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






2. What are the four types of skin contact that occur in red wine making?






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






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






5. Sugar addition is also known by what name?






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






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






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






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






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






11. What are the two key sugars in grapes?






12. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






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






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






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






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






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






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






19. What is the normal starting temperature for red wine must to start fermentation?






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






21. What is the purpose of the crush?






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






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






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






25. Titratable acidity is better known by what name?






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






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






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






29. What are the objectives of fining?






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






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






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






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






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

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






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






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






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






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






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






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






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






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






44. What group of compounds give wine color?






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






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






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






48. What is the purpose of de-stemming?






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






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