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 the two key sugars in grapes?






2. What is the purpose of a lees filter?






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






4. Titratable acidity is better known by what name?






5. Sugar addition is also known by what name?






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






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






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

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






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






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






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






13. What is the purpose of the crush?






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






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






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






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






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






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






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






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






22. What are five common fining agents used in wine making?






23. What is the purpose of de-stemming?






24. At what time should irrigation be stopped if dry farming techniques are being used?






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






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






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






28. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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






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






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






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






33. What parameters can be corrected by blending?






34. What occurs during racking?






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






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






37. What are the common practices to inhibit MLF?






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






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






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






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






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






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






44. Alcohol has what impact on yeast growth?






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






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






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






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






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






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