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






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






3. Name three components that are higher in the press run than the free run.






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






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






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






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






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






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






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






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






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






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






14. What are the main French oak regions?






15. What are the objectives of fining?






16. 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?






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






18. What is thermo-vinification?






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






20. Titratable acidity is better known by what name?






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






22. What is the minimum temp for MLF to occur?






23. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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






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






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






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






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






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






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






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






32. What are common techniques to reduce the acidity of must?






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






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






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






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

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


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






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






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






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






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






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






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






44. What media conditions control yeast growth?






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






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






47. What is the purpose of a lees filter?






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






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






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