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






3. What are the primary disadvantages of a continuous press over batch presses?

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






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






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






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






8. What is the purpose of racking wine?






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






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






11. What media conditions control yeast growth?






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






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






14. What are the common practices to inhibit MLF?






15. What yeast will remain active at high alcohol levels?






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






17. Define lees.






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






19. Theoretically - how many degrees can a fermentation rise during fermentation?






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






21. Alcohol has what impact on yeast growth?






22. What family of grapes can typically develop bitterness if there is skin contact?






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






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






25. What is thermo-vinification?






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






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






28. What is the purpose of the crush?






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






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






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






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






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






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






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






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






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






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






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






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






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






42. Sugar addition is also known by what name?






43. What is the purpose of de-stemming?






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






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






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






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






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






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






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