Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






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






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






4. What are the major techniques used for acid correction when it is deficient?






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






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






7. Sugar addition is also known by what name?






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






9. What is the purpose of a lees filter?






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






11. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






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






14. What is thermo-vinification?






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






16. What is the oak used in cork production?






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






18. Define lees.






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






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






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






22. What is the depth of toasting when it is a light toast?






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






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

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






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






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






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






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






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






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






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






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






34. What are the main acids in grapes?






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






36. What are the two most common sugars used to increase the sugar content of the must?






37. What is the purpose of the crush?






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






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






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






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






42. Alcohol has what impact on yeast growth?






43. What function does a capsule serve?






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






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






46. 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?






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






48. What are the common practices to inhibit MLF?






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






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