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 acidity parameters that are used to describe the acidity of must?






2. What occurs during racking?






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






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






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






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






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






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






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






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






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






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






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






14. What are the two styles of Burgundy barrels?






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






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






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

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






19. 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?






20. What are the main French oak regions?






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






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






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






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






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






26. Sugar addition is also known by what name?






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






28. What media conditions control yeast growth?






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






30. What function does a capsule serve?






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






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






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






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






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






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






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






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






39. What are three types of toasting?






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






41. What is the oak used in cork production?






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






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






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






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






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






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






48. What group of compounds give wine color?






49. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






50. What are the objectives of fining?