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






2. Define lees.






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






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






5. What is the purpose of the crush?






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






7. What is the purpose of de-stemming?






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






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






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






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






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






13. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






14. What are three types of toasting?






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






16. Sugar addition is also known by what name?






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






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






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






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






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






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






23. What parameters can be corrected by blending?






24. What is the preferred temperature range for white wine making?






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






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






27. What are the main French oak regions?






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






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






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

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






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






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






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






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






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






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






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






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






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






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






42. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






43. What are the three most common still wine bottle shapes used today?






44. What is the purpose of racking wine?






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






46. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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






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






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






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