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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 most common sugars used to increase the sugar content of the must?






2. What are the main acids in grapes?






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






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






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






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






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






8. What media conditions control yeast growth?






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






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






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






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






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






14. Wine yeasts generally belongs to what genus of yeast?






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






16. What grapes are commonly used in a flute/Alsace bottle?






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






18. What are the two styles of Burgundy barrels?






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






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






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






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






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






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






25. What is the purpose of a lees filter?






26. What are the extracted compounds from oak?






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






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






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






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






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






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






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






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






35. Which are more easily extracted during fermentation - pigment or tannins?






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






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






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






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






40. What parameters can be corrected by blending?






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






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

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






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






45. What is the purpose of the crush?






46. What is the purpose of racking wine?






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






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






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






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