Test your basic knowledge |

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






2. Press run is often used in what ways to enrich a final wine?






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






4. What is thermo-vinification?






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






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






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






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






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






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






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






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






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






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






15. What media conditions control yeast growth?






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






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






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






19. What group of compounds give wine color?






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






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






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






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






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






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






26. What is the purpose of racking wine?






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






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






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






30. 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?






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






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






33. What family of grapes can typically develop bitterness if there is skin contact?






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






35. Cold stabilization removes what acid in must?






36. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






37. Sugar addition is also known by what name?






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

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






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






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






42. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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