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






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






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

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






5. Sugar addition is also known by what name?






6. What are the two key sugars in grapes?






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






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






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






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

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






12. What are the extracted compounds from oak?






13. What are the main French oak regions?






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






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






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






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






18. Wine yeasts generally belongs to what genus of yeast?






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






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

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21. What are three types of toasting?






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






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






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






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






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






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






28. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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






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






31. When is the best time of day to hand harvest?






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






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






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






35. Define lees.






36. What are the common practices to inhibit MLF?






37. What is the purpose of de-stemming?






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






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






40. 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?






41. What are the major techniques used for acid correction when it is deficient?






42. Cold stabilization removes what acid in must?






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






44. What parameters can be corrected by blending?






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






46. What are the main acids in grapes?






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






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






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






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