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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 the preferred temperature range for white wine making?






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






3. Alcohol has what impact on yeast growth?






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






19. What is the desirable bacteria genus for starting MLF in wine?






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






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






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






23. What parameters can be corrected by blending?






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






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






26. What function does a capsule serve?






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






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






29. What are the common practices to inhibit MLF?






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






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






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






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

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






35. What are three types of toasting?






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






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






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






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






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






41. What are the goals of oak aging wine?






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






43. What are the two key sugars in grapes?






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






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






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

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






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






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






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