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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


3. Sugar addition is also known by what name?






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






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






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






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






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






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






10. What is the purpose of a lees filter?






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






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






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






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






15. What function does a capsule serve?






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






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






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






19. What are the extracted compounds from oak?






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






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






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






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






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






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






26. What are the two key sugars in grapes?






27. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






42. What is thermo-vinification?






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






44. What are the two styles of Burgundy barrels?






45. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






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






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






49. What family of grapes can typically develop bitterness if there is skin contact?






50. 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?