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 main reason for acid deficiency in must?






2. If an age able white wine is being produced what impact does skin contact have?






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






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






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






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






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






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






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






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






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






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






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

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






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






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






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






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






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






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






21. What are the goals of oak aging wine?






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






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






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






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






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






27. What occurs during racking?






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






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

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






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






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






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






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






35. What are the two key sugars in grapes?






36. What are the main French oak regions?






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






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






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






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

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






42. What are the three most common still wine bottle shapes used today?






43. What are the two styles of Burgundy barrels?






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






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






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






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






48. What are the objectives of fining?






49. Titratable acidity is better known by what name?






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