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 occurs during racking?






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






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






5. What are the two styles of Burgundy barrels?






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






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






8. Alcohol has what impact on yeast growth?






9. What group of compounds give wine color?






10. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






11. What is the purpose of the crush?






12. What are the extracted compounds from oak?






13. Sugar addition is also known by what name?






14. What fraction if grape weight is in the free run and press run if you are making red wine?






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






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






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






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






19. What are the main acids in grapes?






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

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21. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






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






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






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






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






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






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






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






29. What are the main French oak regions?






30. What are the goals of oak aging wine?






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






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

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33. What are common techniques to reduce the acidity of must?






34. What function does a capsule serve?






35. What type of climate zone produces grapes that are high in acid?






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






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






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






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






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






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






42. What are the two key sugars in grapes?






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






44. What is the oak used in cork production?






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






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






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






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






49. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






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