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






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

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3. What group of compounds give wine color?






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






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






6. Blending is used in order to achieve what goals?






7. What function does a capsule serve?






8. What are the main French oak regions?






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






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






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






12. What are the common practices to inhibit MLF?






13. 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?






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






15. What are the main acids in grapes?






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






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






18. What are the three most common still wine bottle shapes used today?






19. If an age able white wine is being produced what impact does skin contact have?






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






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






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






23. What are the two acidity parameters that are used to describe the acidity of must?






24. What two countries represent at least 70% of cork production?






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






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






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






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






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






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






31. What two container materials must be lined before they can be used to store wine?






32. Titratable acidity is better known by what name?






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






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






35. What is thermo-vinification?






36. What media conditions control yeast growth?






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






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






39. After planting - how soon can the first wine cork quality bark be stripped from the tree?






40. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






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






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






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






44. Alcohol has what impact on yeast growth?






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






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






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






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






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

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