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






2. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?






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






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






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






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






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






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






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






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






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






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






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






14. What are the main acids in grapes?






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






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






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






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






19. What is the purpose of the crush?






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






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






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






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






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






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






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






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






28. When is the best time of day to hand harvest?






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






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






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






32. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






33. What function does a capsule serve?






34. What parameters can be corrected by blending?






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






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






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

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38. What is the purpose of racking wine?






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






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






41. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?






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






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






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






45. Sugar addition is also known by what name?






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






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

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






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






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

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