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 are the extracted compounds from oak?






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






3. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






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






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






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






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






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






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






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






11. What function does a capsule serve?






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






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






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






15. What parameters can be corrected by blending?






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






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






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






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






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






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






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






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






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






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






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






27. What is the purpose of racking wine?






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






29. What are the main French oak regions?






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






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






32. What is the purpose of the crush?






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






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






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






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






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

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






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






40. What are the objectives of fining?






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






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






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






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






45. What is the purpose of a lees filter?






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






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






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






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






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