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






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






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






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






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

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






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






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

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






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






11. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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






20. What are the main acids in grapes?






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






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






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






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






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






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






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






28. What media conditions control yeast growth?






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






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






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






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






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






34. What two container materials must be lined before they can be used to store wine?






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






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






37. Titratable acidity is better known by what name?






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






39. What is thermo-vinification?






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






41. What fractions of grape weight is in the free run and press run if you are making white wine?






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






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






44. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






45. What function does a capsule serve?






46. What are the common practices to inhibit MLF?






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






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






49. What is the oak used in cork production?






50. What is the purpose of the crush?