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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. What grapes are commonly used in a Burgundy bottle?






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






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






4. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






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






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






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






9. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






10. What occurs during racking?






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






12. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






13. What are three types of toasting?






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






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






16. Sugar addition is also known by what name?






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






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






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






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






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






22. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






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






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






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






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






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






29. What is the purpose of a lees filter?






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






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






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






33. What is the oak used in cork production?






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






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






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

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






38. What are the extracted compounds from oak?






39. What are the two key sugars in grapes?






40. What are the objectives of fining?






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






42. 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?






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






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






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






46. Cold stabilization removes what acid in must?






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






48. Titratable acidity is better known by what name?






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






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