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. Cold stabilization removes what acid in must?






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






3. What are the five most common grapes used to produce late harvest wines?






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






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






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






7. What is the normal starting temperature for red wine must to start fermentation?






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






9. What are the two styles of a Bordeaux barrel?






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






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






12. Titratable acidity is better known by what name?






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






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






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






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

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






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






19. What parameters can be corrected by blending?






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






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






22. What is the depth of toasting when it is a light toast?






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






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






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






26. What is thermo-vinification?






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






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






29. What are the common practices to inhibit MLF?






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






31. What are the extracted compounds from oak?






32. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






33. What is the purpose of the crush?






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






35. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






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






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






38. Sugar addition is also known by what name?






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






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






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






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






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






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






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






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






47. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






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






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






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