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






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






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






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






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






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






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






8. Sugar addition is also known by what name?






9. What negative flavors can be found in wines that weren't sufficiently de-stemmed?






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






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






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






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






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






15. What is the oak used in cork production?






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






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






18. What are the common practices to inhibit MLF?






19. What media conditions control yeast growth?






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






21. What are the primary advantages of a continuous press over batch presses?






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






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






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






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






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






27. What yeast will remain active at high alcohol levels?






28. What are the objectives of fining?






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






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






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






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

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






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






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






36. What are the two styles of Burgundy barrels?






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






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






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






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






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






42. What are the two major categories into which wine presses are grouped?






43. What are five different materials used in storage containers?






44. 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?






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






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






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






48. What is thermo-vinification?






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






50. What is the purpose of racking wine?