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 tonnage per acre that is the break-even point for doing mechanical harvesting?






2. Cold stabilization removes what acid in must?






3. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






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






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






6. What are three types of toasting?






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






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

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

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10. 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?






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






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






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






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






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






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






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






18. What is the overall weight composition of grape clusters?






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






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






21. What are the extracted compounds from oak?






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






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






24. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






25. What are the three most common still wine bottle shapes used today?






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






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






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






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






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






31. Alcohol has what impact on yeast growth?






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






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






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






35. What term is used to describe the absorption of oxygen that is common in white wine making?






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






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






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






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

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






41. What is the purpose of the crush?






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






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






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






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






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






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






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






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






50. What are the objectives of fining?