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 two keys stages of berry development?






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






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






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






5. What are the names of the main barrel shapes?






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






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






8. If an age able white wine is being produced what impact does skin contact have?






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






10. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






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






12. What are the main acids in grapes?






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






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






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






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






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






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






19. Phenolic extraction is greatest at low or high must temperatures?






20. What are the extracted compounds from oak?






21. What occurs during racking?






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

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






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






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






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






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






28. What is the purpose of racking wine?






29. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






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






31. At what time should irrigation be stopped if dry farming techniques are being used?






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






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






34. What group of compounds give wine color?






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






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






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






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






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






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






41. What are the primary disadvantages of a continuous press over batch presses?

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






43. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






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






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

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






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






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






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






50. What are the goals of oak aging wine?