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 two styles of a Bordeaux barrel?






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






3. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






4. What are the extracted compounds from oak?






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






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






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






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






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






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






11. Define lees.






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






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






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






15. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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






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






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






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






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






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






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






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






24. What are the main acids in grapes?






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






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






27. What is the purpose of de-stemming?






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






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






30. What happens to the sugar concentrations when Botrytis Cinerea occurs?






31. What are the two key sugars in grapes?






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






33. What function does a capsule serve?






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






35. What are the three most common still wine bottle shapes used today?






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






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






38. Alcohol has what impact on yeast growth?






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

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






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






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






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






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






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






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






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

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48. Does ripeness of the fruit have any impact on skin contact in white wine?






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






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