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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 importance of humidity in barrel aging above 60% RH?






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






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






4. What polyeric compounds tend to cause colloid coagulation in wine?






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






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






7. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






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






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






10. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






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






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






13. What parameters can be corrected by blending?






14. What are the two key sugars in grapes?






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






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






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






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






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






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






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






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






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






24. What are five common fining agents used in wine making?






25. 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?






26. What is the purpose of the crush?






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






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






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






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






31. Stabilization is a term used to prevent what from occurring in the bottle?






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






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






34. What are three types of toasting?






35. What are the goals of oak aging wine?






36. What occurs during racking?






37. What are the two styles of Burgundy barrels?






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






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






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






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






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






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

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






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






46. After the first harvest - how often can the bark be stripped from the oak trees?






47. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?






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






49. Define lees.






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