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






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






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






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






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






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






7. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?






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






9. What two countries represent at least 70% of cork production?






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






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






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






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






14. What group of compounds give wine color?






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






16. 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?






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






18. What is thermo-vinification?






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






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






21. What is the purpose of the crush?






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






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

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24. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






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






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






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






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






36. What are the extracted compounds from oak?






37. What grapes are commonly used in a flute/Alsace bottle?






38. What parameters can be corrected by blending?






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






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






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






42. What are the main acids in grapes?






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






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






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






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






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






48. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






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