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 styles of a Bordeaux barrel?






2. Cold stabilization removes what acid in must?






3. What is thermo-vinification?






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






5. 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?






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






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






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






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






10. What are the two styles of Burgundy barrels?






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






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

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13. What are common techniques to reduce the acidity of must?






14. What function does a capsule serve?






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






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






17. What is the purpose of a lees filter?






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






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






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






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






22. Define lees.






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






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






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






26. Alcohol has what impact on yeast growth?






27. What is the purpose of racking wine?






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






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






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






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






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






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






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






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






36. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?






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






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






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






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






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






42. What are the main French oak regions?






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






44. Sugar addition is also known by what name?






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






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






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






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






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






50. What polyeric compounds tend to cause colloid coagulation in wine?