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 is the length of skin contact in white wines if "short contact" occurs?






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






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






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






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






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






7. What are the main French oak regions?






8. What is thermo-vinification?






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






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






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






12. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






13. Alcohol has what impact on yeast growth?






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






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






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






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






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






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






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






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






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






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






24. Theoretically - how many degrees can a fermentation rise during fermentation?






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






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






27. What are the goals of oak aging wine?






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






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






30. What are three types of toasting?






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

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






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






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






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






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






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






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






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






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






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






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






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






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






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






46. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






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






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






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






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