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 the primary disadvantages of a continuous press over batch presses?

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






3. What is the purpose of the crush?






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






5. What parameters can be corrected by blending?






6. Sugar addition is also known by what name?






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






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






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






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






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






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






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






14. Theoretically - how many degrees can a fermentation rise during fermentation?






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






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






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






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






19. What are the extracted compounds from oak?






20. What are two acids most commonly extracted from oak?






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






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






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






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






25. What are the goals of oak aging wine?






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






27. What are the two types of acidity problems commonly found in wine?






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






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






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






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






32. What are five common fining agents used in wine making?






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






34. What are the common practices to inhibit MLF?






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






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






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






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






39. How often should long termed cellar wines be re-corked?






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






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






42. What group of compounds give wine color?






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






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






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






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






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






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






49. What media conditions control yeast growth?






50. What is the minimum temp for MLF to occur?