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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. Press run is often used in what ways to enrich a final wine?






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






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






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






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






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






7. What are the main French oak regions?






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






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






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






11. What media conditions control yeast growth?






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






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






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






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






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






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






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






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






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






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






22. What term is used to describe the absorption of oxygen that is common in white wine making?






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






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






25. What are the two ways that late harvest grapes concentrate sugar?






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






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






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






29. SO2 is added to barrel maintenance in order to protect it against what two agents?






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






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






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






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






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






35. What are the two styles of Burgundy barrels?






36. What function does a capsule serve?






37. What is the main reason for acid deficiency in must?






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






39. What is the major advantage of hand harvesting over mechanical harvesting?






40. What are the common practices to inhibit MLF?






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






42. What are the two key sugars in grapes?






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






44. Cold stabilization removes what acid in must?






45. What are the two most common sugars used to increase the sugar content of the must?






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






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






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

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49. What is the purpose of a lees filter?






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