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






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






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






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






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






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






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






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






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






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

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






12. Cold stabilization removes what acid in must?






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






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






15. What occurs during racking?






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






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






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






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

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20. What is the oak used in cork production?






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






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






23. Sugar addition is also known by what name?






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






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






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






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






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






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






30. Alcohol has what impact on yeast growth?






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






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






33. What are the two acidity parameters that are used to describe the acidity of must?






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






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






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






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






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






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






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






41. What are the main acids in grapes?






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






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






44. What is the purpose of de-stemming?






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






46. What two countries represent at least 70% of cork production?






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






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






49. What is the purpose of the crush?






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