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 primary advantages of a continuous press over batch presses?






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






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






4. What are three types of toasting?






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






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






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






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






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






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






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






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






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






14. Cold stabilization removes what acid in must?






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






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






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






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






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






20. What occurs during racking?






21. Titratable acidity is better known by what name?






22. What parameters can be corrected by blending?






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






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






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






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






27. How does the production of late harvest wine differ from normal still wine?






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






29. What are the main French oak regions?






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






34. What are the extracted compounds from oak?






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






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






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






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






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






40. Define lees.






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






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






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






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






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






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






47. What is the oak used in cork production?






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






49. Alcohol has what impact on yeast growth?






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