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






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






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






4. What are the most common reasons for a stuck fermentation?






5. What are the two styles of Burgundy barrels?






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






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






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

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






10. What are the main acids in grapes?






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






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






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






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






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






16. Which are more easily extracted during fermentation - pigment or tannins?






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






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






19. What fraction if grape weight is in the free run and press run if you are making red wine?






20. Alcohol has what impact on yeast growth?






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






22. What is the purpose of a lees filter?






23. Sugar addition is also known by what name?






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






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






26. What is the purpose of the crush?






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






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






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






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






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






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






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






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






35. What is the purpose of racking wine?






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






37. Cold stabilization removes what acid in must?






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






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






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






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






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






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






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






45. What grapes are commonly used in a flute/Alsace bottle?






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






47. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






48. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






49. For how many years can compounds be extracted from a barrel?






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