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






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






3. Cold stabilization removes what acid in must?






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






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






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






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






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






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






10. What are the two styles of Burgundy barrels?






11. What occurs during racking?






12. What is the major advantage of hand harvesting over mechanical harvesting?






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






14. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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






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






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






18. Sugar addition is also known by what name?






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






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






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






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






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






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






25. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


26. What is the purpose of the crush?






27. What are the most common reasons for a stuck fermentation?






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






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






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






31. Define lees.






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






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






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






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






40. The acidic (sour) taste in wine is most dependent on which acidity paramater?






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






42. What is the purpose of a lees filter?






43. What is thermo-vinification?






44. What is a major by-product of MLF?






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






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






47. What are the two key sugars in grapes?






48. What are the common practices to inhibit MLF?






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






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