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 the minimum temp for MLF to occur?






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






3. Define lees.






4. What media conditions control yeast growth?






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






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






7. What are the goals of oak aging wine?






8. What function does a capsule serve?






9. What are the objectives of fining?






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






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






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






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






14. What are the two key sugars in grapes?






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






16. What is the purpose of the crush?






17. In general - which produces better wine - free run or press run?






18. What two container materials must be lined before they can be used to store wine?






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






20. Titratable acidity is better known by what name?






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

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






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






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






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






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






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






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






29. What are the common practices to inhibit MLF?






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






31. What are the most common reasons for a stuck fermentation?






32. What are the main acids in grapes?






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






34. What negative flavors can be found in wines that weren't sufficiently de-stemmed?






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






36. What group of compounds give wine color?






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






38. What are the two styles of Burgundy barrels?






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






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






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






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






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






44. What are three types of toasting?






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






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






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






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






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






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