Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






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

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3. What are the extracted compounds from oak?






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






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






6. Titratable acidity is better known by what name?






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






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






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






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






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






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






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






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






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






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






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






18. Alcohol has what impact on yeast growth?






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






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






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






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






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






24. When is the best time to add sugar to the must?






25. What are the goals of oak aging wine?






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






27. What is thermo-vinification?






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






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






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






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






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






33. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?






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






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






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






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






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






39. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






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






41. Does ripeness of the fruit have any impact on skin contact in white wine?






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






43. 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?






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






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






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






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






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






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

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