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 is the desirable bacteria genus for starting MLF in wine?






2. What are the objectives of fining?






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






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






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






6. What is the purpose of a lees filter?






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

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






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






10. What is thermo-vinification?






11. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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






13. Sugar addition is also known by what name?






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






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






16. What occurs during racking?






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






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

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






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






21. What are the four types of skin contact that occur in red wine making?






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






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






24. What are the main French oak regions?






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






26. What are the two key sugars in grapes?






27. What are three kinds of batch presses that have historically been used in wine production?






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






29. Stabilization is a term used to prevent what from occurring in the bottle?






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

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31. What are 3 methods to control temperature in wine making?






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






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






34. 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?






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






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






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






38. What are the main acids in grapes?






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






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






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






42. Flavors in wine are basically derived from what acid?






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






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






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






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






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






48. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






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






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