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






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






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






4. If an age able white wine is being produced what impact does skin contact have?






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






6. Sugar addition is also known by what name?






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






8. What grapes are commonly used in a Bordeaux bottle?






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






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






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

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






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






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






15. What are the common practices to inhibit MLF?






16. What are the two key sugars in grapes?






17. What are the goals of oak aging wine?






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






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






20. What is the importance of humidity in barrel aging above 60% RH?






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






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






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






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






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






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






27. Titratable acidity is better known by what name?






28. 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?






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






30. Define lees.






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






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






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






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






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






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






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






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






39. What is the purpose of the crush?






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






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






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






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






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






45. What group of compounds give wine color?






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






47. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






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






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






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