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






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






3. The higher compound levels from the press run are related to what action during the making of the press run?






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






5. What are the goals of oak aging wine?






6. What is the purpose of de-stemming?






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






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






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






10. What is thermo-vinification?






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






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






13. What is the purpose of a lees filter?






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






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






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

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






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






19. Titratable acidity is better known by what name?






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






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






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






23. Cold stabilization removes what acid in must?






24. What are the two styles of Burgundy barrels?






25. What parameters can be corrected by blending?






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






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






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






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






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






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






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






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






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






35. What are the common practices to inhibit MLF?






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






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






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






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

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






41. 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?






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






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






44. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






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






46. What are common techniques to reduce the acidity of must?






47. What are the two ways that late harvest grapes concentrate sugar?






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






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






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