugars in grapes?






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