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






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






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






4. Does ripeness of the fruit have any impact on skin contact in white wine?






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






6. What is the depth of toasting when it is a heavy toast?

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

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






9. What media conditions control yeast growth?






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






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






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






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






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






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






16. What are the main acids in grapes?






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






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






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






20. What is the purpose of the crush?






21. What is the purpose of racking wine?






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






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






24. What parameters can be corrected by blending?






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






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






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






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






29. Cold stabilization removes what acid in must?






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






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






32. Sugar addition is also known by what name?






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






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






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






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






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






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






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






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






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






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






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






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






45. 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?






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






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






48. Titratable acidity is better known by what name?






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






50. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?