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






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






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






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






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






6. Theoretically - how many degrees can a fermentation rise during fermentation?






7. What function does a capsule serve?






8. What is thermo-vinification?






9. What is the purpose of a lees filter?






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






11. What media conditions control yeast growth?






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






13. What are the two ways that late harvest grapes concentrate sugar?






14. Define lees.






15. Unfermented free run makes up what % of total extractable juice?






16. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






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






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






19. What are the common practices to inhibit MLF?






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

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21. What are two types of oxidation that occur in wine making and when do they occur?






22. What is the oak used in cork production?






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






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






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






26. Cold stabilization removes what acid in must?






27. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






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






29. Titratable acidity is better known by what name?






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






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

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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






47. What is the preferred temperature range for red wine making?






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






49. What are the primary advantages of a continuous press over batch presses?






50. Press run is often used in what ways to enrich a final wine?