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 Burgundy barrels?






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






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

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






5. Name three components that are higher in the press run than the free run.






6. High acid concentrations in fruit are usually caused by what common occurrence?






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






8. What polyeric compounds tend to cause colloid coagulation in wine?






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

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10. What are the two key sugars in grapes?






11. What media conditions control yeast growth?






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






13. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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






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






16. Titratable acidity is better known by what name?






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






18. What is thermo-vinification?






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






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






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






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






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






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






25. What occurs during racking?






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






27. What fractions of grape weight is in the free run and press run if you are making white wine?






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






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






30. What is the oak used in cork production?






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






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






33. What are the main acids in grapes?






34. Define lees.






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






36. Unfermented free run makes up what % of total extractable juice?






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






38. What is the purpose of the crush?






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






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






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






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






43. Sugar addition is also known by what name?






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






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






46. For how many years can compounds be extracted from a barrel?






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






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






49. 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?






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