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






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






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






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






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






6. What is the importance of humidity in barrel aging above 60% RH?






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






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






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






10. What are the two acidity parameters that are used to describe the acidity of must?






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






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






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






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






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

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






17. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






19. What are three types of toasting?






20. Does ripeness of the fruit have any impact on skin contact in white wine?






21. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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






23. Define lees.






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






25. What group of compounds give wine color?






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






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






28. What is the purpose of de-stemming?






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






30. At what time should irrigation be stopped if dry farming techniques are being used?






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






32. What are the two key sugars in grapes?






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






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






35. What are the goals of oak aging wine?






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






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






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






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






40. What media conditions control yeast growth?






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






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






43. What are the main French oak regions?






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






45. What is the oak used in cork production?






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






47. What are the two keys stages of berry development?






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






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






50. Cold stabilization removes what acid in must?