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

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






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






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






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






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






7. What occurs during racking?






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






9. What are the two key sugars in grapes?






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






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






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






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






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






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






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






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

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18. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






19. Titratable acidity is better known by what name?






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






21. What yeast will remain active at high alcohol levels?






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






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






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






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






26. What is the oak used in cork production?






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






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






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






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






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






32. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






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






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






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






36. How does the production of late harvest wine differ from normal still wine?






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






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






39. What are the main acids in grapes?






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






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






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






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






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

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






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






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






48. What is the purpose of a lees filter?






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






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