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 are common techniques to reduce the acidity of must?






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






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






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






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






6. What are the primary advantages of a continuous press over batch presses?






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






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






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






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






11. What are the goals of oak aging wine?






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

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






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






15. What is the main reason for acid deficiency in must?






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






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






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






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






20. Sugar addition is also known by what name?






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






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






23. What is the purpose of racking wine?






24. What are the main French oak regions?






25. Wine yeasts generally belongs to what genus of yeast?






26. What is the most practical and most frequent method of correcting acidity in wine?






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






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






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






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






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






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






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






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

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35. What are the two key sugars in grapes?






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






37. What is the importance of humidity in barrel aging above 60% RH?






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






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






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






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






42. Cold stabilization removes what acid in must?






43. What media conditions control yeast growth?






44. What is the purpose of a lees filter?






45. What are the major techniques used for acid correction when it is deficient?






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






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






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






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






50. What are the main acids in grapes?