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






2. What are the two styles of Burgundy barrels?






3. What function does a capsule serve?






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






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






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






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






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






9. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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






11. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






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






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






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






15. What is the most practical and most frequent method of correcting acidity in wine?






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






17. Press run is often used in what ways to enrich a final wine?






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






19. What is the purpose of a lees filter?






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






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






22. 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?






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






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






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






26. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






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






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






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






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






31. What is the length of skin contact in white wines if "short contact" occurs?






32. The higher compound levels from the press run are related to what action during the making of the press run?






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






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






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






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






37. What are the main French oak regions?






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






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






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






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






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






43. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






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






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






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






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






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






49. What is the purpose of racking wine?






50. What is the purpose of the crush?