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. Titratable acidity is better known by what name?






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






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






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






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






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






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






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






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






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






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






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

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14. What is the purpose of a lees filter?






15. What is the minimum starting temperature for white wine must to start fermentation?






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






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






18. What are the goals of oak aging wine?






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






20. What function does a capsule serve?






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






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






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






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

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






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






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






28. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






29. Define lees.






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






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






32. What is the purpose of de-stemming?






33. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






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






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






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






37. Alcohol has what impact on yeast growth?






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






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






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






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






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






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






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






45. What are the two styles of Burgundy barrels?






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






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






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






49. What are the two ways that late harvest grapes concentrate sugar?






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