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






2. What are the two key sugars in grapes?






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






4. What are the main acids in grapes?






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






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






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






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

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






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






11. 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?






12. What are the common practices to inhibit MLF?






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






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






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






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






17. High acid concentrations in fruit are usually caused by what common occurrence?






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






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

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






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






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






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






24. What occurs during racking?






25. What are three types of toasting?






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






27. What is the purpose of de-stemming?






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






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






30. Titratable acidity is better known by what name?






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






32. What group of compounds give wine color?






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






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






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






36. What is the major advantage of hand harvesting over mechanical harvesting?






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






38. What parameters can be corrected by blending?






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






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






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






42. What are the two styles of Burgundy barrels?






43. What are the objectives of fining?






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

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






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






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

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48. Define lees.






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






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