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






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






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






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






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






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

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






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






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






10. Cold stabilization removes what acid in must?






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






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






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






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






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






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






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






18. What is the purpose of racking wine?






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






20. What is the depth of toasting when it is a heavy toast?

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21. What media conditions control yeast growth?






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






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






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






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






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






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






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






29. What is the purpose of the crush?






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






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






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






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






34. Alcohol has what impact on yeast growth?






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






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






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






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






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






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






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






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






43. What are three types of toasting?






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






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






46. What are five common fining agents used in wine making?






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






48. What type of climate zone produces grapes that are high in acid?






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






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