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 occurs during racking?






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






3. What is the purpose of the crush?






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






5. What is the best method to reduce the acidity of must?






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






7. What group of compounds give wine color?






8. What is the oak used in cork production?






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






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






11. What are the two major categories into which wine presses are grouped?






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






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






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






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






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






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






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






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






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






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






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






23. Titratable acidity is better known by what name?






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






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






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






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






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

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






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






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






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






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






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






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






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






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






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






39. Alcohol has what impact on yeast growth?






40. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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






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






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






44. What are the common practices to inhibit MLF?






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






46. What is thermo-vinification?






47. What are the two styles of Burgundy barrels?






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






49. Cold stabilization removes what acid in must?






50. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?