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. Define lees.






2. What is the purpose of a lees filter?






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






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






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






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






7. 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?






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






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






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






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






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






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

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

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15. What are the extracted compounds from oak?






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






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






18. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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






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






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






22. What is the overall weight composition of grape clusters?






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






24. What are two types of oxidation that occur in wine making and when do they occur?






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






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






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






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






29. Cold stabilization removes what acid in must?






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






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






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






33. What are three types of toasting?






34. Alcohol has what impact on yeast growth?






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

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






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






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






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






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






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






42. What grapes are commonly used in a Burgundy bottle?






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






44. What two countries represent at least 70% of cork production?






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






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






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






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






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






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