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 is a major by-product of MLF?






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






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






4. What are the two styles of Burgundy barrels?






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






6. What are the goals of oak aging wine?






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






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






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






10. What are the two key sugars in grapes?






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






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






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






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






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






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






17. What term is used to describe the absorption of oxygen that is common in white wine making?






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






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






20. What is the purpose of racking wine?






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






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






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






24. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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






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






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






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






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






30. What function does a capsule serve?






31. For how many years can compounds be extracted from a barrel?






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






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






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






35. Cold stabilization removes what acid in must?






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






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






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






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






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






41. What are the main French oak regions?






42. What is the oak used in cork production?






43. What are the common practices to inhibit MLF?






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






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

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






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

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






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






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