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 thermo-vinification?






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






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






4. Titratable acidity is better known by what name?






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






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






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






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






9. What are the extracted compounds from oak?






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






11. What media conditions control yeast growth?






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






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






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






15. What is the purpose of de-stemming?






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






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






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






19. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






20. Theoretically - how many degrees can a fermentation rise during fermentation?






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






22. Phenolic extraction is greatest at low or high must temperatures?






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






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






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






26. What are the common practices to inhibit MLF?






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






28. What are the main acids in grapes?






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






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






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






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






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






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

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






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






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






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






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






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






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






42. What are the goals of oak aging wine?






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






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






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






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






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






48. What parameters can be corrected by blending?






49. What are the objectives of fining?






50. What are the four types of skin contact that occur in red wine making?