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






2. What are three types of toasting?






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






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






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






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






7. What is thermo-vinification?






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






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






10. What is the purpose of a lees filter?






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






12. What are the extracted compounds from oak?






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






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






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






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






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






18. Sugar addition is also known by what name?






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






20. What are the objectives of fining?






21. 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?






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






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






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






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






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






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






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






29. Press run is often used in what ways to enrich a final wine?






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






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

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






33. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






34. Titratable acidity is better known by what name?






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






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






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






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






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






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






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






42. What is the oak used in cork production?






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






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






45. What is the length of skin contact in white wines if "long contact" occurs?






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






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






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






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






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