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 three styles of still wine that have at least 1% RS and the range of RS in each?






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






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






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






5. What is thermo-vinification?






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






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

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8. What is the purpose of racking wine?






9. Alcohol has what impact on yeast growth?






10. What are the common practices to inhibit MLF?






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






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

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






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






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






16. What fractions of grape weight is in the free run and press run if you are making white wine?






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






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






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






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






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






22. What are the two styles of Burgundy barrels?






23. What negative flavors can be found in wines that weren't sufficiently de-stemmed?






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






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






26. Fermented free run is what % of the total wine volume?






27. What group of compounds give wine color?






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






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






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






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






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






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






34. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






35. What is the purpose of the crush?






36. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






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






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






39. What is the purpose of a lees filter?






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






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






42. What parameters can be corrected by blending?






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






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






45. Define lees.






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

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






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






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






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