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

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






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






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






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






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






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






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






9. What parameters can be corrected by blending?






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






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






12. What are three types of toasting?






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






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






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






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






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






18. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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






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






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






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






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






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






25. SO2 is added to barrel maintenance in order to protect it against what two agents?






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






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






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






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






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






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

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






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






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






35. Sugar addition is also known by what name?






36. What is the purpose of a lees filter?






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






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






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






40. What are the common practices to inhibit MLF?






41. What are the two styles of Burgundy barrels?






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






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






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






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






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






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






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






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






50. What are the goals of oak aging wine?