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. In what grape is some skin contact almost always used during white wine making?






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






3. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






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






5. What are the two key sugars in grapes?






6. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






8. Cold stabilization removes what acid in must?






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






10. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






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






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






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






14. What parameters can be corrected by blending?






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






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






17. What are the main acids in grapes?






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






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






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






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






22. What is the purpose of a lees filter?






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






24. What is the importance of humidity in barrel aging below 60% RH?






25. What is the purpose of the crush?






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






27. Sugar addition is also known by what name?






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






29. What are the two types of acidity problems commonly found in wine?






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






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






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






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






34. What are five different materials used in storage containers?






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






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

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






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






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






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






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






42. 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?






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






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

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






46. What are three types of toasting?






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






48. Alcohol has what impact on yeast growth?






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






50. What are the objectives of fining?