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






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






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






4. What are the main French oak regions?






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






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






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






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






9. What are the common practices to inhibit MLF?






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






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






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

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13. Which are more easily extracted during fermentation - pigment or tannins?






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






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






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






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






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






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






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






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






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






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






24. What are the goals of oak aging wine?






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






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






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






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






29. What are the objectives of fining?






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






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






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






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






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






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






36. What is the purpose of the crush?






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






38. What media conditions control yeast growth?






39. What is the oak used in cork production?






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






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






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






43. What is the purpose of racking wine?






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






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






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

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47. What are the extracted compounds from oak?






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






49. What occurs during racking?






50. What grapes are commonly used in a Burgundy bottle?