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 two countries represent at least 70% of cork production?






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






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

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






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






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






7. What is the purpose of de-stemming?






8. What is the depth of toasting when it is a medium toast?

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






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






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






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






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






14. Wine yeasts generally belongs to what genus of yeast?






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






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






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






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






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






20. What is the best method to reduce the acidity of must?






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






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






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






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






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






26. What are the objectives of fining?






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






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

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29. What is the purpose of racking wine?






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






31. What are the two styles of Burgundy barrels?






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






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






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






35. What is the purpose of a lees filter?






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






37. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






38. What is thermo-vinification?






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






40. What is the overall weight composition of grape clusters?






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






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






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






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






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






46. Titratable acidity is better known by what name?






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






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






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






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