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






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






3. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






5. What parameters can be corrected by blending?






6. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






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






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






9. What yeast will remain active at high alcohol levels?






10. What is the purpose of de-stemming?






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






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






13. What are five different materials used in storage containers?






14. What is the importance of humidity in barrel aging below 60% RH?






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






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






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






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






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






20. What are the two keys stages of berry development?






21. How does the production of late harvest wine differ from normal still wine?






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






23. What are the two types of acidity problems commonly found in wine?






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






25. What are the main French oak regions?






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






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






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

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






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






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






32. Alcohol has what impact on yeast growth?






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






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






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






36. What is thermo-vinification?






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






38. When is the best time to add sugar to the must?






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

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40. What are three types of toasting?






41. What is the purpose of racking wine?






42. What are the names of the main barrel shapes?






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






44. Titratable acidity is better known by what name?






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






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






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






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






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






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