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






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






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






4. What are the two key sugars in grapes?






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






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






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






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






9. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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






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






12. What parameters can be corrected by blending?






13. Alcohol has what impact on yeast growth?






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






15. What is the main reason for acid deficiency in must?






16. Sugar addition is also known by what name?






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






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






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






20. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






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






22. What are the names of the main barrel shapes?






23. What two container materials must be lined before they can be used to store wine?






24. What are the two styles of Burgundy barrels?






25. What is thermo-vinification?






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






27. What are the main acids in grapes?






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






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






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






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






32. What yeast will remain active at high alcohol levels?






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






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






35. What function does a capsule serve?






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






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






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






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






40. 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?






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






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






43. What media conditions control yeast growth?






44. What are the main French oak regions?






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






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






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






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






49. What are the objectives of fining?






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

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